Six teams tackled the Woolworths Fresh World Flavours Challenge across two rounds, with the weakest dish in each round – decided by judges Manu Feildel and Colin Fassnidge – sending its cooks into an elimination cook-off.
Mary and Golden’s advantage gave them control over which teams cooked in each round. Hoping Angus and Simon would struggle with French cuisine, they sent the South Australian mates into round one alongside Tiffany and Giancarlo and Sheridan and Ted.
Sheridan and Ted chose Indian, before Tiffany and Giancarlo opted for Mexican, leaving Angus and Simon to cook French for Manu.
Their duck magret with apples and cider jus impressed with perfectly cooked duck, although the judges wanted better caramelisation on the apples and more ambition across the plate.
“The duck was perfectly cooked, blushing, beautiful pink, crispy skin,” Colin said.
Even Mary praised the dish, admitting: “We thought Simon and Angus would struggle with French, and so this is not going to plan.”
Sheridan and Ted’s Goan prawn curry with swordfish and vegetable samosa earned praise for its curry flavour, beautifully cooked prawns and samosa, despite slightly overcooked swordfish.
Tiffany and Giancarlo’s cochinita pibil on salbute fell short. Their fried salbutes and fresh salsa impressed, but blending the pork left it dry, and the black beans were plain.
“I’ve never seen meat in a blender like that before. I never want to see meat in a blender like that again,” Colin said.
The verdict sent the couple into the elimination cook-off. “We’ve got so much more to show, so much more to give,” Tiffany said.
“Absolutely. We can do better, and we will do better,” Giancarlo added.
In round two, Mary and Golden chose Chinese and gave Zoe and Zac the next cuisine pick. They selected Italian, leaving Harrison and Oliver to tackle Irish.
Mary and Golden’s ambitious yum cha unravelled when their pork shumai wrappers failed to hold, leaving the nurses emotional before the tasting.
“We want to win this competition so bad. We’ve sacrificed a lot,” Mary said.
The judges praised their fillings and sauces but found the shumai wrappers too thick and the greens neglected.
The table tension continued as Angus criticised their food, then admitted he planned to praise Zoe and Zac’s dish to get under Mary and Golden’s skin.
“At the end of the day, it’s Manu and Colin that we have to impress, and that’s all that matters,” Golden said.
Fresh from surviving elimination, Harrison and Oliver became the first team to cook Irish food in MKR history, serving beef rissoles with colcannon and Guinness gravy.
Colin enjoyed their colcannon and gravy, while Manu praised the contrast between the soft mash and crunchy vegetables.
“Thanks for being the first team to cook Irish in MKR history,” Colin said.
Zoe and Zac’s zucchini ricotta rolls with mushroom arancini, and Italian salad failed to impress. The zucchini needed more cooking, the oversized arancini lacked finesse, and the judges wanted more care in the dish.
With Zoe and Zac joining Tiffany and Giancarlo in elimination, Zac warned, “We are here to cook and win this thing.”
