SWEET SUCCESS: MKR 2017 winners Amy and Tyson Murr celebrate their glorious victory.
SWEET SUCCESS: MKR 2017 winners Amy and Tyson Murr celebrate their glorious victory. Channel 7

Amy and Tyson Murr feast on My Kitchen Rules win

CONTROVERSIAL siblings Amy and Tyson Murr have won the 2017 My Kitchen Rules grand final.

The sister and brother, aged 29 and 26 respectively, scored a whopping 57 out of 60 - including perfect 10s from Pete Evans, Liz Egan and Karen Martini - to win the $250,000 prize.

The Murrs triumphed over mother-daughter team Valerie and Courtney Ferdinands, 61 and 29, who scored 52 out of 60.

It was a marathon effort with each team having to plate up a five-course degustation menu for the judges - a cold entree, hot entree, seafood course, meat course and dessert.

"To go through so many hurdles, ups and downs, and to come out the champions, the winners, is like a dream come true," Amy said.

Both the Brisbane-based teams handled the pressure well.

Instead of massive stuff-ups or meltdowns, viewers were treated to two teams cooking at the height of their powers. The Murrs had been front-runners ever since they scored a record 102 out of 110 for their first instant restaurant on the Channel 7 cooking show.

Tonight, the pair cooked the goods again with entrees of parmesan and truffle mousse with mushrooms, and pea and ham soup.

Mains were butter poached marron with jerusalem artichoke and rhubarb, as well as veal, sweetbreads and marrow. Dessert was a twist on the traditional after-dinner mint.

"To call your menu stunning would be an understatement," Martini said as she handed out a perfect 10 score.


Amy and Tyson's menu

Cold entrée: Parmesan and truffle mousse with mushrooms

Hot entrée: Pea and ham soup

Seafood course: Butter poached Marron with Jerusalem artichoke and rhubarb

Meat course: Veal, sweetbreads and marrow

Dessert: After dinner mint

Score: 57/60


Valerie and Courtney's menu

Cold entrée: Samosa crisps with chat

Hot entrée: Salmon tikka skewers with coriander and pea soup

Seafood course: Spiced Spanish mackerel with khichdi

Meat course: Pork Vindaloo with tumeric cabbage and beetroot raita

Dessert: Pistachio Kulfi

Score: 52/60

News Corp Australia

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