Previously on MKR...
RADHA: Cooking means love to us.
The way that I share food and show love is through food.
Food is the ultimate art form.
..we met nine teams,
who put their heart and soul into every dish.
Our father passed away at a very young age.
This was our dad's favourite,
and it's how we eat it on Father's Day.
How am I gonna do a critique now? (LAUGHTER)
I can't fault this.
It was perfect.
A bloody good plate of food.
(APPLAUSE)
So the score I'm giving you is a ten.
A ten. Ten.
A ten. A ten.
BOTH: Wow. (LAUGHS)
But ultimately, two teams rose above the rest.
First identical twins, Radha, and Prabha...
BOTH: The guests have arrived.
Oh, whoa.
..put Indian family recipes on the plate.
It was just a perfect bite every time.
(APPLAUSE)
It fast-tracked them straight to the semi-final.
BOTH: Oh, my god.
Yes, we made it.
Hey, Nick...
Then... ..what don't we make?
Excuses. What do we make?
It happened.
..food Maestros, Nick and Christian
faltered at first with their restaurant-style menu.
The score I'm gonna give you for your desserts is a two.
But they fought back in the gate crasher round.
If you had a restaurant, I'd go to it.
Here we go, bro.
Sending them to Kitchen HQ...
Just really proud of you. ..to join the twins.
There is no other option but to do well now.
In a battle to become the last team standing.
Radha and Prabha, Nick and Christian,
our grand finalists, MKR 2023.
Oh, oh, my god!
We are through!
BOTH: Where is the grand final of MKR!
(THEME MUSIC)
(SUSPENSEFUL MUSIC)
Bit by bit we've fought
and we've worked our way to this point.
We're in the MKR Grand Final. Yeah.
We wanted to prove to ourselves that we could do this.
We are good enough, we are worthy.
We've made it to the grand final of MKR.
We are so thrilled.
This was our biggest dream.
It's more than just a competition for us, this is our family,
this is who we are.
We're going to fight
and we're gonna bring everything we've got.
(DRAMATIC MUSIC)
(CHEERING AND APPLAUSE)
Oh, my god.
You could feel their hearts beating from the balcony.
High stakes.
Nick and Christian, hats off to the boys, they...
Boys, the boys. Yep.
Would have been great to go up against those two
in the grand final.
The rivalry is pretty high.
Let's go girls.
We've survived every elimination cook so far,
and our mums are gonna be sitting up on that balcony
watching us cook in the grand final.
(CHEERS AND APPLAUSE)
Standing here in these chef whites. It's real.
It's like, oh my god, like Mum's here,
everyone's here watching us
and you know, we potentially could win.
Bon soir. Good evening.
As always, Nigella is just beautiful.
Welcome teams.
Thank you.
Radha and Prabha, Nick and Christian.
This is the MKR Grand Final.
(CHEERING AND APPLAUSE)
All your hard work comes down to this moment.
Tonight, one team will step back into the world
with a title of MKR champions and $100,000.
(CLAPPING)
What I see in both teams is the real joy that food can bring,
you know, and in good times and bad, it really brings us together.
And you have that passion and that joy in food
and that's exactly what I want to see tonight in the grand final.
Let me taste it.
So it's gonna be tough today,
it's gonna be hard, it's gonna be sweaty.
Remember your family in those moments
when you think you feel like giving up,
just remember why you're here.
Radha and Prabha, who's supporting you here tonight?
Just Mum.
Hello, Mum. Hi, hi.
BOTH: Hi Mum.
NIGELLA: Hello.
And we are gonna be attempting to cook as if our dad
and our grandparents would've been here if they were alive.
(EMOTIONAL MUSIC)
I'm sure they'd be so proud of you.
Have you got anything you wanna say to each other?
BOTH: Good luck. (LAUGHTER)
Nick and Christian.
Your journey to the Grand Final was a little bumpier, I would say.
Only slightly. Just a little bit.
We are the team that have cooked the most.
Survived the most amount of eliminations.
What is this entire competition mean to you today?
This 12 years...
..12 years of friendships, like it means the world.
Yeah.
(APPLAUSE)
(CLAPPING)
Alright.
We said we weren't gonna cry.
Australia's gonna get so sick and tired of us crying.
(LAUGH) No, they won't.
(LAUGHTER)
Teams, tonight you'll have to serve up a four-course menu
featuring an entree, a seafood course,
a meat course and a dessert.
All up, you'll have to serve 100 plates of food
to your guests and us the judges.
This cook is going to be the biggest cook of our lives.
Can I run? (LAUGHS)
No, you're not running, we're gonna stay.
I cannot do this alone.
OK, so you know what we're expecting,
perfect four-course menu, no drama there.
Nah.
Your kitchens are ready,
your first course must be served in two hours.
Good luck to you both.
Your time starts now.
(DRAMATIC MUSICAL STING)
(CHEERING)
Alright, what are we making?
Go for it.
Our menu today is designed to show the judges
that we know what we are doing with flavour and texture.
GROUP: Let's go, Nick.
Out of my way.
It's important that we remain as authentic as possible
to the tradition of the food that we are plating up today.
I got the fish.
This cook is going to have our mum's favourite recipe,
dad's favourite recipes, our grandma's, our grandpa's, yeah.
Because that's how we remember them.
OK, Prabha, I'm starting to cut the fish right now, OK?
Yep.
For entree, we're making spicy fish fry
with yellow dhal and tomato chutney.
There's gonna be a huge kick in the fish tonight.
(LAUGHTER)
What excites me most about the entree dish
is the spicy fish fry.
The fish needs to be nice and fried with a lot of flavour,
a lot of spice into it.
We have a lot of faith in this entree,
it's gonna be a flavour bomb.
We want the fish to be marinated in some really key spices today.
Radha, your spices, shake.
This is one of the recipes that Mum's taught me
and Mum's like a side-line coach today.
And there is a lot of pressure when coaches watch the players play.
Right? Yeah.
(CHEERING)
WOMAN: Let's go boys!
Put in the blood pudding in your fridge.
Cool, thanks, bro.
I think Nick and Christian tonight take it home.
I think they bring this creative flare and uniqueness
that I personally love.
I'm roasting up tomatoes and a bunch of cayenne peppers
for the bloody Mary butter for those scallops.
Beautiful.
For entree, we're serving scallops
with black pudding and bloody Mary butter.
That butter is what's gonna be cooking those scallops in the oven.
Those flavours in the bloody Mary butter,
that robust tomato flavour and the heat from the chillies
need to be incredibly balanced.
Nick, Nick, I'm looking across.
I'm going now, which is your type?
(LAUGHTER)
Time to introduce the love of your kitchen journey to your mother.
Sorry, Rach.
Is she talking about you?
That one's that one.
Rach, meet Chris. Nick's Mum.
(LAUGHTER) Hi, Chris.
Mum!
(LAUGHS)
Do you reckon she'd be a good mother-in-law?
I don't know.
I mean, Nick's gorgeous. I'm sure she's just the same.
(LAUGHS)
Well, this is the first course of the grand final.
I can't wait to try the first course.
Yeah, yeah.
Alright.
Radha and Prabha are doing spicy fish fry
with yellow dhal and tomato chutney.
How does that sound? Mm-hmm, yes, please.
I'll have two of those, thank you. Yeah.
I mean, Radha and Prabha have been cooking well since day one.
Obviously, the flavours of India, it's always amazing.
A grand final dish, that's what we want from the day dot.
I think they seem determined to,
and they certainly have quite a few components going on.
So Radha, I've just added four types of dhal, red dhal,
moong dhal, urad dhal and...
