Bird’s Nest’s own Emi and Marie have taken out the first season of The Hotplate.
Emi and Marie beat Sydney couple Aron and Vanessa Filetti by just two points in a tightly-contested grand final cook-off.
The teams were asked to serve up four dishes in four hours. But before cooking got underway, Marie announced she is expecting her first baby, a daughter, in October.
“This is a moment no one can ever take away from us,” Marie said.
“For many years I just didn’t want to be Japanese… I thought it was embarrassing. Opening Bird’s Nest was an honour to her (mum).
“Emi and I are planning to set up a whole future for our children.”
She and Emi have pocketed $100,000 for their efforts on the show, which saw six teams of professional chefs and front-of-house managers compete over several rounds.
The grand final scores were determined by hosts Scott Pickett and Tom Parker Bowles and returning guest judge Guillaume Brahimi.
Despite slightly overcooking their smoked teriyaki eel and serving up an underwhelming dessert, Emi and Marie’s sophisticated and restrained menu won out over Aron and Vanessa’s over-complicated modern Australian fare.
Emi and Marie’s menu
Appetiser: Crab chawanmushi with salmon roe and white seaweed
Entrée: Smoked eel teriyaki with apple, pickled daikon and radish salad
Main: Duck with wild mushrooms and broth
Dessert: Bird’s Nest Matcha Mess
Aron and Vanessa’s menu
Appetiser: Smoked salmon mousse with chive oil
Entrée: Prawn ravioli with shellfish cream and butter poached Marron
Main: Venison fillet with pan-fried sweetbreads and porchini red wine sauce
Dessert: Caramel parfait with salted peanut dacquoise and chocolate mousse