MURRS SERVE UP MY KITCHEN RULES WIN WITH PERFECT 10S
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 entree, hot entree, 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.
The Murrs had been frontrunners ever since they scored a record 102 out of 110 for their first instant restaurant on the Channel 7 show.
Last night, the pair cooked the goods again with entrees 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 said as she handed out the perfect 10.
The Ferdinands stuck to their Anglo-Indian style inspired by Valerie’s father Joe’s cooking.