Queensland mother and daughter Krysten and Lucy’s strategy backfired in MKR’s first Kitchen HQ challenge, sending the leaderboard leaders into an elimination cook-off against NSW hipster mates Harrison and Oliver.
Seven teams faced a two-round challenge: cook a main in either 30 minutes or two hours. The weakest team in each round would face elimination.
After topping the first Instant Restaurant round, Tiffany and Giancarlo returned and chose the slow cook. With the highest Instant Restaurant score of 92, Krysten and Lucy could decide which round everyone else would cook in.
“I think what we should do is we should put the weakest teams in the same round as us,” Krysten said.
“And then the strongest teams all against each other,” Lucy added.
They chose the fast cook alongside Angus and Simon, Sheridan and Ted, and Zoe and Zac, leaving Mary and Golden and Harrison and Oliver to face Tiffany and Giancarlo in the slow round.
Krysten and Lucy were confident in their salmon fishcakes with wasabi mayo and papaya and avocado salsa.
But contestants criticised the dry fishcakes, lack of seasoning and soft textures before judges Manu Feildel and Colin Fassnidge delivered their verdict.
“I know it’s what you cook at home and you love it, but this is not home. The salmon was overcooked, seasoning was devoid,” Colin said.
Despite Zoe and Zac failing to plate their coconut rice, the judges ruled Krysten and Lucy’s fishcakes the weakest dish.
“I’m just really embarrassed because even after our cook, we felt confident. We made it clear that we were confident. That was the last thing that we were expecting,” Lucy said.
Western Australian mother and son Sheridan and Ted overcame a frantic cook to impress with Japanese fried chicken and waffles.
“That chicken was juicy and crispy, well-seasoned. That dish made sense from A to Z,” Manu said, confirming the pair were safe.
Angus and Simon also impressed with sticky soy and garlic pork, although Zac criticised their portions and chilli-heavy flavours.
Victorian nurses Mary and Golden celebrated their Filipino heritage with pork adobo, garlic rice and crispy kangkong, earning dish of the day.
“Just having the plate in front of me just made me smile,” Manu said.
“The pork was cooked very well. It was just falling apart and sticky and salty and sweet.”
“I just wanted to show you guys that’s our national dish and we’re just very proud,” Mary said.
“Well, I think your community would be proud of you,” Manu replied.
Tiffany and Giancarlo’s chicken maryland with polenta and fennel and orange salad survived a pressured return. Despite criticism of the cheesy polenta, the judges praised the chicken and the salad’s crunch and acidity.
Harrison and Oliver’s prosciutto chicken maryland with stout wedges and radicchio fell short. Their chicken was moist, but bitter radicchio, watery sauce and competing flavours undermined the dish.
With Tiffany and Giancarlo safe, Harrison and Oliver were left facing Krysten and Lucy in elimination.
“I’m gutted. This is the last thing I wanted to do, and now we have to take on people that we not only respect, but are seriously good cooks,” Harrison said.
