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My Kitchen Rules – Seriously Vikki And Helena Could Make The Grand Final

It was no surprise the twins stuck with Greek cuisine at their “ultimate instant restaurant” though they did veer towards Portugal at one stage with some Piri Piri Quail. What got me tonight is the mixed messages sent out by the judges. One minute the food is meant to be restaurant quality but when Pete was judging the Lemon and Organo Lamb he told the girls it was meant to be good home cooking and they should not have used the lamb rack but a shoulder.

The other issue was Vikki and Helena used store bought pastry which seems to be OK if it is filo or Kataifi. Yes it is extremely difficult to make but considering people have been criticised for not making their own bread and pastry in other rounds it seems a bit weird.

For entree they did Braised Octopus and Clams with Tomato and Peas, Kataifi Wrapped Prawns with Zucchini Salad. for mains a Lemon and Oregano Lamb and Piri Piri Quail with Saffron Rice.  What we do know because Vikki told us multiple times that this “was them on a plate”.

They used a big octopus for the entree and that was the start of Helena’s meltdown as it was not cooking fast enough she turned it up and then overcooked it and made it tough and rubbery. She freaked out, shed tears and eventually went to the nearest fish shop and bought some baby octopus.

The dish ended up being praised by Manu who said it does not look fantastic but tastes amazing and scored them a nine out of ten. Pete thought the prawns were fabulous and also scored them a nine. The zucchini flowers in the salad gave it a sophisticated touch.

For the Lemon and Oregano Lamb main they decided to french the lamb racks themselves to show technique. How would the diners even know or care if they had done this themselves. The problem ended up being the fat was not rendered off properly so even though it came out medium rare there were lumps of fat over it.

On the other hand Helena cooked the quail perfectly not bad for someone who had not made the dish before. Manu was a bit peeved about the lack of sauce.

Dessert is Galaktoboureko with Figs and Creme Fraiche ice cream and Individual Hazelnut Mousse Cake.

Manu said  the Galaktoboureko was not crunchy enough but he loved the Creme Fraiche Ice-cream. Pete said the cake was his least favourite dish of the night as there was not enough hazelnut flavour in it. Pete scored the cake a harsh four points just one point more then he did the Tassie girls Palm Sugar Bavarois which he took one bite out of. Bree did not like the custard as she thought it was gluggy.


Qld – 7 (they said it was the best food they had eaten in this round)

SA – 6

TAS – 6

WA – 5 ( a bit low, I wonder if they were told to score that way to keep the “feud” going)

Manu scored the entree a nine, a seven for main, and  four for dessert.

Pete scored the entree a nine, a seven for main, and five for dessert.

Vikki and Helena scored a total of 65 they were third on the leader board. Thalia and Bianca were eliminated. The semi-finals line up is Paul and Blair who were top on the leader board against Chloe and Kelly who are at the bottom, and Bree and Jessica against the twins. It will be amazing if the twins make the grand final. I will be live blogging the grand final on Tuesday night.

The first semi final is on Sunday night at 6.30pm.


1 Littlepetal { 04.27.14 at 11:21 pm }

What about serving dog meat? Shock horror!!!!

2 daisy { 04.27.14 at 11:26 pm }

That reminds me, has that bossy woman from last year’s MC brought her cookbook out; “Simply Offal Cuisine”?

3 Littlepetal { 04.27.14 at 11:28 pm }

Not that I know of, daisy.

4 daisy { 04.27.14 at 11:29 pm }

Cuis@98, what if you don’t like tomato?

5 daisy { 04.27.14 at 11:43 pm }

Littlepetal, don’t go looking for it. I made that up.

Jack and Corrine’s cookbook is called, Bull with red wine; bottoms up.
Deb’s is “Do I have egg white on my face?”

U&S is “Quail with Lovey Doves”.

6 daisy { 04.27.14 at 11:46 pm }

Bree: A Hundred ways to cook oats.

Cathy and Anna, “If it can’t bleat or moo, it’s overdone.

The Twins: Shtraight from Greece to Oshtralia.

7 Smythe { 04.28.14 at 12:30 am }

I watched Top Chef Canada a few days ago and the chefs had to cook things like mealworms, crickets, corn smut and bull’s testicles.

8 cuisinaire { 04.28.14 at 1:47 am }

daisy @104 Anything that has contrast in texture and colour, and balance in taste. But remember, if you want to “nail” the dish, the rat must “shine”, it must be the “hero”. (Perhaps Manu could offer advice on what makes an ingredient like rat shine.)

9 brain dead dave { 04.28.14 at 1:44 pm }

* Ze rat eet must be kooked to perfection, so eet is tender and joozy and melts in ze mouse.
* Ze rat is best young and not too toff. Careful wiz ze boning, gice,respect ze produce.
* Don’t overkook eet, ees best rare.
*Mais oui and most important , don’t forget to rest ze rat and plenty of sores ,gice. Eet will be to die for.
*Presentation ees everything , gice to make ze rat ero of ze dish. Bonsoir.

10 john { 05.29.14 at 11:24 pm }

good luck to uel and shannnell and blancat thalla anna and paul but biair and Christo and harry and vikki and helean and Kelly and chole