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00:00Oh
00:13It's a good day, hey, it's a damn good day really
00:18I'm in a pressure test today, but I'm wearing white
00:21I'm just like I couldn't be happier. I can't believe we were cooking a pressure test and we smile. I know I
00:28I've never won immunity before and this is my chance. I need to prove today that I can follow the recipe
00:53You've all got a nice little pep in your step this morning certainly
00:57And why wouldn't you it's a wide-open day immunity is up for grabs, and you've got a tricky little pressure test to tackle
01:06Snedge you went home on a pressure test, but how does it feel to know that no one is being eliminated today? I'm loving it
01:15This is that kind of learning for me and taking as much as I can from this pressure test
01:19It would also be nice to next time not have to go into an elimination
01:23Absolutely, and that's my band you have already had in life
01:28Well
01:29Your day's about to get even better
01:32Because the chef behind this pressure test is one of our favorites
01:39They are a national treasure with an international reputation
01:46Owner of a string of massively successful restaurants
01:51And trained by none other than the legend Marco Pierre white
01:57This kitchen is like their second home. They're basically part of the furniture
02:04Please give it up
02:06I
02:23Curtis is a Goliath of the presence. He is a massive man
02:28I
02:34Also somebody I really admire
02:37Curtis mate welcome back. It is always good to see you back in the MasterChef kitchen man. Thank you so much
02:41It's good to be here. I absolutely love this place and what about pressure test
02:47This is your first one that you said sure is kitchen. What excites you about it. I like a little pressure, so
02:52I'm really excited to see what the guys can do
02:56Without giving too much away, how technical is a dish on the here look it's achievable
03:05There isn't a lot of margin for error
03:10This is my
03:19That looks beautiful
03:25A pork loin done in a citrus beaumont a braised fennel pistachio dukkha and carrot puree
03:37Seeing the dish I am relieved and excited at the same time
03:42There's quite a few elements, but I think you know that all things I can make
03:47What is the element will I try to the most on the cook on the pole?
03:52It's definitely the pork, but I'm interested to see how all the flavors and textures work together
03:57There's a lot of textures, so would you like to test it?
04:06This delicious Coles pork is 100% Aussie and sales store free
04:11It's unbelievably versatile you can cook it so many different ways, but the flavor is amazing
04:19Yeah
04:20And today, it's the star of this dish so beautiful that this little sauce is a game-changer
04:26and that pork
04:28That pork is just sensational honestly. I'm so excited to get into this is that blush
04:34Combined with the carrots combined and all just beautiful
04:38Right before you any further Curtis. He knows a lot of you guys. He knows you're back to win
04:45And naturally
04:47You want to take this challenge to another level?
04:51So today he is throwing you a complete curveball
04:58this pressure test
05:00will have
05:04No recipe
05:06I
05:11Feel like I'm not good at following recipe, but this time. I would really love to have a recipe
05:20What courtesy to challenge you right yeah
05:23But he's gonna help you out just a little bit. Yeah good
05:27He's going to demonstrate one of the most crucial elements on this plate
05:31Sauce please take it away, man. It's all yours, okay
05:37Now I'm gonna cook the pork for you
05:40But most importantly I'm gonna make the beaumont a yeah resting your pork in the beaumont a which turns into the sauce
05:48Helps take your dish to the next level
05:50All right, so when you're cooking your pork what you're gonna
05:53Do is cook it about three quarters of the way through in a pan?
05:57Over here, we're gonna make a reduction and what we're gonna. Do is start with orange juice and lemon juice and
06:04We reduce that citrus juice together
06:10With some aromatics so I have some peppercorns and some sliced shallot
06:16And that's just gonna reduce down until nearly all of the liquids disappeared and all of the flavor remains
06:22It's a lot remember. I'm just trying to kind of put those little notes in my head
06:27So when I need to cook it I know what to do the thing about a pork loin is it's quite a lean cut of pork
06:34So that's why we love the beaumont a
06:37And the other key is that we roll it as we cook it see how we're just starting to get a little color
06:43We're maintaining that beautiful shape. I think that's a big one with that pork. Did you see how slow?
