1 00:00:01,480 --> 00:00:03,240 Previously on MKR... 2 00:00:03,320 --> 00:00:05,120 RADHA: Cooking means love to us. 3 00:00:05,200 --> 00:00:08,280 The way that I share food and show love is through food. 4 00:00:08,360 --> 00:00:10,600 Food is the ultimate art form. 5 00:00:10,680 --> 00:00:12,840 ..we met nine teams, 6 00:00:12,920 --> 00:00:16,480 who put their heart and soul into every dish. 7 00:00:16,560 --> 00:00:18,800 Our father passed away at a very young age. 8 00:00:18,880 --> 00:00:20,560 This was our dad's favourite, 9 00:00:20,640 --> 00:00:23,280 and it's how we eat it on Father's Day. 10 00:00:25,840 --> 00:00:28,800 How am I gonna do a critique now? (LAUGHTER) 11 00:00:28,880 --> 00:00:30,040 I can't fault this. 12 00:00:30,120 --> 00:00:31,680 It was perfect. 13 00:00:31,760 --> 00:00:34,040 A bloody good plate of food. 14 00:00:34,120 --> 00:00:35,520 (APPLAUSE) 15 00:00:35,600 --> 00:00:37,120 So the score I'm giving you is a ten. 16 00:00:37,200 --> 00:00:38,880 A ten. Ten. 17 00:00:38,960 --> 00:00:40,560 A ten. A ten. 18 00:00:40,640 --> 00:00:42,000 BOTH: Wow. (LAUGHS) 19 00:00:44,160 --> 00:00:47,960 But ultimately, two teams rose above the rest. 20 00:00:48,840 --> 00:00:52,840 First identical twins, Radha, and Prabha... 21 00:00:52,920 --> 00:00:54,600 BOTH: The guests have arrived. 22 00:00:54,680 --> 00:00:55,840 Oh, whoa. 23 00:00:56,360 --> 00:00:59,240 ..put Indian family recipes on the plate. 24 00:00:59,320 --> 00:01:01,160 It was just a perfect bite every time. 25 00:01:01,240 --> 00:01:02,280 (APPLAUSE) 26 00:01:02,360 --> 00:01:05,200 It fast-tracked them straight to the semi-final. 27 00:01:05,280 --> 00:01:06,640 BOTH: Oh, my god. 28 00:01:06,720 --> 00:01:08,000 Yes, we made it. 29 00:01:08,800 --> 00:01:09,960 Hey, Nick... 30 00:01:10,040 --> 00:01:11,240 Then... ..what don't we make? 31 00:01:11,320 --> 00:01:13,160 Excuses. What do we make? 32 00:01:13,240 --> 00:01:14,440 It happened. 33 00:01:14,520 --> 00:01:16,680 ..food Maestros, Nick and Christian 34 00:01:16,760 --> 00:01:19,880 faltered at first with their restaurant-style menu. 35 00:01:19,960 --> 00:01:22,880 The score I'm gonna give you for your desserts is a two. 36 00:01:22,960 --> 00:01:26,480 But they fought back in the gate crasher round. 37 00:01:26,560 --> 00:01:28,560 If you had a restaurant, I'd go to it. 38 00:01:28,640 --> 00:01:29,840 Here we go, bro. 39 00:01:29,920 --> 00:01:31,880 Sending them to Kitchen HQ... 40 00:01:32,640 --> 00:01:34,960 Just really proud of you. ..to join the twins. 41 00:01:35,040 --> 00:01:37,960 There is no other option but to do well now. 42 00:01:38,040 --> 00:01:41,400 In a battle to become the last team standing. 43 00:01:42,000 --> 00:01:44,240 Radha and Prabha, Nick and Christian, 44 00:01:44,320 --> 00:01:47,760 our grand finalists, MKR 2023. 45 00:01:49,080 --> 00:01:51,240 Oh, oh, my god! 46 00:01:51,320 --> 00:01:52,680 We are through! 47 00:01:52,760 --> 00:01:56,080 BOTH: Where is the grand final of MKR! 48 00:01:57,960 --> 00:01:59,560 (THEME MUSIC) 49 00:02:01,960 --> 00:02:03,840 (SUSPENSEFUL MUSIC) 50 00:02:09,920 --> 00:02:11,360 Bit by bit we've fought 51 00:02:11,440 --> 00:02:13,520 and we've worked our way to this point. 52 00:02:15,080 --> 00:02:18,960 We're in the MKR Grand Final. Yeah. 53 00:02:22,440 --> 00:02:25,480 We wanted to prove to ourselves that we could do this. 54 00:02:25,560 --> 00:02:27,520 We are good enough, we are worthy. 55 00:02:30,280 --> 00:02:32,840 We've made it to the grand final of MKR. 56 00:02:32,920 --> 00:02:34,160 We are so thrilled. 57 00:02:34,240 --> 00:02:35,840 This was our biggest dream. 58 00:02:36,640 --> 00:02:39,880 It's more than just a competition for us, this is our family, 59 00:02:39,960 --> 00:02:41,600 this is who we are. 60 00:02:42,240 --> 00:02:43,520 We're going to fight 61 00:02:43,600 --> 00:02:45,760 and we're gonna bring everything we've got. 62 00:02:46,960 --> 00:02:48,440 (DRAMATIC MUSIC) 63 00:02:48,520 --> 00:02:49,960 (CHEERING AND APPLAUSE) 64 00:02:51,800 --> 00:02:52,920 Oh, my god. 65 00:02:53,000 --> 00:02:55,760 You could feel their hearts beating from the balcony. 66 00:02:55,840 --> 00:02:57,120 High stakes. 67 00:02:59,880 --> 00:03:02,120 Nick and Christian, hats off to the boys, they... 68 00:03:02,200 --> 00:03:03,880 Boys, the boys. Yep. 69 00:03:03,960 --> 00:03:06,120 Would have been great to go up against those two 70 00:03:06,200 --> 00:03:07,360 in the grand final. 71 00:03:07,440 --> 00:03:09,320 The rivalry is pretty high. 72 00:03:09,400 --> 00:03:10,960 Let's go girls. 73 00:03:13,160 --> 00:03:17,720 We've survived every elimination cook so far, 74 00:03:17,800 --> 00:03:21,360 and our mums are gonna be sitting up on that balcony 75 00:03:21,440 --> 00:03:23,760 watching us cook in the grand final. 76 00:03:23,840 --> 00:03:25,080 (CHEERS AND APPLAUSE) 77 00:03:25,840 --> 00:03:28,040 Standing here in these chef whites. It's real. 78 00:03:28,120 --> 00:03:30,720 It's like, oh my god, like Mum's here, 79 00:03:30,800 --> 00:03:32,200 everyone's here watching us 80 00:03:32,280 --> 00:03:34,800 and you know, we potentially could win. 81 00:03:40,440 --> 00:03:41,920 Bon soir. Good evening. 82 00:03:43,440 --> 00:03:46,800 As always, Nigella is just beautiful. 83 00:03:48,360 --> 00:03:49,520 Welcome teams. 84 00:03:49,600 --> 00:03:50,560 Thank you. 85 00:03:50,640 --> 00:03:53,560 Radha and Prabha, Nick and Christian. 86 00:03:54,120 --> 00:03:56,560 This is the MKR Grand Final. 87 00:03:56,640 --> 00:03:58,360 (CHEERING AND APPLAUSE) 88 00:04:02,360 --> 00:04:05,080 All your hard work comes down to this moment. 89 00:04:06,320 --> 00:04:09,880 Tonight, one team will step back into the world 90 00:04:09,960 --> 00:04:15,080 with a title of MKR champions and $100,000. 91 00:04:15,160 --> 00:04:16,720 (CLAPPING) 92 00:04:18,200 --> 00:04:23,720 What I see in both teams is the real joy that food can bring, 93 00:04:23,800 --> 00:04:28,120 you know, and in good times and bad, it really brings us together. 94 00:04:28,960 --> 00:04:31,880 And you have that passion and that joy in food 95 00:04:31,960 --> 00:04:37,280 and that's exactly what I want to see tonight in the grand final. 96 00:04:37,360 --> 00:04:38,720 Let me taste it. 97 00:04:40,480 --> 00:04:42,960 So it's gonna be tough today, 98 00:04:43,040 --> 00:04:45,360 it's gonna be hard, it's gonna be sweaty. 99 00:04:45,440 --> 00:04:47,520 Remember your family in those moments 100 00:04:47,600 --> 00:04:49,320 when you think you feel like giving up, 101 00:04:49,400 --> 00:04:51,480 just remember why you're here. 102 00:04:51,560 --> 00:04:54,560 Radha and Prabha, who's supporting you here tonight? 103 00:04:54,640 --> 00:04:55,800 Just Mum. 104 00:04:55,880 --> 00:04:57,360 Hello, Mum. Hi, hi. 105 00:04:57,440 --> 00:04:58,640 BOTH: Hi Mum. 106 00:04:58,720 --> 00:04:59,920 NIGELLA: Hello. 107 00:05:00,000 --> 00:05:04,640 And we are gonna be attempting to cook as if our dad 108 00:05:04,720 --> 00:05:07,960 and our grandparents would've been here if they were alive. 109 00:05:08,040 --> 00:05:09,320 (EMOTIONAL MUSIC) 110 00:05:11,360 --> 00:05:14,040 I'm sure they'd be so proud of you. 111 00:05:15,000 --> 00:05:17,000 Have you got anything you wanna say to each other? 112 00:05:18,000 --> 00:05:20,840 BOTH: Good luck. (LAUGHTER) 113 00:05:21,960 --> 00:05:23,720 Nick and Christian. 114 00:05:23,800 --> 00:05:28,040 Your journey to the Grand Final was a little bumpier, I would say. 115 00:05:28,120 --> 00:05:30,000 Only slightly. Just a little bit. 116 00:05:30,080 --> 00:05:32,600 We are the team that have cooked the most. 117 00:05:32,680 --> 00:05:34,920 Survived the most amount of eliminations. 118 00:05:35,000 --> 00:05:38,560 What is this entire competition mean to you today? 119 00:05:38,640 --> 00:05:40,680 This 12 years... 120 00:05:44,760 --> 00:05:49,400 ..12 years of friendships, like it means the world. 121 00:05:49,480 --> 00:05:50,480 Yeah. 122 00:05:52,440 --> 00:05:54,120 (APPLAUSE) 123 00:05:55,800 --> 00:05:57,360 (CLAPPING) 124 00:05:57,440 --> 00:05:58,400 Alright. 125 00:05:59,120 --> 00:06:00,680 We said we weren't gonna cry. 126 00:06:00,760 --> 00:06:03,360 Australia's gonna get so sick and tired of us crying. 127 00:06:04,280 --> 00:06:05,760 (LAUGH) No, they won't. 128 00:06:05,840 --> 00:06:06,920 (LAUGHTER) 129 00:06:07,760 --> 00:06:11,920 Teams, tonight you'll have to serve up a four-course menu 130 00:06:12,000 --> 00:06:15,280 featuring an entree, a seafood course, 131 00:06:15,360 --> 00:06:17,720 a meat course and a dessert. 132 00:06:18,400 --> 00:06:21,640 All up, you'll have to serve 100 plates of food 133 00:06:21,720 --> 00:06:24,480 to your guests and us the judges. 134 00:06:25,240 --> 00:06:28,840 This cook is going to be the biggest cook of our lives. 135 00:06:28,920 --> 00:06:30,440 Can I run? (LAUGHS) 136 00:06:30,520 --> 00:06:32,360 No, you're not running, we're gonna stay. 137 00:06:32,440 --> 00:06:34,080 I cannot do this alone. 138 00:06:35,400 --> 00:06:37,400 OK, so you know what we're expecting, 139 00:06:37,480 --> 00:06:40,720 perfect four-course menu, no drama there. 140 00:06:40,800 --> 00:06:42,000 Nah. 141 00:06:42,080 --> 00:06:43,880 Your kitchens are ready, 142 00:06:43,960 --> 00:06:46,440 your first course must be served in two hours. 143 00:06:47,360 --> 00:06:48,880 Good luck to you both. 144 00:06:49,520 --> 00:06:53,680 Your time starts now. 145 00:06:53,760 --> 00:06:54,960 (DRAMATIC MUSICAL STING) 146 00:06:55,640 --> 00:06:57,200 (CHEERING) 147 00:07:00,280 --> 00:07:02,000 Alright, what are we making? 148 00:07:02,840 --> 00:07:03,920 Go for it. 149 00:07:04,760 --> 00:07:07,920 Our menu today is designed to show the judges 150 00:07:08,000 --> 00:07:13,000 that we know what we are doing with flavour and texture. 151 00:07:13,640 --> 00:07:14,920 GROUP: Let's go, Nick. 152 00:07:15,720 --> 00:07:16,960 Out of my way. 153 00:07:20,840 --> 00:07:23,680 It's important that we remain as authentic as possible 154 00:07:23,760 --> 00:07:27,440 to the tradition of the food that we are plating up today. 155 00:07:27,520 --> 00:07:28,880 I got the fish. 156 00:07:30,440 --> 00:07:33,320 This cook is going to have our mum's favourite recipe, 157 00:07:33,400 --> 00:07:36,840 dad's favourite recipes, our grandma's, our grandpa's, yeah. 158 00:07:36,920 --> 00:07:39,120 Because that's how we remember them. 159 00:07:39,200 --> 00:07:41,760 OK, Prabha, I'm starting to cut the fish right now, OK? 160 00:07:41,840 --> 00:07:42,840 Yep. 161 00:07:44,480 --> 00:07:47,000 For entree, we're making spicy fish fry 162 00:07:47,080 --> 00:07:49,720 with yellow dhal and tomato chutney. 163 00:07:49,800 --> 00:07:51,920 There's gonna be a huge kick in the fish tonight. 164 00:07:52,000 --> 00:07:53,680 (LAUGHTER) 165 00:07:53,760 --> 00:07:56,080 What excites me most about the entree dish 166 00:07:56,160 --> 00:07:58,000 is the spicy fish fry. 167 00:07:58,080 --> 00:08:01,200 The fish needs to be nice and fried with a lot of flavour, 168 00:08:01,280 --> 00:08:03,240 a lot of spice into it. 169 00:08:03,320 --> 00:08:04,840 We have a lot of faith in this entree, 170 00:08:04,920 --> 00:08:06,480 it's gonna be a flavour bomb. 171 00:08:06,560 --> 00:08:11,280 We want the fish to be marinated in some really key spices today. 172 00:08:12,760 --> 00:08:15,840 Radha, your spices, shake. 173 00:08:16,840 --> 00:08:19,640 This is one of the recipes that Mum's taught me 174 00:08:19,720 --> 00:08:22,040 and Mum's like a side-line coach today. 175 00:08:22,120 --> 00:08:26,120 And there is a lot of pressure when coaches watch the players play. 176 00:08:26,200 --> 00:08:27,360 Right? Yeah. 177 00:08:27,440 --> 00:08:29,040 (CHEERING) 178 00:08:29,120 --> 00:08:30,880 WOMAN: Let's go boys! 179 00:08:32,760 --> 00:08:35,040 Put in the blood pudding in your fridge. 180 00:08:35,120 --> 00:08:36,120 Cool, thanks, bro. 181 00:08:36,200 --> 00:08:38,560 I think Nick and Christian tonight take it home. 182 00:08:38,640 --> 00:08:42,200 I think they bring this creative flare and uniqueness 183 00:08:42,280 --> 00:08:43,800 that I personally love. 184 00:08:43,880 --> 00:08:47,320 I'm roasting up tomatoes and a bunch of cayenne peppers 185 00:08:47,400 --> 00:08:50,080 for the bloody Mary butter for those scallops. 186 00:08:50,160 --> 00:08:51,240 Beautiful. 187 00:08:52,360 --> 00:08:54,520 For entree, we're serving scallops 188 00:08:54,600 --> 00:08:56,520 with black pudding and bloody Mary butter. 189 00:08:57,280 --> 00:09:01,480 That butter is what's gonna be cooking those scallops in the oven. 190 00:09:01,560 --> 00:09:03,920 Those flavours in the bloody Mary butter, 191 00:09:04,000 --> 00:09:08,120 that robust tomato flavour and the heat from the chillies 192 00:09:08,200 --> 00:09:10,760 need to be incredibly balanced. 193 00:09:13,240 --> 00:09:16,400 Nick, Nick, I'm looking across. 194 00:09:16,480 --> 00:09:18,680 I'm going now, which is your type? 195 00:09:20,080 --> 00:09:22,200 (LAUGHTER) 196 00:09:23,600 --> 00:09:28,480 Time to introduce the love of your kitchen journey to your mother. 197 00:09:28,560 --> 00:09:29,560 Sorry, Rach. 198 00:09:29,640 --> 00:09:30,840 Is she talking about you? 199 00:09:30,920 --> 00:09:33,240 That one's that one. 200 00:09:33,960 --> 00:09:36,240 Rach, meet Chris. Nick's Mum. 201 00:09:36,320 --> 00:09:38,520 (LAUGHTER) Hi, Chris. 202 00:09:39,960 --> 00:09:41,080 Mum! 203 00:09:41,160 --> 00:09:42,760 (LAUGHS) 204 00:09:44,320 --> 00:09:46,320 Do you reckon she'd be a good mother-in-law? 205 00:09:46,400 --> 00:09:47,760 I don't know. 206 00:09:47,840 --> 00:09:50,680 I mean, Nick's gorgeous. I'm sure she's just the same. 207 00:09:50,760 --> 00:09:52,040 (LAUGHS) 208 00:09:54,360 --> 00:09:57,840 Well, this is the first course of the grand final. 209 00:09:57,920 --> 00:09:59,800 I can't wait to try the first course. 210 00:09:59,880 --> 00:10:01,280 Yeah, yeah. 211 00:10:01,360 --> 00:10:02,680 Alright. 212 00:10:02,760 --> 00:10:05,600 Radha and Prabha are doing spicy fish fry 213 00:10:05,680 --> 00:10:08,080 with yellow dhal and tomato chutney. 214 00:10:08,160 --> 00:10:09,920 How does that sound? Mm-hmm, yes, please. 215 00:10:10,000 --> 00:10:11,720 I'll have two of those, thank you. Yeah. 216 00:10:11,800 --> 00:10:14,480 I mean, Radha and Prabha have been cooking well since day one. 217 00:10:14,560 --> 00:10:17,840 Obviously, the flavours of India, it's always amazing. 218 00:10:17,920 --> 00:10:20,480 A grand final dish, that's what we want from the day dot. 219 00:10:20,560 --> 00:10:22,120 I think they seem determined to, 220 00:10:22,200 --> 00:10:26,680 and they certainly have quite a few components going on. 221 00:10:27,440 --> 00:10:30,800 So Radha, I've just added four types of dhal, red dhal, 222 00:10:30,880 --> 00:10:33,640 moong dhal, urad dhal and... 223 00:10:33,720 --> 00:10:35,480 TWIN'S MUM: Toor dhal. Toor dhal. 224 00:10:35,560 --> 00:10:37,280 Yeah, there you go. Thanks, Mum, I know which one, 225 00:10:37,360 --> 00:10:38,680 but I forgot the name. 226 00:10:38,760 --> 00:10:41,080 This is the blend for dhal that we use at home, right? 227 00:10:41,160 --> 00:10:42,840 Yeah. Mum taught us this way 228 00:10:42,920 --> 00:10:45,880 and so we're gonna give them dhal the way we eat at home. 229 00:10:45,960 --> 00:10:48,440 We wanna hero each element on this plate. 