TWIN'S MUM: Toor dhal. Toor dhal.
Yeah, there you go. Thanks, Mum, I know which one,
but I forgot the name.
This is the blend for dhal that we use at home, right?
Yeah. Mum taught us this way
and so we're gonna give them dhal the way we eat at home.
We wanna hero each element on this plate.
The yellow dhal needs to be nice and creamy,
just a little bit of thickness, not too runny.
Do you think this much will do for now?
Plenty.
So we've got two teams, but here's the thing.
We've got Nick and Christian's, one team.
We've got Radha, Prabha and her mother's the other team.
(LAUGHTER)
Prabha. Prabha, Mum's calling you.
That's enough.
Alright, cool. What are you doing?
I don't dunno if it's a help or a hindrance
because the girls are stopping and they're second guessing
and they're, they need to just knuckle down and do their own thing.
Alright, I'm putting asafoetida into the dhal.
So what asafoetida does, I'll say it a nicer way.
Dhal has a lot of gas properties,
so it makes sure that whoever eats it doesn't well, pass wind.
We don't want Manu, Nigella or Colin to pass wind.
(LAUGHS)
Ah, yeah, I wanna make sure Manu's not farting.
If anyone's suffering bloating symptoms, have the dhal.
(LAUGHTER)
Radha! What?
The dhal is on.
Yay!
Just drying off the bavettes for the meat course, Nick.
While Nick's prepping entree,
I'm getting into steaks before our meat course ready.
For our meat course we are serving bavette
with red wine, jus and truffle.
So we're gonna sous vide it at 47 degrees.
NICK: Yep.
Sous viding is a technique where you're immersing the meat
into a water bath at a certain temperature,
that way the cook is gonna be, even with all of these steaks,
they're all gonna come out of that water at the same temperature.
Then we just need to get them grilled.
One hour to go. We're halfway!
Come on, guys!
(CHEERING)
Done. They're on.
Alright, Christian, the tomatoes and chillies
for the bloody Mary butter, they're all roasted,
ready to blitz up.
I'm not taking the seeds out of these chillies.
Nah, I'll leave the seeds in.
Nick and Christian, they're cooking scallop
with black pudding and Bloody Mary Butter.
Lovely combination of flavours and I mean...
On paper, it's a great dish.
..and, you know, if they can deliver, we'll be very happy.
Prabha, Mum taught you this recipe. Yeah.
But I've been overseeing it for a while.
Yeah, you have.
For the spicy fish fry, we're gonna marinate this fish.
So I had the ginger, garlic, onion, and then the dry spices ready to go.
Prabha.
Have you got a bigger pot or something in to put that?
Get another bowl? Get another bowl?
That's what I've told you to do. TWIN'S MUM: Bigger one, bigger.
Whoa, whoa. Are we fighting in here, ladies?
Listen, can you get that bowl for me?
Yeah, OK, I'm sorry. Colin just walked in.
Bigger one. OK, Prabha, just relax.
Breathe, I'm working on it. Alright.
OK, here we go.
I feel like Colin's timing to enter the kitchen was the worst time.
(LAUGHS) Yeah.
No one interrupts the twins when they're bickering.
Stop flapping, stop. OK.
Come on, come on, come on.
How many people are cooking in here today?
You seem to be the angel from above.
Yeah, we've got Mum here today, which is nice.
Well, Mum's very vocal right now.
It's very difficult having Mum there.
There's so many things that we have to handle
and there's also that level of pressure as well.
You seem a little perturbed.
RADHA'S MUM: Prabha. How many pieces is there?
What's that, Mum? 120.
No, this is 100.
100, so where's another 20? In the fridge.
Do you wanna come down, Mum?
Yeah, can I come down? No, you can't.
(LAUGHTER)
I'm gonna give you a yellow card in a minute.
We need to actually get this fish marinade in the fridge.
The longer it sits in its own marinade,
the better it will taste.
We're in a confident stage at the moment
but just need not to panic at this stage.
(CHEERING)
COCO: How's it tasting, Prabha?
I'm missing an ingredient.
I just got food shoved in my mouth.
We're barracking for Radha and Prabha, they're just top-tier.
They've smashed every single one of their cooks.
Ladies, your kitchen smells incredible.
PRABHA: Oh, thank you.
We're definitely rooting for the girls.
No secrets there.
Let's go, girls!
30 minutes to go.
(CHEERING)
OK, I've got the fish ready here.
I think the best thing about the entree dish
is the spicy fish fry.
So now the fish is marinated in its spice rub,
we need to start frying them.
I'm just putting them in now.
We have 126 pieces of fish,
not a lot of time on the clock and we can't mess it up.
You think we'll be able to do it? We'll be fine.
Or do you think it'll be coming down to the wire?
We'll be fine.
I'm gonna get some black pudding sausages cooking in a pan.
NICK: Yes.
These are gonna go on top of the scallops on the entree.
This entree the scallops with black pudding
and bloody Mary butter is how we are gonna wake up everyone's palette.
I'm using a Spanish-style black pudding sausage,
it's spiced really similarly to something like a chorizo.
CHRISTIAN'S MUM: Christian, Christian.
What's that, Mum?
When are you taking out the scallops?
We're taking the scallops out of the fridge right now.
Ah, there you go. Alright.
Great minds think alike.
Look at the scallops though. Holy (BLEEP).
AARON: The scallops look good.
Abrolhos Island scallops are some of the best scallops in the country.
They're so sweet, they're so fresh
but we don't have time to shuck the scallops properly
to remove the meat from the shell.
I'm taking this bloody Mary butter.
I'm going one and a half teaspoons.
Cool.
Wait, you're serving them in the shell?
NICK: Yeah.
I'm sure there's a lot of work going into their techniques
and the elements in their dishes,
but they're scallops not even detached from the shell.
And you go over with the blood.
The pudding, oui, chef.
We need these under the grill.
When you're eating a high-quality piece of produce like that,
you wanna honour it as much as possible
and leaving it in the shell in a grand final is slightly lazy
'cause it affects how you eat it.
Teams, in 15 minutes, we want your first course ready.
Let's go.
(CHEERING):
Radha, I'm taking my batch of fish out now.
That first batch fishes are fried, but this is fish cooked twice.
We still need to toss the cooked fish in a pan with curry leaves
a little bit of more spices and some green chillies.
Oh, they're frying off some herbs.
Yum.
They need chilli powder on there, Prabha.
I've got fresh chillies in there.
Well, it is spicy fish fry.
Renuka, how's it looking?
(LAUGHS)
TWIN'S MUM: It's always here.
And the Greek side, how's it looking?
Fantastic. Opa!
BOTH: Opa!
Absolutely.
You take these two trays, we put 'em in at the same time.
Oui.
It's time to get the first batch of scallops in the grill.
It's definitely the first time we've cooked this many scallops before.
We're not serving one scallop per plate,
we're serving three, so we have to cook 75 scallops.
All of these grills are gonna be at the same heat.
The scallop needs the perfect amount of time in the perfect heat.
And these scallops all need to have the exact same cook on them.
Top first. Alright.
They're gonna have to make sure they're very synchronised
to get them all cooked perfectly.
Oh, Christian.
Timing the cook on these scallops across four grills
is one of the make or break moments of our cook.
Ten minutes, just ten minutes.
Come on! Let's go!
I need you to spoon in the dhal like now.
OK, Prabha. I am working on the dhal, OK?
OK. Great.
I'm serving the dhal
and I've never seen my bench covered like this with this many plates.
It's really, really daunting.
I feel like we're down to the wire right now.