06:48It's cooking like if you leave that too late, it's probably game over
06:56So you hook fillet
06:59How long it will take from start to finish?
07:02Ten to twelve minutes in a pan and then about ten minutes in your beaumont a a temperature
07:07So you can see how we're starting to develop this lovely color on the pork right, but it is gonna take a minute to get there
07:13Yeah
07:14You're gonna be making your carrot puree
07:16You're gonna be thinking about how you braise the fennel and in your mind right now. I want you to start thinking
07:21Which do I do first?
07:23So the most important thing with your beaumont a is knowing where to take your reduction
07:29You can see how beautiful I see that's become
07:33So once you're happy with that consistency take that off the heat and then we're gonna add some of the cold butter that we have
07:40diced
07:41And we start to whisk
07:44So you need to find the time to do that, okay, so now I'm tasting my beaumont a for seasoning
07:53That tastes good, of course, I'm gonna strain it
08:02Next step take your beaumont a
08:06See the caramelization. I have a man
08:08Beautiful
08:09You want to be feeling your pork or you can use your thermometer and bring it it up
08:13I would say somewhere around 58 degrees pick it up
08:18Drop it in. Oh, yeah
08:21Once you've sealed your bag this goes into your water bath at 48 Celsius for about 10 minutes. It's like a master class
08:31Curtis stone is giving us a master class on how to prepare this pork
08:36I can't believe I'm pinching myself. Okay, the pork should be ready
08:41Don't discard that beaumont a that's gonna turn into your gorgeous sauce
08:45To finish the sauce. I have some finger lime a beautiful native Aussie ingredient. I have some chives
08:54Sauces done and let's have a look at the pork
09:06So
09:08You can see the beaumont a does two incredible jobs it helps you get that perfect texture
09:14Super succulent pork you can literally see how juicy and wonderful that is while still giving you all the flavor in your sauce
09:21The other elements you're gonna have to figure out on your own
09:28To replicate Curtis's dish you will have just one hour
09:31Oh
09:33At each of your benches there is all of the ingredients you'll need to recreate it
09:38But without a recipe it's up to you how to use them
09:43Whoever makes the dish that looks and tastes the most like Curtis's
09:48Will win immunity
09:51Are you ready? Yes
09:54That's good because your time starts now
10:01I
10:25Memory is usually pretty good, but I'm not even taking any chances. I've drawn a picture of the dish
10:29I've put all the things in the right places and I've written a list and I know I can get a few of these things
10:32Going at once so that's exactly what I'm going to do
10:34I'm going hard going out early trying to get on top of everything who's only gonna be just enough time to do it
10:39So I need to get going
10:40Let's go guys
10:47Detail my detail detail I
10:52Remember on Curtis's dish the fennel had a very good char on it
10:55There's no way to do that quickly
10:57So the first thing I do is get that fennel into a hot pan to get it nice and charred on the outside
11:08Now that the fennel is in the pan I need to get going on the pork
11:11I've got to trim it and then start browning it slowly. It's gonna be a long process so it has to happen now
11:20Make why do you decided to do it in the order you've done it the logic is I've got to get this cooked in time
11:25And that's ready to put it in the butter
11:26So you're kind of like getting nearly everything on at the same time everything I can
11:33Reductions on like they're not gonna get here. There's gonna be a full gas on yeah
11:37Yeah, well, you know that's what this is gonna be a fun day, right? Yeah, it's time to sweat now, so that's always good. Good luck
11:50I hope Curtis doesn't see me how I'm cutting carrots
11:53Let's go Jimmy, thanks, babe
11:59Oh nice Andre nice series
12:04Curtis always good to have you back in the kitchen you bring great energy
12:07You bring smiles a little bit of fear to our contestants as well, and that is just the case today with this challenge
12:13It is an absolute doozy taking away the recipe one of your dishes is not an easy feat
12:19It's not and I think what's really important for them is they've got to get all these elements done in time, right?