230 00:10:48,520 --> 00:10:51,720 The yellow dhal needs to be nice and creamy, 231 00:10:51,800 --> 00:10:54,480 just a little bit of thickness, not too runny. 232 00:10:54,560 --> 00:10:56,320 Do you think this much will do for now? 233 00:10:56,400 --> 00:10:57,400 Plenty. 234 00:10:58,480 --> 00:11:01,600 So we've got two teams, but here's the thing. 235 00:11:01,680 --> 00:11:03,760 We've got Nick and Christian's, one team. 236 00:11:03,840 --> 00:11:06,560 We've got Radha, Prabha and her mother's the other team. 237 00:11:06,640 --> 00:11:07,600 (LAUGHTER) 238 00:11:07,680 --> 00:11:09,680 Prabha. Prabha, Mum's calling you. 239 00:11:09,760 --> 00:11:10,960 That's enough. 240 00:11:11,040 --> 00:11:12,960 Alright, cool. What are you doing? 241 00:11:13,040 --> 00:11:15,840 I don't dunno if it's a help or a hindrance 242 00:11:15,920 --> 00:11:18,440 because the girls are stopping and they're second guessing 243 00:11:18,520 --> 00:11:22,440 and they're, they need to just knuckle down and do their own thing. 244 00:11:23,400 --> 00:11:26,520 Alright, I'm putting asafoetida into the dhal. 245 00:11:28,160 --> 00:11:34,200 So what asafoetida does, I'll say it a nicer way. 246 00:11:35,080 --> 00:11:37,720 Dhal has a lot of gas properties, 247 00:11:37,800 --> 00:11:43,320 so it makes sure that whoever eats it doesn't well, pass wind. 248 00:11:44,040 --> 00:11:48,680 We don't want Manu, Nigella or Colin to pass wind. 249 00:11:48,760 --> 00:11:49,800 (LAUGHS) 250 00:11:49,880 --> 00:11:52,040 Ah, yeah, I wanna make sure Manu's not farting. 251 00:11:53,080 --> 00:11:57,120 If anyone's suffering bloating symptoms, have the dhal. 252 00:11:57,200 --> 00:11:58,680 (LAUGHTER) 253 00:12:02,640 --> 00:12:03,600 Radha! What? 254 00:12:03,680 --> 00:12:04,920 The dhal is on. 255 00:12:05,000 --> 00:12:06,120 Yay! 256 00:12:06,840 --> 00:12:09,600 Just drying off the bavettes for the meat course, Nick. 257 00:12:09,680 --> 00:12:11,800 While Nick's prepping entree, 258 00:12:11,880 --> 00:12:14,200 I'm getting into steaks before our meat course ready. 259 00:12:15,640 --> 00:12:18,040 For our meat course we are serving bavette 260 00:12:18,120 --> 00:12:19,880 with red wine, jus and truffle. 261 00:12:20,800 --> 00:12:22,760 So we're gonna sous vide it at 47 degrees. 262 00:12:22,840 --> 00:12:24,160 NICK: Yep. 263 00:12:24,240 --> 00:12:27,400 Sous viding is a technique where you're immersing the meat 264 00:12:27,480 --> 00:12:30,200 into a water bath at a certain temperature, 265 00:12:30,280 --> 00:12:32,720 that way the cook is gonna be, even with all of these steaks, 266 00:12:32,800 --> 00:12:35,800 they're all gonna come out of that water at the same temperature. 267 00:12:35,880 --> 00:12:37,520 Then we just need to get them grilled. 268 00:12:37,600 --> 00:12:39,560 One hour to go. We're halfway! 269 00:12:39,640 --> 00:12:40,800 Come on, guys! 270 00:12:40,880 --> 00:12:42,320 (CHEERING) 271 00:12:46,200 --> 00:12:47,800 Done. They're on. 272 00:12:47,880 --> 00:12:51,800 Alright, Christian, the tomatoes and chillies 273 00:12:51,880 --> 00:12:54,440 for the bloody Mary butter, they're all roasted, 274 00:12:54,520 --> 00:12:55,800 ready to blitz up. 275 00:12:55,880 --> 00:12:58,000 I'm not taking the seeds out of these chillies. 276 00:12:58,080 --> 00:13:00,040 Nah, I'll leave the seeds in. 277 00:13:00,120 --> 00:13:01,800 Nick and Christian, they're cooking scallop 278 00:13:01,880 --> 00:13:04,880 with black pudding and Bloody Mary Butter. 279 00:13:04,960 --> 00:13:07,160 Lovely combination of flavours and I mean... 280 00:13:07,240 --> 00:13:08,880 On paper, it's a great dish. 281 00:13:08,960 --> 00:13:12,200 ..and, you know, if they can deliver, we'll be very happy. 282 00:13:15,840 --> 00:13:17,880 Prabha, Mum taught you this recipe. Yeah. 283 00:13:17,960 --> 00:13:20,160 But I've been overseeing it for a while. 284 00:13:20,240 --> 00:13:21,560 Yeah, you have. 285 00:13:21,640 --> 00:13:24,240 For the spicy fish fry, we're gonna marinate this fish. 286 00:13:24,320 --> 00:13:29,960 So I had the ginger, garlic, onion, and then the dry spices ready to go. 287 00:13:30,680 --> 00:13:31,880 Prabha. 288 00:13:31,960 --> 00:13:34,160 Have you got a bigger pot or something in to put that? 289 00:13:34,240 --> 00:13:35,720 Get another bowl? Get another bowl? 290 00:13:35,800 --> 00:13:37,720 That's what I've told you to do. TWIN'S MUM: Bigger one, bigger. 291 00:13:37,800 --> 00:13:40,400 Whoa, whoa. Are we fighting in here, ladies? 292 00:13:40,480 --> 00:13:41,960 Listen, can you get that bowl for me? 293 00:13:42,040 --> 00:13:43,920 Yeah, OK, I'm sorry. Colin just walked in. 294 00:13:44,000 --> 00:13:45,680 Bigger one. OK, Prabha, just relax. 295 00:13:45,760 --> 00:13:47,080 Breathe, I'm working on it. Alright. 296 00:13:47,160 --> 00:13:48,160 OK, here we go. 297 00:13:48,240 --> 00:13:51,080 I feel like Colin's timing to enter the kitchen was the worst time. 298 00:13:51,160 --> 00:13:52,680 (LAUGHS) Yeah. 299 00:13:52,760 --> 00:13:54,960 No one interrupts the twins when they're bickering. 300 00:13:55,040 --> 00:13:56,600 Stop flapping, stop. OK. 301 00:13:56,680 --> 00:13:57,760 Come on, come on, come on. 302 00:13:57,840 --> 00:13:59,840 How many people are cooking in here today? 303 00:13:59,920 --> 00:14:02,280 You seem to be the angel from above. 304 00:14:02,360 --> 00:14:04,000 Yeah, we've got Mum here today, which is nice. 305 00:14:04,080 --> 00:14:05,560 Well, Mum's very vocal right now. 306 00:14:05,640 --> 00:14:08,040 It's very difficult having Mum there. 307 00:14:08,120 --> 00:14:10,240 There's so many things that we have to handle 308 00:14:10,320 --> 00:14:12,600 and there's also that level of pressure as well. 309 00:14:12,680 --> 00:14:14,160 You seem a little perturbed. 310 00:14:14,240 --> 00:14:16,040 RADHA'S MUM: Prabha. How many pieces is there? 311 00:14:16,120 --> 00:14:17,720 What's that, Mum? 120. 312 00:14:17,800 --> 00:14:18,760 No, this is 100. 313 00:14:18,840 --> 00:14:21,520 100, so where's another 20? In the fridge. 314 00:14:21,600 --> 00:14:22,880 Do you wanna come down, Mum? 315 00:14:22,960 --> 00:14:24,920 Yeah, can I come down? No, you can't. 316 00:14:25,000 --> 00:14:26,120 (LAUGHTER) 317 00:14:26,200 --> 00:14:28,840 I'm gonna give you a yellow card in a minute. 318 00:14:28,920 --> 00:14:32,080 We need to actually get this fish marinade in the fridge. 319 00:14:32,160 --> 00:14:34,120 The longer it sits in its own marinade, 320 00:14:34,200 --> 00:14:35,200 the better it will taste. 321 00:14:35,280 --> 00:14:37,360 We're in a confident stage at the moment 322 00:14:37,440 --> 00:14:40,280 but just need not to panic at this stage. 323 00:14:41,440 --> 00:14:42,680 (CHEERING) 324 00:14:45,680 --> 00:14:47,480 COCO: How's it tasting, Prabha? 325 00:14:47,560 --> 00:14:49,240 I'm missing an ingredient. 326 00:14:49,840 --> 00:14:51,760 I just got food shoved in my mouth. 327 00:14:53,680 --> 00:14:57,320 We're barracking for Radha and Prabha, they're just top-tier. 328 00:14:57,400 --> 00:14:59,760 They've smashed every single one of their cooks. 329 00:14:59,840 --> 00:15:03,360 Ladies, your kitchen smells incredible. 330 00:15:03,440 --> 00:15:04,840 PRABHA: Oh, thank you. 331 00:15:04,920 --> 00:15:06,320 We're definitely rooting for the girls. 332 00:15:06,400 --> 00:15:07,880 No secrets there. 333 00:15:07,960 --> 00:15:09,680 Let's go, girls! 334 00:15:09,760 --> 00:15:11,400 30 minutes to go. 335 00:15:11,480 --> 00:15:13,680 (CHEERING) 336 00:15:16,080 --> 00:15:19,000 OK, I've got the fish ready here. 337 00:15:19,080 --> 00:15:21,320 I think the best thing about the entree dish 338 00:15:21,400 --> 00:15:22,880 is the spicy fish fry. 339 00:15:22,960 --> 00:15:26,120 So now the fish is marinated in its spice rub, 340 00:15:26,200 --> 00:15:28,040 we need to start frying them. 341 00:15:28,120 --> 00:15:29,840 I'm just putting them in now. 342 00:15:29,920 --> 00:15:32,040 We have 126 pieces of fish, 343 00:15:32,120 --> 00:15:35,840 not a lot of time on the clock and we can't mess it up. 344 00:15:35,920 --> 00:15:38,160 You think we'll be able to do it? We'll be fine. 345 00:15:38,240 --> 00:15:40,360 Or do you think it'll be coming down to the wire? 346 00:15:40,440 --> 00:15:41,680 We'll be fine. 347 00:15:43,920 --> 00:15:46,360 I'm gonna get some black pudding sausages cooking in a pan. 348 00:15:46,440 --> 00:15:47,640 NICK: Yes. 349 00:15:47,720 --> 00:15:50,640 These are gonna go on top of the scallops on the entree. 350 00:15:50,720 --> 00:15:52,520 This entree the scallops with black pudding 351 00:15:52,600 --> 00:15:56,080 and bloody Mary butter is how we are gonna wake up everyone's palette. 352 00:15:56,920 --> 00:15:59,880 I'm using a Spanish-style black pudding sausage, 353 00:15:59,960 --> 00:16:03,040 it's spiced really similarly to something like a chorizo. 354 00:16:03,760 --> 00:16:05,120 CHRISTIAN'S MUM: Christian, Christian. 355 00:16:05,200 --> 00:16:06,240 What's that, Mum? 356 00:16:06,320 --> 00:16:07,920 When are you taking out the scallops? 357 00:16:08,000 --> 00:16:09,640 We're taking the scallops out of the fridge right now. 358 00:16:09,720 --> 00:16:11,320 Ah, there you go. Alright. 359 00:16:11,400 --> 00:16:12,760 Great minds think alike. 360 00:16:14,280 --> 00:16:16,680 Look at the scallops though. Holy (BLEEP). 361 00:16:16,760 --> 00:16:17,960 AARON: The scallops look good. 362 00:16:18,040 --> 00:16:21,320 Abrolhos Island scallops are some of the best scallops in the country. 363 00:16:21,400 --> 00:16:24,480 They're so sweet, they're so fresh 364 00:16:24,560 --> 00:16:27,440 but we don't have time to shuck the scallops properly 365 00:16:27,520 --> 00:16:29,800 to remove the meat from the shell. 366 00:16:29,880 --> 00:16:32,040 I'm taking this bloody Mary butter. 367 00:16:32,120 --> 00:16:33,840 I'm going one and a half teaspoons. 368 00:16:33,920 --> 00:16:35,240 Cool. 369 00:16:35,880 --> 00:16:37,400 Wait, you're serving them in the shell? 370 00:16:37,480 --> 00:16:38,440 NICK: Yeah. 371 00:16:38,520 --> 00:16:40,440 I'm sure there's a lot of work going into their techniques 372 00:16:40,520 --> 00:16:41,880 and the elements in their dishes, 373 00:16:41,960 --> 00:16:45,040 but they're scallops not even detached from the shell. 374 00:16:45,120 --> 00:16:47,320 And you go over with the blood. 375 00:16:47,400 --> 00:16:48,600 The pudding, oui, chef. 376 00:16:50,080 --> 00:16:51,600 We need these under the grill. 377 00:16:51,680 --> 00:16:53,600 When you're eating a high-quality piece of produce like that, 378 00:16:53,680 --> 00:16:55,680 you wanna honour it as much as possible 379 00:16:55,760 --> 00:16:58,400 and leaving it in the shell in a grand final is slightly lazy 380 00:16:58,480 --> 00:16:59,920 'cause it affects how you eat it. 381 00:17:03,280 --> 00:17:06,280 Teams, in 15 minutes, we want your first course ready. 382 00:17:06,360 --> 00:17:07,640 Let's go. 383 00:17:07,720 --> 00:17:09,200 (CHEERING): 384 00:17:10,040 --> 00:17:13,440 Radha, I'm taking my batch of fish out now. 385 00:17:13,520 --> 00:17:17,560 That first batch fishes are fried, but this is fish cooked twice. 386 00:17:19,800 --> 00:17:22,800 We still need to toss the cooked fish in a pan with curry leaves 387 00:17:22,880 --> 00:17:27,080 a little bit of more spices and some green chillies. 388 00:17:27,160 --> 00:17:29,720 Oh, they're frying off some herbs. 389 00:17:29,800 --> 00:17:31,360 Yum. 390 00:17:31,440 --> 00:17:33,000 They need chilli powder on there, Prabha. 391 00:17:33,080 --> 00:17:34,400 I've got fresh chillies in there. 392 00:17:34,480 --> 00:17:36,480 Well, it is spicy fish fry. 393 00:17:37,040 --> 00:17:38,520 Renuka, how's it looking? 394 00:17:39,240 --> 00:17:40,680 (LAUGHS) 395 00:17:40,760 --> 00:17:42,240 TWIN'S MUM: It's always here. 396 00:17:42,320 --> 00:17:44,160 And the Greek side, how's it looking? 397 00:17:44,240 --> 00:17:46,160 Fantastic. Opa! 398 00:17:46,240 --> 00:17:47,360 BOTH: Opa! 399 00:17:48,840 --> 00:17:49,960 Absolutely. 400 00:17:50,040 --> 00:17:53,360 You take these two trays, we put 'em in at the same time. 401 00:17:53,440 --> 00:17:54,480 Oui. 402 00:17:54,560 --> 00:17:57,600 It's time to get the first batch of scallops in the grill. 403 00:17:57,680 --> 00:18:00,480 It's definitely the first time we've cooked this many scallops before. 404 00:18:00,560 --> 00:18:03,240 We're not serving one scallop per plate, 405 00:18:03,320 --> 00:18:08,120 we're serving three, so we have to cook 75 scallops. 406 00:18:08,200 --> 00:18:10,200 All of these grills are gonna be at the same heat. 407 00:18:10,280 --> 00:18:14,920 The scallop needs the perfect amount of time in the perfect heat. 408 00:18:15,000 --> 00:18:19,680 And these scallops all need to have the exact same cook on them. 409 00:18:19,760 --> 00:18:21,640 Top first. Alright. 410 00:18:21,720 --> 00:18:24,200 They're gonna have to make sure they're very synchronised 411 00:18:24,280 --> 00:18:26,080 to get them all cooked perfectly. 412 00:18:26,600 --> 00:18:28,080 Oh, Christian. 413 00:18:29,240 --> 00:18:32,000 Timing the cook on these scallops across four grills 414 00:18:32,080 --> 00:18:34,760 is one of the make or break moments of our cook. 415 00:18:34,840 --> 00:18:37,960 Ten minutes, just ten minutes. 416 00:18:38,040 --> 00:18:39,720 Come on! Let's go! 417 00:18:41,360 --> 00:18:43,720 I need you to spoon in the dhal like now. 418 00:18:43,800 --> 00:18:46,440 OK, Prabha. I am working on the dhal, OK? 419 00:18:46,520 --> 00:18:47,840 OK. Great. 420 00:18:47,920 --> 00:18:49,240 I'm serving the dhal 421 00:18:49,320 --> 00:18:53,200 and I've never seen my bench covered like this with this many plates. 422 00:18:53,280 --> 00:18:54,960 It's really, really daunting. 423 00:18:55,040 --> 00:18:56,560 I feel like we're down to the wire right now. 424 00:18:56,640 --> 00:18:58,200 We are, we are down to the wire. 425 00:18:58,280 --> 00:19:00,040 (CHEERING) 426 00:19:00,600 --> 00:19:02,520 NICK: Timer up. Timer up. 427 00:19:04,000 --> 00:19:06,840 Looking at the scallops, the colour on them is perfect. 428 00:19:07,720 --> 00:19:09,120 I love this colour. 429 00:19:09,200 --> 00:19:10,400 Yeah, it looks incredible. 430 00:19:10,480 --> 00:19:13,400 We are gonna need a start plating these onto the plate. 431 00:19:13,480 --> 00:19:17,520 We got salt, scallop, crumb to get on every plate, 432 00:19:17,600 --> 00:19:20,760 this is a huge push. 433 00:19:21,560 --> 00:19:23,960 Five minutes to go, that's it, five minutes! 434 00:19:24,040 --> 00:19:26,240 Come on. (CHEERING) 435 00:19:27,720 --> 00:19:30,120 If you've got the fish, just start plating. 436 00:19:30,200 --> 00:19:31,920 How many per person? 437 00:19:32,000 --> 00:19:32,960 Five. 438 00:19:34,040 --> 00:19:36,560 I just need to add this watercress puree. 439 00:19:36,640 --> 00:19:38,840 CHRISTIAN: I'm gonna get these breadcrumbs on top. 440 00:19:38,920 --> 00:19:40,920 First tomato chutney on. 441 00:19:43,160 --> 00:19:44,400 COLIN: One minute to go! 442 00:19:44,480 --> 00:19:45,800 One minute left on the clock! 