We are, we are down to the wire.
(CHEERING)
NICK: Timer up. Timer up.
Looking at the scallops, the colour on them is perfect.
I love this colour.
Yeah, it looks incredible.
We are gonna need a start plating these onto the plate.
We got salt, scallop, crumb to get on every plate,
this is a huge push.
Five minutes to go, that's it, five minutes!
Come on. (CHEERING)
If you've got the fish, just start plating.
How many per person?
Five.
I just need to add this watercress puree.
CHRISTIAN: I'm gonna get these breadcrumbs on top.
First tomato chutney on.
COLIN: One minute to go!
One minute left on the clock!
Come on.
(CHEERING)
WOMAN: You got this, let go!
Make sure.
(CHEERING)
Whatever you have left. Just put it on.
ALL: Ten, nine, eight, seven, six,
five, four, three, two, one!
That's it teams, move away from your benches.
(CHEERING)
CHRISTIAN: We are happy with everything.
Done it.
(CHEERING)
BOTH: Wow.
(CHEERING)
Coming up...
Oh, wow.
..a dish so good.
Really hard to fault.
..it will silence MKR's pickiest critic.
Honestly, I was scared.
I was freaking out for you.
But I enjoyed it.
I can't see.
But when grand final pressure builds...
Talk to me Christian, you're gone quiet.
..one team breaks.
MEL: You OK, Radha?
I have frozen in my head and my heart,
I just don't know what to do next.
PRABHA: The first course of the grand final is out.
Waiting for the judges to taste our food is so nerve-wracking.
Going up against Radha and Prabha in the grand final,
I mean, we got a battle on our hands.
This is the My Kitchen Rules grand final.
Always a special night
and I'm really looking forward to this first course.
So let's get it on. Let's go.
Shall we have Radha and Prabha's fish fry?
Yes. Oh, yes.
Manu, Nigella and Colin, these are our childhood heroes.
It feels like such a big moment
to show them an extension of our family tree.
This is who we are.
So inviting and vibrant.
Mm, beautiful.
Alright.
Oh, that Chili's hot.
(LAUGHS)
The fish itself. I know, yeah.
It's melting in a mouth.
Look how moist and shiny that fish is.
The fish is beautifully cooked. Yeah.
That's what I like about this type of cuisine
is you don't have to actually use expensive fish.
Yes.
It's what you do with it that makes it expensive.
It's all about the spice. Yeah.
The dhal, the dhal is, it needs salt, huh?
It's not a deal breaker, not at all.
It's quite a lot of spice in the fish,
I think that I quite like that gentleness.
It's a really good dish.
I love the fish. Oh, I love the dhal.
They didn't overcook the fish.
Oh, wow.
That's beautiful.
Fish well cooked, well spiced.
Very, very proud.
Let's go for the scallops. OK.
We're happy with everything.
We have cooked these scallops perfectly,
everything works together in this joyous little mouthful.
Bon Appetit.
Hmm, you too.
I will say they didn't loosen them from the shell.
No, that is, I'll do that quickly.
That's a bit of a pain.
Slightly rookie error, actually.
Scallop cooked perfectly.
I actually thought it would be overcooked with the residual heat.
I'm really enjoying the bloody Mary part of it.
It's got a kick, hasn't it? Mm-hmm.
It adds another element to that dish, doesn't it?
Oh, wow.
Look at this.
Mm.
It just melt in your mouth.
Honestly, I was scared
the amount of Tabasco that I saw Nick pouring into that pan.
I was freaking out for you. But I enjoyed it.
That is so yummy.
I think Nick and Christian's is amazing.
The girls' is amazing too. It's really hard to fault.
I don't know.
Well, this is a promising start.
They've both made good dishes.
I'm putting Radha and Prabha ahead.
Yeah.
Let's bring them out.
(CHEERING)
Thank you for your entrees.
Radha and Prabha.
You are little ahead, but now you have to move.
You've got 90 minutes to serve is your seafood course
and your time starts now.
(CHEERING)
I'm gonna get started on that.
Move it, let's go.
For the seafood course,
we're making the carol or prawn curry
with roti and spiced potato and eggplant.
Kerala is literally a location in South India
where our family hails from.
Right, here we go with the prawns.
I'm gonna have to peel these prawns, Prabha
and then get started on the prawn curry sauce.
We need to de-shell, de-poop those pawns
and there's a lot of pawns that we need to get through.
Onions, ginger, garlic, and chilli.
This dish pays homage to our grandmothers.
This is a dish that my mum taught me
exactly to how Grandma used to make it.
A nice close competition so far. Eh?
We're gonna stay ahead. OK, Christian.
OK, you keep saying that, you might start believing it.
You wanna light a fire underneath us?
Tell us they're in front.
(ALL CHEERING)
We are just raring to go.
Starting in the lobster separated, bro,
For the seafood course, we're serving crayfish
with butter Vadouvan butter and a witlof salad.
Australians like to have different names for different things.
In South Australia, a crayfish, but in Sydney it's a lobster.
Mate, I am pumped for this.
This seafood course is all about the produce.
We've got some of the best crayfish in the country.
They're beautiful lobsters. Oh, they are unbelievable.
I mean, amazing.
If you put one of those in front of me,
I would not know what to do with it. RACH: Wow.
All the judges taking in the beauty of these crayfish.
There's a lot of money there. Oui.
And you know what I mean when there's a lot of money,
you treat them right.
I'm not sure if I'd choose this protein as a grand final dish.
I love working with the protein, it's expensive, it's delicate,
you can have that wow factor,
but all these crayfish are slightly different thicknesses,
they're not all gonna cook at the same time.
There's a lot of risk involved.
And mate, Nick, we gotta make sure that we do this lobster justice.
We've got a seafood course as a second course.
So my question is, we've got Nick and Christian who are...
Very simple. ..doing something very simple.
And we've got Radha and Prabha
doing something a little bit more complicated.
Yeah. Who's clever?
Well, whoever pulls it off, frankly. Exactly.
OK, teams, we need your second course in one hour.
(CHEERING)
Yee-ha!
Yee-ha.
Just need to blend up the pistachio with a couple of ingredients.
Coming into the seafood round,
we not only need to focus on the elements in the seafood course,
but we need to really look ahead all the way to dessert.
For dessert we're serving a pistachio ice cream
in a chocolate dome with an almond and orange zest crumb.
So the key to making a good pistachio ice cream
is the right balance between cream, milk and the pistachio.
I'm gonna keep mixing that about
and then we can add in that blended pistachios.
Taste it.
I've tasted the ice cream. Oh, wow.
It's a nice, good taste of pistachio,
it's not overpowering, it's not too sweet either.
So now that I've got the ice cream mixture into the two churners
and it's churning away,
I can get started on helping the seafood course.
What's that for?
It's gonna be for the dessert. Nice.
Some yuzu curd domes.
Oh, my gosh. Yum.
For dessert, we are making 3181 mess
because is the postcode to the south part of Melbourne,
It's our home and it's a twist on a mess, pavlova.
So my first priority for this dessert
is starting on the yuzu curd.
It has to set in time for dessert.
OK. So I'm gonna get it on now.
Yuzu is a Japanese citrus.
It's up there with one of the most sour fruits you can get.
This curd, it's the star of the show.
And it's time to get it into those moulds
and straight into the freezer.
Alright, I've done that.
Radha, Prabha.
Yo, Nick.
It's the womb mates versus the roommates.
Yeah, man, we're absolutely gonna krill you today.
In this round we need to plate up a seafood dish.
We have 90 minutes to prepare.
