Siblings win 2017 MKR
CONTROVERSIAL SIBLINGS SECURE $250,000 PRIZE AFTER OUT COOKING FERDINANDS IN MKR FINALE
Amy and Tyson Murr (right) have won the 2017 My Kitchen Rules Grand Final. The pair scored 57 out of 60 to claim the $250,000 winner’s prize. The siblings triumphed over motherdaughter team Valerie and Courtney Ferdinands. The result came after a marathon cook-off where each team had to plate up a five-course degustation menu for the judges — a cold entree, hot entree, seafood course, meat course and dessert.
CONTROVERSIAL siblings Amy and Tyson Murr have won the 2017 My Kitchen Rules Grand Final.
The sister and brother, aged 29 and 26 respectively, scored a whopping 57 out of 60 – including perfect 10s from Pete Evans, Liz Egan and Karen Martini – to claim the $250,000 winner’s prize.
The Murrs triumphed over mother-daughter team Valerie and Courtney Ferdinands, 61 and 29, who scored 52 out of 60.
It was a marathon effort with each team having to plate up a five-course degustation menu for the judges – a cold entrée, hot entrée, seafood course, meat course and dessert.
“To go through so many hurdles, ups and downs, and to come out the champions, the winners, is like a dream come true,” Amy said after the result was announced.
Both teams, from Brisbane, handled the pressure well.
There were no massive stuff-ups or meltdowns. Instead, viewers were treated to two teams cooking at the height of their powers.
The Murrs had been frontrunners ever since they scored a record 102 out of 110 for their first instant restaurant on the Channel 7 cooking show.
Last night, the pair cooked the goods again with entrées of parmesan and truffle mousse with mushrooms, and pea and ham soup.
Mains were butter poached marron with Jerusalem artichoke and rhubarb, as well as veal, sweetbreads and marrow.
Dessert was a twist on the traditional After-Dinner Mint.
“To call your menu stunning would be an understatement,” Martini enthused as she handed out the perfect 10.
Earlier Martini described the Murrs’ veal main as the best dish she had eaten on eight seasons of the show.
Evans’ described the Murrs’ five-course meal as “exceptional”.
Egan said, “I feel privileged to have eaten your meal.”
Manu Feildel, Colin Fassnidge and Guy Grossi handed out nines.
The Ferdinands stuck to their Anglo-Indian style inspired by Valerie’s father Joe’s cooking.
They wanted to take the judges on a “journey through the East building levels of spice”.
The Ferdinands’ entrées were samosa crisp with chat, and salmon tikka skewers with coriander and pea soup.
Mains were spiced Spanish mackerel with khichdi (Indian-style risotto) as well as pork vindaloo with turmeric cabbage and beetroot raita. Dessert was pistachio kulfi with berries and gold leaf.
The Ferdinands scored nine out of 10 from Evans, Martini, Grossi and Egan. Feildel and Fassnidge gave them eight apiece.
“I want to say a huge thank you to my mum,” an emotional Courtney said.
“She’s an amazing person. She inspires me every day.”
Tyson said the win was a boost to his dream of becoming a professional chef. The 26year-old recently commenced an apprenticeship at Brisbane’s Hotel West End. “This is just the beginning,” Tyson said. “I can’t wait to see what the next chapter is going to be for me.”