Ep 5. Instant Restaurant Round 1: Deb & Rick (SA)

As the fifth season of My Kitchen Rules kicks off, the audience is introduced to the first round of instant restaurants, helmed by Deb and Rick, a couple from South Australia. With high expectations from the show's judges and competing teams, the duo sets out to impress with their culinary prowess and unique flavor combinations.

The episode opens with a brief introduction to the pair, who reveal their passion for cooking and love of hosting dinner parties. As they gear up for the competition, they are shown brainstorming menu ideas and experimenting with new recipes in their home kitchen. Along the way, they share anecdotes and tidbits from their personal lives, providing a glimpse into their relationship and background.

As the day of the instant restaurant approaches, the couple is seen frantically preparing their dishes, carefully plating each element to perfection. They opt for a five-course menu, showcasing their fondness for seafood and experimentation with Asian- and Mediterranean-inspired flavors.

The first course features an inventive take on scallops, which are served with a creamy bisque and garnished with crispy pancetta. The judges and other contestants are quick to praise the dish's balance of textures and flavors, noting the careful attention to detail in its presentation.

For the second course, Deb and Rick switch things up with a vegetarian option, consisting of a roasted beetroot salad with a zingy citrus dressing. Despite some initial skepticism from the meat-loving judges, the dish is a hit, with its refreshing tang and bold colors.

The third course marks a departure from the lighter fare, as the couple offers up a rich and flavorful slow-cooked lamb shank with a hearty ratatouille and cheesy celeriac mash. The judges are blown away by the tenderness of the meat and the depth of its accompanying flavors, giving the dish rave reviews.

After a brief interlude, the fourth course is served, featuring a pan-seared barramundi fillet with a tangy Asian-style slaw. The dish is a nod to Deb and Rick's love of seafood and their affinity for bold, punchy flavors. The judges marvel at the dish's clever use of textures and the expert handling of the delicate fish.

As the meal nears its close, the couple presents their pièce de résistance: a creamy and indulgent lemon and ricotta cheesecake with a nutty shortbread base. The judges are impressed with the dessert's light and zesty notes, which provide a fitting end to the rich and complex meal.

Overall, Deb and Rick's instant restaurant is a triumph, showcasing their diverse range of flavors and impeccable cooking skills. As the episode closes, the other teams are shown reflecting on the meal and discussing their hopes for the upcoming rounds of the competition. With many talented chefs vying for the top spot, the excitement is palpable, and the competition promises to be one for the books.