Radha's is still peeling the prawns for our prawn curry dish.
How many prawns are you doing?
100.
ALL: Whoa!
Thank you.
That is a lot of prawn action and...
It's so much prawn action.
If you just take 30 seconds to prep one prawn,
I mean that is 15 minutes.
Taking up so much of my time right now,
I'm afraid that it might actually eat up into the time
that we should be using to actually start cooking.
I've just gotta hustle right now.
I'm gonna get started on this Vadouvan butter.
Yeah.
The Vadouvan butter is there to compliment the sweetness
of the crayfish.
Curry leaves are probably gonna help in a curry butter.
You'd think so.
I wanted to shake up Radha and Prabha a little bit.
You feel alright, us coming at you with a curry dish?
Yeah, of course, man, the more the merrier on a curry.
Time to roll it.
I've got the butter prepped.
It's balanced. It's ready to go.
It's exactly what I wanted it to be.
Alright, we got the Vadouvan butter in the fridge.
How you doing?
Getting ready to make spice eggplant and potato curry potato.
There's a huge risk serving literally two separate curries
on a plate. There could be a power clash.
We still want that prawn to shine.
The idea is to serve the potato and eggplant,
it's a nice condiment, bit like roast veggies
on the side of a roast chicken.
Prabha, it smells so good.
Really, you can smell it from here?
Can smell it from here, swear it smells so good.
Put all the spices in and let the pot do the thing.
Gonna take probably half an hour to cook,
so he's gonna cut it very fine.
30 minutes to go, guys! Come on.
(CHEERING)
Alright, here we go.
I've gotta get as many crayfish onto these grills as possible.
It all stations go.
I've got two grill plates going on one station.
I've got another one going on another.
These are about a minute off being ready.
Yeah, they're smelling good, mate.
We are working smart today.
They're gonna be grilled to get that beautiful caramelisation
onto the skin,
in the oven for five minutes with the Vadouvan butter.
Simple. Classic.
Done.
When do we want these lobsters in the oven?
ASAP.
We know exactly when things need to be happening.
We need to get these in, bro. Alright.
If it's undercooked, it's gonna be chewy.
If it's overcooked, it's gonna be dry.
Timer. How much?
Five minutes.
I've got the crayfish in the oven and I'm happy with them.
I've got a timer on.
What are you doing right now?
Getting your stuff ready for your prawns.
We need to get that base started for that prawn curry.
And then I have to make roti.
Just motor through.
I'm gonna give you a hand.
Let's go, girls!
Yeah, the girls.
Finally. I finished these prawns.
We're ready to actually get started on this prawn curry.
Literally a curry in a hurry right now.
A prawn curry in a hurry.
Radha, coconut cream going in.
What concerns me about this dish,
as much as I love it, I can't overcook this prawn.
I don't want it to go rubbery and chewy.
It's really just matter of seconds of just undercook
or overcooking that prawn.
RADHA'S MUM: Radha, you have to put the prawns in now.
Mum yells out, "Radha chuck the prawns in now.
I'm like, "No, not yet. I feel like, well, it'll overcook."
I was like, you know what?
I'm not gonna go against Mum's advice.
OK.
Going in, Mum.
I just went against my instincts,
followed hers and just chucked it right in.
Prawns have gone into the curry,
so, hopefully, they've turned it off.
Yes. And it's just in that residual heat.
I'm a bit worried about that one.
You wanna keep the prawns tender.
That's this timer.
I'm getting the crayfish out.
I'm really, really hoping they're cooked perfectly.
What does it look like? What does that lobster look like?
PATRICIJA: That looks undercooked.
BRIGITA: Five minutes. Is that long enough?
Can't put the time on things where they're different thicknesses.
Make sure they're all cooked all the way, yeah.
Check them, eh?
I noticed that one of the crayfish
that I'm about to plate isn't cooked.
I will be checking every single one of them.
And it's raw.
It hasn't cooked.
What about the 24 on the plates over there?
Have they cooked?
Talk to me Christian, you've gone quiet.
One of the crayfish that I'm about to plate
for our seafood course isn't cooked.
I'm just double-checking, everything's cooked through.
There's this nagging doubt.
Have you actually cooked them all?
Oh, my palms are sweaty.
I can't serve undercooked cray.
There's two more lobsters over there, check them.
But I don't think it should go back in the oven
because I can't overcook any of them.
I need to do justice to what I'm using for this menu.
Christian, talk to me. I need to know what are you feeling?
What are you doing?
We gotta remember as well, bro,
the residual heat is gonna keep cooking him in the shell.
Yeah.
So I am really, really hoping that residual heat is gonna finish off
the cooking process.
Nick? Yes.
Just get the salad on the plate.
Just like to remind you people, but you've got five minutes left.
(CHEERING) NIGELLA: Oh, five minutes.
Not long.
Not long now.
Prabha, how you going?
Two more rotis to go, Radha.
Everything was chaos.
I'm gonna need you on plating very quickly.
I am rolling out the dough.
I am cooking it at the same time
and running across to the plating section
and putting it on as I'm going.
Prabha, I need your eggplant curry.
Hold on a second, Radha.
So nerve-wracking right now.
I'm having to just spoon and dump this witlof salad onto the plate,
not the way I was hoping to do it.
You got the salad on everything else?
Almost.
ALL: Ten, nine, eight, seven, six,
five, four, three, two, one
(CHEERING)
I'm just worried if the prawns might be overcooked.
Overcooked.
Yeah.
I am so proud of what we've accomplished.
Oh, but is the crayfish cooked?
I don't know.
Please take a break while we taste your second course.
Thank you.
(CHEERING)
This kitchen does its best to throw every curve ball it can at you.
I'm questioning everything right now.
Thank you so much.
I don't even know if they got cooked crayfish right now.
I think we'll start with Nick and Christian crayfish
with Vadouvan butter and witlof salad.
I think you're just gonna have to just pop that out of the shell.
Does it come out easy?
I'm gonna have to cut it otherwise
I'll splash it myself or something.
Look at that.
The crayfish absolutely cook perfectly.
Ah, it is well done.
I would say to cook this amount of crayfish for that amount of people
and they cook perfect, that, that's a job well done.
He's done a great job on the cooking.
Yeah, it's melting down in the mouth,
which is gorgeous.
I think that butter her is so good, like, but I just wanted more of it.
Wow, it comes out beautifully.
Wow, oh, my gosh.
They have done a fabulous job.
It's a winning dish.
Let's try Radha and Prabha's curry.
(MELLOW MUSIC)
I am so nervous.
I have never felt this amount of stress after cooking a meal.
All we're thinking is, are our prawns overcooked?
Oh, that potato's good, huh?
That just packs a punch, doesn't it?
That's well-rounded, full of flavour.
Yeah.
How's the prawn cooked?
I was worried that the prawns were cooked too early.
They perhaps could have had a teeny bit less time.
I would've liked the sauce to have a bit more time
and the prawns have a bit less time, but the prawns, but they are good.
So they're trying to rush in an hour and a half and get it made
and you can sort of see that little bit of the rush in it.
But let's be serious.
Yeah, I would like a little bit of this, little bit of that,
but frankly, I'm really enjoying this.
Those flavours. Oh, spicy.
Yep, spicy but that is comfort food.
Oh, my god.
I'm impressed with the flavour.
Good, very good.
We've had two great course for both teams.
But I preferred the boy's crayfish dish.
Yep.
I think the third course is gonna really clarify
where we stand on this competition at the minute.
So let's bring the teams out.
(CHEERING)
TOMMY: Yes. Come on, boys!
