Deconstructed pie trips up Sheri and Emilie
SHERI and Emilie learned from some mistakes but repeated others in their My Kitchen Rules redemption tonight.
The best mates from Toowoomba managed to improve on their original score of 63 and book themselves a spot in the next round of the reality cooking show after beating Annie and Lloyd.
But they still strayed from tradition in their menu, inspired by their grandmothers.
They got off to a good start, delighting Frenchman Manu Feildel with their mushroom crepe.
"You took me back to my childhood," Manu said.
"I'm very happy with the filing. I think the mushroom sauce was really strong. The crepes were fantastic. My mum used to cook these kind of crepes and it took me there."
But Sheri's decision to deconstruct a lamb shank pie for their main course backfired, with the deconstruction trend clearly a bugbear for Manu.
"You invite us here for grandma's dinner, which is warm and hearty, and then you come up with deconstructed," he said.
Judge Pete Evans did praise them for cooking the lamb well.
The night nearly ended in disaster when Emilie couldn't replicate her grandmother's rhubarb and raspberry upside-down cake recipe.
After baking the cake at the wrong temperature and getting the ratio of fruit to batter wrong, Sheri made a last-minute raspberry coulis to help save the dish.
"I think the balance between the tartness of the raspberry and the rhubarb and the sponge of the cake balanced very well, but that's it," Manu said.
"I know was asked for simple food but I think you've gone too simple.
"With a cup of tea I think it'd be fantastic."
Melbourne flat mates Jane and Emma will cook tomorrow night.
Sheri and Emilie's menu
Entrée: Mushroom crepes
Main: Deconstructed lamb shank and sherry pie
Dessert: Rhubarb and raspberry upside-down cake with crème anglaise