The best recipes from My Kitchen Rules 2025

While Michael might call himself the “Meat Master”, Rielli once again proved she was the “Dessert Queen”.

Her choice of French dessert, a Paris-Brest, left the judges blown away, with Manu saying it “melted in the mouth”.

“It was a classic dessert done well and a great end to a good meal,” Colin added.

Manu awarded the dish a generous nine while Colin followed closely behind with an eight.

Ingredients

1 egg, lightly whisked (for egg wash)

1 tbs milk

180g hazelnuts, toasted

180g almonds, toasted

90g corn syrup

70g granulated sugar

50ml water

¼ tsp salt

1/3 tsp bicarbonate of soda

300ml whole milk

50g caster sugar

1 tsp vanilla bean paste

4 egg yolks

60g plain flour

½ tsp salt

100g unsalted butter, cold and cubed

125ml water

50g butter

70g strong flour

½ tsp caster sugar

¼ tsp salt

2 eggs

Method

1. Preheat oven to 190C. Line a large oven tray with baking paper and draw six 10cm round circles on paper. Flip paper over so tracing is on the underside.
2. To make choux pastry, place the water and butter in a medium saucepan over medium heat. Cook, stirring, for 3-4 minutes or until butter melts and mixture just comes to the boil.
3. Combine the flour, sugar and salt in a bowl. Add to the butter mixture and use a wooden spoon to beat until well combined. Reduce heat to low and cook, stirring, for 1-2 mins or until the mixture forms a ball and begins to come away from the side of the pan. Transfer to the bowl of an electric mixer fitted with a paddle attachment and cool to 60C.
4. Whisk eggs in a small bowl. Add half to the flour mixture. Beat on medium or until just combined. With motor operating, gradually add enough of the remaining egg, beating until the mixture just falls from the paddle, but still holds its shape. Transfer dough to a piping bag fitted with a 1.5cm-diameter round piping nozzle.
5. Lightly flick the prepared tray with a little water. Pipe dough onto traced circles and use a water-moistened finger to smooth down the join in the circles. Combine the lightly whisked egg with the milk and brush over choux rounds.
6. Bake for 30 mins or until puffed and golden. Remove from oven and turn the oven off. Use a skewer or a small knife to pierce the base of each choux to release the steam. Return the choux to the oven and leave for 15 mins to dry out. Remove the choux from the oven and transfer to a wire rack to cool. Cut choux rounds in half horizontally.
7. To make praline paste, line an oven tray with baking paper. Spread nuts on tray in a single layer. Place the remaining ingredients in a medium saucepan over medium heat. Cook until dark golden brown. Carefully pour over nuts on prepared tray. Cool. Break into shards. Process to form coarse crumbs. Remove and set aside 4 tablespoons of these coarse crumbs for assembly. Process remaining coarse crumbs to form a smooth paste. Place half in a piping bag. Reserve remaining paste to add to pastry cream.
8. To make pastry cream, stir milk, sugar and vanilla paste in a saucepan over low heat until sugar is dissolved and mixture is hot.
9. Whisk egg yolks, flour and salt until smooth and combined. Gradually whisk in hot milk in a thin steady stream.
10. Return mixture to saucepan and cook, stirring, over low heat until thickened. Whisk in butter a cube at a time. Pass through a sieve and into a bowl. Cover surface with plastic wrap and refrigerate until cold. Whisk in half the praline paste.
11. To assemble, pipe a little of the praline pastry cream into the base of the choux rings to fill any holes in the pastry. Smooth down with a spatula. Pipe a ring of praline paste on top of this and finally pipe on rosettes of praline pastry cream. Sprinkle with reserved coarse crumbs of praline. Top with choux ring tops. Dust with sifted icing sugar. If desired you can decorate by piping on any remaining praline paste.

After being at risk of elimination in their first week, Lol and Lil made a comeback with their second run.

They saw a huge improvement in their scores, but their winning dish was their main course, a pumpkin and ricotta ravioli.

Colin gushed that the pasta was cooked “beautifully” while Manu described the brown butter as “delicious”.

“Love the flavour overall, a classic done well,” Colin concluded, before scoring them an eight.