(CHEERING)
Two courses down, two courses to go.
Your third course must be ready in one and a half hours
and your time starts now.
(PACING MUSIC)
(CHEERING)
Let's go guys. For the meat course,
we are serving bavette with red wine jus
and truffle.
How you feeling going into the meat course, Nico?
Look, I'm feeling alright.
I'm feeling good.
The bavette is in the sous vide.
I'm gonna leave them in the water bath for a little bit longer
before we start grilling these steaks.
We've got a lot of work to do in this 90 minutes.
I'm getting the pumpkin in the oven for the pumpkin puree.
I'm gonna be going on meringue first up.
Yep, it is the meat course
but I need to get started on the meringue for our dessert,
3181 mess.
Alright, this meringue's looking pretty good.
Look at that peak.
Wow, I would bath in that stuff.
Oh, my god. Lather that on my entire body.
Lather that on me.
That's hot.
My cheeks were getting hot.
Yeah, I mean I had to focus on the, on the food.
Like it's important to get this meringue
into the oven as soon as possible.
That meringue looks beautiful, brother.
Slap it on the tray, pipe it into some buttons and into the oven.
Set low and slow.
(CHEERING)
Go, boys!
Today's meat course we're making a chicken biryani cucumber raita
and a pickled onion.
Chicken biryani, it's more than just chicken and rice
has a lot of marinade flavours that go into this.
So the chicken biryani is a very special recipe.
My grandfather taught my mum and then my mum taught me
and I've been working on this perfecting my flavours.
This is a really close family recipe,
so I just wanna make sure I do it justice today.
It's like we're opening our hearts and our doors
to everyone to say that this, this is our grandpa in this dish.
The frying the onions is actually going to help infuse that flavour
a lot faster.
But you know what?
We wanted to get that chicken marinating in the previous course
because I need that flavours to develop in that raw chicken.
I'm just trying to break it into two pieces.
It's gonna really be detrimental to the dish.
We are so behind.
I absolutely love a biryani.
Hey, Prabha, I'm just skinning these chickens right now, OK?
OK.
Are they gonna have time to make a biryani in an hour and a half
to haven't marinated the chicken?
The pressure of the grand final
has been nothing like I've ever experienced in my entire life.
How you going, Radha?
Ah, a little stressed right now.
I feel already behind the eight-ball.
I'm so stressed.
Teams, this is your third course and you've got one hour left.
Let's go.
(CHEERING)
Hey Prabha, I'm just skinning these chickens right now, OK?
OK. For the main dish,
we are serving chicken biryani
with cucumber, raita and pickled onion.
We keep the chicken on the bone
because the bones produce a beautiful sweetness
and that's what Mums taught us.
There's a lot more that could go wrong in this course
than the last two courses that we've just put up.
You could get undercooked chicken,
you could have overcooked or undercooked rice.
You don't have enough heat coming through.
There's not enough seasoning.
It takes a while to just cook those spices
and make them, you know, infuse. I know.
It's better when they sit. That's right.
So it's a little issue with Indian food, isn't it?
Like you need to have some time to do it.
Just a bit disappointed.
I wasn't able to marinate it from the last course.
But it is what it is at this stage,
so I'm just gonna try and pack as much flavour as I can
with some fried onions.
We're not onto a good start with this main course at this stage.
We were meant to have marinated chicken in the fridge right now
for me to just turn on the stove and start cooking it.
I'm getting the shallots in the pan. Yeah.
Getting colour into them
and then the wines going in over the top.
Yes.
For the meat course we are serving bavette with red wine jus
and truffle.
I got the bavettes into the sous vide
at the start of the cook and that's on track.
I'm gonna leave that in there for as long as possible
to make sure that the internal temperature
is where we want it to be before we start grilling it.
Alright, wine's in, Nick.
Come on girls.
Alright. I'll probably need like a super big bowl to marinate in.
I'm gonna get the ingredients out for you.
I need garam masala.
I need cumin powder, Kashmiri chilli powder.
Chicken biryani is literally chicken and rice dish
coated in such beautiful spices.
Mum has always taught me which spices make chicken shine.
Salt, turmeric and then I need cardamom, cinnamon,
star anise, tomato paste, garlic, ginger, onion,
coriander and tomato paste.
If we can get enough flavour packed in today,
I can make Mum, Granddad and Nigella happy.
Oh and Manu and Colin.
They were taking like half an hour to prep that chicken
and I was worried.
That chicken needed to get into that pot asap.
I've never made this much biryani in my life before
and she smells really good.
(CHEERING)
Alright, Nick, I'm getting the bavettes out.
Bavettes have been in the sous vide,
we're gonna get them out and finish them off in the pan,
get that crust onto 'em.
Pan probably needed to be a little bit hotter to start.
This is some of the best meat that we can get our hands on.
I need to treat this with the utmost respect.
(CHEERING)
How's that steak looking?
I'm stressing out about the cook on this bavette.
This can be a hard steak to eat unless it's cooked perfectly.
It's the hero of our dish.
45 Minutes to go.
Come on guys, let's go.
Undoing, undoing.
Ah.
OK, I'm having it.
I'm having it. Radha.
Huh? You don't have time to marinate.
just put it in. Just put it in.
Forget about it. Forget about it.
We don't have time to marinate? No, just put it in.
At this point the wheels are starting to fall off.
OK, I'm very, very stressed right now.
OK, slow. Relax.
Breathe in and breathe out.
Calm your nerves and it'll happen.
A dish that I have made so many times
at home with so much laughter and happiness around me
and now I'm making it with so much anxiety and stress.
I don't know what I'm doing at this stage.
We need to get started on the rice.
OK.
I have lost absolute control of this dish.
You need water?
I don't.
Oh, Radha, what happened?
I have frozen in my head and my heart.
I just don't know what to do next.
I don't know how to complete this dish.
They're very flustered.
Because they just realised they don't have enough time.
They should have done into marinate before that.
She's like sort of just standing there.
She's lost.
MEL: You OK, Radha?
RADHA'S MUM: Radha, what happened?
They're a bit flustered.
NIGELLA: They're very flustered.
Because they just realised they don't have enough time.
No, I think she's having a bit of a panic attack.
Yeah.
I'm going in.
Listen,
look, you look like you are having a slight panic.
Just keep, keep yourself, don't worry.
Yeah, I know. Keep yourself centred.
OK, keep yourself centred.
This is very important but it's not life or death.
This is a big deal for me, this dish especially.
Come here, come here. We've got this.
Just keep centred, just keep yourself centred.
Everything's OK darling, everything's OK.
It's not life or death,
you've had things that are more important.
We've got a lot of time, we've got a lot of time.
We've got the chicken on, OK. This, this is fine.
Just really, really, really, really everything you do will be fine.
You are a great cook.
You are gonna give us lovely food.
If I stuff up this chicken biryani dish,
I don't think my mum or my grandfather
would be proud of me at all.
Oh, they are proud.
We went up to the grand final. They are proud, OK?
Don't cry. Yeah.
Concentrate on making food that you want to eat.
OK, OK darling? OK.
Really, really, really. Just make up some rice.
Come on, come on. Just do that and get on top of it.
OK.
I feel so silly, just standing there and crying
and that clock is ticking.
Radha, you've got it, go.
Sorry, I cried, Prabha.
Don't say sorry, Radha. Don't say sorry.
It's not your fault. Nothing is our fault right now.
It's really stressful, OK. OK.
Focus on the chicken. I'll focus on the rice.
We'll bring 'em together, OK? OK.
Rice is such an integral part of this chicken biryani,
so we need to make sure that we get it right on the first
go because we don't have time to stuff up right now.
