MKR surfer dads show their sweeter side under pressure
A SEEMINGLY simple cheesecake earned Paul and Blair a perfect score on My Kitchen Rules last night.
The Gold Coast surfer dads were the first team from the Top 5 to cook in the show's new "ultimate" instant restaurant round.
The task of serving up two entrees, mains and desserts clearly increased the pressure for Paul and Blair, who planned an ambitious menu.
The first course wasn't the bang they hoped to open the evening with.
The dads were a bit too light handed with the wasabi in their soup, with judge Manu Feildel saying he expected a bigger kick of spice.
Their other entrée was slightly better.
"I think your prawns were cooked to perfection… however this dish in a word is quite sweet," judge Pete Evans said.
The usually cool, calm and collected teachers looked flustered in the kitchen as they prepared their main courses.
There was a lot of talk about strategic dish choices, with Paul and Blair's all-female competitors largely choosing the time and technique intensive salmon dish.
Again they left their diners underwhelmed.
"Crispy skin? No? That's what I was looking forward to," Evans said.
"I had hardly any sauce but what was on there was a bit winey."
They handled their beef cheek with much more care.
"That beef cheek, wow," Feildel said.
"It was just falling apart, amazing."
But the accompanying rice and snow peas let the dish down.
Paul and Blair's final hopes rested on their desserts, which haven't been their strong suit throughout the competition.
Blair has clearly been studying hard and served up two nearly faultless cakes.
"Seeing those perfect layers with three different textures… bloody hell, it was just to die for," Feildel said of the cheesecake.
"I can't fault this at all."
Paul and Blair earned a respectable score of 70, with the other four teams still to cook.
The ultimate instant restaurants continue tomorrow night with Perth mates Chloe and Kelly promising to broaden diners' palates.
Entrée: Wasabi and avocado soup with marinated tuna and tofu mayonnaise
Entrée: Tempura prawns with beetroot puree
Main: Crispy skin salmon with Moreton Bay Bug ravioli
Main: Slow-cooked beef cheeks in soy and orange sauce
Dessert: Triple chocolate cheesecake
Dessert: Spice cake with lime sorbet and salty coconut sauce