My Kitchen Rules elimination cook-off, Digi Mart USA News: Mary and Golden’s advantage gave them control over the kitchen, but their own ambitious menu also came unstuck. Six teams tackled the Woolworths Fresh World Flavours Challenge, with the weakest dish in each of two rounds, as judged by Manu Feildel and Colin Fassnidge, sending its cooks into an elimination cook-off.
Mary and Golden’s advantage gave them control over which teams would cook in each round. Hoping Angus and Simon would struggle with French cuisine, they sent the South Australian mates into the first round 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 take on French cuisine.
Angus and Simon’s duck magret with apples and cider jus impressed the judges, with the duck cooked perfectly, although the apples needed better caramelisation and the overall dish lacked ambition. “The duck was perfectly cooked, blushing, beautiful pink, crispy skin,” Colin said.
Even Mary acknowledged the result was not going to plan, 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 also earned praise, with the judges enjoying the curry flavour, beautifully cooked prawns and samosa, despite the swordfish being slightly overcooked. However, it was Tiffany and Giancarlo who fell short with their cochinita pibil on salbute.
While their fried salbutes and fresh salsa impressed, blending the pork left the meat dry, while the black beans were also criticised for being plain.
Colin was particularly unimpressed with their approach to preparing the pork. “I’ve never seen meat in a blender like that before.
I never want to see meat in a blender like that again,” he said. The result sent Tiffany and Giancarlo into the elimination cook-off, with the couple insisting they still had plenty to offer.
“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 the second round, Mary and Golden chose Chinese cuisine before giving Zoe and Zac the next pick. The NSW friends selected Italian, leaving Harrison and Oliver to tackle Irish food.
Mary and Golden’s ambitious yum cha menu quickly unravelled when their pork shumai wrappers failed to hold together, leaving the nurses emotional ahead of the judges’ tasting. “We want to win this competition so bad.
We’ve sacrificed a lot,” Mary said.
While the judges enjoyed the fillings and sauces, they found the shumai wrappers too thick and felt the greens had been neglected. There was also tension at the table, with Angus criticising their food before admitting he planned to praise Zoe and Zac’s dish to get under Mary and Golden’s skin.
However, Golden remained focused on the judges’ verdict. “At the end of the day, it’s Manu and Colin that we have to impress, and that’s all that matters,” he said.
Harrison and Oliver, meanwhile, became the first team to cook Irish food in My Kitchen Rules 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 deliver the result they needed. The zucchini required more cooking, the oversized arancini lacked finesse and the judges felt more care was needed across the dish.
The verdict sent Zoe and Zac into the elimination cook-off alongside Tiffany and Giancarlo, setting up a battle between the Victorian couple and their NSW friends. “We are here to cook and win this thing,” Zac warned.
Tonight, Tiffany and Giancarlo face Zoe and Zac in the final Kitchen HQ elimination, with Simon also hinting at a strategic approach to scoring.