443 00:19:45,880 --> 00:19:47,240 Come on. 444 00:19:47,320 --> 00:19:48,640 (CHEERING) 445 00:19:49,320 --> 00:19:52,920 WOMAN: You got this, let go! 446 00:19:54,360 --> 00:19:55,560 Make sure. 447 00:19:55,640 --> 00:19:56,840 (CHEERING) 448 00:19:58,720 --> 00:20:00,560 Whatever you have left. Just put it on. 449 00:20:01,200 --> 00:20:06,000 ALL: Ten, nine, eight, seven, six, 450 00:20:06,080 --> 00:20:10,840 five, four, three, two, one! 451 00:20:10,920 --> 00:20:13,800 That's it teams, move away from your benches. 452 00:20:13,880 --> 00:20:15,400 (CHEERING) 453 00:20:18,080 --> 00:20:19,720 CHRISTIAN: We are happy with everything. 454 00:20:19,800 --> 00:20:21,000 Done it. 455 00:20:21,080 --> 00:20:22,480 (CHEERING) 456 00:20:22,560 --> 00:20:23,800 BOTH: Wow. 457 00:20:25,280 --> 00:20:26,920 (CHEERING) 458 00:20:29,360 --> 00:20:30,400 Coming up... 459 00:20:30,480 --> 00:20:31,680 Oh, wow. 460 00:20:31,760 --> 00:20:33,320 ..a dish so good. 461 00:20:33,400 --> 00:20:34,600 Really hard to fault. 462 00:20:34,680 --> 00:20:37,520 ..it will silence MKR's pickiest critic. 463 00:20:37,600 --> 00:20:39,320 Honestly, I was scared. 464 00:20:39,400 --> 00:20:41,000 I was freaking out for you. 465 00:20:41,080 --> 00:20:42,200 But I enjoyed it. 466 00:20:42,280 --> 00:20:43,360 I can't see. 467 00:20:43,440 --> 00:20:45,720 But when grand final pressure builds... 468 00:20:45,800 --> 00:20:47,680 Talk to me Christian, you're gone quiet. 469 00:20:47,760 --> 00:20:49,600 ..one team breaks. 470 00:20:51,240 --> 00:20:52,920 MEL: You OK, Radha? 471 00:20:55,000 --> 00:20:57,280 I have frozen in my head and my heart, 472 00:20:57,360 --> 00:20:59,000 I just don't know what to do next. 473 00:21:07,350 --> 00:21:10,190 PRABHA: The first course of the grand final is out. 474 00:21:10,270 --> 00:21:14,550 Waiting for the judges to taste our food is so nerve-wracking. 475 00:21:16,270 --> 00:21:18,830 Going up against Radha and Prabha in the grand final, 476 00:21:18,910 --> 00:21:21,190 I mean, we got a battle on our hands. 477 00:21:21,270 --> 00:21:23,950 This is the My Kitchen Rules grand final. 478 00:21:24,030 --> 00:21:25,550 Always a special night 479 00:21:25,630 --> 00:21:28,070 and I'm really looking forward to this first course. 480 00:21:28,150 --> 00:21:29,710 So let's get it on. Let's go. 481 00:21:33,870 --> 00:21:35,870 Shall we have Radha and Prabha's fish fry? 482 00:21:35,950 --> 00:21:37,470 Yes. Oh, yes. 483 00:21:43,950 --> 00:21:48,070 Manu, Nigella and Colin, these are our childhood heroes. 484 00:21:48,150 --> 00:21:50,030 It feels like such a big moment 485 00:21:50,110 --> 00:21:52,790 to show them an extension of our family tree. 486 00:21:53,630 --> 00:21:55,430 This is who we are. 487 00:21:55,510 --> 00:21:57,790 So inviting and vibrant. 488 00:21:57,870 --> 00:21:59,390 Mm, beautiful. 489 00:21:59,470 --> 00:22:00,630 Alright. 490 00:22:07,870 --> 00:22:09,030 Oh, that Chili's hot. 491 00:22:09,110 --> 00:22:10,150 (LAUGHS) 492 00:22:11,870 --> 00:22:13,870 The fish itself. I know, yeah. 493 00:22:13,950 --> 00:22:15,830 It's melting in a mouth. 494 00:22:15,910 --> 00:22:18,790 Look how moist and shiny that fish is. 495 00:22:18,870 --> 00:22:21,790 The fish is beautifully cooked. Yeah. 496 00:22:21,870 --> 00:22:23,710 That's what I like about this type of cuisine 497 00:22:23,790 --> 00:22:26,790 is you don't have to actually use expensive fish. 498 00:22:26,870 --> 00:22:27,830 Yes. 499 00:22:27,910 --> 00:22:29,870 It's what you do with it that makes it expensive. 500 00:22:29,950 --> 00:22:31,310 It's all about the spice. Yeah. 501 00:22:38,070 --> 00:22:41,110 The dhal, the dhal is, it needs salt, huh? 502 00:22:42,510 --> 00:22:44,310 It's not a deal breaker, not at all. 503 00:22:48,990 --> 00:22:51,070 It's quite a lot of spice in the fish, 504 00:22:51,150 --> 00:22:55,310 I think that I quite like that gentleness. 505 00:22:55,390 --> 00:22:56,950 It's a really good dish. 506 00:23:00,430 --> 00:23:02,430 I love the fish. Oh, I love the dhal. 507 00:23:02,950 --> 00:23:04,630 They didn't overcook the fish. 508 00:23:06,470 --> 00:23:07,430 Oh, wow. 509 00:23:07,510 --> 00:23:08,590 That's beautiful. 510 00:23:11,590 --> 00:23:13,870 Fish well cooked, well spiced. 511 00:23:14,590 --> 00:23:16,230 Very, very proud. 512 00:23:16,310 --> 00:23:17,950 Let's go for the scallops. OK. 513 00:23:27,390 --> 00:23:29,510 We're happy with everything. 514 00:23:29,590 --> 00:23:33,030 We have cooked these scallops perfectly, 515 00:23:33,110 --> 00:23:38,190 everything works together in this joyous little mouthful. 516 00:23:38,910 --> 00:23:40,150 Bon Appetit. 517 00:23:40,230 --> 00:23:41,550 Hmm, you too. 518 00:23:45,670 --> 00:23:49,070 I will say they didn't loosen them from the shell. 519 00:23:49,150 --> 00:23:51,790 No, that is, I'll do that quickly. 520 00:23:52,670 --> 00:23:53,870 That's a bit of a pain. 521 00:23:53,950 --> 00:23:56,470 Slightly rookie error, actually. 522 00:24:15,030 --> 00:24:17,030 Scallop cooked perfectly. 523 00:24:17,110 --> 00:24:19,910 I actually thought it would be overcooked with the residual heat. 524 00:24:20,870 --> 00:24:24,110 I'm really enjoying the bloody Mary part of it. 525 00:24:24,190 --> 00:24:25,630 It's got a kick, hasn't it? Mm-hmm. 526 00:24:26,830 --> 00:24:29,030 It adds another element to that dish, doesn't it? 527 00:24:30,870 --> 00:24:32,110 Oh, wow. 528 00:24:33,110 --> 00:24:34,590 Look at this. 529 00:24:36,950 --> 00:24:37,950 Mm. 530 00:24:40,190 --> 00:24:41,990 It just melt in your mouth. 531 00:24:42,070 --> 00:24:43,710 Honestly, I was scared 532 00:24:43,790 --> 00:24:47,710 the amount of Tabasco that I saw Nick pouring into that pan. 533 00:24:47,790 --> 00:24:50,150 I was freaking out for you. But I enjoyed it. 534 00:24:50,230 --> 00:24:51,630 That is so yummy. 535 00:24:51,710 --> 00:24:53,150 That is so yummy. 536 00:24:53,230 --> 00:24:55,030 I think Nick and Christian's is amazing. 537 00:24:55,110 --> 00:24:57,870 The girls' is amazing too. It's really hard to fault. 538 00:24:57,950 --> 00:24:59,110 I don't know. 539 00:24:59,190 --> 00:25:02,430 Well, this is a promising start. 540 00:25:02,510 --> 00:25:04,910 They've both made good dishes. 541 00:25:04,990 --> 00:25:07,310 I'm putting Radha and Prabha ahead. 542 00:25:07,390 --> 00:25:08,990 Yeah. 543 00:25:09,070 --> 00:25:10,190 Let's bring them out. 544 00:25:13,150 --> 00:25:14,710 (CHEERING) 545 00:25:25,030 --> 00:25:26,510 Thank you for your entrees. 546 00:25:27,790 --> 00:25:29,470 Radha and Prabha. 547 00:25:29,550 --> 00:25:33,630 You are little ahead, but now you have to move. 548 00:25:34,430 --> 00:25:38,190 You've got 90 minutes to serve is your seafood course 549 00:25:38,270 --> 00:25:41,110 and your time starts now. 550 00:25:41,750 --> 00:25:43,310 (CHEERING) 551 00:25:45,910 --> 00:25:47,670 I'm gonna get started on that. 552 00:25:51,590 --> 00:25:52,950 Move it, let's go. 553 00:25:54,190 --> 00:25:56,270 For the seafood course, 554 00:25:56,350 --> 00:25:57,990 we're making the carol or prawn curry 555 00:25:58,070 --> 00:26:01,030 with roti and spiced potato and eggplant. 556 00:26:02,710 --> 00:26:05,430 Kerala is literally a location in South India 557 00:26:05,510 --> 00:26:07,070 where our family hails from. 558 00:26:07,150 --> 00:26:09,230 Right, here we go with the prawns. 559 00:26:09,310 --> 00:26:11,950 I'm gonna have to peel these prawns, Prabha 560 00:26:12,030 --> 00:26:16,470 and then get started on the prawn curry sauce. 561 00:26:16,990 --> 00:26:20,950 We need to de-shell, de-poop those pawns 562 00:26:21,030 --> 00:26:23,430 and there's a lot of pawns that we need to get through. 563 00:26:23,510 --> 00:26:25,670 Onions, ginger, garlic, and chilli. 564 00:26:25,750 --> 00:26:28,510 This dish pays homage to our grandmothers. 565 00:26:28,590 --> 00:26:31,190 This is a dish that my mum taught me 566 00:26:31,270 --> 00:26:34,190 exactly to how Grandma used to make it. 567 00:26:34,270 --> 00:26:36,310 A nice close competition so far. Eh? 568 00:26:36,390 --> 00:26:38,190 We're gonna stay ahead. OK, Christian. 569 00:26:38,270 --> 00:26:41,390 OK, you keep saying that, you might start believing it. 570 00:26:41,470 --> 00:26:43,750 You wanna light a fire underneath us? 571 00:26:43,830 --> 00:26:45,030 Tell us they're in front. 572 00:26:46,470 --> 00:26:48,150 (ALL CHEERING) 573 00:26:49,150 --> 00:26:53,230 We are just raring to go. 574 00:26:53,310 --> 00:26:55,670 Starting in the lobster separated, bro, 575 00:26:55,750 --> 00:26:59,390 For the seafood course, we're serving crayfish 576 00:26:59,470 --> 00:27:02,230 with butter Vadouvan butter and a witlof salad. 577 00:27:03,630 --> 00:27:06,990 Australians like to have different names for different things. 578 00:27:07,070 --> 00:27:11,950 In South Australia, a crayfish, but in Sydney it's a lobster. 579 00:27:12,030 --> 00:27:14,390 Mate, I am pumped for this. 580 00:27:15,030 --> 00:27:19,110 This seafood course is all about the produce. 581 00:27:19,990 --> 00:27:22,630 We've got some of the best crayfish in the country. 582 00:27:23,670 --> 00:27:26,230 They're beautiful lobsters. Oh, they are unbelievable. 583 00:27:26,310 --> 00:27:27,830 I mean, amazing. 584 00:27:30,030 --> 00:27:31,510 If you put one of those in front of me, 585 00:27:31,590 --> 00:27:33,270 I would not know what to do with it. RACH: Wow. 586 00:27:33,350 --> 00:27:38,710 All the judges taking in the beauty of these crayfish. 587 00:27:38,790 --> 00:27:40,870 There's a lot of money there. Oui. 588 00:27:40,950 --> 00:27:43,590 And you know what I mean when there's a lot of money, 589 00:27:43,670 --> 00:27:45,830 you treat them right. 590 00:27:45,910 --> 00:27:48,390 I'm not sure if I'd choose this protein as a grand final dish. 591 00:27:48,470 --> 00:27:51,230 I love working with the protein, it's expensive, it's delicate, 592 00:27:51,310 --> 00:27:53,030 you can have that wow factor, 593 00:27:53,110 --> 00:27:55,510 but all these crayfish are slightly different thicknesses, 594 00:27:55,590 --> 00:27:57,790 they're not all gonna cook at the same time. 595 00:27:57,870 --> 00:27:59,190 There's a lot of risk involved. 596 00:27:59,270 --> 00:28:03,190 And mate, Nick, we gotta make sure that we do this lobster justice. 597 00:28:03,270 --> 00:28:05,470 We've got a seafood course as a second course. 598 00:28:05,550 --> 00:28:08,110 So my question is, we've got Nick and Christian who are... 599 00:28:08,190 --> 00:28:09,870 Very simple. ..doing something very simple. 600 00:28:09,950 --> 00:28:11,150 And we've got Radha and Prabha 601 00:28:11,230 --> 00:28:12,550 doing something a little bit more complicated. 602 00:28:12,630 --> 00:28:14,270 Yeah. Who's clever? 603 00:28:14,350 --> 00:28:16,990 Well, whoever pulls it off, frankly. Exactly. 604 00:28:17,070 --> 00:28:20,910 OK, teams, we need your second course in one hour. 605 00:28:20,990 --> 00:28:22,270 (CHEERING) 606 00:28:24,710 --> 00:28:26,430 Yee-ha! 607 00:28:26,510 --> 00:28:27,830 Yee-ha. 608 00:28:29,390 --> 00:28:33,830 Just need to blend up the pistachio with a couple of ingredients. 609 00:28:33,910 --> 00:28:35,430 Coming into the seafood round, 610 00:28:35,510 --> 00:28:38,990 we not only need to focus on the elements in the seafood course, 611 00:28:39,070 --> 00:28:41,910 but we need to really look ahead all the way to dessert. 612 00:28:43,470 --> 00:28:46,670 For dessert we're serving a pistachio ice cream 613 00:28:46,750 --> 00:28:50,230 in a chocolate dome with an almond and orange zest crumb. 614 00:28:50,310 --> 00:28:53,430 So the key to making a good pistachio ice cream 615 00:28:53,510 --> 00:28:57,230 is the right balance between cream, milk and the pistachio. 616 00:28:57,830 --> 00:29:00,670 I'm gonna keep mixing that about 617 00:29:00,750 --> 00:29:05,550 and then we can add in that blended pistachios. 618 00:29:06,550 --> 00:29:07,710 Taste it. 619 00:29:09,990 --> 00:29:12,750 I've tasted the ice cream. Oh, wow. 620 00:29:12,830 --> 00:29:15,990 It's a nice, good taste of pistachio, 621 00:29:16,070 --> 00:29:19,230 it's not overpowering, it's not too sweet either. 622 00:29:20,390 --> 00:29:23,790 So now that I've got the ice cream mixture into the two churners 623 00:29:23,870 --> 00:29:25,030 and it's churning away, 624 00:29:25,110 --> 00:29:27,310 I can get started on helping the seafood course. 625 00:29:28,150 --> 00:29:29,470 What's that for? 626 00:29:29,550 --> 00:29:30,990 It's gonna be for the dessert. Nice. 627 00:29:31,070 --> 00:29:32,590 Some yuzu curd domes. 628 00:29:32,670 --> 00:29:34,670 Oh, my gosh. Yum. 629 00:29:34,750 --> 00:29:37,990 For dessert, we are making 3181 mess 630 00:29:38,070 --> 00:29:42,230 because is the postcode to the south part of Melbourne, 631 00:29:42,310 --> 00:29:47,430 It's our home and it's a twist on a mess, pavlova. 632 00:29:47,510 --> 00:29:49,830 So my first priority for this dessert 633 00:29:49,910 --> 00:29:51,830 is starting on the yuzu curd. 634 00:29:51,910 --> 00:29:54,230 It has to set in time for dessert. 635 00:29:54,310 --> 00:29:55,870 OK. So I'm gonna get it on now. 636 00:29:55,950 --> 00:29:58,390 Yuzu is a Japanese citrus. 637 00:29:58,470 --> 00:30:02,150 It's up there with one of the most sour fruits you can get. 638 00:30:03,270 --> 00:30:06,390 This curd, it's the star of the show. 639 00:30:07,790 --> 00:30:09,830 And it's time to get it into those moulds 640 00:30:09,910 --> 00:30:11,430 and straight into the freezer. 641 00:30:14,150 --> 00:30:15,310 Alright, I've done that. 642 00:30:15,390 --> 00:30:16,590 Radha, Prabha. 643 00:30:16,670 --> 00:30:17,990 Yo, Nick. 644 00:30:18,710 --> 00:30:21,590 It's the womb mates versus the roommates. 645 00:30:21,670 --> 00:30:25,590 Yeah, man, we're absolutely gonna krill you today. 646 00:30:25,670 --> 00:30:28,950 In this round we need to plate up a seafood dish. 647 00:30:29,030 --> 00:30:30,870 We have 90 minutes to prepare. 648 00:30:30,950 --> 00:30:33,870 Radha's is still peeling the prawns for our prawn curry dish. 649 00:30:33,950 --> 00:30:35,630 How many prawns are you doing? 650 00:30:35,710 --> 00:30:36,910 100. 651 00:30:36,990 --> 00:30:39,190 ALL: Whoa! 652 00:30:39,270 --> 00:30:40,590 Thank you. 653 00:30:41,310 --> 00:30:43,070 That is a lot of prawn action and... 654 00:30:43,150 --> 00:30:44,870 It's so much prawn action. 655 00:30:44,950 --> 00:30:48,070 If you just take 30 seconds to prep one prawn, 656 00:30:48,150 --> 00:30:49,710 I mean that is 15 minutes. 657 00:30:49,790 --> 00:30:52,190 Taking up so much of my time right now, 658 00:30:52,270 --> 00:30:55,150 I'm afraid that it might actually eat up into the time 659 00:30:55,230 --> 00:30:57,550 that we should be using to actually start cooking. 660 00:30:57,630 --> 00:30:59,070 I've just gotta hustle right now. 661 00:30:59,150 --> 00:31:00,870 I'm gonna get started on this Vadouvan butter. 662 00:31:00,950 --> 00:31:02,110 Yeah. 663 00:31:02,190 --> 00:31:05,070 The Vadouvan butter is there to compliment the sweetness 664 00:31:05,150 --> 00:31:06,910 of the crayfish. 665 00:31:06,990 --> 00:31:09,030 Curry leaves are probably gonna help in a curry butter. 666 00:31:09,110 --> 00:31:10,510 You'd think so. 667 00:31:10,590 --> 00:31:14,030 I wanted to shake up Radha and Prabha a little bit. 668 00:31:14,110 --> 00:31:16,310 You feel alright, us coming at you with a curry dish? 669 00:31:16,390 --> 00:31:19,590 Yeah, of course, man, the more the merrier on a curry. 