QUEENSLAND lovebirds JP and Nelly have survived their first ride on the My Kitchen Rules rollercoaster.
The young couple got off to a flying start with their instant restaurant The Sandy Teapot, combining Nelly's love of tea with their coastal lifestyle.
In their flawless entrée the two cooks paid tribute to their Polish mums.
"Let's start with the negatives, shall we? There wasn't enough," Manu Feildel said.
"They were soft little pillows filled with smooth, silky, cheesy potato. Yum, really, really yum.
"The texture is out of this world."
Tensions rose in the kitchen during the preparation of the main course. JP was worried his steak was under-cooked, while Nelly struggled to smooth out her celeriac mash.
Judge Pete Evans questioned why the rib eye wasn't served on the bone.
"That's my only disappointment," he said.
"The celeriac mash had a beautiful flavour… that sauce was the highlight. It had a beautiful smoky flavour; it wasn't overly rich.
"This is really beautiful home cooking with a little bit of flair. I'm looking forward to seeing where you can go in this competition."
The positive feedback surprised and lifted the spirits of the couple.
But they soon ran into trouble with their crème brulees when their blow torch ran out of gas.
JP raced out to the shops to get more fuel but he couldn't find any refills so late at night.
After a visit from Feildel, Nelly came up with the idea to make toffee to top the brulees.
"I've got to say congrats to be thinking on your feet when you're having issues with the gas and actually create something very similar to the original recipe," Feildel said.
"I was a bit worried about the chai… but I was happily surprised with the flavour. It maybe just needs a couple of minutes of cooking, mine has a liquid base but the rest is creamy like it should be.
"With the ice cream the technique is wrong and the flavour isn't really pleasant."
Nev and Kell will host their instant restaurant tomorrow night.
JP and Nelly's menu
Entrée: Potato and cheese Pierogi with bacon and sage sauce
Main: Rib eye with celeriac mash and Lapsang Souchong barbeque sauce
Dessert: Chai infused crème brulee
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