Last night, Simone and Viviana were crowned MKR champions, taking the coveted title and $100,00 prize money after a fierce contest in Kitchen HQ. The modern Italians scored 27/30, with only two points separating them from runners-up Caz and Fergus.
In awe of their win, Viviana said: “This experience has completely changed our life.”
Looking at his partner and friends watching on, Simone said: “I’m so happy to have shared this with Viviana and all our friends. Amore, Amore. We did this one for you.”
A beaming Simone then revealed: “I just found out I’m going to become a dad. My beautiful partner Victoria is pregnant. It’s mind-blowing.”
Added Viviana: “I walked into this challenge with a best friend and came out of it with a brother. I could not be happier.”
Judges Manu Feildel and Colin Fassnidge were joined in the grand final by special guest judge, acclaimed cookbook author and Australia’s favourite home cook, Julie Goodwin.
Both teams demonstrated “skill, bravery, and flavour” cooking four courses – entrée, seafood, meat and dessert – totalling 100 plates of food as they battled the clock.
Simone and Viviana’s masterful menu showcased their passion, respect for their heritage and technical finesse. Julie said: “It was a joy to eat your food tonight.”
Caz and Fergus’ flavour-packed, creative and vibrant menu also impressed the judges.
Caz said: “I’m incredibly proud of both of us. It was never going to be easy today.” To his mum, Fergus said: “I wouldn’t have got here without you. No regrets.”
Simone and Viviana’s “perfectly cooked” Lobster and Guanciale Taco entrée was a standout dish. Manu praised the balance of flavour, as Colin savoured the “beautiful crunch.” Julie said: “Every mouthful was an adventure.”
Simone, who recently became an Australian citizen, revealed: “We give credit to Australia. They introduced us to surf and turf, so we wanted to create this dish.”
Caz and Fergus served Fergburger Spring Rolls with Gochujang Aioli (cheeseburger filling inside a spring roll with hot aioli) for entrée. The “very on-trend” and “addictive” dish brought a smile to Colin’s face.
Simone and Viviana plated up “pasta perfection” with their seafood dish, Cappellacci Fagioli E Cozze (beans and mussels). Colin applauded the “beautiful and creamy” white bean filling alongside “the saltiness and little smack of the mussel.” Julie declared it “masterful cooking”, telling the modern Italians their pasta-making skills were “next level.”
Caz and Fergus chose Chargrilled Lemongrass Prawns with Vietnamese Chimichurri for their seafood course. Colin commended the “simple but elegant dish.” Julie praised the perfectly cooked prawns and “awesome” chimichurri. Manu admired the flavour combination but suggested they should have made the grill hotter “to add a bit of toasting flavour.”
Simone and Viviana’s meat dish – Lamb Rump with Pecorino Zabaione and Asparagus – was unconventional. Simone revealed: “We decided to bring this to the Grand Final because we want to serve dishes that haven’t been seen before. We want to bring innovation.”
The perfectly cooked and beautifully seasoned lamb showcased Simone and Vivana’s culinary skills. Manu praised the “brilliant” addition of the zabaione and pecorino foam. Colin’s highlight was the “crispy lamb fat”, but all the judges agreed the asparagus was rushed and needed more seasoning.
Caz and Fergus chose Szechuan Beef Short Rib with Shallot Flatbread and Cabbage for their meat course, which the judges admitted was “perfectly cooked, juicy and flavoursome.”
For their dessert course, Simone and Viviana stunned the judges with a technical feat of Paris-Brest with Hazelnut Praline Cream (choux bun filled with hazelnut cream). Manu called the “top-notch dessert” his favourite dish of their four courses. Julie agreed: “I could have eaten that all day long.”
Manu admired Caz and Fergus’ creativity with their dessert of Tamarind Date Cake with White Soy Caramel and Coconut Pandan Sorbet. Julie said their dessert was “generous and delicious,” but did fault the cake’s texture.
Manu told both teams: “I want you to know that you have done a brilliant job. You should all be very proud of what you have achieved.”