My Kitchen Rules

Television Seven Network
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“Mummified” pigeon disaster sends Jane and Shane home on My Kitchen Rules**

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Alisha and Deanne survive as three new teams enter the competion

Tonight on My Kitchen Rules, Jane and Shane’s ambitious fine-dining menu unravelled spectacularly, sending the stylish foodies out of the competition on a score of 50 and saving rivals Alisha and Deanne from elimination.

At their Blue Mountains Instant Restaurant, Lyst Haus, Jane and Shane revealed a menu of Duck Chawanmushi with King Crab and Caviar, Master Stock Pigeon with Chilli Cucumber, Samphire and Shallot Pancake, and a Tomato Sour for dessert.

When the Duck Chawanmushi landed, its presentation was outstanding. Golden declared it looked like a 10 out of 10, while Angus predicted Alisha and Deanne should start packing their bags.

But the tables quickly turned. The custard was inconsistently set, and its texture proved confronting, with Alisha audibly gagging at the smell. “I’m actually feeling some hope,” she said as she and Deanne glimpsed a chance to remain in the competition.

Judge Manu Feildel praised the “absolutely amazing” presentation and delicious flavour profile, but said the technique was wrong. Fellow judge Colin Fassnidge agreed, saying the luxurious crab and caviar worked, but the custard underneath had failed to set.

The main course brought disaster. Jane and Shane discovered their pigeon was badly overcooked and dry, with Jane declaring: “The pigeon is mummified.” Distraught, she stormed off to compose herself, admitting: “I feel like an absolute failure.”

A pressure-cooker rescue attempt failed, but the pair had no choice but to serve the bird, claw and all.

“You talked a big game and you desecrated your pigeons,” Alisha told them, while Angus said his bird looked as though it had “been in the crematorium”. Colin confirmed the pigeon was overcooked, while Manu said he couldn’t find anything positive to say about it.

Jane and Shane’s Tomato Sour delivered their strongest course of the night. The tomato mascarpone gelato, strawberry and amaretto jam, peppercorn meringue and finger lime earned sevens from both judges, but it was not enough to save them.

The guest teams awarded Jane and Shane 20 out of 50, with Alisha and Deanne scoring them three. The judges added 30 out of 60, leaving the pair with a grand total of 50 - well short of Alisha and Deanne’s 68.

Colin confirmed Jane and Shane had been eliminated. “I just know that we’ll never cook another pigeon,” Jane said as they farewelled the competition, while a relieved Alisha and Deanne kept their place.

At the top of the Leaderboard, Tiffany and Giancarlo and runners-up Mary and Golden were fast-tracked to Kitchen HQ. Alisha and Deanne, Angus and Simon, and Krysten and Lucy will now face three new gatecrasher teams: hipster mates Harrison and Oliver, mum and son Sheridan and Ted, and sassy friends Zac and Zoe.

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Tomorrow, 7.30pm on MKR: A brand-new round begins as the gatecrashers arrive, ready to shake up the competition, while the remaining original teams prepare to fight for their place.

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Sounds delicious. :face_vomiting:

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https://www.chattr.com.au/tv/mkr-2026-jane-shane-restaurant-behind-the-scenes/

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Episode: 7 Tuesday 13 October

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Round Two kicks off with the first of the Gatecrashers, mother-and-son team Sheridan and Ted from Western Australia. Determined to show the OG teams they’re serious contenders, they serve a menu of Chicken Liver Parfait for Entree, Beef Cheeks for Main and Black Sesame Mochi for Dessert. But an incorrectly set oven timer, seasoning issues, and kitchen mishaps threaten to derail their dream of making a big first impression. As the OG teams size up their new competition, one gatecrasher makes a stunning admission that kicks off a new rivalry. Can the gatecrashers outperform their OG competitors, and will Sheridan and Ted set a high benchmark for this new round?

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The MKR Gatecrashers have arrived!

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Zoe’s pescatarian reveal ignites fury around the table

Tonight on My Kitchen Rules, the Gatecrashers arrived and the battle lines were drawn immediately when Zoe revealed she was a pescatarian, leaving the original teams questioning how she could judge meat dishes she wouldn’t eat.

As the table erupted, Western Australian mother and son Sheridan and Ted became the first new team to face the kitchen.

After waiting seven years for their chance to compete, the close-knit pair welcomed the judges and teams to their Perth Instant Restaurant, The Garden Club, determined to prove the Gatecrashers were “not to be messed with.”

Their menu featured Chicken Liver Parfait with Milk Bread and Red Wine Gel for the entrée, Beef Cheeks with Gruyère Mash, Confit Carrots, and Gremolata for the main, and Black Sesame Mochi Cake with Dark Chocolate Ice Cream for dessert.

