Chris and Cookie cook up a storm on MKR
IT WAS always going to be a night full of emotion for Chris and Cookie when they hosted their instant restaurant on My Kitchen Rules.
Luckily for the best mates from Newcastle, heart-on-his-sleeve Cookie shed tears of joy after serving up three near-perfect dishes.
The fathers kept cool heads in the kitchen, impressing with their twice-baked cheese soufflé.
"You chose the right cheese, it was bold, it was flavoursome," judge Rachel Khoo said.
"However the veg on the side, I think you could have added more flavour there.
"But overall you pleased my cheese palate immensely."
Usually critical contestant Lauren called it the dish of the competition so far.
A brief power outage didn't slow down Chris and Cookie's preparations for their main course, a pork dish served up to Australian pork ambassador Colin Fassnidge.
"I cook a lot of pork; I base my business on cooking pork," Fassnidge said.
"If I was to cook 36 medallions here tonight, guaranteed I would have overcooked one or two.
"It's a lot of pork to cook and you guys didn't make mistakes. To cook that many medallions for this many people is no mean feat.
"Overall this was a top-notch dish."
Stepsies Lisa and Hazel declared it their favourite dish of the competition so far.
A liberal dusting of cocoa powder let down the dessert, a fluffy mousse with pieces of hazelnut prailene and buttermilk ice cream.
"The choc mousse was bold in flavour and it works very nicely with the tartness of the raspberry," Khoo said.
"It was a little heavy on the cocoa powder; it was coating my mouth, but I think you definitely delivered with your dessert."
The best mates knocked father and son Mike and Tarq off the top of the leaderboard thanks to their attention to detail.
Tim and Dee will host the instant restaurant of group three tomorrow night.
Chris and Cookie's menu
Entrée: 'Double the fun' twice-baked cheese souffle
Main: 'Sweet swine' prosciutto-wrapped pork fillet with potato puree and honey sage jus
Dessert: 'Crunch time' chocolate mousse with hazelnut praline and raspberry coulis