Manu agreed and issued the same score, leaving the girls thrilled.

Ingredients

40g pine nuts, toasted

40g chopped walnuts, toasted

300g flour

1 tsp salt

3 eggs

1 small Jap pumpkin (900g), peeled, coarsely chopped

1 tsp onion powder

1 tsp garlic powder

¼ tsp ground nutmeg

250g ricotta

50g finely grated parmesan

160ml thickened cream

½ cup fresh basil leaves

1 garlic clove, crushed

2 tbs finely grated parmesan

125g butter, chopped

16 sage leaves

2 garlic cloves, crushed

Finely grated zest and juice of 1 lemon

Method

1. To make pasta, sift flour and salt onto a clean work bench. Make a well in the centre. Add eggs and whisk lightly. Gradually incorporate flour into centre, adding a little water if necessary, to form a soft pliable dough. Dough is correct consistency if your thumb comes back clean when pushed into it.
2. Knead dough on a lightly floured bench for about 5 minutes or until smooth and elastic (it will lose its rough, floury texture). Stand, covered, for 20 minutes to rest.
3. Preheat oven to 180C.
4. To make ravioli filling, place pumpkin on an oven tray. Roast for 30 minutes or until tender and lightly caramelised. Cool. Transfer to a processor. Add spices and season. Process to form a coarse puree. Stir in ricotta and parmesan.
5. Divide rested pasta dough into quarters. Pass quarters through a pasta machine on the widest setting, dusting dough with flour between rolls, increasing settings until about 2mm thick.
6. Place one of the pasta sheets over a ravioli mould. Fill indents with filling and top with a second pasta sheet. Press gently around filling to remove any air and seal the ravioli. Cut out ravioli squares using a sharp knife or pastry wheel. Transfer to a lightly floured tray.
7. To make basil cream, place all ingredients in a small saucepan. Cook, stirring, over low heat until mixture comes to a simmer. Remove from heat. Season. Set aside to infuse for 15 minutes. Strain through a fine sieve. Pour into a squeezy bottle.
8. To make sauce, melt the butter in a large deep frying pan over medium heat. Cook, stirring occasionally, for 5 mins or until butter begins to foam and turns light nutty brown. Add the sage leaves, garlic, lemon zest and juice. Season.
9. Cook ravioli in a large saucepan of boiling salted water for 2 minutes or until al dente.
10. Transfer to pan with sauce and toss to coat. Divide ravioli and sauce among serving plates. Dot with basil cream. Sprinkle with pine nuts and walnuts.

Gatecrashers Mark and Tan certainly made an impression during their MKR debut.

They blew the judges away with a near-perfect menu, but it was their main course that stole the spotlight.

They left their competitors wanting more when they served up Khao soi, a Thai noodle soup with crispy noodles.

Manu said the chicken was cooked to “perfection”, adding, “I just loved the soup itself, the creaminess of the coconut and all the different spices you put in there, absolutely delicious.”

While Colin gushed, “Did I like it? No. I loved it!”

And their scores matched their feedback, as Mark and Tan were awarded perfect 10s from both judges.

