Was it the fact that they're besties and workmates? That they cooked tried and tested recipes from their childhood? Or was it the planning - including the digital timer laden whiteboard on the fridge - that helped My Kitchen Rules "spice girls" Eva Lean and Debra Ch'ng take out the show's highest score to date on Tuesday night's episode?
Lean and Ch'ng wowed the judges and rival guests during their three-course "instant restaurant", scoring 98 out of a possible 110. It well and truly made up for their last effort where they scored a dismal 46 and were almost sent packing. This time the pair delivered up an Asian banquet that managed to both challenge and delight. So what was the key? How'd they do it?
Desperate to make amends for their earlier failure, Lean and Ch'ng made it clear that this time it would be "the redemption round".
"Last time we had no plan of attack at all," admitted Lean, recalling the "world's biggest dessert disaster" - a creme brulee that received a barely-there score of two points from judge Manu Feildel. "We were just winging it... "
This time the pair had a game plan, as Lean explained. "We've been doing our homework. We're gonna be really efficient with our time management."
Last night the pair ran like a well-oiled machine not only planning out their menu but timing their preparation to perfection, including those three nifty fluoro timers (one for each course) stuck to their fridge.
So how do you keep on time and on track when cooking under pressure? We asked My Kitchen Rules guest judges Colin Fassnidge and Liz Egan for some tips to use at your next dinner party or family gathering.
Planning and lists
Chef Colin Fassnidge says the pair blew the competition away because they acted like they'd been "to chef school" - ticking all the boxes for running a kitchen smoothly under pressure.
"They planned everything out the day before," Fassnidge told goodfood.com.au. "Menu planning, it's what chefs learn at school."
Fellow chef Liz Egan agrees, highlighting the competitor's use of lists throughout the night.
"You go through every single dish and you work back to see what can be done ahead," she says.
"Then you write up a list of things to do from the very first thing that can be done, right up until what you need to do just before your guests arrive."
Shopping list
Your shopping list should also be a masterpiece of organisation according to Egan. "I write up a list for every single ingredient and item I'll need and divide them into columns - what needs to be bought at the deli, what needs to be bought at the supermarket and so forth."
Make in advance and delegate
Both Fassnidge and Egan agree that Lean and Ch'ng's menu worked well because many of the dishes - such as the frozen kulfi - or their components could be prepared in advance. Fassnidge says home cooks should only ever attempt meals that they've cooked before when entertaining.
Slow-cooked meats or whole baked fish dishes are a pretty safe option for mains, while salads or simple seafood starters such as oysters are a good bet for entree.
The team also delegated wisely, points out Fassnidge. Lean was largely responsible for the main course and dessert - a Kerala fish moilee and kulfi - inspired by her Indian family heritage. Debra - who is of Singaporean descent - took command of the prawn cake entree, and lent Lean a hand where required.
Those timers
Egan - as well as the Twittersphere - put in a vote for the timers, agreeing they were a stroke of genius.
"Look, anything you can do to minimise accidents is a great idea, is brilliant," said Egan. "We all know how easy it is to forget something that's in the oven because you've become absorbed with something else."
Allow for mistakes
Fassnidge says its always a good idea to buy extra supplies. "What do you do if you have 12 guests and 12 oysters?"
Have a back-up plan
"You always need a plan B," says Fassnidge. "I have a plan C, D and E."
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