Melbourne sisters Tasia and Gracia Segar already have big plans for the future. Colin Fassnidge has something to say about that.

Melbourne sisters Tasia and Gracia Segar won the My Kitchen Rules 2016 grand finale last night, beating Adelaide’s married couple Carmine and Lauren Finelli over a grueling five-course cook off.

The “spice sisters” served up an Indonesian street food-inspired carte, but it was the condiments that really caught people’s attention.

Chef and enfant terrible Colin Fassnidge, in particular, was a huge fan of the sauces.

“Guys you don’t need $250,000, you open a sauce factory and you’ll be loaded, cos I tell you, I’d buy it,” he said

Good news for fans – the sisters have confirmed that they plan to release a sauce range (pending confirmation of names and logos), with a peanut satay as their fledgling product. The duo told the Daily Mail that they started work on the range before taking out the MKR title, on Colin’s advice.

How to replicate Tasia and Gracia’s winning menu

The sister’s first course of seared scallops on betel leaves was a crowd pleaser. This recipe rests the scallops on a crunchy base of chilli, coconut and peanuts.

The tasty, deep-fried chicken ribs with chilli and sweet soy would make a perfect pre-dinner canape, or an even better better snack. Adam Liaw’s popcorn chicken with basil is a great substitute.

Grilled king prawns were served with quail egg and balado, an Indonesia chilli sauce. These barbecued beauties, served with coriander, are an easy twist on the same flavours.

Swap the green chilli sambal, served with the crisp skin duck main, for Sichuan salt and pepper,  for a delicious alternative.

Pandan pudding with coconut and kaffir lime ice cream cinched the sister’s victory. This coconut cream pudding also uses pandan (a green leaf with a similar flavour to vanilla), paired with kaffir lime syrup.