Ingredients

700ml coconut milk

250g chicken stock

4 kaffir lime leaves, bruised

8 chicken drumsticks

Peanut oil, for deep frying

Coriander and sliced spring onion and chilli, to garnish

Lemon wedges, to serve

450g wheat flour

½ tsp salt

3 large eggs, lightly whisked

1 tbs peanut oil

4 garlic cloves, chopped

4 small red chillies, chopped

3cm piece of galangal, chopped

1 shallot, chopped

1 stick lemongrass (white part only), chopped

1 bunch of coriander roots

1 tbs shrimp paste

1 tsp coriander seeds, toasted

2 tbs fish sauce

2 tbs soy sauce

2 tbs brown sugar

½ tsp ground turmeric

½ tsp yellow curry powder

½ tsp ground cardamom

Method

1. To make noodles, sift flour and salt onto a clean work bench. Make a well in the centre. Add eggs and whisk lightly. Gradually incorporate flour into centre, adding a little water if necessary, to form a soft pliable dough. Dough is correct consistency if your thumb comes back clean when pushed into it.
2. Knead dough on a lightly floured bench for about 5 minutes or until smooth and elastic (it will lose it’s rough, floury texture). Stand, covered, for 20 minutes to rest. Divide into quarters. Pass quarters through a pasta machine on the widest setting, dusting dough with flour between rolls, increasing settings until about 2mm thick. Pass dough sheets through a spaghetti cutter. Place noodles on a lightly floured tray (or hang) for 15 minutes, to dry a little before cooking.
3. Meanwhile, to make curry paste, blend or process all ingredients until smooth.
4. To make sauce, heat a large saucepan over medium heat. Add curry paste and cook, stirring, for 5 minutes or until soft and fragrant. Stir in coconut milk, chicken stock and lime leaves. Bring to a simmer. Stir in seasonings. Add chicken. Simmer, partially covered, for a further 45 minutes or until chicken is cooked through.
5. Preheat deep frying oil to 180C. Deep fry a quarter of the noodles, in batches, until golden and crisp. Drain on paper towel.
6. Cook remaining noodles in a large saucepan of boiling salted water for 1-2 minutes or until just tender. Drain.
7. To assemble, divide noodles among serving bowls. Top with chicken and curry sauce and fried noodles. Garnish with coriander, spring onion and chilli. Serve with lime wedges.

Maria and Bailey’s second turn in the kitchen fell flat, and they got some less than enviable results.

However, the dish that impressed the judges the most was their starter, a modern twist on a moussaka.

“I loved the textures, I loved where you were going with this, and overall it wasn’t a bad start to the meal,” Colin said.

He awarded the dish a score of seven while Manu gave it a five overall.

Ingredients

1 tbs olive oil

1 eggplant, thinly sliced

1kg brushed potatoes, peeled

500g ghee

75g tapioca flour

2 tsp onion powder

75g fresh basil leaves

150g grapeseed oil

2 tbs olive oil

1 brown onion, finely chopped

4 garlic cloves, crushed

500g beef mince

2 tbs tomato paste

400g can chopped tomatoes

200ml beef stock

1 eggplant, cut into 1cm dice

2 bay leaves

1 cinnamon stick

Pinch ground allspice

¼ cup chopped flat leaf parsley

60g butter

50g plain flour

600ml warm milk

Pinch ground nutmeg

50g grated parmesan

Method

1. To make potato layer, using a processor fitted with a coarse grating plate, shred 750g of the potatoes. Transfer to a large bowl. Change to a chopping blade and process the remaining 250g of potatoes. Add to the shredded potato in the bowl. Cover with cold water and stir to release the starch. Drain. Place potato in a clean tea towel and gather up sides. Twist to wring out excess liquid.
2. Place the potato and ghee in a large heavy-base saucepan over medium heat. Cook, stirring, until 100C. Drain potatoes through a large sieve over a bowl. Transfer potato to a bowl. Add tapioca and onion powder. Season generously. Stir to combine.
3. Line a slice pan with baking paper. Add potato and spread into an even layer. Refrigerate, covered, for 3 hours or up to overnight to firm and solidify.
4. To make the basil oil, place the basil and oil in a small blender with a pinch of salt. Blend until smooth. Pour mixture into a small muslin-lined sieve set over a bowl. Set aside for 1 hour to drain. Transfer oil to a bottle. Discard solids.
5. Meanwhile, to make Bolognese, heat oil in a large saucepan over medium heat. Cook onion and garlic until soft. Add beef. Cook, breaking it up with a wooden spoon, until browned. Add tomato paste and cook for 1-2 mins. Add tomatoes, stock, diced eggplant and spices.
6. Bring to a boil. Reduce heat to low and simmer for 45 minutes or until thickened and reduced. Season. Stir in parsley.
7. Heat oil in a frying pan over medium heat. Cook eggplant slices for 2-3 minutes on each side or until golden brown and tender. Season.
8. To make béchamel sauce, melt butter in a medium saucepan. Add flour and cook, stirring, until mixture bubbles. Gradually whisk in milk to form a sauce. Cook, stirring, over low heat for 5 minutes or until thickened. Remove from heat. Whisk in nutmeg and parmesan. Season. Transfer to a piping bag.
9. Invert potato onto a chopping board and cut into rectangles. Deep fry in batches until golden and crisp. Drain on absorbent paper. Season.
10. To assemble, place potato rectangles on serving plates. Top with eggplant, Bolognese and béchamel. Blowtorch béchamel until lightly browned. Drizzle with basil oil.