670 00:31:19,670 --> 00:31:20,990 Time to roll it. 671 00:31:21,070 --> 00:31:22,710 I've got the butter prepped. 672 00:31:22,790 --> 00:31:24,430 It's balanced. It's ready to go. 673 00:31:24,510 --> 00:31:26,790 It's exactly what I wanted it to be. 674 00:31:26,870 --> 00:31:29,830 Alright, we got the Vadouvan butter in the fridge. 675 00:31:30,430 --> 00:31:31,390 How you doing? 676 00:31:31,470 --> 00:31:34,350 Getting ready to make spice eggplant and potato curry potato. 677 00:31:35,230 --> 00:31:38,030 There's a huge risk serving literally two separate curries 678 00:31:38,110 --> 00:31:40,630 on a plate. There could be a power clash. 679 00:31:40,710 --> 00:31:42,750 We still want that prawn to shine. 680 00:31:42,830 --> 00:31:46,390 The idea is to serve the potato and eggplant, 681 00:31:46,470 --> 00:31:49,470 it's a nice condiment, bit like roast veggies 682 00:31:49,550 --> 00:31:51,470 on the side of a roast chicken. 683 00:31:51,550 --> 00:31:53,750 Prabha, it smells so good. 684 00:31:53,830 --> 00:31:55,230 Really, you can smell it from here? 685 00:31:55,310 --> 00:31:57,390 Can smell it from here, swear it smells so good. 686 00:31:57,470 --> 00:32:00,110 Put all the spices in and let the pot do the thing. 687 00:32:02,710 --> 00:32:04,950 Gonna take probably half an hour to cook, 688 00:32:05,030 --> 00:32:06,870 so he's gonna cut it very fine. 689 00:32:06,950 --> 00:32:09,190 30 minutes to go, guys! Come on. 690 00:32:09,270 --> 00:32:10,590 (CHEERING) 691 00:32:12,390 --> 00:32:13,550 Alright, here we go. 692 00:32:13,630 --> 00:32:17,390 I've gotta get as many crayfish onto these grills as possible. 693 00:32:18,390 --> 00:32:20,070 It all stations go. 694 00:32:20,150 --> 00:32:22,350 I've got two grill plates going on one station. 695 00:32:22,430 --> 00:32:24,070 I've got another one going on another. 696 00:32:24,150 --> 00:32:26,070 These are about a minute off being ready. 697 00:32:26,150 --> 00:32:28,550 Yeah, they're smelling good, mate. 698 00:32:28,630 --> 00:32:30,670 We are working smart today. 699 00:32:30,750 --> 00:32:33,070 They're gonna be grilled to get that beautiful caramelisation 700 00:32:33,150 --> 00:32:34,710 onto the skin, 701 00:32:35,430 --> 00:32:38,470 in the oven for five minutes with the Vadouvan butter. 702 00:32:38,550 --> 00:32:40,430 Simple. Classic. 703 00:32:40,510 --> 00:32:41,590 Done. 704 00:32:41,670 --> 00:32:43,910 When do we want these lobsters in the oven? 705 00:32:43,990 --> 00:32:45,230 ASAP. 706 00:32:45,310 --> 00:32:48,790 We know exactly when things need to be happening. 707 00:32:48,870 --> 00:32:50,870 We need to get these in, bro. Alright. 708 00:32:50,950 --> 00:32:53,830 If it's undercooked, it's gonna be chewy. 709 00:32:54,910 --> 00:32:57,510 If it's overcooked, it's gonna be dry. 710 00:32:57,590 --> 00:32:58,830 Timer. How much? 711 00:32:58,910 --> 00:32:59,910 Five minutes. 712 00:32:59,990 --> 00:33:03,310 I've got the crayfish in the oven and I'm happy with them. 713 00:33:04,390 --> 00:33:05,910 I've got a timer on. 714 00:33:06,590 --> 00:33:07,830 What are you doing right now? 715 00:33:07,910 --> 00:33:10,190 Getting your stuff ready for your prawns. 716 00:33:10,270 --> 00:33:12,750 We need to get that base started for that prawn curry. 717 00:33:12,830 --> 00:33:14,270 And then I have to make roti. 718 00:33:14,350 --> 00:33:16,070 Just motor through. 719 00:33:16,150 --> 00:33:17,590 I'm gonna give you a hand. 720 00:33:17,670 --> 00:33:19,190 Let's go, girls! 721 00:33:19,270 --> 00:33:20,550 Yeah, the girls. 722 00:33:23,790 --> 00:33:25,590 Finally. I finished these prawns. 723 00:33:25,670 --> 00:33:28,310 We're ready to actually get started on this prawn curry. 724 00:33:28,390 --> 00:33:30,870 Literally a curry in a hurry right now. 725 00:33:30,950 --> 00:33:32,350 A prawn curry in a hurry. 726 00:33:32,430 --> 00:33:34,870 Radha, coconut cream going in. 727 00:33:34,950 --> 00:33:36,430 What concerns me about this dish, 728 00:33:36,510 --> 00:33:39,830 as much as I love it, I can't overcook this prawn. 729 00:33:39,910 --> 00:33:42,110 I don't want it to go rubbery and chewy. 730 00:33:42,190 --> 00:33:44,350 It's really just matter of seconds of just undercook 731 00:33:44,430 --> 00:33:46,190 or overcooking that prawn. 732 00:33:46,270 --> 00:33:49,590 RADHA'S MUM: Radha, you have to put the prawns in now. 733 00:33:49,670 --> 00:33:51,870 Mum yells out, "Radha chuck the prawns in now. 734 00:33:51,950 --> 00:33:55,110 I'm like, "No, not yet. I feel like, well, it'll overcook." 735 00:33:55,190 --> 00:33:56,270 I was like, you know what? 736 00:33:56,350 --> 00:33:58,230 I'm not gonna go against Mum's advice. 737 00:33:58,310 --> 00:33:59,350 OK. 738 00:33:59,430 --> 00:34:00,790 Going in, Mum. 739 00:34:03,470 --> 00:34:05,670 I just went against my instincts, 740 00:34:06,910 --> 00:34:09,390 followed hers and just chucked it right in. 741 00:34:09,470 --> 00:34:10,950 Prawns have gone into the curry, 742 00:34:11,030 --> 00:34:12,790 so, hopefully, they've turned it off. 743 00:34:12,870 --> 00:34:14,590 Yes. And it's just in that residual heat. 744 00:34:14,670 --> 00:34:15,830 I'm a bit worried about that one. 745 00:34:15,910 --> 00:34:17,990 You wanna keep the prawns tender. 746 00:34:20,310 --> 00:34:21,670 That's this timer. 747 00:34:22,630 --> 00:34:23,910 I'm getting the crayfish out. 748 00:34:23,990 --> 00:34:28,790 I'm really, really hoping they're cooked perfectly. 749 00:34:29,430 --> 00:34:32,630 What does it look like? What does that lobster look like? 750 00:34:33,550 --> 00:34:35,750 PATRICIJA: That looks undercooked. 751 00:34:39,270 --> 00:34:41,830 BRIGITA: Five minutes. Is that long enough? 752 00:34:41,910 --> 00:34:45,110 Can't put the time on things where they're different thicknesses. 753 00:34:45,190 --> 00:34:47,630 Make sure they're all cooked all the way, yeah. 754 00:34:49,350 --> 00:34:50,510 Check them, eh? 755 00:34:50,590 --> 00:34:52,590 I noticed that one of the crayfish 756 00:34:52,670 --> 00:34:56,430 that I'm about to plate isn't cooked. 757 00:34:56,510 --> 00:34:59,190 I will be checking every single one of them. 758 00:34:59,870 --> 00:35:00,990 And it's raw. 759 00:35:01,870 --> 00:35:03,510 It hasn't cooked. 760 00:35:04,510 --> 00:35:08,950 What about the 24 on the plates over there? 761 00:35:09,030 --> 00:35:10,350 Have they cooked? 762 00:35:12,350 --> 00:35:14,310 Talk to me Christian, you've gone quiet. 763 00:35:19,800 --> 00:35:21,760 Talk to me Christian, you've gone quiet. 764 00:35:23,400 --> 00:35:26,200 One of the crayfish that I'm about to plate 765 00:35:26,280 --> 00:35:29,200 for our seafood course isn't cooked. 766 00:35:30,120 --> 00:35:32,400 I'm just double-checking, everything's cooked through. 767 00:35:32,480 --> 00:35:34,760 There's this nagging doubt. 768 00:35:36,440 --> 00:35:38,000 Have you actually cooked them all? 769 00:35:39,120 --> 00:35:40,720 Oh, my palms are sweaty. 770 00:35:42,280 --> 00:35:45,080 I can't serve undercooked cray. 771 00:35:45,160 --> 00:35:47,600 There's two more lobsters over there, check them. 772 00:35:49,920 --> 00:35:53,080 But I don't think it should go back in the oven 773 00:35:53,160 --> 00:35:55,880 because I can't overcook any of them. 774 00:35:55,960 --> 00:36:01,920 I need to do justice to what I'm using for this menu. 775 00:36:02,440 --> 00:36:05,440 Christian, talk to me. I need to know what are you feeling? 776 00:36:05,520 --> 00:36:06,640 What are you doing? 777 00:36:06,720 --> 00:36:08,520 We gotta remember as well, bro, 778 00:36:08,600 --> 00:36:11,240 the residual heat is gonna keep cooking him in the shell. 779 00:36:11,320 --> 00:36:12,520 Yeah. 780 00:36:12,600 --> 00:36:18,240 So I am really, really hoping that residual heat is gonna finish off 781 00:36:18,320 --> 00:36:20,480 the cooking process. 782 00:36:20,560 --> 00:36:21,640 Nick? Yes. 783 00:36:21,720 --> 00:36:22,720 Just get the salad on the plate. 784 00:36:22,800 --> 00:36:26,800 Just like to remind you people, but you've got five minutes left. 785 00:36:26,880 --> 00:36:28,360 (CHEERING) NIGELLA: Oh, five minutes. 786 00:36:28,440 --> 00:36:29,920 Not long. 787 00:36:30,000 --> 00:36:31,280 Not long now. 788 00:36:32,360 --> 00:36:34,440 Prabha, how you going? 789 00:36:34,520 --> 00:36:36,680 Two more rotis to go, Radha. 790 00:36:36,760 --> 00:36:38,160 Everything was chaos. 791 00:36:38,720 --> 00:36:40,960 I'm gonna need you on plating very quickly. 792 00:36:41,040 --> 00:36:43,600 I am rolling out the dough. 793 00:36:43,680 --> 00:36:45,200 I am cooking it at the same time 794 00:36:45,280 --> 00:36:47,520 and running across to the plating section 795 00:36:47,600 --> 00:36:49,680 and putting it on as I'm going. 796 00:36:49,760 --> 00:36:51,840 Prabha, I need your eggplant curry. 797 00:36:51,920 --> 00:36:53,160 Hold on a second, Radha. 798 00:36:53,240 --> 00:36:55,680 So nerve-wracking right now. 799 00:36:58,600 --> 00:37:03,240 I'm having to just spoon and dump this witlof salad onto the plate, 800 00:37:03,320 --> 00:37:05,440 not the way I was hoping to do it. 801 00:37:05,520 --> 00:37:07,320 You got the salad on everything else? 802 00:37:07,920 --> 00:37:08,920 Almost. 803 00:37:11,640 --> 00:37:16,760 ALL: Ten, nine, eight, seven, six, 804 00:37:16,840 --> 00:37:21,080 five, four, three, two, one 805 00:37:21,160 --> 00:37:22,400 (CHEERING) 806 00:37:34,600 --> 00:37:37,120 I'm just worried if the prawns might be overcooked. 807 00:37:37,200 --> 00:37:38,320 Overcooked. 808 00:37:38,400 --> 00:37:39,480 Yeah. 809 00:37:39,560 --> 00:37:42,600 I am so proud of what we've accomplished. 810 00:37:43,880 --> 00:37:46,280 Oh, but is the crayfish cooked? 811 00:37:46,360 --> 00:37:47,640 I don't know. 812 00:37:47,720 --> 00:37:51,120 Please take a break while we taste your second course. 813 00:37:51,200 --> 00:37:52,280 Thank you. 814 00:37:52,360 --> 00:37:53,560 (CHEERING) 815 00:38:07,640 --> 00:38:11,840 This kitchen does its best to throw every curve ball it can at you. 816 00:38:11,920 --> 00:38:14,280 I'm questioning everything right now. 817 00:38:23,520 --> 00:38:25,560 Thank you so much. 818 00:38:25,640 --> 00:38:28,760 I don't even know if they got cooked crayfish right now. 819 00:38:28,840 --> 00:38:31,240 I think we'll start with Nick and Christian crayfish 820 00:38:31,320 --> 00:38:34,160 with Vadouvan butter and witlof salad. 821 00:38:43,440 --> 00:38:46,120 I think you're just gonna have to just pop that out of the shell. 822 00:38:47,720 --> 00:38:49,040 Does it come out easy? 823 00:38:55,240 --> 00:38:56,520 I'm gonna have to cut it otherwise 824 00:38:56,600 --> 00:38:58,560 I'll splash it myself or something. 825 00:38:58,640 --> 00:38:59,920 Look at that. 826 00:39:06,520 --> 00:39:09,000 The crayfish absolutely cook perfectly. 827 00:39:09,080 --> 00:39:11,480 Ah, it is well done. 828 00:39:11,560 --> 00:39:14,640 I would say to cook this amount of crayfish for that amount of people 829 00:39:14,720 --> 00:39:16,720 and they cook perfect, that, that's a job well done. 830 00:39:16,800 --> 00:39:19,200 He's done a great job on the cooking. 831 00:39:19,280 --> 00:39:21,720 Yeah, it's melting down in the mouth, 832 00:39:21,800 --> 00:39:23,080 which is gorgeous. 833 00:39:23,160 --> 00:39:26,040 I think that butter her is so good, like, but I just wanted more of it. 834 00:39:26,760 --> 00:39:28,360 Wow, it comes out beautifully. 835 00:39:28,440 --> 00:39:29,600 Wow, oh, my gosh. 836 00:39:29,680 --> 00:39:31,240 They have done a fabulous job. 837 00:39:31,320 --> 00:39:32,840 It's a winning dish. 838 00:39:33,800 --> 00:39:35,800 Let's try Radha and Prabha's curry. 839 00:39:37,200 --> 00:39:38,760 (MELLOW MUSIC) 840 00:39:44,160 --> 00:39:45,560 I am so nervous. 841 00:39:45,640 --> 00:39:49,840 I have never felt this amount of stress after cooking a meal. 842 00:39:49,920 --> 00:39:53,160 All we're thinking is, are our prawns overcooked? 843 00:40:07,400 --> 00:40:09,240 Oh, that potato's good, huh? 844 00:40:09,320 --> 00:40:11,080 That just packs a punch, doesn't it? 845 00:40:11,160 --> 00:40:12,760 That's well-rounded, full of flavour. 846 00:40:12,840 --> 00:40:13,840 Yeah. 847 00:40:13,920 --> 00:40:15,240 How's the prawn cooked? 848 00:40:22,600 --> 00:40:26,680 I was worried that the prawns were cooked too early. 849 00:40:28,280 --> 00:40:31,720 They perhaps could have had a teeny bit less time. 850 00:40:32,560 --> 00:40:34,840 I would've liked the sauce to have a bit more time 851 00:40:34,920 --> 00:40:38,800 and the prawns have a bit less time, but the prawns, but they are good. 852 00:40:38,880 --> 00:40:41,720 So they're trying to rush in an hour and a half and get it made 853 00:40:41,800 --> 00:40:45,200 and you can sort of see that little bit of the rush in it. 854 00:40:45,840 --> 00:40:47,120 But let's be serious. 855 00:40:47,200 --> 00:40:51,000 Yeah, I would like a little bit of this, little bit of that, 856 00:40:51,080 --> 00:40:53,040 but frankly, I'm really enjoying this. 857 00:40:53,120 --> 00:40:55,280 Those flavours. Oh, spicy. 858 00:40:55,360 --> 00:40:56,880 Yep, spicy but that is comfort food. 859 00:40:56,960 --> 00:40:58,240 Oh, my god. 860 00:41:00,600 --> 00:41:02,680 I'm impressed with the flavour. 861 00:41:02,760 --> 00:41:06,160 Good, very good. 862 00:41:06,240 --> 00:41:09,760 We've had two great course for both teams. 863 00:41:09,840 --> 00:41:12,840 But I preferred the boy's crayfish dish. 864 00:41:14,040 --> 00:41:15,080 Yep. 865 00:41:16,680 --> 00:41:19,280 I think the third course is gonna really clarify 866 00:41:19,360 --> 00:41:21,320 where we stand on this competition at the minute. 867 00:41:21,400 --> 00:41:23,040 So let's bring the teams out. 868 00:41:25,960 --> 00:41:27,560 (CHEERING) 869 00:41:28,640 --> 00:41:31,360 TOMMY: Yes. Come on, boys! 870 00:41:31,440 --> 00:41:32,640 (CHEERING) 871 00:41:34,000 --> 00:41:36,840 Two courses down, two courses to go. 872 00:41:37,680 --> 00:41:40,760 Your third course must be ready in one and a half hours 873 00:41:42,000 --> 00:41:44,440 and your time starts now. 874 00:41:44,520 --> 00:41:45,760 (PACING MUSIC) 875 00:41:45,840 --> 00:41:47,000 (CHEERING) 876 00:41:48,000 --> 00:41:50,080 Let's go guys. For the meat course, 877 00:41:50,160 --> 00:41:52,560 we are serving bavette with red wine jus 878 00:41:52,640 --> 00:41:53,920 and truffle. 879 00:41:54,000 --> 00:41:56,040 How you feeling going into the meat course, Nico? 880 00:41:56,760 --> 00:41:58,720 Look, I'm feeling alright. 881 00:41:58,800 --> 00:42:00,040 I'm feeling good. 882 00:42:00,120 --> 00:42:01,720 The bavette is in the sous vide. 883 00:42:01,800 --> 00:42:04,240 I'm gonna leave them in the water bath for a little bit longer 884 00:42:04,320 --> 00:42:07,920 before we start grilling these steaks. 885 00:42:09,480 --> 00:42:13,040 We've got a lot of work to do in this 90 minutes. 886 00:42:13,120 --> 00:42:17,560 I'm getting the pumpkin in the oven for the pumpkin puree. 