12:27And they really do have to prioritize how they would do them
12:30Yeah, because if they don't do the right ones first, you're not gonna get them finished
12:34I'm moving like the clackers at the moment. I've got the beurre montée. I've got the pork on
12:40I just want to make sure that the pork is cooked perfectly and it's also missing
12:48I
12:52Feel like that is like 25% of our job. Yeah, Lee 50
13:01Time is flying
13:06Yeah, I'm gonna leave you there for a second butter
13:11Lovely loin Jimmy. It is a beautiful piece of loin nice Benny
13:18I
13:33Do a really good snatch keep it up. Thank you need that dash. You know that
13:39We only have 60 minutes so got my carrots in a pan
13:45I've got my fennel braising. I wasn't sure if the wine goes here or not. I
13:51Started with vegetables because I know it takes long to cook
13:55Hey Snez. Hey chefs. What's it like having no recipe?
13:59It's actually like following your intuition, I guess but I'm absolutely not a chef. So I'm not sure if I'm doing anything, right?
14:07Yeah, you're the only contestant right now that doesn't have pork in a pan
14:12You're worried about getting that pork done in time. Well, I'm actually about to do that
14:25Could look at that clock
14:28And then it hits me pork can't go in sous-vide without the sauce. I need to get off
14:35My sauce
14:37I've really panic. I didn't put my sauce on and that takes a long time to reduce
14:44At this point I'm thinking not just that I'm not gonna get immunity
14:48I'm not even gonna have the dish to present the Curtis. Oh
14:52My god, I feel like I've done it all wrong
15:08I should have put it in earlier. You're halfway there 30 minutes to go
15:25Yeah, yeah, yeah really nice tubing there. Thanks, man. I'm all right rectangles, but you know
15:35Fast please
15:38Oh
15:41Curse not just went around and as you probably guessed there are four different ways to get to the finish line here
15:49Bams got the strategy of like get everything on at the same time. He's got fennel on carrot puree on
15:57Spices toasting as well if he can pull it off. He's in a good place
16:01Andre
16:03He's speed went from very lax to push on real quick in a matter of seconds
16:10This is off. Why is this off?
16:12And there's snares and classic snares. She goes for the veggies first
16:17But she hadn't even looked at the pork
16:21And the burnt on tape that's so curious yeah, yeah, what am I done? Why did I put it straight away? I know this
16:29Jimmy
16:30Is doing I'm calling it do the demo first so he's got he's poor caramelizing
16:35And he's gonna finish his burn on tape get that in the water bath big color there Jimmy. Thanks, man
16:41Don't want to overcook this
16:42Excuse carrot puree on and good call by grading the carrots to make it faster
16:47But I can see two fennel bulbs up there still in his basket, so he's got to get that on soon
16:53Otherwise it's not gonna be cooked in time
16:59I
17:00Think he started really calm, but then he's not a little bit more. Yeah, we should look at Ben
17:10I cook with my gut and my instinct all the time. I'm not using thermometers to test this pork. I can feel it's cooked enough
17:16The citrus bear Monte's done
17:19Yeah
17:20Go slowly go slowly you're doing well
17:23Now I've got to get the pork in the bag and into the water bath as soon as possible
17:29Probably should have strained into a bowl and rich stitch
17:33While I'm running through getting the sauce into the bag
17:35I'm already thinking about what I've still got to with the carrots and the dooker and everything else
17:38Benny I'm a mini just in time ready I
17:42Want to make sure I get every single element on the dish at the end of the cook
17:45Got a lot of stuff going on so it's just a matter of keeping on top of everything
17:49It's gonna come down to the water I
17:54Do have a game plan, it's just rock just cook just cook just cook
17:58No structure
17:59Just cook
18:01Halfway to go. I've still got everything to do
18:06You're hanging out there
18:07There's no recipe and I'm gonna sue me the pork finish the carrot puree
18:12Braise the fennel and do the Vermont a sauce and miraculously put it all on the dish perfectly like Curtis's breading carrot
18:19Sealing off these guys the dooker last which is not my favorite thing. Let's face it
