After months of tears, tantrums and tiramisu judges Manu Feildel and Peter Evans have announced the winners of season seven.
Sister's Tasia and Gracia have been named the 2016 My Kitchen Rules champions.
The adorable Melbourne duo managed to beat 'comeback kids' Carmine and Lauren by a tiny six points after a hard fought five course Grand Final meal.
Along with bragging rights, the fiery Indonesian sisters will pocket a cool $250,000 in prize money to help fulfill their foodie dream of opening an Indo street food business.
On their grand final win, Gracia, fighting back tears said: “I think it’s the greatest achievement that we have ever accomplished and we did it together which makes it more special than anything else.”
“We did it and we did it without killing each other,” laughed Gracia as she hugged her sister telling her how proud of her she was.
When asked what the future holds for the new MKR champions, Tasia answered: “We definitely want to do street Indonesian food in Australia.” Looking at the judges, Gracia added: “Maybe a sauce business?”, she asked, which was met with enthusiastic nods from all judges. “Now that we’ve won we can finally follow our dreams,” Gracia continued.
Following in the footsteps of 2011 champions Sammy and Bella, Tasia and Gracia are the second team of sisters to win MKR.
With a score of 51 out of 60, a personal best for them at Kitchen HQ, Carmine and Lauren were gracious in defeat and congratulated the sisters on their win saying: “There’s no other team we’d want to share this experience with… we love you guys,” said Lauren.
It was neck-and-neck for most of the night’s challenge, with both teams receiving high praise for all of their dishes.
Carmine and Lauren stuck to their heritage with an Italian inspired menu, plating up beef carpaccio with porcini cream for their first course, with judge Liz Egan calling the dish "beautifully light and delicate".
While fellow guest judge Karen Martini gave high praise for Tasia and Gracia's seared scallops betel leaves, saying it was "cooked to perfection".
In a bid to demonstrate technique, Carmine and Lauren presented a second course of milk braised pork belly with scallop and apple.
After fearing their crackling wouldn’t be crisp enough, Guy highlighted it as one of the positives of the dish. “It’s crunch and texture, it has a delicious flavour on there."
Tasia and Gracia chose chicken ribs with chilli and sweet soy for their second course. Both girls were satisfied with the flavour but did question if ribs were “special enough” for the grand final.
But it was totally on point.
Karen called the dish "spot on", while Liz said it was "such clever cooking".
With their ‘spaghetti in a bag’ instant restaurant disaster still firmly in their minds, Carmine and Lauren sought to redeem themselves with their third course of saffron linguine with butter poached bug tail.
The judges all agreed it was a stunning dish. Guy said: “It’s a perfectly executed pasta dish…I think this is a winning dish. Simple, delicate, it just makes my palate want for more.” Karen agreed saying it was a “wow” dish.
Tasia and Gracia’s third course of grilled king prawns with balado and quail egg equally impressed the judges, allaying the team’s fears of the dish packing too much punch. “This dish is just singing off the plate,” said Colin. The prawns are cooked perfectly, as is the quail egg, there’s a lot of flavour in this sauce."
It was a mad rush for the sisters to get their fourth course of crispy skin duck with green chilli sambal on the plate with the girls anxious the duck hadn’t had enough time to rest.
But they needn’t have worried, as the judges had nothing but praise when the dish hit the table. “What an amazing dish…that duck skin was perfectly seasoned,” said Liz.
Carmine and Lauren’s fourth course of beef sirloin with Madeira jus and mushrooms was applauded by the judges. But for Manu, it was all about the sauce. “That just is really strong, well reduced and full of flavour. This is restaurant quality.”
For their fifth and final course, Tasia and Gracia presented a dessert of pandan pudding with coconut and kaffir lime ice cream. Colin admitted he didn’t know what to expect from the girls’ dessert given the bold and punchy flavours in their previous four courses. “I’m glad they’ve bought it back and it’s calmed the meal down now,” he said.
For their last course at Kitchen HQ, Carmine and Lauren plated up their interpretation of a cherry ripe with their dessert of chocolate, cherry and coconut. The judges agreed it was a “decadent” dessert successfully demonstrating several techniques with the chocolate dome, sorbet, coconut crumb and cake. “They’ve really brought out the big guns to finish the menu tonight,” said Guy.
As the judges delivered their scores, it was clear Tasia and Gracia had edged ahead of their opponents, taking out the title with an overall score of 57 out of 60.