887 00:42:18,880 --> 00:42:22,480 I'm gonna be going on meringue first up. 888 00:42:22,560 --> 00:42:25,760 Yep, it is the meat course 889 00:42:25,840 --> 00:42:28,920 but I need to get started on the meringue for our dessert, 890 00:42:29,000 --> 00:42:30,440 3181 mess. 891 00:42:32,680 --> 00:42:34,840 Alright, this meringue's looking pretty good. 892 00:42:36,400 --> 00:42:38,360 Look at that peak. 893 00:42:38,440 --> 00:42:40,920 Wow, I would bath in that stuff. 894 00:42:41,880 --> 00:42:44,480 Oh, my god. Lather that on my entire body. 895 00:42:44,560 --> 00:42:46,400 Lather that on me. 896 00:42:47,320 --> 00:42:48,480 That's hot. 897 00:42:48,560 --> 00:42:50,360 My cheeks were getting hot. 898 00:42:50,440 --> 00:42:54,000 Yeah, I mean I had to focus on the, on the food. 899 00:42:55,240 --> 00:42:59,040 Like it's important to get this meringue 900 00:42:59,120 --> 00:43:02,200 into the oven as soon as possible. 901 00:43:02,280 --> 00:43:04,560 That meringue looks beautiful, brother. 902 00:43:05,440 --> 00:43:09,720 Slap it on the tray, pipe it into some buttons and into the oven. 903 00:43:09,800 --> 00:43:11,320 Set low and slow. 904 00:43:11,400 --> 00:43:12,840 (CHEERING) 905 00:43:14,040 --> 00:43:15,280 Go, boys! 906 00:43:16,840 --> 00:43:21,840 Today's meat course we're making a chicken biryani cucumber raita 907 00:43:21,920 --> 00:43:23,760 and a pickled onion. 908 00:43:24,440 --> 00:43:27,360 Chicken biryani, it's more than just chicken and rice 909 00:43:27,440 --> 00:43:30,640 has a lot of marinade flavours that go into this. 910 00:43:30,720 --> 00:43:34,920 So the chicken biryani is a very special recipe. 911 00:43:35,800 --> 00:43:39,320 My grandfather taught my mum and then my mum taught me 912 00:43:39,400 --> 00:43:42,520 and I've been working on this perfecting my flavours. 913 00:43:42,600 --> 00:43:44,640 This is a really close family recipe, 914 00:43:44,720 --> 00:43:47,080 so I just wanna make sure I do it justice today. 915 00:43:47,160 --> 00:43:50,400 It's like we're opening our hearts and our doors 916 00:43:50,480 --> 00:43:54,400 to everyone to say that this, this is our grandpa in this dish. 917 00:43:56,600 --> 00:43:59,360 The frying the onions is actually going to help infuse that flavour 918 00:43:59,440 --> 00:44:01,200 a lot faster. 919 00:44:01,280 --> 00:44:02,920 But you know what? 920 00:44:03,000 --> 00:44:06,680 We wanted to get that chicken marinating in the previous course 921 00:44:06,760 --> 00:44:10,200 because I need that flavours to develop in that raw chicken. 922 00:44:10,280 --> 00:44:12,880 I'm just trying to break it into two pieces. 923 00:44:12,960 --> 00:44:15,840 It's gonna really be detrimental to the dish. 924 00:44:15,920 --> 00:44:17,080 We are so behind. 925 00:44:17,160 --> 00:44:19,760 I absolutely love a biryani. 926 00:44:19,840 --> 00:44:22,720 Hey, Prabha, I'm just skinning these chickens right now, OK? 927 00:44:22,800 --> 00:44:24,000 OK. 928 00:44:24,080 --> 00:44:26,200 Are they gonna have time to make a biryani in an hour and a half 929 00:44:26,280 --> 00:44:28,040 to haven't marinated the chicken? 930 00:44:31,280 --> 00:44:32,960 The pressure of the grand final 931 00:44:33,040 --> 00:44:37,680 has been nothing like I've ever experienced in my entire life. 932 00:44:37,760 --> 00:44:39,240 How you going, Radha? 933 00:44:42,280 --> 00:44:44,520 Ah, a little stressed right now. 934 00:44:45,560 --> 00:44:47,560 I feel already behind the eight-ball. 935 00:44:48,960 --> 00:44:50,160 I'm so stressed. 936 00:44:55,872 --> 00:44:58,552 Teams, this is your third course and you've got one hour left. 937 00:44:58,632 --> 00:44:59,632 Let's go. 938 00:44:59,712 --> 00:45:00,672 (CHEERING) 939 00:45:02,992 --> 00:45:05,792 Hey Prabha, I'm just skinning these chickens right now, OK? 940 00:45:05,872 --> 00:45:07,432 OK. For the main dish, 941 00:45:07,512 --> 00:45:08,992 we are serving chicken biryani 942 00:45:09,072 --> 00:45:11,792 with cucumber, raita and pickled onion. 943 00:45:12,952 --> 00:45:14,232 We keep the chicken on the bone 944 00:45:14,312 --> 00:45:17,592 because the bones produce a beautiful sweetness 945 00:45:17,672 --> 00:45:19,392 and that's what Mums taught us. 946 00:45:19,472 --> 00:45:21,952 There's a lot more that could go wrong in this course 947 00:45:22,032 --> 00:45:24,832 than the last two courses that we've just put up. 948 00:45:24,912 --> 00:45:26,792 You could get undercooked chicken, 949 00:45:26,872 --> 00:45:29,392 you could have overcooked or undercooked rice. 950 00:45:29,472 --> 00:45:31,032 You don't have enough heat coming through. 951 00:45:31,112 --> 00:45:32,312 There's not enough seasoning. 952 00:45:32,392 --> 00:45:35,552 It takes a while to just cook those spices 953 00:45:35,632 --> 00:45:37,672 and make them, you know, infuse. I know. 954 00:45:37,752 --> 00:45:40,072 It's better when they sit. That's right. 955 00:45:40,152 --> 00:45:43,592 So it's a little issue with Indian food, isn't it? 956 00:45:43,672 --> 00:45:46,192 Like you need to have some time to do it. 957 00:45:46,272 --> 00:45:47,552 Just a bit disappointed. 958 00:45:47,632 --> 00:45:50,632 I wasn't able to marinate it from the last course. 959 00:45:50,712 --> 00:45:53,312 But it is what it is at this stage, 960 00:45:53,392 --> 00:45:57,232 so I'm just gonna try and pack as much flavour as I can 961 00:45:57,312 --> 00:45:58,952 with some fried onions. 962 00:45:59,032 --> 00:46:01,752 We're not onto a good start with this main course at this stage. 963 00:46:01,832 --> 00:46:04,352 We were meant to have marinated chicken in the fridge right now 964 00:46:04,432 --> 00:46:07,352 for me to just turn on the stove and start cooking it. 965 00:46:09,112 --> 00:46:11,312 I'm getting the shallots in the pan. Yeah. 966 00:46:11,392 --> 00:46:12,632 Getting colour into them 967 00:46:12,712 --> 00:46:14,592 and then the wines going in over the top. 968 00:46:14,672 --> 00:46:15,752 Yes. 969 00:46:15,832 --> 00:46:19,072 For the meat course we are serving bavette with red wine jus 970 00:46:19,152 --> 00:46:20,552 and truffle. 971 00:46:20,632 --> 00:46:22,512 I got the bavettes into the sous vide 972 00:46:22,592 --> 00:46:25,032 at the start of the cook and that's on track. 973 00:46:25,112 --> 00:46:27,152 I'm gonna leave that in there for as long as possible 974 00:46:27,232 --> 00:46:28,912 to make sure that the internal temperature 975 00:46:28,992 --> 00:46:31,992 is where we want it to be before we start grilling it. 976 00:46:35,152 --> 00:46:37,712 Alright, wine's in, Nick. 977 00:46:37,792 --> 00:46:38,952 Come on girls. 978 00:46:40,632 --> 00:46:44,752 Alright. I'll probably need like a super big bowl to marinate in. 979 00:46:44,832 --> 00:46:46,552 I'm gonna get the ingredients out for you. 980 00:46:46,632 --> 00:46:47,952 I need garam masala. 981 00:46:48,032 --> 00:46:51,072 I need cumin powder, Kashmiri chilli powder. 982 00:46:51,152 --> 00:46:54,432 Chicken biryani is literally chicken and rice dish 983 00:46:54,512 --> 00:46:56,712 coated in such beautiful spices. 984 00:46:56,792 --> 00:46:59,512 Mum has always taught me which spices make chicken shine. 985 00:46:59,592 --> 00:47:03,512 Salt, turmeric and then I need cardamom, cinnamon, 986 00:47:03,592 --> 00:47:07,232 star anise, tomato paste, garlic, ginger, onion, 987 00:47:07,312 --> 00:47:09,712 coriander and tomato paste. 988 00:47:10,472 --> 00:47:13,032 If we can get enough flavour packed in today, 989 00:47:13,112 --> 00:47:16,832 I can make Mum, Granddad and Nigella happy. 990 00:47:16,912 --> 00:47:18,752 Oh and Manu and Colin. 991 00:47:18,832 --> 00:47:20,912 They were taking like half an hour to prep that chicken 992 00:47:20,992 --> 00:47:22,032 and I was worried. 993 00:47:22,112 --> 00:47:24,632 That chicken needed to get into that pot asap. 994 00:47:24,712 --> 00:47:26,992 I've never made this much biryani in my life before 995 00:47:27,072 --> 00:47:28,672 and she smells really good. 996 00:47:31,312 --> 00:47:32,552 (CHEERING) 997 00:47:35,272 --> 00:47:36,952 Alright, Nick, I'm getting the bavettes out. 998 00:47:37,032 --> 00:47:38,752 Bavettes have been in the sous vide, 999 00:47:38,832 --> 00:47:41,032 we're gonna get them out and finish them off in the pan, 1000 00:47:41,112 --> 00:47:42,632 get that crust onto 'em. 1001 00:47:43,392 --> 00:47:45,472 Pan probably needed to be a little bit hotter to start. 1002 00:47:46,472 --> 00:47:52,152 This is some of the best meat that we can get our hands on. 1003 00:47:52,232 --> 00:47:54,952 I need to treat this with the utmost respect. 1004 00:47:58,632 --> 00:48:00,112 (CHEERING) 1005 00:48:00,952 --> 00:48:02,792 How's that steak looking? 1006 00:48:02,872 --> 00:48:06,272 I'm stressing out about the cook on this bavette. 1007 00:48:08,632 --> 00:48:12,992 This can be a hard steak to eat unless it's cooked perfectly. 1008 00:48:13,072 --> 00:48:15,192 It's the hero of our dish. 1009 00:48:15,272 --> 00:48:16,912 45 Minutes to go. 1010 00:48:16,992 --> 00:48:19,552 Come on guys, let's go. 1011 00:48:25,152 --> 00:48:26,352 Undoing, undoing. 1012 00:48:26,432 --> 00:48:27,592 Ah. 1013 00:48:29,472 --> 00:48:30,832 OK, I'm having it. 1014 00:48:30,912 --> 00:48:32,192 I'm having it. Radha. 1015 00:48:32,272 --> 00:48:34,112 Huh? You don't have time to marinate. 1016 00:48:34,192 --> 00:48:35,952 just put it in. Just put it in. 1017 00:48:36,032 --> 00:48:37,192 Forget about it. Forget about it. 1018 00:48:37,272 --> 00:48:39,912 We don't have time to marinate? No, just put it in. 1019 00:48:40,832 --> 00:48:44,992 At this point the wheels are starting to fall off. 1020 00:48:46,112 --> 00:48:48,512 OK, I'm very, very stressed right now. 1021 00:48:48,592 --> 00:48:50,392 OK, slow. Relax. 1022 00:48:50,472 --> 00:48:52,032 Breathe in and breathe out. 1023 00:48:52,112 --> 00:48:54,512 Calm your nerves and it'll happen. 1024 00:48:54,592 --> 00:48:56,192 A dish that I have made so many times 1025 00:48:56,272 --> 00:49:01,512 at home with so much laughter and happiness around me 1026 00:49:01,592 --> 00:49:05,912 and now I'm making it with so much anxiety and stress. 1027 00:49:05,992 --> 00:49:07,832 I don't know what I'm doing at this stage. 1028 00:49:08,552 --> 00:49:12,312 We need to get started on the rice. 1029 00:49:12,392 --> 00:49:14,072 OK. 1030 00:49:14,152 --> 00:49:18,032 I have lost absolute control of this dish. 1031 00:49:18,112 --> 00:49:19,672 You need water? 1032 00:49:21,232 --> 00:49:22,352 I don't. 1033 00:49:29,392 --> 00:49:31,072 Oh, Radha, what happened? 1034 00:49:37,112 --> 00:49:39,392 I have frozen in my head and my heart. 1035 00:49:39,472 --> 00:49:40,712 I just don't know what to do next. 1036 00:49:40,792 --> 00:49:42,432 I don't know how to complete this dish. 1037 00:49:47,112 --> 00:49:48,272 They're very flustered. 1038 00:49:48,352 --> 00:49:51,312 Because they just realised they don't have enough time. 1039 00:49:51,392 --> 00:49:53,232 They should have done into marinate before that. 1040 00:49:53,312 --> 00:49:55,472 She's like sort of just standing there. 1041 00:49:55,552 --> 00:49:56,712 She's lost. 1042 00:49:57,432 --> 00:49:58,752 MEL: You OK, Radha? 1043 00:50:06,259 --> 00:50:07,419 RADHA'S MUM: Radha, what happened? 1044 00:50:07,499 --> 00:50:08,779 They're a bit flustered. 1045 00:50:08,859 --> 00:50:10,019 NIGELLA: They're very flustered. 1046 00:50:10,099 --> 00:50:12,219 Because they just realised they don't have enough time. 1047 00:50:12,819 --> 00:50:15,019 No, I think she's having a bit of a panic attack. 1048 00:50:15,099 --> 00:50:16,299 Yeah. 1049 00:50:17,339 --> 00:50:18,579 I'm going in. 1050 00:50:20,779 --> 00:50:21,739 Listen, 1051 00:50:24,139 --> 00:50:27,459 look, you look like you are having a slight panic. 1052 00:50:27,539 --> 00:50:29,099 Just keep, keep yourself, don't worry. 1053 00:50:29,179 --> 00:50:31,859 Yeah, I know. Keep yourself centred. 1054 00:50:31,939 --> 00:50:33,299 OK, keep yourself centred. 1055 00:50:33,379 --> 00:50:35,619 This is very important but it's not life or death. 1056 00:50:35,699 --> 00:50:39,059 This is a big deal for me, this dish especially. 1057 00:50:39,139 --> 00:50:40,739 Come here, come here. We've got this. 1058 00:50:40,819 --> 00:50:42,459 Just keep centred, just keep yourself centred. 1059 00:50:42,539 --> 00:50:46,459 Everything's OK darling, everything's OK. 1060 00:50:46,539 --> 00:50:47,699 It's not life or death, 1061 00:50:47,779 --> 00:50:49,419 you've had things that are more important. 1062 00:50:49,499 --> 00:50:51,179 We've got a lot of time, we've got a lot of time. 1063 00:50:51,259 --> 00:50:53,419 We've got the chicken on, OK. This, this is fine. 1064 00:50:53,499 --> 00:50:55,699 Just really, really, really, really everything you do will be fine. 1065 00:50:55,779 --> 00:50:58,019 You are a great cook. 1066 00:50:58,099 --> 00:50:59,859 You are gonna give us lovely food. 1067 00:50:59,939 --> 00:51:02,299 If I stuff up this chicken biryani dish, 1068 00:51:03,379 --> 00:51:06,219 I don't think my mum or my grandfather 1069 00:51:06,299 --> 00:51:08,299 would be proud of me at all. 1070 00:51:08,379 --> 00:51:10,139 Oh, they are proud. 1071 00:51:10,219 --> 00:51:14,259 We went up to the grand final. They are proud, OK? 1072 00:51:14,339 --> 00:51:16,139 Don't cry. Yeah. 1073 00:51:16,979 --> 00:51:19,179 Concentrate on making food that you want to eat. 1074 00:51:19,259 --> 00:51:20,939 OK, OK darling? OK. 1075 00:51:21,019 --> 00:51:22,659 Really, really, really. Just make up some rice. 1076 00:51:22,739 --> 00:51:25,939 Come on, come on. Just do that and get on top of it. 1077 00:51:26,019 --> 00:51:27,219 OK. 1078 00:51:27,299 --> 00:51:30,019 I feel so silly, just standing there and crying 1079 00:51:30,099 --> 00:51:31,659 and that clock is ticking. 1080 00:51:31,739 --> 00:51:33,579 Radha, you've got it, go. 1081 00:51:34,419 --> 00:51:36,459 Sorry, I cried, Prabha. 1082 00:51:36,539 --> 00:51:38,699 Don't say sorry, Radha. Don't say sorry. 1083 00:51:38,779 --> 00:51:40,779 It's not your fault. Nothing is our fault right now. 1084 00:51:40,859 --> 00:51:42,859 It's really stressful, OK. OK. 1085 00:51:42,939 --> 00:51:45,499 Focus on the chicken. I'll focus on the rice. 1086 00:51:45,579 --> 00:51:48,739 We'll bring 'em together, OK? OK. 1087 00:51:48,819 --> 00:51:52,539 Rice is such an integral part of this chicken biryani, 1088 00:51:52,619 --> 00:51:56,139 so we need to make sure that we get it right on the first 1089 00:51:56,219 --> 00:51:58,099 go because we don't have time to stuff up right now. 1090 00:51:58,179 --> 00:51:59,299 Alright, look, 1091 00:51:59,379 --> 00:52:01,459 I think it's starting to come together, Christian. 1092 00:52:01,539 --> 00:52:04,099 Oh Nick, that's looking gorge babe. 1093 00:52:04,179 --> 00:52:05,179 Sweet. 1094 00:52:05,259 --> 00:52:08,419 I've got seven of the steaks about to be ready, 1095 00:52:08,499 --> 00:52:10,659 then I've got two more cooks. 1096 00:52:10,739 --> 00:52:14,219 Bavette is a huge cut of meat in France. 1097 00:52:14,299 --> 00:52:16,659 I'm cooking bavette for a French chef. 1098 00:52:20,259 --> 00:52:21,979 How do you think we're travelling? 1099 00:52:22,059 --> 00:52:25,819 Look, it's gonna be a push but when's it not with us? 1100 00:52:25,899 --> 00:52:27,579 Exactly. 1101 00:52:27,659 --> 00:52:29,659 So there's only one way to find out where it's sitting. 1102 00:52:30,339 --> 00:52:31,699 It's time to cut up these steaks. 