Alright, look,
I think it's starting to come together, Christian.
Oh Nick, that's looking gorge babe.
Sweet.
I've got seven of the steaks about to be ready,
then I've got two more cooks.
Bavette is a huge cut of meat in France.
I'm cooking bavette for a French chef.
How do you think we're travelling?
Look, it's gonna be a push but when's it not with us?
Exactly.
So there's only one way to find out where it's sitting.
It's time to cut up these steaks.
What do you reckon Nick, cut them in half this way
and then cut 'em, half that way and then across?
Yeah.
They're a little bit under.
If I serve these at the temperature that they're at,
it's gonna be way too textural to enjoy.
Luckily, I have a solution and it's right behind me.
Nico, I'm gonna put it in the oven
just to get it up a couple of degrees
'cause we wanna serve this medium, not medium rare.
I realise I've probably had the soused at too low a temperature.
You've got 20 minutes left.
(CHEERING)
My gut instinct is telling me to put all the rice in here.
Put it, put it.
And then the chicken water cook it. Yes, do it.
Do it. Whatever your gut is saying, do it.
Just think you are cooking at home.
What will you do?
So many things are going on right now and I can hear her screaming,
but I'm going to trust my instincts and go with what I feel is right.
We can both do it. Yeah, just put it in whatever.
Whatever batch is cooked is the batch that will serve.
It was breaking my heart to deviate from Grandfather's recipe.
At this stage, the rice is a better chance of boiling
and finishing it through in the chicken
than right now on its own in the stove here.
This will either make or break the dish
and make or break us for the competition right now.
Rice is such an integral part of this chicken biryani.
And at this stage I'm just worried that the rice
and the chicken are gonna be undercooked when the judges eat it.
I can't see. I can't see.
I need to get these plates up onto our bench top
and I need to start plating.
I'm gonna start with the pumpkin puree.
Let's go. Let's go.
I'm freaking out.
I know, so am I.
Where are you up to tell me.
I've got the first couple of trays in.
They're about to be ready to come out.
I'm getting a third one in now.
Five minutes left.
Come on, let's go.
(CHEERING)
Go, go, go!
We're not at a stage where we wanted to be at this point.
We just need to make sure that that rice and chicken are cooked.
The absolutely most stressful biryani I've ever made in my life.
Just gonna check one of the chickens right now.
And it's still pink and my heart sinks
if we end up serving raw chicken to the judges,
it's game over.
Prabha. Yeah, buddy.
I'm just worried about the chicken.
I'm gonna get those steaks out.
Yep.
They've rested up perfectly, Nico.
They're at where we want them to be.
Good work, mate.
That's perfect.
Now you can breathe.
Ah Mum, I'm trying to breathe., (LAUGHS)
I've just got complete faith in Christian at this point
that he knows exactly what he's doing.
We've also got an ace in the hole to pull out on this dish.
I'm gonna get the truffle shaving.
Because you've got that incredible earthy umami black truffle
that's going to go over the top of the steak
to balance out the other flavours.
Yeah, this asparagus is crunchy.
Ah.
Prabha, are you OK?
I'm OK, I just nicked my finger.
We are really freaking out.
There's a lot of pressure
and feeling like all the walls are closing in.
OK, I have a 48 seconds to finish the plating for the raita
so then I can start plating the biryani
in whatever shape, form or cook it's in.
I don't have time to check any more chicken.
I've given it a maximum enough time in the pot right now
and now it's just plate up time.
But not too much. Not too much.
That's too much.
OK, there you go. Sorry.
That's OK.
Rice and then chicken?
Rice.
No chicken and then rice.
I don't care, just put it on.
I'm sorry, I forgot the process.
However it is, we've done the best that we can, OK?
OK.
You got just two, these two and then that's done.
Then you're done, Prabha.
We forgot the eggs.
The eggs are in the sink, I had finished boiling them.
We're just gonna try and see how much we can get.
If you can get ten out, I can smash, cut them in half.
No, don't even cut them in half, we're serving.
Turn off the water, OK.
Keep going, keep going, keep going.
BOTH: We can do this. We can do this.
We can do this.
Let's keep going.
Two minutes to go. Come on!
(CHEERING) AARON: Come on, girls.
Come on girl. Let's go.
Come on. guys.
Bravo Nico, bravo.
Got fresh horseradish.
Alright, every plate's got jus.
It is rich and decadent and bloody good.
She said half an egg's enough.
Huh? That's what I'm doing. (LAUGHS)
Why are you telling me. What I'm doing when I'm doing it?
(CHEERING)
Oh, I want to hug her.
One minute left.
Come on. One minute!
Put 'em on. Put 'em on.
(CHEERING)
MAN: Let's go!
Put enough sauce on there. Let's go.
ALL: Ten, nine, eight, seven, six,
five, four, three, two, one.
(CHEERING)
We did it. We've done it.
We've absolutely brought it home with this chicken biryani.
TOMMY: Yes, boys.
This is the most confident that I have been in a dish.
It's the one time that I haven't second-guessed it after plating it.
Why do we keep doing this to ourselves?
It's a moment of nothing but absolute pride.
OK, now just take a well-deserved break
while we taste your third course.
ALL: Let's go, guys. (CHEERING)
We're a bloody mess right now, mate.
I know.
Well, now the meat course,
shall we start with Nick and Christian,
bavette with red wine jus and truffle.
I know the flavours work.
I know the steak is cooked.
I'm just so relieved.
I'm so relieved.
Alright, so I'm going in.
We've got horseradish and truffle.
Red wine jus is done.
They've done a great job on that.
I love the fresh horseradish.
The meat is cooked well it is pink but it needs that bit of crust.
I don't really understand what they've gained by the sous vide
because, and they haven't got a crust on the outside.
It works, but it's,
it's not, it doesn't make your heart sing.
Yeah, that's right, yes.
Runny jus, salty asparagus, but it does work together.
Oh, it's so good.
(LAUGHTER)
Shall we try the chicken biryani
with cucumber raita and pickle onions?
Mm-hmm.
I know that dish was the most disastrous way
I've ever cooked it in my life.
All I'm thinking is they're cutting into pink chicken.
I just know that chicken is undercooked right now.
I think this, this might be seasoned with tears.
Oh, that was so tense.
It was.
Chicken's lovely.
Chicken's cooked well.
You know what I love? I love the fragrant, spicy biryani,
then the cool of the raita then the acidity
and the crisp of the onion,
like it really makes all of this makes sense, you know?
That rice is taken on all that flavour, hasn't it,
just sucked it up. It really has.
And there's a good bit of heat in there
and then you just mellow it out with that yoghurt.
Wow. Yum, the chicken is so yummy.
(LAUGHS)
And it's not even, it's not too hot either.
Like the flavour's there without punching you in the face with fire.
Yeah. Thumbs up for the girls.
They have done greats.
I think two very different styles and I'm liking both, you know it.
We've got a tough job ahead of us to decide.
One course to go,
I'm very interested to see what the girls do for desserts
'cause it's not their strongest point
and the boys usually do quite well.
Yeah, I think I've got one team slightly ahead from me.
So if the other team wants to stay in the game,
they better deliver a good dessert.
(CHEERING)
One more course to cook, the last time in MKR.
Bloody desserts.
Come on, girls.
I can't believe that we actually have one more course to deliver.
In no way, shape or form
are Prabha and I dessert people, we are so nervous.
Right teams, this is it.
We want to eat your desserts in one hour
and your time starts now.
(CHEERING)
So we've the curds in the freezer,
they're ready to come out when we start plating.
