My Kitchen Rules – Gen and Tanja Are Ambitious With Their Menu
There is a definite flaw in the game of My Kitchen Rules, and that is the teams knowing what there score is. This resulted in Clint and Noah giving a very ordinary five out of ten to the girls, whose meal was worth more than that.
They know to avoid elimination they need another team to get below 60, so expect the scores they dish out to get lower and lower.
I also never thought Manu Feidel would make me feel like an inadequate mother, but when he said of Gen and Tanja’s lemon myrtle lamb backstrap wiht rice pilaf looked like something she would cook and serve to kids. What? He would probably think the spag bol I dish up should be pigs swill.
Anyway tonight it was the Queensland girls Gen and Tanja turn to cook for the crew, and their menu choice can either be described as bold or freaking crazy. It was too complex to complete in the three hour prep time allowed, and you have to set the table in that time as well.
Did any of the teams actually practice their menu with in the My Kitchen Rules restrictions.
Their menu was:
- A seafood tasting plate – prawn wonton, scallop on mango salsa, crab salad, and oyster and ginger and lime juice;
- Lemon Mytle lamb with rice pilaf, roast tomatoes, mint pea salad;
- Pannacotta with strawberies, and summer berries sabayon.
Regarding the prep what actually did Gen and Tanja actually do in their three hours. Yes they made the pannacotta, but I did not see a lot else done, considering it took an hour and 20 minutes once the guests arrived to serve the entree. Now if that had been Come Dine With Me the house would have been drunk dry, and a game of Truth, Dare or Promise started.
The entree did look trully delicious, and Pete Evans said it was a dish that would bring him back to their restaurant. For the first time I noticed how the MKR contestants have to wait until the judges have tried and given their feedback on the food.
So the dishes must be quite cool by the time they get to taste them.
The South Australian couple were fulfilling their role as the couple that never has anything positive to say when they claimed they did not like frangapani’s or sand. Now I can understand people not liking sand, but frangapanis?
Again the wait between courses was long and Gabe from NSW looked really tired.
The main was a disaster with Tanja overcooking the lamb, so it was a bit dry considering there was no sauce with it.
Marc from Perth started smirking at the plate. Of course now we know from previews that his turn in the kitchen with partner Natalie takes a bit of a Hell’s Kitchen turn.
“Presentation a bit of a let down,” said Manu which was a bit of an understatement.
Pete did like the pea salad.
After their food hitting both ends of the spectrum their dessert sat somewhere in between. The pannacotta had split, however the presentaton of the fruit on it was excellent.
Manu said the split dd not matter, but Pete said it did for him.
Gen said “We cracked under pressure, how do you guys do it?”
“It is a hard job,” Manu concurred, forgetting to mention he has sous chefs and kitchen hands.
Time for the score:
- Clint and Noah gave them 5
- Gabe and Mossy gave them 6
- Mel and Paul gave them 6
- Marc and Natalie gave a generous 7
This gave a combined total score is 24.
Manu scored the entree 8, the lamb 4 and dessert 7, whereas Pete scored 9 for the entree, 3 for the lamb and seven for the dessert.
They go a total score of 62, making them safe from elimination in this round.
Am I loving the show? No, but it has it’s interesting points, the food, and the personalities are starting to emerge. Oh and of course Manu, however I just wish it had a bit more pace. But I will definitely be sticking with it, as the next two episodes could show the Western Australian and South Australian teams get their come uppance.