1103 00:52:32,459 --> 00:52:34,699 What do you reckon Nick, cut them in half this way 1104 00:52:34,779 --> 00:52:37,779 and then cut 'em, half that way and then across? 1105 00:52:38,339 --> 00:52:39,419 Yeah. 1106 00:52:41,379 --> 00:52:43,099 They're a little bit under. 1107 00:52:43,179 --> 00:52:45,699 If I serve these at the temperature that they're at, 1108 00:52:45,779 --> 00:52:49,179 it's gonna be way too textural to enjoy. 1109 00:52:52,219 --> 00:52:55,379 Luckily, I have a solution and it's right behind me. 1110 00:52:55,459 --> 00:52:56,419 Nico, I'm gonna put it in the oven 1111 00:52:56,499 --> 00:52:59,099 just to get it up a couple of degrees 1112 00:52:59,179 --> 00:53:01,259 'cause we wanna serve this medium, not medium rare. 1113 00:53:01,339 --> 00:53:05,019 I realise I've probably had the soused at too low a temperature. 1114 00:53:06,979 --> 00:53:08,819 You've got 20 minutes left. 1115 00:53:08,899 --> 00:53:10,379 (CHEERING) 1116 00:53:11,499 --> 00:53:15,019 My gut instinct is telling me to put all the rice in here. 1117 00:53:15,099 --> 00:53:16,219 Put it, put it. 1118 00:53:16,299 --> 00:53:18,459 And then the chicken water cook it. Yes, do it. 1119 00:53:18,539 --> 00:53:21,179 Do it. Whatever your gut is saying, do it. 1120 00:53:21,259 --> 00:53:23,259 Just think you are cooking at home. 1121 00:53:23,339 --> 00:53:24,539 What will you do? 1122 00:53:24,619 --> 00:53:27,579 So many things are going on right now and I can hear her screaming, 1123 00:53:27,659 --> 00:53:31,819 but I'm going to trust my instincts and go with what I feel is right. 1124 00:53:31,899 --> 00:53:33,819 We can both do it. Yeah, just put it in whatever. 1125 00:53:33,899 --> 00:53:37,139 Whatever batch is cooked is the batch that will serve. 1126 00:53:37,219 --> 00:53:41,419 It was breaking my heart to deviate from Grandfather's recipe. 1127 00:53:42,179 --> 00:53:44,099 At this stage, the rice is a better chance of boiling 1128 00:53:44,179 --> 00:53:46,499 and finishing it through in the chicken 1129 00:53:46,579 --> 00:53:48,819 than right now on its own in the stove here. 1130 00:53:48,899 --> 00:53:51,379 This will either make or break the dish 1131 00:53:51,459 --> 00:53:54,179 and make or break us for the competition right now. 1132 00:53:55,459 --> 00:53:58,859 Rice is such an integral part of this chicken biryani. 1133 00:53:58,939 --> 00:54:01,579 And at this stage I'm just worried that the rice 1134 00:54:01,659 --> 00:54:05,299 and the chicken are gonna be undercooked when the judges eat it. 1135 00:54:05,379 --> 00:54:07,259 I can't see. I can't see. 1136 00:54:09,739 --> 00:54:13,259 I need to get these plates up onto our bench top 1137 00:54:13,339 --> 00:54:15,139 and I need to start plating. 1138 00:54:15,219 --> 00:54:17,499 I'm gonna start with the pumpkin puree. 1139 00:54:18,099 --> 00:54:19,819 Let's go. Let's go. 1140 00:54:20,819 --> 00:54:21,819 I'm freaking out. 1141 00:54:21,899 --> 00:54:23,299 I know, so am I. 1142 00:54:23,379 --> 00:54:25,019 Where are you up to tell me. 1143 00:54:25,099 --> 00:54:27,539 I've got the first couple of trays in. 1144 00:54:27,619 --> 00:54:29,179 They're about to be ready to come out. 1145 00:54:29,259 --> 00:54:30,699 I'm getting a third one in now. 1146 00:54:33,939 --> 00:54:36,179 Five minutes left. 1147 00:54:36,259 --> 00:54:37,699 Come on, let's go. 1148 00:54:37,779 --> 00:54:39,099 (CHEERING) 1149 00:54:39,179 --> 00:54:40,139 Go, go, go! 1150 00:54:43,739 --> 00:54:46,499 We're not at a stage where we wanted to be at this point. 1151 00:54:47,299 --> 00:54:49,699 We just need to make sure that that rice and chicken are cooked. 1152 00:54:49,779 --> 00:54:53,019 The absolutely most stressful biryani I've ever made in my life. 1153 00:54:54,539 --> 00:54:56,859 Just gonna check one of the chickens right now. 1154 00:54:57,579 --> 00:55:02,259 And it's still pink and my heart sinks 1155 00:55:02,339 --> 00:55:05,699 if we end up serving raw chicken to the judges, 1156 00:55:05,779 --> 00:55:07,299 it's game over. 1157 00:55:07,379 --> 00:55:08,779 Prabha. Yeah, buddy. 1158 00:55:08,859 --> 00:55:10,779 I'm just worried about the chicken. 1159 00:55:12,419 --> 00:55:14,339 I'm gonna get those steaks out. 1160 00:55:14,419 --> 00:55:15,939 Yep. 1161 00:55:16,019 --> 00:55:17,739 They've rested up perfectly, Nico. 1162 00:55:18,379 --> 00:55:20,019 They're at where we want them to be. 1163 00:55:24,139 --> 00:55:25,379 Good work, mate. 1164 00:55:26,299 --> 00:55:27,459 That's perfect. 1165 00:55:27,539 --> 00:55:29,219 Now you can breathe. 1166 00:55:29,299 --> 00:55:31,579 Ah Mum, I'm trying to breathe., (LAUGHS) 1167 00:55:31,659 --> 00:55:35,139 I've just got complete faith in Christian at this point 1168 00:55:35,219 --> 00:55:37,339 that he knows exactly what he's doing. 1169 00:55:41,139 --> 00:55:44,459 We've also got an ace in the hole to pull out on this dish. 1170 00:55:44,539 --> 00:55:46,379 I'm gonna get the truffle shaving. 1171 00:55:46,459 --> 00:55:50,659 Because you've got that incredible earthy umami black truffle 1172 00:55:50,739 --> 00:55:52,619 that's going to go over the top of the steak 1173 00:55:52,699 --> 00:55:54,939 to balance out the other flavours. 1174 00:55:56,819 --> 00:56:00,339 Yeah, this asparagus is crunchy. 1175 00:56:01,699 --> 00:56:03,019 Ah. 1176 00:56:03,099 --> 00:56:04,539 Prabha, are you OK? 1177 00:56:04,619 --> 00:56:06,659 I'm OK, I just nicked my finger. 1178 00:56:06,739 --> 00:56:08,699 We are really freaking out. 1179 00:56:08,779 --> 00:56:10,299 There's a lot of pressure 1180 00:56:10,379 --> 00:56:12,419 and feeling like all the walls are closing in. 1181 00:56:12,499 --> 00:56:17,859 OK, I have a 48 seconds to finish the plating for the raita 1182 00:56:17,939 --> 00:56:20,019 so then I can start plating the biryani 1183 00:56:20,099 --> 00:56:23,739 in whatever shape, form or cook it's in. 1184 00:56:23,819 --> 00:56:25,859 I don't have time to check any more chicken. 1185 00:56:25,939 --> 00:56:30,019 I've given it a maximum enough time in the pot right now 1186 00:56:30,099 --> 00:56:32,459 and now it's just plate up time. 1187 00:56:32,539 --> 00:56:33,739 But not too much. Not too much. 1188 00:56:33,819 --> 00:56:35,459 That's too much. 1189 00:56:36,339 --> 00:56:37,699 OK, there you go. Sorry. 1190 00:56:37,779 --> 00:56:38,819 That's OK. 1191 00:56:38,899 --> 00:56:39,859 Rice and then chicken? 1192 00:56:39,939 --> 00:56:41,139 Rice. 1193 00:56:41,219 --> 00:56:42,819 No chicken and then rice. 1194 00:56:43,499 --> 00:56:44,779 I don't care, just put it on. 1195 00:56:44,859 --> 00:56:47,019 I'm sorry, I forgot the process. 1196 00:56:48,059 --> 00:56:50,859 However it is, we've done the best that we can, OK? 1197 00:56:50,939 --> 00:56:52,139 OK. 1198 00:56:52,699 --> 00:56:54,739 You got just two, these two and then that's done. 1199 00:56:55,779 --> 00:56:57,419 Then you're done, Prabha. 1200 00:56:57,499 --> 00:56:58,779 We forgot the eggs. 1201 00:56:58,859 --> 00:57:01,699 The eggs are in the sink, I had finished boiling them. 1202 00:57:01,779 --> 00:57:03,579 We're just gonna try and see how much we can get. 1203 00:57:03,659 --> 00:57:06,979 If you can get ten out, I can smash, cut them in half. 1204 00:57:07,059 --> 00:57:08,699 No, don't even cut them in half, we're serving. 1205 00:57:08,779 --> 00:57:09,979 Turn off the water, OK. 1206 00:57:10,059 --> 00:57:11,859 Keep going, keep going, keep going. 1207 00:57:11,939 --> 00:57:13,419 BOTH: We can do this. We can do this. 1208 00:57:13,499 --> 00:57:14,939 We can do this. We can do this. 1209 00:57:15,019 --> 00:57:16,459 Let's keep going. 1210 00:57:16,539 --> 00:57:18,699 Two minutes to go. Come on! 1211 00:57:18,779 --> 00:57:20,779 (CHEERING) AARON: Come on, girls. 1212 00:57:21,739 --> 00:57:23,539 Come on girl. Let's go. 1213 00:57:23,619 --> 00:57:24,859 Come on. guys. 1214 00:57:26,059 --> 00:57:28,059 Bravo Nico, bravo. 1215 00:57:29,699 --> 00:57:30,859 Got fresh horseradish. 1216 00:57:32,059 --> 00:57:33,579 Alright, every plate's got jus. 1217 00:57:33,659 --> 00:57:39,579 It is rich and decadent and bloody good. 1218 00:57:39,659 --> 00:57:41,099 She said half an egg's enough. 1219 00:57:41,179 --> 00:57:43,299 Huh? That's what I'm doing. (LAUGHS) 1220 00:57:43,379 --> 00:57:45,779 Why are you telling me. What I'm doing when I'm doing it? 1221 00:57:47,499 --> 00:57:49,059 (CHEERING) 1222 00:57:50,179 --> 00:57:51,539 Oh, I want to hug her. 1223 00:57:52,699 --> 00:57:54,219 One minute left. 1224 00:57:54,299 --> 00:57:55,739 Come on. One minute! 1225 00:57:56,779 --> 00:57:59,379 Put 'em on. Put 'em on. 1226 00:58:01,459 --> 00:58:03,059 (CHEERING) 1227 00:58:05,299 --> 00:58:06,539 MAN: Let's go! 1228 00:58:13,139 --> 00:58:15,179 Put enough sauce on there. Let's go. 1229 00:58:18,099 --> 00:58:22,979 ALL: Ten, nine, eight, seven, six, 1230 00:58:23,059 --> 00:58:27,379 five, four, three, two, one. 1231 00:58:27,459 --> 00:58:28,619 (CHEERING) 1232 00:58:30,619 --> 00:58:32,499 (CHEERING) 1233 00:58:34,779 --> 00:58:36,819 We did it. We've done it. 1234 00:58:36,899 --> 00:58:40,579 We've absolutely brought it home with this chicken biryani. 1235 00:58:40,659 --> 00:58:42,259 TOMMY: Yes, boys. 1236 00:58:43,299 --> 00:58:47,379 This is the most confident that I have been in a dish. 1237 00:58:48,339 --> 00:58:53,979 It's the one time that I haven't second-guessed it after plating it. 1238 00:58:55,059 --> 00:58:57,139 Why do we keep doing this to ourselves? 1239 00:59:01,379 --> 00:59:04,019 It's a moment of nothing but absolute pride. 1240 00:59:06,379 --> 00:59:09,419 OK, now just take a well-deserved break 1241 00:59:09,499 --> 00:59:11,499 while we taste your third course. 1242 00:59:12,339 --> 00:59:14,459 ALL: Let's go, guys. (CHEERING) 1243 00:59:14,539 --> 00:59:16,579 We're a bloody mess right now, mate. 1244 00:59:16,659 --> 00:59:18,099 I know. 1245 00:59:20,219 --> 00:59:21,899 Well, now the meat course, 1246 00:59:21,979 --> 00:59:24,419 shall we start with Nick and Christian, 1247 00:59:24,499 --> 00:59:26,979 bavette with red wine jus and truffle. 1248 00:59:37,299 --> 00:59:38,859 I know the flavours work. 1249 00:59:38,939 --> 00:59:41,299 I know the steak is cooked. 1250 00:59:42,299 --> 00:59:43,899 I'm just so relieved. 1251 00:59:43,979 --> 00:59:46,099 I'm so relieved. 1252 00:59:48,939 --> 00:59:50,339 Alright, so I'm going in. 1253 00:59:51,979 --> 00:59:54,499 We've got horseradish and truffle. 1254 01:00:02,699 --> 01:00:04,099 Red wine jus is done. 1255 01:00:04,179 --> 01:00:05,699 They've done a great job on that. 1256 01:00:05,779 --> 01:00:07,539 I love the fresh horseradish. 1257 01:00:07,619 --> 01:00:10,379 The meat is cooked well it is pink but it needs that bit of crust. 1258 01:00:11,139 --> 01:00:14,579 I don't really understand what they've gained by the sous vide 1259 01:00:14,659 --> 01:00:18,059 because, and they haven't got a crust on the outside. 1260 01:00:18,139 --> 01:00:20,459 It works, but it's, 1261 01:00:21,339 --> 01:00:24,379 it's not, it doesn't make your heart sing. 1262 01:00:24,459 --> 01:00:26,379 Yeah, that's right, yes. 1263 01:00:27,419 --> 01:00:31,219 Runny jus, salty asparagus, but it does work together. 1264 01:00:31,299 --> 01:00:32,699 Oh, it's so good. 1265 01:00:32,779 --> 01:00:34,859 (LAUGHTER) 1266 01:00:34,939 --> 01:00:36,339 Shall we try the chicken biryani 1267 01:00:36,419 --> 01:00:39,219 with cucumber raita and pickle onions? 1268 01:00:39,299 --> 01:00:40,499 Mm-hmm. 1269 01:00:48,299 --> 01:00:50,659 I know that dish was the most disastrous way 1270 01:00:50,739 --> 01:00:52,859 I've ever cooked it in my life. 1271 01:00:52,939 --> 01:00:56,699 All I'm thinking is they're cutting into pink chicken. 1272 01:00:56,779 --> 01:01:00,539 I just know that chicken is undercooked right now. 1273 01:01:00,619 --> 01:01:03,539 I think this, this might be seasoned with tears. 1274 01:01:04,299 --> 01:01:06,219 Oh, that was so tense. 1275 01:01:06,299 --> 01:01:07,619 It was. 1276 01:01:17,739 --> 01:01:19,099 Chicken's lovely. 1277 01:01:19,179 --> 01:01:20,859 Chicken's cooked well. 1278 01:01:26,979 --> 01:01:32,619 You know what I love? I love the fragrant, spicy biryani, 1279 01:01:32,699 --> 01:01:37,139 then the cool of the raita then the acidity 1280 01:01:37,219 --> 01:01:38,579 and the crisp of the onion, 1281 01:01:38,659 --> 01:01:41,139 like it really makes all of this makes sense, you know? 1282 01:01:41,219 --> 01:01:43,579 That rice is taken on all that flavour, hasn't it, 1283 01:01:43,659 --> 01:01:45,339 just sucked it up. It really has. 1284 01:01:45,419 --> 01:01:46,939 And there's a good bit of heat in there 1285 01:01:48,019 --> 01:01:50,139 and then you just mellow it out with that yoghurt. 1286 01:01:54,979 --> 01:01:56,979 Wow. Yum, the chicken is so yummy. 1287 01:01:57,059 --> 01:01:58,179 (LAUGHS) 1288 01:01:58,259 --> 01:01:59,579 And it's not even, it's not too hot either. 1289 01:01:59,659 --> 01:02:01,499 Like the flavour's there without punching you in the face with fire. 1290 01:02:01,579 --> 01:02:03,899 Yeah. Thumbs up for the girls. 1291 01:02:05,299 --> 01:02:06,979 They have done greats. 1292 01:02:07,059 --> 01:02:11,459 I think two very different styles and I'm liking both, you know it. 1293 01:02:11,539 --> 01:02:14,539 We've got a tough job ahead of us to decide. 1294 01:02:14,619 --> 01:02:16,259 One course to go, 1295 01:02:16,339 --> 01:02:18,899 I'm very interested to see what the girls do for desserts 1296 01:02:18,979 --> 01:02:20,699 'cause it's not their strongest point 1297 01:02:20,779 --> 01:02:22,859 and the boys usually do quite well. 1298 01:02:22,939 --> 01:02:25,939 Yeah, I think I've got one team slightly ahead from me. 1299 01:02:26,019 --> 01:02:28,939 So if the other team wants to stay in the game, 1300 01:02:29,019 --> 01:02:31,219 they better deliver a good dessert. 1301 01:02:43,160 --> 01:02:45,000 (CHEERING) 1302 01:02:47,280 --> 01:02:52,200 One more course to cook, the last time in MKR. 1303 01:02:53,200 --> 01:02:54,880 Bloody desserts. 1304 01:02:54,960 --> 01:02:56,280 Come on, girls. 1305 01:02:58,080 --> 01:03:02,760 I can't believe that we actually have one more course to deliver. 1306 01:03:02,840 --> 01:03:04,840 In no way, shape or form 1307 01:03:04,920 --> 01:03:08,840 are Prabha and I dessert people, we are so nervous. 1308 01:03:08,920 --> 01:03:12,080 Right teams, this is it. 1309 01:03:12,160 --> 01:03:15,040 We want to eat your desserts in one hour 1310 01:03:15,120 --> 01:03:18,920 and your time starts now. 1311 01:03:19,000 --> 01:03:20,320 (CHEERING) 1312 01:03:24,720 --> 01:03:26,040 So we've the curds in the freezer, 1313 01:03:26,120 --> 01:03:28,120 they're ready to come out when we start plating. 1314 01:03:28,200 --> 01:03:29,600 The meringues in the oven. 1315 01:03:29,680 --> 01:03:31,720 I'm gonna keep 'em in there until the last moment 1316 01:03:31,800 --> 01:03:33,760 so that they keep nice and crisp. 1317 01:03:34,400 --> 01:03:37,600 For dessert, we are making 3181 mess. 1318 01:03:37,680 --> 01:03:40,240 Our twist on a traditional British dessert 1319 01:03:40,320 --> 01:03:43,440 and the flavours of an Aussie pavlova. 