Justin and Will were crowned kings of the kitchen, taking the coveted MKR title and $100,000 prize money after the closest Grand Final in MKR history.
The proud dads scored 73 out of 80, with just one life-changing point separating them from runners-up Maria and Bailey.
Overcome with emotion after their win, Will said: “I can’t believe we’ve won the title.” Justin admitted: “I can’t stop shaking.”
Looking up to his family and friends watching up, Will wiped away tears, sharing: “I’m lost for words. To have our families with us, we hope we did them proud.”
Added Justin: “We’ve accomplished what we’ve set out to do. We made our kids proud; we made ourselves proud. That’s amazing.”
It was an emotional Grand Final even before teams started cooking, as Justin acknowledged the time spent away from their wives and young children for MKR.
Justin said: “It’s a long time we’ve been away from our kids, so having them here is going to give me that extra drive to get through. We’ve sacrificed our family life to be here in this competition.”
Both teams left nothing behind, cooking four courses – canape, seafood, meat and dessert – totalling 100 plates of food as they battled the Kitchen HQ clock.
Judges Manu Feildel and Colin Fassnidge praised both teams as Colin noted it was “one of the most exciting cooks I’ve seen in a Grand Final in a long time”, admitting “we don’t take the decision lightly”.
Ahead of revealing the scores, Manu admitted: “This is the closest Grand Final I can remember.”
Justin and Will’s menu showcased outstanding flavours and techniques, combining heritage, fine dining and showcasing on-trend ingredients in their dessert.
Maria and Bailey’s menu was elegant and sophisticated, “with a little splash of Maria and Bailey”.
After the result, a proud Bailey praised his teammate Maria: “We knew we were coming up against tough competition, so to be able to do what we did today is truly incredible.”
Justin and Will’s canapé of Smoked Ham Hock and Gruyère Croquette with Sauce Gribiche was praised for its “perfect flavour” even though the sauce slightly split. Colin said: “It puts a smile on your face,” as both judges scored the dish a nine.
Maria and Bailey’s “magic” canapé of Olive Oil Tartlet with Taramasalata and Caviar also scored two nines, though both judges noted it was slightly salty.
Justin and Will’s seafood course – a South African Pickled Kingfish with Brioche and Green Papaya Chutney – was a tribute to Justin’s dad, watching on.
Emotional, Justin said: “As a dad, you want your kids to always look up to you, as I look up to my dad. If I can be half the man that that man is up there, my job’s done.”
Manu commended the “explosion of flavour”, admitting: “I’ve never had anything like that before.” Unfortunately, the brioche bun did not rise, as both judges scored the dish an eight.
Maria and Bailey’s Lobster and Prawn Raviolo with Lobster Butter Emulsion was praised for the amount of work that went into it. Still, the dish was missing seasoning and Colin noted “the stress of the cook also showed on the plate” scoring a seven from both judges.
Both teams were tested to their very limits in the meat course, but their efforts were rewarded with almost perfect scores all around.
Maria broke down in tears, comforted by Colin, as they raced against the clock to cook their chicken. Will was overcome with emotion at the bench as Justin reassured him: “Your sweat, your blood, you put everything into it.”
Justin and Will choseRed Wine and Rosemary Braised Beef Short Rib with Parsnip Purée and Beets for their meat course. “What a dish” exclaimed Manu. Both judges praised the meat falling off the bone, only noting the sauce could have been reduced more. Colin loved the “earthy and beautiful” plate, scoring a 10, as Manu scored a nine.
Maria and Bailey’s “excellent” Chicken Ballotine with Potato Mash and Chicken Jus Gras scored a perfect 10 from both judges, who commended the technique and flavour.
Dessert was an extraordinary feat from both teams, each receiving perfect 10s from both Manu and Colin.
Justin and Will’s “incredible” Dubai Chocolate Éclair was a standout. Colin praised: “It looked like something I would get in a degustation menu in a restaurant.”
Manu said: “You guys really push yourselves to the limits and thought about all the little details to finish your four-course meal.”
Maria and Bailey finished their courses with Red Velvet and Cream Cheese Cookie with Buttermilk and Greek Yoghurt Sorbet. Manu praised how the “perfect” elements worked together as Colin noted: “The two best teams cooked here today.”