18:23I'll figure that out at the end
18:25So I put the probe in the the pork fillet
18:28It hits 52 degrees
18:30Curtis did 58, but I'm hoping that it keeps cooking in the bag
18:38Concentrate on this one now
18:40Time to emulsify the Vermont a sauce ready for the pork into the sous vide machine
18:45I'm sweating. I've actually never sweat that much in a cook ever before even in exercise. I don't sweat that much
18:55I
19:18Think straight, this looks good
19:26Just take your time with the Jimmy, yeah, I've got I've got this
19:31Pressure test generally is kind of like my nemesis to be quite honest
19:36Yeah, nice-looking Burmont. Oh, yes, Jimmy. Thanks, mate
19:41But you know what today my strategy is to really just get into my own head and just be calm with what I'm doing
19:47Into the bath Jimmy. Well done. Thank you
19:51Times running out. I really need to get on this panel
19:56It's a nice place
20:00He hasn't got his panel on yet, he's gonna get his panel on Oh Jimmy doesn't know no
20:06I'm worried for Jimmy. I know it's gonna take at least 20 minutes to caramelize the fennel
20:12And get those beautiful sweet flavors down
20:16Guys, I hate to tell you
20:25Oh
20:30Nicely done buddy nicely done. It looks amazing. Nice Andre
20:37Beautiful man, come on baby get in there. Oh my god. I'm so worried about this
20:45Please hurry up. My my juice is taking forever to reduce. So I'm freaking out
20:51So fennel is bubbling nicely
20:54Pretty much most of the other elements are kind of going great. I'm just now praying for that sauce
21:02Come on buddy
21:03Because Paul can't go in sous-vide without that sauce
21:06I need 10 minutes in that thing 10 minutes and that sauce takes a long time to reduce to that Jamie
21:13Consistency. Oh my god, just this thing
21:21Yeah almost going there now
21:25Still not in yeah 10 minutes. I'm gonna literally you need to you need to play
21:33Yeah, definitely stuff it up come on snaggy you got upstairs take a breath
21:46You gotta get these pork inches. Yeah, literally
21:50I
21:53Have time to reduce it a little longer
21:57I'm not 100% happy with this reduction, but I need to take it off and I need to start adding butter and emulsifying my sauce
22:04She's going on pure instinct. She's gone on it. Yeah
22:10Wow, that's what beautiful come on stay watch this keep going girlfriend you're doing so well
22:17time to wait
22:1913 minutes to go
22:20Yes, I
22:23Have my pork and a sauce in my bag. I need to put it in the hot water and keep it there for at least 10 minutes
22:39If my math is correct 30 minutes
22:42Minus 10 minutes gives me three minutes. So in those three minutes, I still need to cut it strain it finish the sauce cut the pork
22:53So I need to have all my other elements in place and the pork and so it's just gonna be a final touches last second
23:03Everyone has such a different approach to the carrot puree fried off with a bit of butter hit it with cream season blitz and pass it
23:10Curtis are any of them doing it the way that you do it
23:13No
23:15The interesting thing about a carrot puree is I'm always looking for a big bright vibrant yellow color
23:22I
23:23Use a little orange juice and then finally a little cream at the end and that's what gives it that beautiful velvety consistency
23:34The good thing is if they give themselves enough time they'll be able to get that balance, right
23:40Right
23:43Everyone
23:46Ten minutes ago
23:56Thank you guys, yeah
24:03They're good quite close looks amazing
24:09Yeah, just a little bit I
24:16Love the way you move
24:20I'm come back in this competition to absolutely have fun and no one can take a smile off my face. So Fennel's braising
24:32Just like you Andre
24:35The soupy porks on next process
24:39in the chaotic cook of Andre
24:42Finish the carrot puree off
24:49I
24:50Put all the liquid that's been used to cook down the the carrot into the blender
24:56I should have strained it and then built the puree up
25:00Rookie error by Andre today
25:02I
25:09Think it's very runny compared to the rest. We've put a lot of liquid in there the carrot puree is basically nearly a soup
25:19I know how to fix this carrot puree, but there is no time to do it today. All right, what am I doing here?
