My Kitchen Rules 2024 champions crowned as Simone and Viviana compete against Caz and Fergus

As an ardent fan who’s been following My Kitchen Rules Australia for seasons, I must say this year’s grand finale was a true culinary spectacle! The tension in the kitchen between Simone and Viviana, and Caz and Fergus was palpable, and the dishes they served were nothing short of extraordinary.

As a lifestyle connoisseur, I’m thrilled to share that the 2024 season of My Kitchen Rules Australia has finally crowned its winners! The grand finale saw an intense cook-off between two exceptional teams – Simone and Viviana, along with Caz and Fergus.

On Tuesday evening, it was Simone and Viviana, their Italian comrades, who triumphantly claimed the prestigious championship title, along with a rewarding cash prize of $100,000, following a tough competition.

Delighted by their 27 out of 30 points winning performance, the duo narrowly secured the title with a two-point triumph against runners-up Caz and Fergus.

‘This experience has completely changed our life,’ Viviana said, astounded.

With her loved ones watching, Simone expressed her joy, saying, “It’s been a pleasure to experience this with Viviana and all of you. Darling, Darling. This was for you.

With a broad grin, Simone excitedly shared the news: ‘I discovered we’re expecting a baby! My wonderful companion, Victoria, is carrying our child. It’s absolutely astounding!’

Viviana expressed, “I stepped into this ordeal with a dear friend, but emerged from it with a sibling instead. I couldn’t feel more content.

In the grand finale, Judge Manu Feildel, along with Colin Fassnidge, welcomed a special guest judge, none other than beloved Australian home chef, 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 exceptional menu beautifully displayed their love, reverence for their roots, and skillful craftsmanship. Julie expressed her delight by saying, “I truly enjoyed dining on your cuisine tonight.

As a devoted admirer, I was thoroughly captivated by the dynamic, inventive, and mouthwatering array of dishes that Caz and Fergus served up. Their culinary mastery left an indelible impression on the judges, earning them a commendable score of 25 out of 30.

“Caz expressed great pride in both of us, acknowledging that today wouldn’t be a walk in the park,” he said. Turning to his mom, Fergus remarked, “I couldn’t have made it this far without your support. I have no regrets.” (This version attempts to maintain the original meaning while using more natural and conversational language.)

Simone and Viviana’s ‘perfectly cooked’ Lobster and Guanciale Taco entrée was a standout dish. 

Manu appreciated the well-blended taste, while Colin enjoyed the delightful crispness. Julie stated that each bite felt like a new exciting journey.

Simone, the new Australian citizen, shared that they are grateful to Australia. They’ve taught us about the delightful combination of surf and turf, inspiring us to craft our own version of this dish.

For the main course, Caz and Fergus offered Fergburger Spring Rolls infused with Gochujang Aioli, which featured cheeseburger stuffing enclosed within crispy spring rolls, accompanied by a zesty dipping sauce.

The ‘very on-trend’ and ‘addictive’ dish brought a smile to Colin’s face.

Simone and Viviana served a seafood pasta masterpiece, beautifully crafted as Cappellacci Fagioli E Cozze, a delightful combination of beans and mussels.

Colin admired the ‘attractive and velvety’ white bean mixture together with ‘the savory hint and slight brininess of the mussel.’

Julie praised their culinary abilities, saying their pasta-making was exceptionally skillful or incredibly advanced.

For their seafood selection, Caz and Fergus opted for Grilled Lemongrass Shrimp served with a Vietnamese style Chimichurri sauce instead.

As a devoted admirer, I couldn’t help but sing praises for that exquisite yet unassuming culinary masterpiece. The prawns were flawlessly prepared, and the chimichurri was nothing short of extraordinary!

Manu appreciated the blend of flavors, yet proposed heating up the grill a tad more for a hint of toasted flavor.

Simone and Viviana’s meat dish—Lamb Rump with Pecorino Zabaione and Asparagus—was unconventional. 

Simone shared: “We chose to present our unique creations at the Grand Final as we aim to offer dishes never tasted before, striving for culinary innovation.

The perfectly cooked and beautifully seasoned lamb showcased Simone and Viviana’s culinary skills. 

Manu praised the ‘brilliant’ addition of the zabaione and pecorino foam. 

Colin excelled with the ‘crisp lamb fat,’ however, all judges consensus pointed out that the asparagus was undercooked and could’ve benefited from additional seasoning.

For their meat selection, Caz and Fergus opted for the succulent and flavorful Szechuan Beef Short Ribs served with Shallot Flatbread and Cabbage. The judges commended that it was “cooked to perfection, tender, and full of taste.

During the dessert round, Simone and Viviana left the judges amazed by skillfully creating a Paris-Brest, a delightful pastry, stuffed with velvety Hazelnut Praline Cream. (A choux bun was used as the container for the hazelnut cream filling.)

1) Manu referred to the exceptional dessert as his preferred choice among the four courses they had. Julie concurred, expressing her delight by saying, “I could have savored it throughout the whole day.

Manu was impressed by the inventive approach that Caz and Fergus took when they crafted their Tamarind Date Cake, adorned with White Soy Caramel, and accompanied by a refreshing Coconut Pandan Sorbet.

Julie said their dessert was ‘generous and delicious,’ but did fault the cake’s texture.

Manu shared with both teams, “I’d like to acknowledge that you’ve all performed exceptionally well. Each of you should take pride in the accomplishments you’ve made.

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2024-11-19 15:23