Gatecrashers Danielle and Marko made an impact with their meal, despite first being told they struggled with confidence.

However, they made quite the comeback with their dessert, which was described as a “perfect” end to their meal.

The tasty and unique flavours nabbed them scores of nine from both Colin and Manu, leaving the OG contestants nervous of the talented gatecrashers.

Ingredients

Sliced strawberries, to garnish

75g sesame seeds, toasted

40g cream cheese

2 tsp vanilla extract

500ml milk

150g caster sugar

375ml thickened cream

300g dark chocolate, chopped

150g butter, chopped

2 tbs white miso paste

200g caster sugar

75g brown sugar

3 eggs

100g plain flour

30g cocoa powder

1 tsp baking powder

Pinch of sea salt

2 tbs white miso paste

250ml thickened cream

100g caster sugar

60ml water

Method

1. To make ice cream, blend sesame seeds in a small blender to form a smooth paste. Add cream cheese and vanilla. Blend to combine.
2. Place the milk and sugar in a saucepan over medium heat. Bring to a simmer, stirring to dissolve the sugar. Remove from heat. Add sesame mixture and whisk to combine. Stir in cream. Cool completely. Transfer to an ice cream machine and churn according to manufacturer’s instructions.
3. Preheat oven to 180C. Line base and sides of a 20cm square cake pan with baking paper.
4. To make brownie, stir chocolate and butter in a heatproof bowl over a saucepan of simmering water until smooth and combined. Remove from heat and whisk in miso. Whisk in sugars. Whisk in eggs.
5. Sift flour, cocoa, baking powder and salt into bowl. Add to chocolate mixture. Stir to combine.
6. Pour mixture into prepared pan.
7. Bake for 25-30 minutes or until cooked, but still slightly soft in the centre. Cool in pan. Remove from pan and cut into squares.
8. Meanwhile, to make miso caramel sauce, whisk miso paste and ¼ cup of the cream until smooth and combined.
9. Place the sugar and the water in a small heavy-based frying pan over medium heat. Cook, without boiling, until sugar dissolves. Use a wet pastry brush to brush down any stray sugar crystals on side of pan.
10. Bring mixture to a boil. Boil, without stirring, until dark golden brown. Add remaining cream (mixture will splutter) and cook, stirring until melted, dissolved and smooth. Whisk in miso mixture. Simmer for 5 minutes or until slightly thickened.
11. Serve brownie and ice cream with sauce. Decorate with strawberries.

Mel and Jacinta had a difficult week which saw them eliminated, but their star dish was their Bang Bang Cauliflower starter.

Colin described the sauce as the “star of the dish” while Manu said he enjoyed the “combination” of flavours.

The cousins were awarded a seven out of 10 from Manu and a six from Colin.

