Tuesday’s My Kitchen Rules moved seven surviving teams into Kitchen HQ, fresh from Zoe and Zac’s narrow escape at the final Instant Restaurant. The home dining rooms were gone, and so was the comfort of cooking on familiar territory.

A Handy Advantage, On Paper

The first Fast & Slow Challenge split the field between a 30-minute cook and a two-hour cook. The weakest dish from each round would send its makers into the next elimination showdown.

Tiffany and Giancarlo chose the slow round. With the best score from the latest Instant Restaurants, 92, Krysten and Lucy could allocate everyone else.

They put Angus and Simon, Sheridan and Ted, and Zoe and Zac into the fast round with them. Mary and Golden and Harrison and Oliver joined Tiffany and Giancarlo in the slow cook. The plan was to leave the stronger competition fighting amongst themselves.

It was a confident bit of matchmaking. Unfortunately, choosing your opponents does not season your fishcakes.

The Fast Round Has An Uncomfortable Surprise

Krysten and Lucy served salmon fishcakes with wasabi mayonnaise and papaya and avocado salsa. Other contestants found the fishcakes dry and soft, and judges Manu Feildel and Colin Fassnidge criticised the overcooked salmon and lack of seasoning.

That was enough to put them last in their round. Lucy was embarrassed, particularly because they had felt confident after cooking and had made that confidence quite clear.

Zoe and Zac had a conspicuous gap on their plate after their coconut rice proved too undercooked to serve. Their spiced barramundi and mango salsa still offered enough flavour and properly cooked fish to keep them safe, although Manu questioned their time management.

Sheridan and Ted survived a frantic cook with Japanese fried chicken and waffles. Juicy, crisp and well-seasoned chicken helped turn the 30-minute scramble into one of the round’s strongest dishes.

Angus and Simon also delivered with sticky soy and garlic pork, accompanied by zucchini and cucumber salad. The judges liked the bold flavours, even if Zac was less impressed by the portions and chilli. The teams Krysten and Lucy had hoped to outcook were staying put.

Mary And Golden Make Their Mark

In the slow round, Mary and Golden brought their Filipino heritage to the table with pork adobo, garlic rice and crispy kangkong.

The tender pork and its salty, sweet, sticky flavours won over Manu. Their national dish earned dish of the day, along with praise that their community would be proud. A pretty good way to introduce yourselves to Kitchen HQ.

Tiffany and Giancarlo’s chicken maryland, polenta and fennel and orange salad had a bumpier reception. There were questions over the cheesy polenta and how much they had achieved in two hours, but the chicken and the salad’s acidity and crunch helped secure their safety.

Two Strong Teams, One Unwanted Matchup

Harrison and Oliver served prosciutto chicken maryland with stout wedges and radicchio. Moist chicken was a good start, but bitter radicchio, a watery sauce and competing flavours dragged the dish down. Colin also questioned the use of Guinness.

They finished bottom of the slow round, putting the 82-point Instant Restaurant team against the 92-point leaders. Harrison was gutted to be facing people he respected and considered seriously good cooks.

No one went home on Tuesday. Krysten and Lucy and Harrison and Oliver now have to cook for survival, while the next-episode tease promises a comment from Angus that leaves Mary speechless. Apparently the move to Kitchen HQ has not quietened the dinner-table commentary.

My Kitchen Rules continues Monday at 7.30pm on Seven and 7plus.