Team Italy’s Perfect Pasta Secures Win Over Team Venezuela Despite Dessert Disappointment

Team Italy’s Perfect Pasta Secures Win Over Team Venezuela Despite Dessert Disappointment

On last night’s (September 7) episode of Plate of Origin, Team Italy’s mother and daughter team, Teresa and Michelle showcased textbook Italian cooking with a squid ink pasta no judge could fault, scoring a perfect 30 out of 30 for their main, leaving Michelle in tears.

Friends Kiki and Aly declared it was time to introduce Australia to Venezuelan cooking, with Aly becoming emotional when serving the judges a dish they hadn’t tried before.  Their main dish scored a strong 26 out of 30, but it was no match for the ‘pasta master’ Teresa.

Team Italy took a risk with their dessert with a modern version of a classic cannoli but didn’t quite nail it. They ran out of time to create the perfect shaped ‘cannoli bowl’, but with a perfect main they still secured a win over Team Venezuela with 52 out of 60 points.

Michelle said: “We brought this home for us, for our family and for Italy.  The Italian community might not be happy we messed with the cannoli, but they’ll be happy that we won.”

Team Venezuela will now go into an elimination round





KIKI, 37 AND ALY, 38



Squid Ink Pasta with Prawns


Hallaca Con Chicharron (Tamale with Fried Pork)

Matt: “I don’t know if you could have picked a better dish to make your argument that Italian cuisine is the best in the world. That unbelievable sauce was liquid gold.”

Gary: “Simple perfection.”

Manu: “Its perfection for me.”

Gary: “Jam packed full of flavour. A little inconsistent though.”

Matt: “It’s just a joyous thing to eat and it’s a joyous thing to watch you cook.”





Mother of Cannoli


Quesillo (Venezuelan Flan)

Manu: Maybe not perfect, but I still loved it.”

Matt: “That pastry is so beautifulI love all those flavours, but I wanted more freshness to balance out the richness of the chocolate mousse.”


Matt: “Not a great dessert, but a good dessert.”

Manu: “I enjoyed it. When you have a simple dessert, it’s all about the right techniques as there is nowhere to hide.”