Ingredients

1 medium cauliflower, cut into small florets

Sliced spring onions, coriander leaves and black sesame seeds, to garnish

Sesame oil, to drizzle

150g raw cashews

125g coconut yoghurt

1 small red capsicum, chopped

1 garlic clove, crushed

1 tsp finely grated fresh ginger

1 small red chilli, chopped

2 tsp rice vinegar

2 tsp maple syrup

2 tsp sesame oil

1 Lebanese cucumber, thinly sliced

1 small red onion, thinly sliced

¼ tsp black sesame seeds

125ml rice vinegar

2 tbs maple syrup

¼ tsp salt

75g gluten-free panko breadcrumbs

1 tsp garlic powder

1 tsp onion powder

1 tsp smoked paprika

Method

1. To make the spiced cashew sauce, place cashews in a bowl. Cover with hot water. Set aside to soak for 1 hour (or up to overnight). Drain.
2. Meanwhile, to make cucumber salad, place the cucumber, onion and sesame seeds in a bowl.
3. Place vinegar, maple syrup and salt in a small saucepan over low heat. Bring to a simmer. Pour over cucumber. Set aside to cool. Refrigerate for 1 hour or until cold. Drain to serve.
4. To continue making cashew sauce, place cashews and remaining ingredients in a small processor or blender. Process until smooth and creamy, adding a little hot water if necessary.
5. Preheat an air fryer to 200C.
6. To make batter, combine flours, baking powder and spices in a bowl. Gradually whisk in soda water to form a smooth batter.
7. To make the crumb mixture, combine all ingredients in a bowl.
8. Working in batches, dip cauliflower florets in batter and allow excess to drip off. Roll in crumb mixture.
9. Arrange in the air fryer in a single layer. Cook for about 35 minutes or until golden and crisp, turning halfway through.
10. To assemble, spoon cashew sauce onto serving plates. Top with cucumber salad and cauliflower. Garnish with spring onions, coriander leaves and sesame seeds. Drizzle with sesame oil.

Lil and Lol proved they have a talent for all things sweet with their tasty dessert.

The judges were left impressed by their lemon meringue pie, which was inspired by Lol’s late grandmother.

It earned plaudits for its presentation, earning them a seven out of 10 from both Colin and Manu.

Ingredients

Dried lemon slices

125g self-raising flour

½ tsp baking powder

125g butter, at room temperature

125g caster sugar

4 gold strength gelatine leaves

440g caster sugar

200g butter, chopped

4 eggs, lightly whisked

2 tbs finely grated lemon rind

250ml lemon juice

2 eggs

40ml milk

185g plain flour

40g icing sugar

125g unsalted butter, chopped

1 egg yolk

2 tsp iced water

50g sugar

50ml water

2 tbs glucose syrup

2 egg whites

110g caster sugar

60ml water

Method

1. Lightly grease six holes of a 160ml capacity silicone loaf pan with vegetable oil.
2. Preheat oven to 180C. Grease a 20cm square cake pan. Line with baking paper.
3. To make sponge cake, combine flour and baking powder in a bowl.
4. Place butter and sugar in bowl of an electric mixer fitted with a whisk attachment. Whisk until pale and creamy, scraping down sides as necessary. With motor operating, add eggs one at a time until combined. Add flour mixture and milk and fold to combine. Spoon mixture into prepared pan and spread evenly. Bake for about 20 minutes or until firm to touch. Cool in pan.
5. Remove cake from pan and cut out six small rectangles, slightly smaller than the dimensions of your silicone pan holes. Reserve remaining cake for another use.
6. To make lemon curd, soak gelatine leaves in cold water for 5 minutes or until soft.
7. Place the sugar, butter and eggs in a saucepan. Add the lemon rind and juice. Cook, stirring, over medium heat for 5 mins or until the mixture boils and thickens. Remove from heat. Squeeze excess water out of gelatine leaves and add to curd. Stir until melted and combined. Strain the curd through a fine sieve into a bowl. Cover surface with plastic wrap and cool to room temperature. Transfer to a piping bag.
8. Half fill the six prepared silicone mould pan holes with lemon curd. Add sponge rectangles. Top with curd. Freeze until firm enough to unmould easily.
9. Line a large oven tray with baking paper.
10. To make pastry, process flour, icing sugar and butter until crumbly. Add egg yolk and enough of the water until a dough comes together. Cover with plastic wrap; refrigerate 30 minutes.
11. Roll out dough between two sheets of plastic wrap until about 5mm thick. Cut out six rectangles, the same length as the pan holes, but 1 ½ times the width. This will allow room for the meringue to be piped alongside the lemon curd bar, once it is sat on top of its pastry base. Place pastry rectangles on prepared tray.
12. Bake for 15-20 minutes or until golden and crisp. Cool completely.
13. To make sugar glaze, stir all ingredients in a small saucepan over medium heat until smooth and combined. Cool completely. Lightly brush over the unmoulded lemon curd bars to glaze.
14. To make meringue, whisk egg whites in an electric mixer until soft peaks form.
15. Stir sugar and the water in a saucepan over medium heat until sugar dissolves. Bring to 115C.
16. With motor operating, drizzle hot syrup into egg whites, whisking until meringue is thick and glossy. Transfer to a piping bag.
17. To assemble dessert, place pastry rectangles on serving plates. Top with glazed lemon curd bars and decorate with a dried lemon slice. Add a row of piped meringue. Blowtorch meringue until golden.

