JMy Kitchen Rules champions for 2022: Janelle and Monzir, a Sydney couple, have won the 2022 season of Seven’s My Kitchen Rules, with a score of 27/30 in a fiercely fought battle with only two points separating them from Kate and Mary.
Janelle and Monzir were underdogs going into the competition, but their four-course menu served to contestants, family, and friends at Kitchen HQ wowed Manu Feildel, Curtis Stone, and Colin Fassnidge.
“We won, we actually won!” Janelle said of the victory. You can achieve anything you set your mind to, regardless of your background. There are no restrictions. This means the world to us.”
“Thank you, mum, for teaching me everything and for your support,” Monzir said to his mother, who was watching from the audience.
The team’s authentic menu, which paid homage to their heritage, impressed the judges. Curtis described it as “full of heart and soul,” while Colin described it as “ballsy and delicious.”
Janelle and Monzir
Kate and Mary from Queensland were pleased with their performance, earning a score of 25/30. “We are very proud of what we have accomplished.” “I think we did our best,” Kate said of their performance in the competition.
For the Grand Final, each team had to prepare four courses totaling 100 plates of food while racing against the Kitchen HQ clock to win the championship title and $100,000 prize money.
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Janelle and Monzir served Grilled Adana with Cacik, Sumac, and Onion Salad with Bazlama as an entrée.
“The smell alone was so inviting,” Manu said, “and the spice was absolutely delicious.” It was a fantastic start.”
As an entrée, Kate and Mary served Scampi with Smoky Chilli Oil, Gazpacho, and Fennel Salad. Colin described the team’s scampi as “perfectly grilled.” Manu agreed but expressed a desire for more bite in the gazpacho.
Janelle and Monzir’s seafood dish was Kataifi Prawn with Haloumi and Watermelon Salad.
Colin praised their prawns, saying, “That prawn was cooked superbly.” The surface texture. The delectability. It was only the most expensive item on that plate.”
“I liked how you left the head on and just dipped it in the sauce.” “It was fantastic,” Curtis said.
Kate and Mary chose Crispy Skin Salmon with Fragrant Thai Sauce and Flatbread for their seafood course.
Colin praised their salmon but was even more impressed with the Thai sauce, calling it one of his “standouts” of the year. Manu praised the team’s “perfect” crisp on their fish.
Janelle and Monzir used Monzir’s mother’s recipe for Sudanese Beef and Orka Stew for their main course, and it was delicious.
“Monzir and mum, you should be very proud of yourselves. It was delectable. “I believe it’s the dish of the night for me,” Manu said. “The meat was cooked with a bit of bite so that you could grab it with a beautiful flat little pancake.” It was fantastic.”
Kate and Mary served a main course of Lamb Grain with Salsa Verde.
Curtis said it was a lovely dish and the rack was very successful despite not being rested for a longer period of time. Colin described it as “a very classical dish done very well.” He enjoyed the texture of the grains as well as the way the team reduced the sauce to allow it to soak into the dish.
Janelle and Monzir served Baklava with Kaymak Ice Cream and Candied Walnuts as the final course, dessert.
“The Baklava tasted great but was a little dry,” Curtis said. But then I ate it with ice cream, and it was fantastic.”
Colin thought it was a clever dessert with a lovely combination of savoury and sweet flavours.
For dessert, Kate and Mary served a Lemon Tart with Thyme Infused Labneh and Candied Lemon.
Manu thought the lemon curd tasted great, but the labneh had too much thyme flavour.