Around the table, the OG teams made it clear the newcomers would have to earn their place. Angus declared the OGs were “the predators” and the Gatecrashers “the prey”, predicting one of the new teams would “fall in a huge heap.”

The biggest upset came when Zoe revealed she had not eaten meat since she was a teenager.

With Sheridan and Ted serving two meat-based courses, she could only assess the entrée’s presentation and had to wait until dessert to taste anything that night.

Her decision not to eat the chicken liver parfait drew an immediate attack from the OG teams. Angus asked what she was doing in a food competition, while Alisha demanded: “Why are you here?” Zoe stood her ground, saying people normally didn’t care that she was a pescatarian and accused the table of overreacting.

In the kitchen, Sheridan and Ted discovered the oven timer for their chicken liver parfait had not been set correctly. The dish survived, with judge Manu Feildel praising the three elements, but a lack of salt and an uneven bread-to-parfait ratio held it back.

The pair hoped their family favourite beef cheeks would keep them in the game. The meat was cooked to perfection, and the Gruyère mash was beautifully smooth, but the dish still lacked seasoning. Judge Colin Fassnidge described it as “the makings of a great dish” reduced to “a beige picture” without enough salt.

The divided table added further heat when fellow Gatecrasher Zac praised the main. Angus questioned whether he was being completely honest or simply protecting the newcomers, but Zac refused to back down: “I’ll stick by it 100%.”

With their night riding on dessert, chaos struck when Ted accidentally ran tap water into the palm sugar syrup. Sheridan rescued it, and the Black Sesame Mochi Cake with Dark Chocolate Ice Cream became their strongest dish.

Lucy declared the ice cream “10 out of 10”, while Colin called it rich, luscious, sweet and bitter all at once, saying he would happily buy a tub. Manu scored the dessert seven, and Colin awarded eight.

The guest teams awarded Sheridan and Ted 28 out of 50. The judges added 41 out of 60, giving the first gatecrashers a grand total of 69 points.

“Considering the disasters in the kitchen, if we can get that kind of food out with what was going on, there’s a win there,” Ted said.

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Monday, 7.30pm on MKR: Krysten and Lucy return to the kitchen for redemption with the season’s most ambitious Instant Restaurant yet, while Sheridan and Ted take their seat at the table and get their first taste of Alisha and Deanne.

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Synopses for next week

Monday 19 October
The second round of Instant Restaurants continues as Queensland’s mum and daughter duo Krysten and Lucy fight for redemption, while the Gatecrashers shake up the competition.

Tuesday 20 October
Tonight we’re in Sydney as hipster mates Harrison and Oliver hope to impress with heartfelt recipes inspired by their families.

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TV Week interview with Zoe and Zac

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Perfect 10s send Krysten and Lucy to the top of the My Kitchen Rules leaderboard

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Redemption complete with a spectacular score of 92

Monday night on My Kitchen Rules, Queensland mother and daughter Krysten and Lucy completed a stunning Instant Restaurant redemption, earning perfect 10s from judges Manu Feildel and Colin Fassnidge and claiming the top spot on the leaderboard with 92 points.

Back at their Gold Coast hinterland home, the pair were determined to beat their first-round score of 72 and prove they had what it took to intimidate the new Gatecrasher teams.

Their ambitious menu featured Chilli Crab with Shio Pan and Lime Butter for entrée, Sticky Duck with Asian Greens and 1000 Layer Potato for main, and a Chocolate, Honey and Amaretto Éclair for dessert.

Before the cook began, Krysten and Lucy were moved to tears by a handwritten message of support from Lucy’s dad. “Dad’s just the best,” Lucy said. “It means a lot having the support at home.”

Their redemption began with a flawless entrée. The Chilli Crab delivered generous, beautifully seasoned crab, perfectly crafted shio pan and a clever lime butter. Colin hailed it as “a grand final dish”, while Zoe called it one of the best crab rolls she had eaten in her life.

Manu and Colin each gave the entrée 10 out of 10, for a perfect 20 out of 20. Colin praised the dish as “a lesson in gorgeous food”, while Manu declared: “That was absolutely delicious. You didn’t disappoint.”

The Sticky Duck continued their remarkable comeback. The meat was pink, tender, and juicy; the 1000 Layer Potato delivered crisp texture and a soft centre; and the punchy sauce brought it all together. Both judges scored it eight.

But disaster struck the course expected to be Lucy’s greatest strength. The self-taught baker was devastated when her choux pastry emerged flat and dense, leaving what she called “a graveyard of flat choux pastries.”