The meringues in the oven.
I'm gonna keep 'em in there until the last moment
so that they keep nice and crisp.
For dessert, we are making 3181 mess.
Our twist on a traditional British dessert
and the flavours of an Aussie pavlova.
The inspiration for this dish, Nico,
it's actually, Mum standing up on the balcony over there.
Growing up Mum's Pavlova was always a favourite,
but we've actually got quite an intricate, pretty plating for it.
I'm pretty confident that we can take them in dessert here.
100k, baby!
(CHEERING)
CHRIS: Come on, girls. Let's go.
For the dessert, the ice cream is done.
Yeah, our pistachio, ice creamed in the freezer.
For the dessert, we are making a pistachio ice cream
in a chocolate dome with an almond and orange zest crumb.
I'm just gonna melt the dark chocolate first.
The most difficult part of this dessert
is literally that chocolate dome.
Obviously, this is gonna take time.
The outer layer of the chocolate dome
is gonna be a nice 50% dark chocolate.
We don't want it too bitter, nor do we want it too sweet.
I've never claimed myself to be a dessert queen.
For this dessert course,
we have to bring all the big guns today.
This entire competition,
we have been paying homage to all of our family members.
But this dish, this is our legacy.
We're just gonna have to pray to all the chocolate gods
this is gonna work. We're racing against time,
I need to get these domes into fridge right now.
(CHEERING)
So I'm gonna whip up a quick little Chantilly.
It's just whipped cream with vanilla through it.
The beauty of it is in its simplicity.
I've got the Chantilly whipped up.
It's now time to test it.
Strawberries and cream.
Strawberries and cream, brother.
Everything that we are doing is perfect.
I need to get started on the almond and orange zest crumb.
The almond and orange zest crumb
brings a nice texture to this dessert.
I'm blending up some almonds.
I'm trying to not make it too powdery.
Yep, I think that should do it.
I use butter with it. Some caster sugar
and some plain flour, I mix it all together.
And we've decided to add a little bit of Australian smoked salt
to the crumb. I've just put it into oven
in two separate baking trays.
Perfect. The crumb's going in.
Yeah.
Alright, Nico, last cook. Let's give it a final push.
Every dessert that we have put up since that, so sokolatopita
have been exactly where we want to.
We've taken one step.
Just it's kept on getting better.
The meringue is perfect.
We're in a really good spot here, bro.
We're in a really good spot.
Ten minutes, this is your last ten minutes.
(CHEERING)
Ice cream's looking good.
I'm scooping them up and getting ready.
OK, Radha.
It's gonna have to come down to the wire again.
Alright, we can start bringing up our plates.
Yeah, let's do it.
Typically, an Eton mess is served in a glass
and everything's just sort of thrown in there.
That's very different to what we're plating up today.
This is a piece of art.
Keep going, Christian. Yes, chef.
This dessert has everything.
Next element. You go around with a Chantilly.
This is a culmination of our journey through this competition.
It's our growth rolled up into one beautiful mass.
So we need to get the curds on.
Yeah.
The yuzu curd domes have been in the freezer since seafood.
It's the hero of our dessert.
It needs to be perfect.
Wow.
It's held its shape.
It is a perfect dome.
I think the gelatine has worked.
CHRISTIAN'S MUM: Looking so pretty, boys.
Thanks, Mum.
Alright teams, listen to this, five minutes left.
Come on! (CHEERING)
Hey, you need to, you dome, dome, dome.
We're under high, high pressure right now.
We've gotta start plating this dessert up.
RADHA'S MUM: Radha, move faster.
We need to make sure that these ice creams do not melt.
Do we have more plates?
Oh, yeah, down there.
We need to get all the chocolate domes out of the silicon mould.
Put the domes on them now.
I'm running out of time.
I'm just going as fast as I can.
Oh crap, one cracked.
I only made a few extra domes.
I can't afford any more cracks.
It's just a high concentration job right now for me.
This one's broken.
Christian, this isn't working the way I want.
Are you just gonna crush it and spread it?
Yeah. It's a mess after all, brother.
Alright, I've got one dome ready, Prabha.
That's enough. Pop it over here.
Put it over here. Let's just time it together now.
Oh, let's... Yeah, I'm done.
If we're just throwing it over.
Two minutes left. That's it!
Come on, two minutes!
Top two up here as well.
Yeah, I got you.
Put the crumb on.
Don't put too much.
I've got the gold leaf.
Come on. Just help me get the crumb on.
I can't be doing everything right now.
Stop saying that I can hear you and I am doing it with you.
60 seconds.
You've got one minute left. That's it.
(CHEERING)
Yeah, one in the middle.
Bottom one.
This one.
CHRIS: Come on, guys. Let's go.
Here, here, here. Focus on what you're doing.
You're doing well. Oh, my Lord.
But not too much. Not too much.
You've still got two plates left.
Ten, nine, eight...
Everything's here. Everything's on the board.
..seven, six, five..,
Clean the plates. Clean the plates.
..four, three, two, one!
(CHEERING)
Good job. We did it.
BOTH: Well done, I'm so proud of you.
BOTH: We did it.
MEL: Looks beautiful, boys.
BOTH: We did it.
AMBER: Looks gorgeous. Beautiful.
Good job. Good job.
I quit.
(LAUGHTER)
You've done it, that was your last plate in the MKR kitchen.
A sigh of relief just enters your entire body.
You boys are awesome.
100% plates of food across four courses.
Love you, Mum.
Two of us doing it.
Nothing getting us through, but sheer grit and determination.
Hey, Radha, Prabha.
Well done, girls. BOTH: Love you.
Great work. Well done, love you too.
BOTH: Well done.
We know that this whole cook over the four courses is close.
But I think we might've won this competition.
This is the last course of the MKR Grand Final.
We've tried so many dishes on the journey to get here,
now it comes down to these two dishes.
They really pulled out the stops and I'm feeling very positive.
Start with the chocolate dome, shall we?
This dish is the perfect way to finish the grand final of MKR.
It is the twins on a plate.
One, two, three.
Oh, sorry. I'm a bit more brutal.
(LAUGHTER) I'm a bit more brutal than you boys.
I love it.
Here we go.
I didn't think they were going to be able to make that dome.
Mm-hmm.
The ice cream is beautifully smooth.
Yep.
Love the pistachio flavours.
Do you know, I really worried about the crumb,
I didn't see what it could add. But it works.
It works. It really does.
And it's a little bit savoury.
They've pulled it off on this one.
I think the flavours balance the sort of rambunctiousness
of everything that's come before,
but at the same time seeming part of the same repertoire.
Dessert was not always their strongest,
but this is their best dessert of the competition,
they're saved it for the last dish. Oh, 100%.
Yep.
When eaten all together, it's perfectly done.
The crumb adds so much texture and flavour to this dish.
I love this.
Alright, should we try Nick and Christian, 3181 mess.
We have put up what I believe could be one of the best desserts
of the competition.
It's all on the line right now.
You could hang that on a wall.
(LAUGHS) It looks like a little picture, isn't it?
The only thing I would as a visual knowing, it's called a mess.
I'd love to have a little bit more cream.
Yeah, cream on the plate.
The cream is minimal.
Woo.
The yuzu.
Yeah. Whoa, I like that.
The texture and flavour and the yuzu curd is amazing.
Everything works together, I find.
You just need a bit more of it.
You need certainly more of the cream.
I think this is the best course I've put up tonight,
like the amount, there's a lot of skill in this,
in the yuzu, in the meringue.
Wow. I mean, talk about ending on a high.
That's right.