Maria and Bailey left the judges impressed with their high-scoring entree.

The pair started their three-course meal strong with their spanakopita ravioli, which was described as “absolutely delicious” by Manu.

“Technique, flavour and textures – tick, tick, tick,” he gushed.

He awarded the delicious dish a perfect 10 while Colin gave it a nine out of 10.

Ingredients

½ leek, thinly sliced (white part)

Vegetable oil, for deep frying

½ cup dill leaves

125ml light olive oil

160g 00 flour

1 tsp salt

1 whole egg

3 egg yolks

150g feta

150ml thickened cream

Pinch ground nutmeg

1 tbs olive oil

1 small shallot, finely chopped

½ leek, finely chopped (pale green part)

100g baby spinach, finely chopped

150g feta, crumbled

Method

1. To make the dill oil, bring a saucepan of water to the boil. Add herbs and cook for 20 seconds. Drain and transfer to an ice bath for 2 minutes. Remove from ice bath and squeeze out excess water. Transfer herbs to a small blender with the oil and pinch of salt. Blend for 2 minutes. Pour mixture into a muslin-lined sieve set over a bowl. Set aside for 1 hour to drain. Transfer oil to a bottle. Discard solids.
2. To make pasta, pulse flour and salt to combine in a processor to combine. Add eggs and yolks. Process to form a crumbly dough. Sift flour and salt onto a clean work bench. Make a well in the centre. Add eggs and whisk lightly. Gradually incorporate flour into centre, adding a little water if necessary, to form a soft pliable dough. Dough is correct consistency if your thumb comes back clean when pushed into it.
3. Knead dough on a lightly floured bench for about 5 minutes or until smooth and elastic (it will lose it’s rough, floury texture). Stand, covered, for 20 minutes to rest.
4. Meanwhile, to make feta crème, place the feta, cream and nutmeg in a small saucepan over low heat. Stir until hot. Transfer to a tall heatproof cup. Use a stick blender to blend until smooth. Strain into a siphon gun. Refrigerate for 1 hour or until cold. Charge siphon gun with cartridges and shake vigorously (to evenly distribute gas) when ready to dispense.
5. To make filling, heat the oil in a frying pan over medium heat. Cook eschallot and leek until soft. Stir in spinach until wilted and combine. Season. Transfer to a bowl. Cool slightly. Fold in feta.
6. Divide rested pasta dough into quarters. Pass quarters through a pasta machine on the widest setting, dusting dough with flour between rolls, increasing settings until about 2mm thick.
7. Divide filling into four portions. Place portions at 2cm intervals along half the pasta sheets. Lightly brush around filling with a little water. Top with remaining pasta sheets and press gently around filling to remove any air and seal the ravioli. Cut out ravioli rounds using a 10cm round cutter. Transfer to a lightly floured tray.
8. To prepare crispy leek, place sliced leek in a single layer on paper towel. Sprinkle lightly with salt. Set aside for 5 mins. Pat dry with paper towel. Deep fry in small batches until golden and crisp.
9. Cook raviolo in a large saucepan of boiling, salted water for 2-3 mins or until tender. Drain.
10. Place raviolo on serving plates. Top with feta crème and crispy leeks. Drizzle with dill oil.

Michael and Rielli had a mixed review of their Instant Restaurant, but won the judges over with their dessert.

The couple scored a nine out of 10 from Colin and a perfect 10 from Manu for the dish.

Reilli took the lead and perfected their Raspberry Gel and Chocolate Mousse Dome.

“You could sell [this] in a French pastry shop, it was that beautiful,” Manu gushed.