1320 01:03:44,000 --> 01:03:46,680 The inspiration for this dish, Nico, 1321 01:03:46,760 --> 01:03:50,320 it's actually, Mum standing up on the balcony over there. 1322 01:03:50,400 --> 01:03:53,240 Growing up Mum's Pavlova was always a favourite, 1323 01:03:53,920 --> 01:03:57,120 but we've actually got quite an intricate, pretty plating for it. 1324 01:03:57,200 --> 01:04:00,440 I'm pretty confident that we can take them in dessert here. 1325 01:04:02,320 --> 01:04:03,960 100k, baby! 1326 01:04:04,800 --> 01:04:06,120 (CHEERING) 1327 01:04:06,800 --> 01:04:08,640 CHRIS: Come on, girls. Let's go. 1328 01:04:08,720 --> 01:04:10,280 For the dessert, the ice cream is done. 1329 01:04:10,360 --> 01:04:12,560 Yeah, our pistachio, ice creamed in the freezer. 1330 01:04:12,640 --> 01:04:15,840 For the dessert, we are making a pistachio ice cream 1331 01:04:15,920 --> 01:04:19,040 in a chocolate dome with an almond and orange zest crumb. 1332 01:04:19,120 --> 01:04:21,720 I'm just gonna melt the dark chocolate first. 1333 01:04:21,800 --> 01:04:23,560 The most difficult part of this dessert 1334 01:04:23,640 --> 01:04:25,920 is literally that chocolate dome. 1335 01:04:26,000 --> 01:04:28,160 Obviously, this is gonna take time. 1336 01:04:28,240 --> 01:04:30,360 The outer layer of the chocolate dome 1337 01:04:30,440 --> 01:04:32,840 is gonna be a nice 50% dark chocolate. 1338 01:04:32,920 --> 01:04:36,200 We don't want it too bitter, nor do we want it too sweet. 1339 01:04:36,280 --> 01:04:39,160 I've never claimed myself to be a dessert queen. 1340 01:04:39,240 --> 01:04:40,600 For this dessert course, 1341 01:04:40,680 --> 01:04:42,920 we have to bring all the big guns today. 1342 01:04:43,000 --> 01:04:44,320 This entire competition, 1343 01:04:44,400 --> 01:04:48,000 we have been paying homage to all of our family members. 1344 01:04:48,080 --> 01:04:50,600 But this dish, this is our legacy. 1345 01:04:50,680 --> 01:04:52,520 We're just gonna have to pray to all the chocolate gods 1346 01:04:52,600 --> 01:04:54,720 this is gonna work. We're racing against time, 1347 01:04:54,800 --> 01:04:57,480 I need to get these domes into fridge right now. 1348 01:04:59,560 --> 01:05:00,880 (CHEERING) 1349 01:05:04,240 --> 01:05:06,640 So I'm gonna whip up a quick little Chantilly. 1350 01:05:07,520 --> 01:05:09,680 It's just whipped cream with vanilla through it. 1351 01:05:10,200 --> 01:05:12,400 The beauty of it is in its simplicity. 1352 01:05:13,840 --> 01:05:15,440 I've got the Chantilly whipped up. 1353 01:05:15,520 --> 01:05:16,920 It's now time to test it. 1354 01:05:18,880 --> 01:05:20,040 Strawberries and cream. 1355 01:05:20,120 --> 01:05:21,480 Strawberries and cream, brother. 1356 01:05:21,560 --> 01:05:24,400 Everything that we are doing is perfect. 1357 01:05:25,080 --> 01:05:28,440 I need to get started on the almond and orange zest crumb. 1358 01:05:28,520 --> 01:05:30,160 The almond and orange zest crumb 1359 01:05:30,240 --> 01:05:33,440 brings a nice texture to this dessert. 1360 01:05:34,040 --> 01:05:36,560 I'm blending up some almonds. 1361 01:05:36,640 --> 01:05:39,560 I'm trying to not make it too powdery. 1362 01:05:41,440 --> 01:05:43,360 Yep, I think that should do it. 1363 01:05:43,440 --> 01:05:46,040 I use butter with it. Some caster sugar 1364 01:05:46,120 --> 01:05:48,360 and some plain flour, I mix it all together. 1365 01:05:48,440 --> 01:05:51,800 And we've decided to add a little bit of Australian smoked salt 1366 01:05:51,880 --> 01:05:53,600 to the crumb. I've just put it into oven 1367 01:05:53,680 --> 01:05:55,120 in two separate baking trays. 1368 01:05:55,200 --> 01:05:57,160 Perfect. The crumb's going in. 1369 01:05:57,240 --> 01:05:58,320 Yeah. 1370 01:06:00,200 --> 01:06:03,680 Alright, Nico, last cook. Let's give it a final push. 1371 01:06:04,880 --> 01:06:09,760 Every dessert that we have put up since that, so sokolatopita 1372 01:06:09,840 --> 01:06:13,080 have been exactly where we want to. 1373 01:06:13,160 --> 01:06:15,120 We've taken one step. 1374 01:06:15,200 --> 01:06:17,000 Just it's kept on getting better. 1375 01:06:19,640 --> 01:06:20,960 The meringue is perfect. 1376 01:06:21,040 --> 01:06:22,240 We're in a really good spot here, bro. 1377 01:06:22,320 --> 01:06:23,680 We're in a really good spot. 1378 01:06:26,280 --> 01:06:30,920 Ten minutes, this is your last ten minutes. 1379 01:06:31,000 --> 01:06:32,480 (CHEERING) 1380 01:06:33,280 --> 01:06:34,400 Ice cream's looking good. 1381 01:06:34,480 --> 01:06:36,160 I'm scooping them up and getting ready. 1382 01:06:36,240 --> 01:06:37,440 OK, Radha. 1383 01:06:37,520 --> 01:06:40,360 It's gonna have to come down to the wire again. 1384 01:06:40,440 --> 01:06:42,360 Alright, we can start bringing up our plates. 1385 01:06:42,440 --> 01:06:43,960 Yeah, let's do it. 1386 01:06:44,040 --> 01:06:46,440 Typically, an Eton mess is served in a glass 1387 01:06:46,520 --> 01:06:48,840 and everything's just sort of thrown in there. 1388 01:06:48,920 --> 01:06:51,720 That's very different to what we're plating up today. 1389 01:06:51,800 --> 01:06:53,320 This is a piece of art. 1390 01:06:53,400 --> 01:06:55,080 Keep going, Christian. Yes, chef. 1391 01:06:55,160 --> 01:06:58,280 This dessert has everything. 1392 01:06:58,360 --> 01:07:00,840 Next element. You go around with a Chantilly. 1393 01:07:00,920 --> 01:07:05,120 This is a culmination of our journey through this competition. 1394 01:07:05,200 --> 01:07:09,520 It's our growth rolled up into one beautiful mass. 1395 01:07:10,440 --> 01:07:12,160 So we need to get the curds on. 1396 01:07:12,240 --> 01:07:13,240 Yeah. 1397 01:07:13,320 --> 01:07:17,880 The yuzu curd domes have been in the freezer since seafood. 1398 01:07:18,880 --> 01:07:21,440 It's the hero of our dessert. 1399 01:07:21,520 --> 01:07:22,880 It needs to be perfect. 1400 01:07:25,280 --> 01:07:26,840 Wow. 1401 01:07:26,920 --> 01:07:28,520 It's held its shape. 1402 01:07:28,600 --> 01:07:31,120 It is a perfect dome. 1403 01:07:31,200 --> 01:07:32,680 I think the gelatine has worked. 1404 01:07:32,760 --> 01:07:34,600 CHRISTIAN'S MUM: Looking so pretty, boys. 1405 01:07:34,680 --> 01:07:35,800 Thanks, Mum. 1406 01:07:35,880 --> 01:07:40,240 Alright teams, listen to this, five minutes left. 1407 01:07:40,320 --> 01:07:42,440 Come on! (CHEERING) 1408 01:07:43,000 --> 01:07:45,760 Hey, you need to, you dome, dome, dome. 1409 01:07:45,840 --> 01:07:48,840 We're under high, high pressure right now. 1410 01:07:48,920 --> 01:07:51,040 We've gotta start plating this dessert up. 1411 01:07:51,120 --> 01:07:53,400 RADHA'S MUM: Radha, move faster. 1412 01:07:53,480 --> 01:07:56,960 We need to make sure that these ice creams do not melt. 1413 01:07:57,040 --> 01:07:58,360 Do we have more plates? 1414 01:07:58,440 --> 01:07:59,640 Oh, yeah, down there. 1415 01:07:59,720 --> 01:08:02,760 We need to get all the chocolate domes out of the silicon mould. 1416 01:08:02,840 --> 01:08:04,680 Put the domes on them now. 1417 01:08:06,160 --> 01:08:07,520 I'm running out of time. 1418 01:08:07,600 --> 01:08:10,080 I'm just going as fast as I can. 1419 01:08:10,160 --> 01:08:11,960 Oh crap, one cracked. 1420 01:08:12,040 --> 01:08:13,800 I only made a few extra domes. 1421 01:08:13,880 --> 01:08:16,680 I can't afford any more cracks. 1422 01:08:16,760 --> 01:08:19,960 It's just a high concentration job right now for me. 1423 01:08:21,280 --> 01:08:22,640 This one's broken. 1424 01:08:22,720 --> 01:08:26,160 Christian, this isn't working the way I want. 1425 01:08:26,240 --> 01:08:27,640 Are you just gonna crush it and spread it? 1426 01:08:27,720 --> 01:08:29,680 Yeah. It's a mess after all, brother. 1427 01:08:29,760 --> 01:08:32,200 Alright, I've got one dome ready, Prabha. 1428 01:08:32,280 --> 01:08:33,400 That's enough. Pop it over here. 1429 01:08:33,480 --> 01:08:35,320 Put it over here. Let's just time it together now. 1430 01:08:35,400 --> 01:08:37,120 Oh, let's... Yeah, I'm done. 1431 01:08:37,200 --> 01:08:38,160 If we're just throwing it over. 1432 01:08:38,240 --> 01:08:39,920 Two minutes left. That's it! 1433 01:08:40,000 --> 01:08:41,600 Come on, two minutes! 1434 01:08:43,840 --> 01:08:45,400 Top two up here as well. 1435 01:08:45,480 --> 01:08:46,600 Yeah, I got you. 1436 01:08:46,680 --> 01:08:48,320 Put the crumb on. 1437 01:08:48,400 --> 01:08:49,880 Don't put too much. 1438 01:08:49,960 --> 01:08:52,120 I've got the gold leaf. 1439 01:08:52,200 --> 01:08:53,760 Come on. Just help me get the crumb on. 1440 01:08:53,840 --> 01:08:55,280 I can't be doing everything right now. 1441 01:08:55,360 --> 01:08:57,960 Stop saying that I can hear you and I am doing it with you. 1442 01:08:58,600 --> 01:08:59,760 60 seconds. 1443 01:08:59,840 --> 01:09:01,840 You've got one minute left. That's it. 1444 01:09:01,920 --> 01:09:03,080 (CHEERING) 1445 01:09:05,840 --> 01:09:06,920 Yeah, one in the middle. 1446 01:09:08,080 --> 01:09:09,080 Bottom one. 1447 01:09:09,160 --> 01:09:10,640 This one. 1448 01:09:11,400 --> 01:09:13,120 CHRIS: Come on, guys. Let's go. 1449 01:09:13,200 --> 01:09:14,680 Here, here, here. Focus on what you're doing. 1450 01:09:14,760 --> 01:09:16,080 You're doing well. Oh, my Lord. 1451 01:09:16,160 --> 01:09:17,280 But not too much. Not too much. 1452 01:09:17,360 --> 01:09:19,120 You've still got two plates left. 1453 01:09:19,200 --> 01:09:20,840 Ten, nine, eight... 1454 01:09:20,920 --> 01:09:22,560 Everything's here. Everything's on the board. 1455 01:09:22,640 --> 01:09:23,760 ..seven, six, five.., 1456 01:09:23,840 --> 01:09:25,200 Clean the plates. Clean the plates. 1457 01:09:25,280 --> 01:09:28,040 ..four, three, two, one! 1458 01:09:28,120 --> 01:09:29,560 (CHEERING) 1459 01:09:32,960 --> 01:09:34,280 Good job. We did it. 1460 01:09:34,360 --> 01:09:37,720 BOTH: Well done, I'm so proud of you. 1461 01:09:38,400 --> 01:09:40,160 BOTH: We did it. 1462 01:09:40,760 --> 01:09:42,400 MEL: Looks beautiful, boys. 1463 01:09:45,080 --> 01:09:46,680 BOTH: We did it. 1464 01:09:46,760 --> 01:09:48,120 AMBER: Looks gorgeous. Beautiful. 1465 01:09:48,200 --> 01:09:49,840 Good job. Good job. 1466 01:09:49,920 --> 01:09:50,960 I quit. 1467 01:09:51,040 --> 01:09:52,360 (LAUGHTER) 1468 01:09:54,560 --> 01:09:58,280 You've done it, that was your last plate in the MKR kitchen. 1469 01:09:58,360 --> 01:10:01,840 A sigh of relief just enters your entire body. 1470 01:10:04,840 --> 01:10:06,640 You boys are awesome. 1471 01:10:06,720 --> 01:10:10,200 100% plates of food across four courses. 1472 01:10:10,280 --> 01:10:11,280 Love you, Mum. 1473 01:10:11,360 --> 01:10:13,080 Two of us doing it. 1474 01:10:13,160 --> 01:10:17,920 Nothing getting us through, but sheer grit and determination. 1475 01:10:19,760 --> 01:10:21,600 Hey, Radha, Prabha. 1476 01:10:21,680 --> 01:10:23,560 Well done, girls. BOTH: Love you. 1477 01:10:23,640 --> 01:10:24,800 Great work. Well done, love you too. 1478 01:10:24,880 --> 01:10:26,120 BOTH: Well done. 1479 01:10:26,200 --> 01:10:31,360 We know that this whole cook over the four courses is close. 1480 01:10:31,440 --> 01:10:36,200 But I think we might've won this competition. 1481 01:10:42,953 --> 01:10:46,913 This is the last course of the MKR Grand Final. 1482 01:10:48,073 --> 01:10:51,513 We've tried so many dishes on the journey to get here, 1483 01:10:51,593 --> 01:10:54,833 now it comes down to these two dishes. 1484 01:10:54,913 --> 01:10:58,193 They really pulled out the stops and I'm feeling very positive. 1485 01:10:58,953 --> 01:11:00,953 Start with the chocolate dome, shall we? 1486 01:11:09,193 --> 01:11:13,953 This dish is the perfect way to finish the grand final of MKR. 1487 01:11:14,033 --> 01:11:17,193 It is the twins on a plate. 1488 01:11:17,273 --> 01:11:19,313 One, two, three. 1489 01:11:20,433 --> 01:11:22,393 Oh, sorry. I'm a bit more brutal. 1490 01:11:22,473 --> 01:11:24,633 (LAUGHTER) I'm a bit more brutal than you boys. 1491 01:11:24,713 --> 01:11:25,793 I love it. 1492 01:11:26,593 --> 01:11:28,153 Here we go. 1493 01:11:40,113 --> 01:11:42,713 I didn't think they were going to be able to make that dome. 1494 01:11:42,793 --> 01:11:43,833 Mm-hmm. 1495 01:11:43,913 --> 01:11:46,193 The ice cream is beautifully smooth. 1496 01:11:46,273 --> 01:11:47,673 Yep. 1497 01:11:47,753 --> 01:11:49,753 Love the pistachio flavours. 1498 01:11:51,953 --> 01:11:54,073 Do you know, I really worried about the crumb, 1499 01:11:54,153 --> 01:11:56,153 I didn't see what it could add. But it works. 1500 01:11:56,233 --> 01:11:57,313 It works. It really does. 1501 01:11:57,393 --> 01:11:58,793 And it's a little bit savoury. 1502 01:11:58,873 --> 01:12:00,393 They've pulled it off on this one. 1503 01:12:00,473 --> 01:12:05,313 I think the flavours balance the sort of rambunctiousness 1504 01:12:05,393 --> 01:12:07,313 of everything that's come before, 1505 01:12:07,393 --> 01:12:11,833 but at the same time seeming part of the same repertoire. 1506 01:12:11,913 --> 01:12:14,513 Dessert was not always their strongest, 1507 01:12:14,593 --> 01:12:17,033 but this is their best dessert of the competition, 1508 01:12:17,113 --> 01:12:18,753 they're saved it for the last dish. Oh, 100%. 1509 01:12:18,833 --> 01:12:20,113 Yep. 1510 01:12:22,153 --> 01:12:25,393 When eaten all together, it's perfectly done. 1511 01:12:25,473 --> 01:12:29,473 The crumb adds so much texture and flavour to this dish. 1512 01:12:29,553 --> 01:12:31,233 I love this. 1513 01:12:31,313 --> 01:12:34,673 Alright, should we try Nick and Christian, 3181 mess. 1514 01:12:41,593 --> 01:12:46,473 We have put up what I believe could be one of the best desserts 1515 01:12:46,553 --> 01:12:47,593 of the competition. 1516 01:12:47,673 --> 01:12:49,393 It's all on the line right now. 1517 01:12:50,833 --> 01:12:52,233 You could hang that on a wall. 1518 01:12:52,313 --> 01:12:54,953 (LAUGHS) It looks like a little picture, isn't it? 1519 01:12:55,033 --> 01:12:59,513 The only thing I would as a visual knowing, it's called a mess. 1520 01:12:59,593 --> 01:13:01,593 I'd love to have a little bit more cream. 1521 01:13:01,673 --> 01:13:03,873 Yeah, cream on the plate. 1522 01:13:03,953 --> 01:13:05,473 The cream is minimal. 1523 01:13:13,393 --> 01:13:14,473 Woo. 1524 01:13:15,353 --> 01:13:16,513 The yuzu. 1525 01:13:16,593 --> 01:13:18,793 Yeah. Whoa, I like that. 1526 01:13:18,873 --> 01:13:23,473 The texture and flavour and the yuzu curd is amazing. 1527 01:13:23,553 --> 01:13:25,673 Everything works together, I find. 1528 01:13:25,753 --> 01:13:27,273 You just need a bit more of it. 1529 01:13:27,353 --> 01:13:28,873 You need certainly more of the cream. 1530 01:13:28,953 --> 01:13:31,553 I think this is the best course I've put up tonight, 1531 01:13:31,633 --> 01:13:33,433 like the amount, there's a lot of skill in this, 1532 01:13:33,513 --> 01:13:36,473 in the yuzu, in the meringue. 1533 01:13:36,553 --> 01:13:38,113 Wow. I mean, talk about ending on a high. 1534 01:13:38,193 --> 01:13:39,233 That's right. 1535 01:13:42,873 --> 01:13:44,993 MEL: Got a zing. Oh, the curd does have a zing, 1536 01:13:45,073 --> 01:13:46,593 but it's a nice texture. It's nice. 1537 01:13:46,673 --> 01:13:48,193 This is amazing. 1538 01:13:49,313 --> 01:13:52,633 Well, our grand finalists, they haven't made it easy for us. 1539 01:13:53,753 --> 01:13:55,673 It's gonna be like spitting hair. 1540 01:13:56,393 --> 01:13:58,473 So are you confident in your decision? 