Forced to pivot, the pair stacked two pastries around the chocolate filling. The flavours impressed, with Simon calling it “the best dessert I’ve ever had”, but the heavy texture cost them points. Manu scored seven and Colin six.

The guest teams scored 43 out of 50 combined, the first team score in the 40s, including a perfect 10 from Angus and Simon. Together with the judges’ score of 49 out of 60, Krysten and Lucy finished on 92 points and claimed the top spot.

“After our last score of 72, you could not have more redemption than that,” Krysten said. Colin warned the remaining teams: “You should be very proud of that score. Watch out, everybody else.”

Away from the kitchen, Gatecrasher Sheridan clashed with Alisha and Deanne after describing the “classy bogans” as loud. When Alisha gestured during the exchange, Sheridan repeatedly called her behaviour “rude and disrespectful”. Alisha refused to back down: “Well, that’s not going to stop me.”

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Tonight, 7.30 pm on My Kitchen Rules: Sydney Gatecrashers, Harrison and Oliver put their treasured family recipes on the line at an Instant Restaurant straight from the heart, but will their beloved dishes make Nonna and Nonno proud, or end in home-cooked heartbreak?

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Bloody Bellissimo!

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MKR hipsters Harrison and Oliver silence their critics with a winning menu of family favourites

Tonight, on My Kitchen Rules, Sydney Gatecrashers Harrison and Oliver wore their hearts on their sleeves, serving treasured family recipes to score 82 points and claim second place on the leaderboard.

Opening their eclectic Instant Restaurant, Bloody Bellissimo, in Sydney’s inner west, the hipster mates were determined to prove their cooking deserved as much attention as their quirky clothes.

Their ambitious menu featured Venetian Liver and Onion Ravioli for entrée, ’Nduja Stuffed Squid with Polenta Bianca for main, and Chocolate Pavlova with Espresso Cream and Raspberries for dessert.

But not everyone considered them serious competition. “I’ve actually never felt less threatened in my entire life by these Gatecrashers. I’m pretty sure they’re going home,” Angus declared.

Trouble struck early when the boys’ pasta dough stuck to its cling wrap, threatening to derail their entrée before the guests arrived. Oliver managed to salvage it, but a sharp prosecco-and-saffron sauce left him anxious as he carried the ravioli to the table.

The judges praised the pasta but wanted it to be more filling and the sauce better balanced. Manu awarded the entrée six and Colin seven, describing it as “a beautiful tasting dish” when the sauce and ravioli were combined.

Their main course carried particular significance for Oliver, who learnt to cook stuffed squid with his late Nonno.

“I was incredibly close to my grandparents, but even ever since my Nonno has passed away, I continue to make it every single year on Good Friday. I just hope that I can do them proud,” he said.

The dish gave the boys the breakthrough they needed. While the spicy ’nduja divided the table, the judges loved the tender squid and rich sauce, awarding nine out of 10 each.

“I really love the way you cooked and braised these squids. The sauce, that was absolutely delicious,” Manu said.

Colin agreed: “It was a lot of sauce with a lot of love.”

For dessert, Harrison drew on his own family memories, serving a chocolate pavlova he grew up making with his mum. The judges enjoyed its crisp exterior and gooey chocolate centre but wanted less cream and more raspberry acidity. Both scored it seven.

Alisha and Deanne were the boys’ biggest supporters, awarding nine out of 10, while the remaining teams each scored seven. The combined guest score of 37 out of 50, plus the judges’ 45 out of 60, brought the total to 82.

The result put Harrison and Oliver behind leaders Krysten and Lucy on 92, with Sheridan and Ted at the bottom on 69.

Overwhelmed by the result, Harrison broke down in happy tears. “I’m so relieved. I’m so proud of Oliver. These are happy tears.”

Away from the kitchen, Angus fuelled the rivalry by calling the hosts a “rip-off, reject shop, bargain bin Angus and Simon” duo, while Manu declared Alisha and Deanne the loudest contestants in MKR’s 16 years.

Monday, 7.30pm on My Kitchen Rules: Adelaide’s “classy bogans” Alisha and Deanne return for a shot at redemption. But a surprise threatens to push them over the edge as tensions flare between Zoe and Simon.

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My Kitchen Rules

Continues 7.30pm, Monday and Tuesday on Seven and 7plus

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Also next week

Tuesday 27 October

We’re in Adelaide for bets mates Angus and Simon’s second Instant Restaurant. Can they deliver three perfect courses and shake up the competition?

It means that Zoe and Zac from Newcastle would be the last team to cook, with their episode to air on Monday night, 2 November. The lowest scoring team from this round would be eliminated, with the kitchen headquarters challenges to begin on Melbourne Cup night, Tuesday 3 November.

Also