Ingredients

70g fresh raspberries

2 tsp icing sugar

2 tsp lemon juice

250g and 1 tbsp caster sugar

180mls water

6 gelatine leaves

120g plain flour

60g pure icing sugar

40g cocoa powder, sifted

20g hazelnut meal

100g cold butter, chopped

4 egg yolks

½ tsp vanilla extract

100g dark chocolate, melted (for brushing)

100ml thickened cream

100ml milk

120g dark chocolate, chopped

150g glucose

50g white chocolate

100g condensed milk

60g neutral glaze

Red food colouring, to tint

Freeze-dried raspberries and gold leaf, to decorate

Method

1. To make raspberry purée, blend or process all ingredients until smooth.
2. To make simple syrup, stir sugar and the water in a small saucepan over medium heat until sugar dissolves. Simmer for 5 minutes or until slightly thickened. Cool.
3. To make raspberry jelly, soak gelatine leaf in cold water until soft, then squeeze out excess water.
4. Place raspberry purée and simple syrup in a small saucepan over medium heat. Bring to 80C. Remove from heat and add gelatine. Stir until dissolved.
5. Divide mixture among eight holes of a 3cm-wide half sphere silicone moulds. Freeze until firm. Once frozen, remove half spheres from mould. Heat a small frying pan until hot. Remove from heat. Place the flat surface of two spheres onto the pan for a few seconds to melt slightly. Stick together to form a whole sphere. Refreeze until firm.
6. Meanwhile, to make chocolate hazelnut sablé, place the flour, icing sugar, cocoa powder and hazelnut meal into a small processor. Pulse to combine. Add butter and pulse to form coarse crumbs. Add egg yolks and vanilla extract and pulse until a dough forms. Shape into a disc and wrap in cling film. Refrigerate for 30 minutes or until firm.
7. Preheat oven to 180C. Line an oven tray with baking paper.
8. Roll out dough between two sheets of baking paper until about to 2.5mm thick. Cut out four 7cm round discs and place on prepared tray.
9. Bake for 12 minutes or until firm. Cool on tray. Brush one side of the cooled discs with melted chocolate and allow to set.
10. To make chocolate mousse, whip cream to soft peaks and refrigerate. Place chocolate in a bowl.
11. Whisk egg yolks and sugar in a bowl until soft and creamy.
12. Heat milk in a small saucepan until hot. Remove from heat and gradually whisk milk into egg yolk mixture. Return mixture to pan over low heat. Cook, stirring, until temperature reaches 82C on a candy thermometer. Strain over chocolate in bowl. Set aside for 2 minutes. Stir until chocolate is melted and mixture is combined. Cool to 35C. Fold in a quarter of the whipped cream. Fold in the remaining whipped cream. Divide mixture among four holes of a 7cm-wide half sphere silicone moulds. Push a raspberry jelly sphere into each one, just until it is immersed in the chocolate mousse. Freeze until firm.
13. To make red mirror glaze, soak gelatine leaves in cold water until soft, then squeeze out excess water.
14. Place the glucose, sugar and the 80ml water in small saucepan over medium heat. Cook, stirring to dissolve the sugar and until mixture reaches 103C. Remove from heat and add gelatine. Stir until melted and combined. Add chocolate, condensed milk and neutral glaze. Set aside for 2 minutes. Blend with a stick mixer until smooth. Stir in gelatine until melted and combined. Tint red with food colouring. Strain into a clean saucepan over low heat. Bring to 35C.
15. Unmould frozen mousse domes and place on a wire rack over a tray. Pour over glaze to evenly coat each dome. Set aside for a 10 minutes to set.
16. Place hazelnut sablé discs on serving plates and top with glazed mousse domes. Decorate with freeze-dried raspberries and gold leaf.

Anne and Maree got the first 10 out of 10 score of the 2025 series for their Chargrilled Octopus with Spanakorizo.

Colin awarded them the perfect score for their entrée, saying the octopus had the “perfect texture”.

Though not another 10, Manu gave the dish a generous 9 out of 10 and described it as “delightful”.

