The hosts tonight are New Zealand couple Simon and Meg. It’s country versus country rather than stae versus state for the first time. They are going to beat the Aussies at any cost – so they think. They don’t hate Aussies, just need to beat them at any cost.
They head to the ‘fushmongers’ to buy scallops for their entree, which is pan seared scallops with broccoli ginger puree and a lemon beurre blanc. Jennifer says that she thinks New Zealand is a little behind Australia to be honest. Main course is New Zealand rack of lamb with kumara puree, asparagus, tomatoes and a port plum jus.
The name of their restaurant is “The Kiwi Kitchen” and is decorated with native New Zealand fauna and mini kiwi birds. With three hours on the clock they start to cook. They start making their pavlovas for their dessert of mini pavlovas with pastry cream, strawberries and kiwifruit. Pete explains about the Aussie versus NZ pavlova war – but he doesn’t care – he just wants a good one. Meg is out to proove New Zealanders make the best pavlovas! (*Note at bottom of page)
Simon is frenching the cutlets and says that the Aussies will never of had tender lamb like this as Aussie lamb is tough! Yet again, another oven failure and Meg has her pavs on – she will have to switch to fan bake, yet pavlovas need dry heat. Oh well! The guests arrive and Carla thinks they look stressed and is loving it. Meg asks all the guests to turn around and enjoy! OMG Jennifer is freaking out!
The guests are treated to a traditional Maori welcome, that is also meant to flush out any enemy. Thomas thinks it’s overkill, I actually think it’s original and symbolic. They enter the dining room and it looks amazing. Simon and Meg start making the entree, but the beurre blanc is not working so they tip it and start on a new one and the same problems arise. Manu and Pete arrive as Meg is stressing out about the sauce and decides to rid that batch too.
Simon and Meg welcome them all and tell them that their menus are under their napkins. Lamb and NZ jokes start and then this classic from princess Jennifer ” Compared to ours this so simple, really really simple – like the people here in New Zealand’ – she’s going to create a war! Angela thinks the war will be atarted over trying to serve Aussies pavlova.
The third attempt at the buerre blanc hasn’t worked either, but they are going to serve it anyway. The NZ team plate up what looks a lovely dish – except for the puree. Jennifer is served and is dissapointed with everything. Peter thinks they have done a tremendous job and it’s faultless, Manu is even impressed with the buerre blanc – only critisism is from Pete saying the puree was a little ‘claggy’.
Back in the kitchen the pav’s have been overcooked and are a disaster, but hope the lamb will get them over the line. Pete comes into the kitchen and is dissapointed that the fat has been removed from the racks as it adds so much flavour. Simon is wanting to get the lamb out while Meg thinks they should stay in – Simon wins and they are out! He cuts an end and its cooked, so he believes, but as they slice through the racks they are undercooked. They then put them back in the oven and just decide to hide the blood up with the jus. Yeah, that will hide the fact the lamb is blue.
Manu thinks it’s yum and pleasant, Pete thinks the lamb is lovely but wishes it had been rested more. The guests ( except for Steve) are not happy with the dish. Simon and Meg are trying to make the pavlovas presentable, but they are sticking to the baking paper and look a mess. The pastry cream they have made is runny and hasn’t set so they add cream as well and fruit. Simon and Meg serve the pav’s and the guests go into shock!!
Pete says he fills sorry for them because it’s pretty bad and Manu says they should have served something else if the oven failed. Jennifer is perplexed, and is almost examining it, Thomas think it’s one of the worst desserts he has ever had. David though has eaten his all up – hungry lad! Now for judgement time.
NSW – Steve & Helen: 6/10
WA - Angela & Justine: 4/10
SA – Leigh & Jennifer: 5/10
VIC – Thomas & Carla: 4/10
QLD – David & Scott: 7/10
VIC – Thomas & Carla: /10
= 26/50
Manu Fieldel –
Entree: 8/10
Main: 5/10
Dessert: 3/10
Pete Evans –
Entree: 8/10
Main: 6/10
Dessert: 2/10
Simon and Meg have recieved a total of 58/110 – putting them in fourth place or dead last.
Angela and Justine: 78/110 – WA – SAFE
Leigh & Jennifer: 76/110 – SA – SAFE
Steve and Helen: 75/110 – NSW
Simon & Meg: 58/110 – NZ
For episode three click here
* The dessert is believed to have been created in honour of the dancer either during or after one of her tours to Australia and New Zealand in the 1920s. The nationality of its creator has been a source of argument between the two nations for many years.
Research suggests the recipe originated in New Zealand.[6] Keith Money, a biographer of Anna Pavlova, wrote that a hotel chef in Wellington, New Zealand, created the dish when Pavlova visited there in 1926 on her world tour.
The Australian website “Australian Flavour” gives the earlier date of 1926 for its creation, suggesting that Home Cookery for New Zealand, by Australian writer Emily Futter, contained a recipe for “Meringue with Fruit Filling”. This recipe was similar to today’s version of the dessert.
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