MEL: Got a zing. Oh, the curd does have a zing,
but it's a nice texture. It's nice.
This is amazing.
Well, our grand finalists, they haven't made it easy for us.
It's gonna be like spitting hair.
So are you confident in your decision?
Yes, I am. Colin?
I have a little bit of thinking to do on this one.
Well, I'm definitely confident with mine.
(CHEERING)
We did everything we wanted to.
We just put everything on the line, everything on the plate
and I think we're gonna go home with no regret whatsoever tonight.
Radha and Prabha are incredible cooks.
We know that they brought their A game
and we know that we brought ours.
It feels like such a close race.
Radha and Prabha, Nick and Christian,
it's been a pleasure to eat your food.
Whatever happens tonight, look back on this and enjoy it
and be so proud of what you did because you gave us some great food.
BOTH: Thank you.
Radha and Prabha.
How hard did you work tonight?
We've worked the hardest we've ever had in a kitchen before.
I'm just so glad that I was able to do it with Radha today.
To win tonight, our absolute dream would come true,
we'd be able to stand here and actually live our dream.
Oh, man. I'm so proud of Radha here.
I'm so proud of Prabha, as well.
You know, she's two minutes younger than me,
but you know, she really cracks the whip.
(LAUGHTER)
You guys.
Do you have a new appreciation for chefs?
Oh, always had a great appreciation for chefs.
And actually to sit there and go through that
and know what it is first hand,
like, now I know why I've been sworn at so many times.
I think most of all, I'm just incredibly proud
of how we were able to pull together
and put up all those plates of food.
Love you, bro. I love you too.
(LAUGHS)
Team, as you know, each of us will give your menu,
a score out of ten.
Radha and Prabha, you started your four-course meal
with spicy fish fry with yellow dhal and tomato chutney.
So the fish is that white translucent,
it was cooked perfectly, spiced perfectly.
It was really kind of crispy on the outside
and then soft and juicy in the middle
and that alone was absolutely delicious.
And now your Kerala prawn curry with roti
and braised potato and eggplant.
The prawns had a slight chewy texture.
Everything worked.
I love that little side dish, great with the bread.
For the meat course, you delivered chicken biryani,
another cracking dish.
The spices that were in it were just seemed to be gentle,
but grew with each mouthful.
This dish was seasoned, yeah, with tears, with tears.
The little surprising thing was the onions, the zing.
Like that was like, wow.
I loved it.
You finished with pistachio chocolate dome
with almond and orange crumb.
You delivered something that was surprising
and delicious and with technique.
The pistachio ice cream was light and delicate and elegant.
And there was a little bit of salt or something in the crumb
was a great dessert, thank you.
BOTH: Thank you, Colin.
Standing there and listening to those critiques,
it's comforting to know that what they ate,
it brought pleasure to them.
And all of these dishes are paying homage to our family.
I was so, so happy
Listening to Radha and Prabha's critiques,
they've brought exactly what I thought they were gonna bring
to come this far and fall at the last hurdle
would be a really hard pill to swallow.
We said walking into kitchen HQ at the start of this cook
that we knew it was gonna be an uphill battle.
We knew it was gonna be a fierce fight.
Have we done enough?
Only one way to find out.
Nick and Christian.
You started your four-course menu with scallop with black pudding
and bloody Mary butter.
What you gave us flavour-wise was amazing.
Scallops were translucent, glistening, moist,
I will say stuck to the shell
'cause you didn't take 'em off the shell.
That bloody Mary sauce was full of flavour,
like a bit of sweetness from the tomato,
a bit of acidity from that as well.
And it, it was just lovely.
The brightness of tomato made the sweetness of the scallop
come to the fore even more emphatically.
It was a wonderful dish.
Your seafood course was crayfish, Vadouvan butter and witlof salad.
Your restaurant, if you open it, it should just be called lux, mate,
because I'll tell you, you're not gonna make any money.
You'll go broke, but you'll have fun!
(LAUGHTER)
Like half a crayfish each, like, it's like, wow.
It was luscious, it was sweet, it was translucent.
And the butter added that little bit of spice.
I don't know how you managed to get that crayfish cooked so well.
You know, you didn't want a second less or a second more.
Take my hat off.
That was just wonderful.
Thank you.
Now the bavette with the red wine jus and truffle.
It is difficult, it did need a teeny bit more of a crust,
but you know, the flavours there and the texture was great.
Bavette was pink, it was luscious.
It was a good dish.
Using the technique of sous vide is,
I believe, one of the best to cook it slowly
to make it nice and tender.
But the second stage of this is a big fry with butter
to make a good crust
and you are missing that a little bit from my liking.
But also horseradish in red wine, tick,
truffle in red wine, tick.
The two together may be having a little fight in the ring.
For dessert.
3181 mess.
You guys should take a photo of that and get a framed
and stick it on your wall
'cause it's like a Pollock, right?
The yuzu curd standout, like, loved it.
Loved it.
Great way to finish your meal.
Thank you. Thank you very much.
That yuzu curd, oh my god, it was perfect.
Now cream, a smear on a plate of cream.
Are you absolutely mad?
It was absolutely wonderful but I wanted more.
A beautiful mess.
I mean, it looked absolutely gorgeous.
You offered texture, you offered flavour, acidity,
the yuzu, every element on the dish was meant to be there
and was delicious.
Thank you.
OK, Both menus had moments of perfection
moments that told us who you are
and why you deserve the title of MKR Champions.
However, one team had more of those moments.
The question is who?
Now it's time for our scores.
Nick and Christian.
What a time to bring it, I score your menu a nine.
BOTH: Thank you.
Nick and Christian, your menu flowed harmoniously
and rang so many beautiful notes.
I score you...
..eight.
BOTH: Thank you.
Nick and Christian, a menu with punch and pride
for this I score you an eight.
BOTH: Thank you.
Nick and Christian, that gives you a total score 25
out of 30.
I'm so bloody proud of us.
That's a good score, man.
I think we could have this.
Radha and I are literally so nervous that it's just becoming numb to us.
I can't even actually breathe right now.
Radha and Prabha, I was delighted all night long.
And as I'm giving you for your four-course meal tonight
is the nine.
Radha and Prabha,
your menu gave me deep, deep joy.
I give you a score of nine.
For your menu tonight I score of a nine.
Radha and Prabha you have the highest score.
You are the My Kitchen Rules champions!
(CHEERING)
BOTH: Oh, my gosh. We did it.
(LAUGHTER)
I'm so proud of you.
I'm so proud of you, Radha. BOTH: We did it.
Oh my god,
Congratulations.
You deserve it. You guys deserve it so much.
You deserve it. RADHA: Thank you so much.
Turns out the flavours that you bring from your heritage,
they're the strongest roots that you can rely on.
Alright, Nick and Christian, I love you guys.
How are you feeling, boys?
I couldn't be proud of everything that we've achieved through this.
The amount that we have grown is immeasurable,
bloody proud of us.
I love you, bro. I love you too.
It's strengthened our friendship
and I wouldn't have wanted to have gone through it with anyone else.
Same, bro, same.
Radha and Prabha, what does it mean to you right now?
Very proud of Prabha.
Oh, my god. I'm so proud of you.
I'll never ever forget this moment.
Oh, gosh, I'm literally shaking in my knees right now.
(CHEERING)
We won My Kitchen Rules.
Oh, my god. I can't believe we did it.
To pay homage to our dad and our grandparents
and to Mum especially.
This is for you, Mum, this is for you.
This is for you.
The 2023 champions, Radha and Prabha.
(CHEERING)
This has just been a dream come true.
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