My Kitchen Rules farewelled another team last night as the competition entered into it’s next phase.
The top team from each Instant Restaurant round were granted imunity and were safe from the cook and from the next elimination
The remaining 12 teams went through Pete and Manu’s cookbooks to choose a recipe to cook in Kitchen HQ today – all from memory. Teams had the choice of following the recipe or adding their own twist. Their fate was decided in three rounds.
The first six teams prepared and served entrée.
Mark & Chris Kingfish with Parsnip Purée, Pickled Onion and Speck
Brett & Marie Sautéed Squid with Malaysian Spinach
Caitie & Demi Japanese Pancake with Scallops and Shiitake Mushrooms
Della & Tully Deep-Fried Coral Trout Salad with Japanese Dressing
Tim & Kyle Calves Liver with Caramelised Onion
Court & Duncan Mussels with Speck and Cider
The other six teams prepared and served a main.
David & Betty Tomato Prawn Curry
Damo & Caz Fillet of Venison with Pepper Sauce
Josh & Amy Chilli Mud Crab
Karen & Ros Brazillian Fish Stew
Mell & Cyn Spatchcock with Preserved Lemon, Chilli and Rosemary
Albert & Dave Pearl Barley Risotto with Wild Mushrooms
The results saw both Mark & Chris and David and Betty safe with the best dishes of the day. Court & Duncan faced Albert and Dave in a desert cook off.
Court and Duncan chose to make chocolate pudding with hazelnut shortbread and Chantilly cream. Albert and Dave went for red bean pancake with mango sago soup.
Pete praised the sago, saying it “was beautifully flavoured and the combination of mango and grapefruit was nice” but Feildel criticised the pancake saying it was “a little tough, a little chewy and really hard to get through”.
Court and Duncan’s chocolate pudding was bitter and needed sweetness but it was set properly.
“The spoon was sliding through that chocolate pudding like it should have,” Manu said.
In a close decision, Court and Duncan were safe with Albert and Dave sent packing.