Ingredients

1.5kg octopus, cleaned, portioned

4 tbs salt

250ml red wine

2 red onions, peeled, halved

2 tsp black peppercorns

3 bay leaves

125ml lemon juice

125ml and 2 tbs olive oil

1 tbs dried oregano

4 garlic cloves, crushed

½ tsp flaked salt

1 leek, finely chopped

1 brown onion, finely chopped

100g medium grain rice

250ml chicken stock

1 tbs finely grated lemon zest

Extra olive oil, to drizzle

Method

1. Place octopus in a large bowl. Sprinkle over the salt and massage into octopus for 10 minutes. Rinse and drain.
2. Place the wine, onions, salt, peppercorns and bay leaves in a large saucepan over medium heat. Add enough water so that octopus will be submerged once added. Bring to a boil.
3. Slowly dip the tentacles in and out of the water three times (this will help them curl), then submerge completely. Reduce heat to low and simmer for about 45 minutes or until octopus is tender when pierced with a skewer.
4. Meanwhile, to make marinade, combine all ingredients in a large bowl. Add boiled octopus pieces and toss to coat. Refrigerate, covered, for 30 minutes or up to 4 hours to marinate.
5. To make spanakorizo, heat oil in medium saucepan over medium heat. Add leek and onion. Cook, stirring occasionally, until soft but not browned. Stir in rice, stock and lemon zest. Bring to a simmer. Cover and cook for 10 minutes or until rice is tender and stock has been absorbed, stirring occasionally. Remove from heat and stir in spinach.
6. Bring an oiled charcoal barbecue to medium heat. Cook octopus pieces, turning occasionally, for 2-3 minutes or until charred.
7. Serve octopus with spanakorizo. Drizzle with olive oil.

Justin and Will were the first contestants of the 2025 series to cause a stir with their menu.

But their best dish was their main meal – Red Duck Curry with Coconut Rice.

Colin called it “near perfect” while Manu described it as “wonderful” as they both scored it a nine out of 10.

Ingredients

4 duck breasts, skin lightly scored

360g jasmine rice, rinsed under cold water

800ml coconut milk

250ml water

½ tsp salt

Toasted shredded coconut, to garnish

4 dried chillies

1 stick lemongrass (white part only), chopped

1 tbs grated galangal

4 garlic cloves, peeled

1 tbs and 2 tsp fish sauce

1 tsp ground coriander

1 tsp ground cumin

2 tbs chopped coriander stems and roots

2 eschallots, chopped

1 tbs peanut oil

1 quantity Thai red curry paste

4cm piece fresh ginger, grated

250ml chicken stock

8 lime leaves, bruised

2 tsp white sugar

120g green beans, trimmed, halved

1 cup Thai basil leaves

12 fresh lychees, peeled, seed removed

Extra Thai basil leaves and sliced chilli, to garnish

Charred lime halves, to serve

Method

1. To make coconut rice, place rinsed rice in a bowl and cover in cold water. Set aside for 1 hour to soak.
2. Meanwhile, to make curry paste, place chillies in a heatproof bowl. Cover with boiling water. Set aside for 15 minutes to soften. Drain and reserve 60ml of the soaking water.
3. Place chillies, reserved soaking water and remaining curry paste ingredients in a processor. Process to form a fine paste.
4. Preheat your oven to 200C.
5. To continue with the rice, drain it well. Transfer to a 20cm cake pan.
6. Place coconut milk, water and salt in a saucepan over low heat and bring to a simmer. Pour over rice and stir to combine. Cover with foil.
7. Bake for 40 minutes. Remove from your oven and set aside for 10 minutes to steam and finish cooking. Remove foil and fluff with a fork. Sprinkle with toasted coconut to serve.
8. Meanwhile, to make curry, heat oil in a large saucepan over medium heat. Add the curry paste and ginger. Cook for 5 minutes or until aromatic and slightly darkened in colour. Add stock, coconut milk, lime leaves, sugar and fish sauce. Cover and bring to a simmer.
9. Place duck in a large cold frying pan, skin side down. Place over a medium heat and cook until the skin is golden, crisp and fully rendered. Turn and cook for 1 minute. Transfer duck to an oven tray and roast for about 5 minutes or until cooked as desired. Set aside to rest, for 5 minutes. Slice thickly. Stir any juices from the rested duck into curry sauce.
10. Add beans to curry sauce and simmer until tender. Stir in basil leaves and lychees.
11. Serve curry and duck with rice and lime halves. Garnish with basil leaves and chilli.