My Kitchen Rules fans rage the show is rigged for one big reason as Simone and Viviana are crowned the winners

As a seasoned food critic with a palate honed by countless culinary adventures across the globe, I must say that the culinary extravaganza showcased in this grand finale was nothing short of extraordinary! The dishes served were a symphony of flavors, textures, and techniques that left me utterly spellbound.

Fans of My Kitchen Rules have voiced suspicions that the show might be fixed, following the victory of restaurateur Simone and barber Viviana in the culinary competition on Tuesday evening.

In a hard-fought competition, the triumphant Italian companions claimed the prestigious trophy and a $100,000 cash reward.

After their victory, many spectators took to social media to assert that the pair should not have been competitors on the program, as Simone already manages two eateries in Brisbane.

‘If they own the restaurant they shouldn’t be on the program,’ one person wrote on X.

Way of Paraphrasing (A): “You need to leave, you run a restaurant, it’s not appropriate here.

Couldn’t there be a rule that prevents restaurant owners from participating in competitions with home cooks?” this person wondered.

Despite the backlash, many praised the pair’s cooking skills and congratulated them on their win.

“What a stunning and worthy group of individuals! Their exceptional culinary skills in Italian cuisine left me amazed. They showed nothing but kindness, support, and encouragement towards every competing team. It’s great to see a show that focuses more on quality people and less on unnecessary drama.

‘The best result !! Loved the show this year,’ another said.

‘So exciting so happy for you both I am hoping you get your own show. Brilliant,’ one added.

In the vibrant city of Brisbane, Simone manages not one but two eateries: Scugnizzi Italian Street Food and Doughcraft. On the other hand, Viviana proudly owns a unique barber shop named Amarsi Barbers.

On Tuesday, the duo was declared winners of the MasterChef Australia title for the year 2024, following their competition against Caz and Fergus.

Thrilled by their win that netted them 27 out of 30 points, the duo narrowly claimed the title with a two-point edge over the second-place team, Caz and Fergus.

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

With everyone looking on, including Viviana and our friends, Simone expressed her joy by saying, “It’s a pleasure to have experienced this moment with you, Viviana, and all our companions. Darling, Darling. This one was for you.

Simone, overjoyed, shared the news: ‘I discovered we’re expecting a baby! My lovely partner Victoria is carrying. It’s absolutely amazing!’

Viviana expressed, “I stepped into this ordeal with a cherished companion and emerged from it with a sibling-like bond. I couldn’t be more content.

In the grand finale, judges Manu Feildel and Colin Fassnidge welcomed Julie Goodwin, a beloved Australian home cook, as their special guest judge.

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 skillfully crafted menu reflected their deep-rooted passion, reverence for tradition, and exceptional culinary skills. Julie exclaimed, “It was a delight to savor your cuisine tonight.

The inventive and colorful dishes created by Caz and Fergus received high praise from the judges, earning them an impressive score of 25 out of 30 points.

“Caz expressed great pride in both of us, acknowledging that today wouldn’t be a walk in the park,” he said. To his mother, Fergus conveyed: “I couldn’t have made it this far without your support. I carry no regrets.” (Maintaining the sentiment while using simpler and more conversational language)

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

Manu admired the harmonious blend of tastes, while Colin enjoyed the delightful crispness. Julie expressed that each bite was a thrilling exploration. (or)

Simone, the new Australian citizen, shared that they are grateful to Australia: “Australia taught us about surf and turf, which inspired us to develop this particular dish.

For their main course, Caz and Fergus offered up Fergburger Spring Rolls featuring Gochujang Aioli – essentially, a cheeseburger filling wrapped neatly in a spring roll, accompanied by a zesty sauce.

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

Simone and Viviana prepared an exquisite seafood pasta dish called Cappellacci Fagioli E Cozze, which they beautifully arranged on the plates. (Beans and mussels were its key ingredients.)

Colin admired the ‘attractive and rich’ white bean mixture together with the ‘salty kick and subtle taste’ of the mussels.

Julie exclaimed that their pasta-making was “exceptional” or “outstanding,” implying to the contemporary Italians that their culinary skills in this area were “remarkably advanced.

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

Colin complimented the “simply stunning yet refined meal.” Julie admired the well-prepared shrimp and “amazing” chimichurri sauce.

Manu appreciated the blend of flavors, yet recommended turning up the heat on the grill slightly to infuse a hint of toasted taste.

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

Simone disclosed: ‘We chose to present our unique creations at the Grand Final, aiming to offer dishes never seen before and introduce 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 ‘crispy lamb fat,’ however, the judges unanimously felt that the asparagus was undercooked and required additional seasoning.

For their main dish, Caz and Fergus selected Szechuan Beef Short Ribs accompanied by Shallot Flatbread and Cabbage. The judges commended it as “cooked to perfection, tender, and bursting with flavor.

During the dessert round, Simone and Viviana left the judges in awe by masterfully executing a Paris-Brest pastry, filled with a luscious hazelnut praline cream. (A choux bun was used to create this delight.)

Manu referred to the exceptional dessert as his preferred choice among the four courses they had. Julie concurred, saying she could have consumed it throughout the entire day.

Manu appreciated the innovative approach taken by Caz and Fergus in creating their dessert, which was a Tamarind Date Cake served with White Soy Caramel and Coconut Pandan Sorbet.

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

Manu expressed to both groups, “I’d like to share that your performance has been outstanding. Each one of you ought to feel quite proud of the accomplishments you’ve made.

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2024-11-20 04:04