1541 01:13:59,553 --> 01:14:01,313 Yes, I am. Colin? 1542 01:14:01,393 --> 01:14:03,793 I have a little bit of thinking to do on this one. 1543 01:14:03,873 --> 01:14:06,073 Well, I'm definitely confident with mine. 1544 01:14:10,513 --> 01:14:11,633 (CHEERING) 1545 01:14:14,993 --> 01:14:17,353 We did everything we wanted to. 1546 01:14:17,433 --> 01:14:21,633 We just put everything on the line, everything on the plate 1547 01:14:21,713 --> 01:14:25,313 and I think we're gonna go home with no regret whatsoever tonight. 1548 01:14:28,913 --> 01:14:33,473 Radha and Prabha are incredible cooks. 1549 01:14:33,553 --> 01:14:36,273 We know that they brought their A game 1550 01:14:36,353 --> 01:14:38,793 and we know that we brought ours. 1551 01:14:38,873 --> 01:14:42,233 It feels like such a close race. 1552 01:14:48,753 --> 01:14:51,553 Radha and Prabha, Nick and Christian, 1553 01:14:51,633 --> 01:14:54,193 it's been a pleasure to eat your food. 1554 01:14:54,273 --> 01:14:57,873 Whatever happens tonight, look back on this and enjoy it 1555 01:14:57,953 --> 01:15:02,433 and be so proud of what you did because you gave us some great food. 1556 01:15:02,513 --> 01:15:03,513 BOTH: Thank you. 1557 01:15:03,593 --> 01:15:05,033 Radha and Prabha. 1558 01:15:06,553 --> 01:15:08,353 How hard did you work tonight? 1559 01:15:09,633 --> 01:15:13,033 We've worked the hardest we've ever had in a kitchen before. 1560 01:15:13,113 --> 01:15:16,833 I'm just so glad that I was able to do it with Radha today. 1561 01:15:16,913 --> 01:15:20,273 To win tonight, our absolute dream would come true, 1562 01:15:20,353 --> 01:15:23,793 we'd be able to stand here and actually live our dream. 1563 01:15:23,873 --> 01:15:26,153 Oh, man. I'm so proud of Radha here. 1564 01:15:26,233 --> 01:15:27,993 I'm so proud of Prabha, as well. 1565 01:15:28,073 --> 01:15:31,193 You know, she's two minutes younger than me, 1566 01:15:31,273 --> 01:15:33,193 but you know, she really cracks the whip. 1567 01:15:33,273 --> 01:15:34,953 (LAUGHTER) 1568 01:15:35,033 --> 01:15:36,273 You guys. 1569 01:15:36,353 --> 01:15:38,713 Do you have a new appreciation for chefs? 1570 01:15:38,793 --> 01:15:41,033 Oh, always had a great appreciation for chefs. 1571 01:15:41,113 --> 01:15:44,073 And actually to sit there and go through that 1572 01:15:44,153 --> 01:15:46,633 and know what it is first hand, 1573 01:15:46,713 --> 01:15:49,393 like, now I know why I've been sworn at so many times. 1574 01:15:50,313 --> 01:15:52,673 I think most of all, I'm just incredibly proud 1575 01:15:52,753 --> 01:15:55,953 of how we were able to pull together 1576 01:15:56,033 --> 01:15:58,513 and put up all those plates of food. 1577 01:15:58,593 --> 01:16:00,273 Love you, bro. I love you too. 1578 01:16:00,353 --> 01:16:01,473 (LAUGHS) 1579 01:16:02,593 --> 01:16:06,713 Team, as you know, each of us will give your menu, 1580 01:16:06,793 --> 01:16:08,633 a score out of ten. 1581 01:16:08,713 --> 01:16:11,553 Radha and Prabha, you started your four-course meal 1582 01:16:11,633 --> 01:16:18,153 with spicy fish fry with yellow dhal and tomato chutney. 1583 01:16:18,793 --> 01:16:21,953 So the fish is that white translucent, 1584 01:16:22,033 --> 01:16:25,513 it was cooked perfectly, spiced perfectly. 1585 01:16:26,273 --> 01:16:28,873 It was really kind of crispy on the outside 1586 01:16:28,953 --> 01:16:31,353 and then soft and juicy in the middle 1587 01:16:31,433 --> 01:16:34,993 and that alone was absolutely delicious. 1588 01:16:36,873 --> 01:16:40,073 And now your Kerala prawn curry with roti 1589 01:16:40,153 --> 01:16:42,993 and braised potato and eggplant. 1590 01:16:44,593 --> 01:16:48,713 The prawns had a slight chewy texture. 1591 01:16:49,633 --> 01:16:50,673 Everything worked. 1592 01:16:50,753 --> 01:16:53,473 I love that little side dish, great with the bread. 1593 01:16:53,553 --> 01:16:58,553 For the meat course, you delivered chicken biryani, 1594 01:16:58,633 --> 01:17:00,353 another cracking dish. 1595 01:17:01,353 --> 01:17:07,753 The spices that were in it were just seemed to be gentle, 1596 01:17:07,833 --> 01:17:10,273 but grew with each mouthful. 1597 01:17:10,353 --> 01:17:15,153 This dish was seasoned, yeah, with tears, with tears. 1598 01:17:15,873 --> 01:17:19,073 The little surprising thing was the onions, the zing. 1599 01:17:19,153 --> 01:17:21,233 Like that was like, wow. 1600 01:17:21,313 --> 01:17:22,993 I loved it. 1601 01:17:23,073 --> 01:17:28,113 You finished with pistachio chocolate dome 1602 01:17:28,193 --> 01:17:31,353 with almond and orange crumb. 1603 01:17:31,433 --> 01:17:34,793 You delivered something that was surprising 1604 01:17:34,873 --> 01:17:37,233 and delicious and with technique. 1605 01:17:38,673 --> 01:17:45,233 The pistachio ice cream was light and delicate and elegant. 1606 01:17:46,073 --> 01:17:48,433 And there was a little bit of salt or something in the crumb 1607 01:17:48,513 --> 01:17:49,953 was a great dessert, thank you. 1608 01:17:50,033 --> 01:17:51,353 BOTH: Thank you, Colin. 1609 01:17:51,913 --> 01:17:54,513 Standing there and listening to those critiques, 1610 01:17:54,593 --> 01:17:56,753 it's comforting to know that what they ate, 1611 01:17:56,833 --> 01:17:58,633 it brought pleasure to them. 1612 01:17:58,713 --> 01:18:02,913 And all of these dishes are paying homage to our family. 1613 01:18:02,993 --> 01:18:05,353 I was so, so happy 1614 01:18:07,433 --> 01:18:10,193 Listening to Radha and Prabha's critiques, 1615 01:18:10,273 --> 01:18:13,553 they've brought exactly what I thought they were gonna bring 1616 01:18:13,633 --> 01:18:17,153 to come this far and fall at the last hurdle 1617 01:18:17,233 --> 01:18:20,313 would be a really hard pill to swallow. 1618 01:18:27,917 --> 01:18:30,837 We said walking into kitchen HQ at the start of this cook 1619 01:18:30,917 --> 01:18:32,557 that we knew it was gonna be an uphill battle. 1620 01:18:32,637 --> 01:18:34,677 We knew it was gonna be a fierce fight. 1621 01:18:35,637 --> 01:18:37,237 Have we done enough? 1622 01:18:37,997 --> 01:18:39,837 Only one way to find out. 1623 01:18:40,477 --> 01:18:42,317 Nick and Christian. 1624 01:18:42,397 --> 01:18:47,317 You started your four-course menu with scallop with black pudding 1625 01:18:47,397 --> 01:18:49,397 and bloody Mary butter. 1626 01:18:50,117 --> 01:18:55,557 What you gave us flavour-wise was amazing. 1627 01:18:56,317 --> 01:19:00,637 Scallops were translucent, glistening, moist, 1628 01:19:00,717 --> 01:19:02,797 I will say stuck to the shell 1629 01:19:02,877 --> 01:19:04,717 'cause you didn't take 'em off the shell. 1630 01:19:05,557 --> 01:19:08,957 That bloody Mary sauce was full of flavour, 1631 01:19:09,037 --> 01:19:11,197 like a bit of sweetness from the tomato, 1632 01:19:11,277 --> 01:19:12,957 a bit of acidity from that as well. 1633 01:19:13,037 --> 01:19:15,517 And it, it was just lovely. 1634 01:19:15,597 --> 01:19:20,357 The brightness of tomato made the sweetness of the scallop 1635 01:19:20,437 --> 01:19:23,997 come to the fore even more emphatically. 1636 01:19:24,077 --> 01:19:25,957 It was a wonderful dish. 1637 01:19:28,117 --> 01:19:33,237 Your seafood course was crayfish, Vadouvan butter and witlof salad. 1638 01:19:35,157 --> 01:19:38,517 Your restaurant, if you open it, it should just be called lux, mate, 1639 01:19:38,597 --> 01:19:40,957 because I'll tell you, you're not gonna make any money. 1640 01:19:41,037 --> 01:19:42,717 You'll go broke, but you'll have fun! 1641 01:19:42,797 --> 01:19:44,437 (LAUGHTER) 1642 01:19:44,517 --> 01:19:48,317 Like half a crayfish each, like, it's like, wow. 1643 01:19:48,397 --> 01:19:51,597 It was luscious, it was sweet, it was translucent. 1644 01:19:51,677 --> 01:19:54,517 And the butter added that little bit of spice. 1645 01:19:54,597 --> 01:19:59,197 I don't know how you managed to get that crayfish cooked so well. 1646 01:19:59,277 --> 01:20:02,637 You know, you didn't want a second less or a second more. 1647 01:20:02,717 --> 01:20:04,157 Take my hat off. 1648 01:20:04,237 --> 01:20:06,717 That was just wonderful. 1649 01:20:06,797 --> 01:20:07,757 Thank you. 1650 01:20:07,837 --> 01:20:12,277 Now the bavette with the red wine jus and truffle. 1651 01:20:13,437 --> 01:20:17,277 It is difficult, it did need a teeny bit more of a crust, 1652 01:20:17,357 --> 01:20:21,317 but you know, the flavours there and the texture was great. 1653 01:20:23,037 --> 01:20:25,117 Bavette was pink, it was luscious. 1654 01:20:25,197 --> 01:20:26,397 It was a good dish. 1655 01:20:27,037 --> 01:20:30,277 Using the technique of sous vide is, 1656 01:20:30,357 --> 01:20:34,837 I believe, one of the best to cook it slowly 1657 01:20:34,917 --> 01:20:36,517 to make it nice and tender. 1658 01:20:36,597 --> 01:20:41,917 But the second stage of this is a big fry with butter 1659 01:20:41,997 --> 01:20:43,317 to make a good crust 1660 01:20:43,397 --> 01:20:46,037 and you are missing that a little bit from my liking. 1661 01:20:46,117 --> 01:20:49,637 But also horseradish in red wine, tick, 1662 01:20:49,717 --> 01:20:51,877 truffle in red wine, tick. 1663 01:20:51,957 --> 01:20:54,997 The two together may be having a little fight in the ring. 1664 01:20:57,197 --> 01:20:58,237 For dessert. 1665 01:20:59,437 --> 01:21:01,237 3181 mess. 1666 01:21:02,797 --> 01:21:05,677 You guys should take a photo of that and get a framed 1667 01:21:05,757 --> 01:21:06,997 and stick it on your wall 1668 01:21:07,077 --> 01:21:09,157 'cause it's like a Pollock, right? 1669 01:21:09,237 --> 01:21:12,157 The yuzu curd standout, like, loved it. 1670 01:21:12,237 --> 01:21:13,277 Loved it. 1671 01:21:13,357 --> 01:21:14,917 Great way to finish your meal. 1672 01:21:14,997 --> 01:21:16,637 Thank you. Thank you very much. 1673 01:21:16,717 --> 01:21:21,317 That yuzu curd, oh my god, it was perfect. 1674 01:21:21,917 --> 01:21:24,477 Now cream, a smear on a plate of cream. 1675 01:21:24,557 --> 01:21:26,077 Are you absolutely mad? 1676 01:21:26,157 --> 01:21:29,357 It was absolutely wonderful but I wanted more. 1677 01:21:29,437 --> 01:21:30,517 A beautiful mess. 1678 01:21:30,597 --> 01:21:32,997 I mean, it looked absolutely gorgeous. 1679 01:21:33,077 --> 01:21:36,437 You offered texture, you offered flavour, acidity, 1680 01:21:36,517 --> 01:21:41,637 the yuzu, every element on the dish was meant to be there 1681 01:21:41,717 --> 01:21:42,797 and was delicious. 1682 01:21:42,877 --> 01:21:43,997 Thank you. 1683 01:21:47,717 --> 01:21:51,757 OK, Both menus had moments of perfection 1684 01:21:53,477 --> 01:21:55,797 moments that told us who you are 1685 01:21:57,277 --> 01:22:02,437 and why you deserve the title of MKR Champions. 1686 01:22:03,357 --> 01:22:07,317 However, one team had more of those moments. 1687 01:22:09,757 --> 01:22:11,397 The question is who? 1688 01:22:14,277 --> 01:22:17,157 Now it's time for our scores. 1689 01:22:20,117 --> 01:22:21,397 Nick and Christian. 1690 01:22:22,757 --> 01:22:29,437 What a time to bring it, I score your menu a nine. 1691 01:22:30,117 --> 01:22:31,197 BOTH: Thank you. 1692 01:22:32,797 --> 01:22:37,717 Nick and Christian, your menu flowed harmoniously 1693 01:22:39,357 --> 01:22:42,517 and rang so many beautiful notes. 1694 01:22:45,317 --> 01:22:46,917 I score you... 1695 01:22:50,237 --> 01:22:51,317 ..eight. 1696 01:22:51,397 --> 01:22:52,677 BOTH: Thank you. 1697 01:22:53,837 --> 01:22:57,237 Nick and Christian, a menu with punch and pride 1698 01:22:57,317 --> 01:23:00,797 for this I score you an eight. 1699 01:23:00,877 --> 01:23:02,157 BOTH: Thank you. 1700 01:23:02,237 --> 01:23:05,077 Nick and Christian, that gives you a total score 25 1701 01:23:05,157 --> 01:23:06,597 out of 30. 1702 01:23:06,677 --> 01:23:09,877 I'm so bloody proud of us. 1703 01:23:09,957 --> 01:23:12,157 That's a good score, man. 1704 01:23:12,237 --> 01:23:14,357 I think we could have this. 1705 01:23:15,877 --> 01:23:22,077 Radha and I are literally so nervous that it's just becoming numb to us. 1706 01:23:22,157 --> 01:23:24,157 I can't even actually breathe right now. 1707 01:23:26,317 --> 01:23:32,237 Radha and Prabha, I was delighted all night long. 1708 01:23:33,517 --> 01:23:36,517 And as I'm giving you for your four-course meal tonight 1709 01:23:38,317 --> 01:23:39,517 is the nine. 1710 01:23:43,317 --> 01:23:45,037 Radha and Prabha, 1711 01:23:45,957 --> 01:23:51,237 your menu gave me deep, deep joy. 1712 01:23:53,197 --> 01:23:57,917 I give you a score of nine. 1713 01:24:00,157 --> 01:24:04,557 For your menu tonight I score of a nine. 1714 01:24:08,397 --> 01:24:11,277 Radha and Prabha you have the highest score. 1715 01:24:11,357 --> 01:24:13,717 You are the My Kitchen Rules champions! 1716 01:24:13,797 --> 01:24:15,157 (CHEERING) 1717 01:24:25,397 --> 01:24:28,917 BOTH: Oh, my gosh. We did it. 1718 01:24:31,677 --> 01:24:33,637 (LAUGHTER) 1719 01:24:33,717 --> 01:24:34,877 I'm so proud of you. 1720 01:24:35,477 --> 01:24:38,317 I'm so proud of you, Radha. BOTH: We did it. 1721 01:24:39,277 --> 01:24:40,677 Oh my god, 1722 01:24:40,757 --> 01:24:41,997 Congratulations. 1723 01:24:42,077 --> 01:24:43,437 You deserve it. You guys deserve it so much. 1724 01:24:43,517 --> 01:24:44,997 You deserve it. RADHA: Thank you so much. 1725 01:24:45,077 --> 01:24:48,317 Turns out the flavours that you bring from your heritage, 1726 01:24:48,397 --> 01:24:51,877 they're the strongest roots that you can rely on. 1727 01:24:51,957 --> 01:24:54,357 Alright, Nick and Christian, I love you guys. 1728 01:24:54,437 --> 01:24:55,717 How are you feeling, boys? 1729 01:24:55,797 --> 01:24:59,917 I couldn't be proud of everything that we've achieved through this. 1730 01:24:59,997 --> 01:25:03,277 The amount that we have grown is immeasurable, 1731 01:25:04,677 --> 01:25:05,957 bloody proud of us. 1732 01:25:06,037 --> 01:25:08,237 I love you, bro. I love you too. 1733 01:25:09,437 --> 01:25:11,397 It's strengthened our friendship 1734 01:25:11,477 --> 01:25:15,117 and I wouldn't have wanted to have gone through it with anyone else. 1735 01:25:15,197 --> 01:25:16,997 Same, bro, same. 1736 01:25:17,077 --> 01:25:20,957 Radha and Prabha, what does it mean to you right now? 1737 01:25:21,037 --> 01:25:22,357 Very proud of Prabha. 1738 01:25:22,437 --> 01:25:24,117 Oh, my god. I'm so proud of you. 1739 01:25:24,197 --> 01:25:27,037 I'll never ever forget this moment. 1740 01:25:27,117 --> 01:25:31,237 Oh, gosh, I'm literally shaking in my knees right now. 1741 01:25:33,037 --> 01:25:34,557 (CHEERING) 1742 01:25:37,797 --> 01:25:39,397 We won My Kitchen Rules. 1743 01:25:40,717 --> 01:25:43,277 Oh, my god. I can't believe we did it. 1744 01:25:43,357 --> 01:25:45,757 To pay homage to our dad and our grandparents 1745 01:25:45,837 --> 01:25:47,637 and to Mum especially. 1746 01:25:47,717 --> 01:25:49,517 This is for you, Mum, this is for you. 1747 01:25:49,597 --> 01:25:50,757 This is for you. 1748 01:25:50,837 --> 01:25:55,717 The 2023 champions, Radha and Prabha. 1749 01:25:55,797 --> 01:25:57,117 (CHEERING) 1750 01:26:02,917 --> 01:26:05,357 This has just been a dream come true. 1751 01:26:05,437 --> 01:26:08,397 Captioned by Ai-Media ai-media.tv