25:26I haven't even started the statue dukkha
25:29Mm-hmm and it all needs to come together and resemble Curtis's dish
25:34I'm spiraling
25:36out of control
25:46I'm one of these people that sweat for my face
25:52As simple as a Curtis stones dish looks there's a lot of flavors
25:57The braised fennel was beautiful and had the beautiful caramelization and seared to it
26:02Carrot puree it was silky smooth, but I tasted something savory in that so how does savory nest to it?
26:08I think I could delay something from here
26:11Without a recipe it's really hard. So I thought wait, there's there's pork you
26:16I'm gonna deglaze that with a little bit of wine and just put that into the carrot
26:20It's using the
26:23I
26:28Doing this is a little bit of a risk. I'm not sure if this is exactly what Curtis done, but I would definitely love this
26:36Take your time you're doing well boys. Well, you're very quick
26:47Everything is looking good. I've got everything ready for plating. I
26:51Just don't have my pork so fortunately if it's not cooked there's no backup now
26:57The pressure is on and there is just five minutes to go
27:08The pork has to be exactly the same yeah and the sauce I think that's what it's gonna boil down to yeah. Oh
27:14Oh
27:18My god, then he's done
27:24Take it out. It'll be fine if I'm wrong. There's nothing I can do
27:32I've been multitasking the whole time getting everything ready now. I've got to make mine look just like Curtis's or it's not gonna be the same
27:38dish I
27:41Take it out and the pork isn't quite as caramelized as Curtis's I can remember this was very very dark
27:53But when I cut the first piece it is pink on the inside and it looks great and I think oh, it's pretty close
27:59It's pretty close
28:00Tastes good, Benny
28:06Attention to detail is everything here
28:11I've got my blank plate in front of me
28:13I'm looking at my drawing from earlier and my notes so I can think have I got every element are they in the right place?
28:18And I start constructing the dish trying to make it an exact replica of Curtis's
28:25That's great work then our natural band you're a natural
28:29Oh
28:33Looks great Jimmy
28:37How much
28:46It all has to come together in these final minutes
28:50Puree. Well, the soup is done
28:53Pork out of the bag ready to cut
28:57I'm straining the Benmont. Hey time to look at my
29:05Come on man, let's go. Let's go motor motor
29:08It's a little bit under so I'm gonna need to put go a little bit longer
29:12When I started the braised fennel, I thought I had enough time, but time is just going so fast
29:19And it's not done
29:23Come on
29:25No, it's coming down the wire here, isn't it?
29:30I've got a few elements to still finish up. You know, I've got a plate up. I better get moving nice Jimmy deep deep breath
29:39You've got this breathtaking. Thank you
29:43I'd like to think that I'm a very calm cook nice and easy Jimmy. Thank you
29:49But in this particular when it's only like final few minutes it was getting a little bit hectic
29:56I
30:20Got all my other elements on the plate
30:26I
30:28Everything relies on this pork
30:33If this pork is not perfect, I'm not even gonna put it on the plate
30:42Please be pink
30:55Oh my god, please be cooked, please be cooked, please be pink
31:25Oh
31:30Stunning stunning keep going girlfriend
31:33Oh
31:55Andre get your Dukkar on the play. It is
32:03Oh
32:05Oh
32:08What finished play to
32:30Oh
32:32My god, my heart is beating like crazy and I can't believe it. I got an employee awesome looks great
32:37Yeah, so does you. I'm not sure about that.
32:40I think I rushed it.
32:41Never got immunity before and it would mean a world to get it today
32:46because I'm sure the next elimination is going to be tough.
32:49So I really, really want to look once for once,
32:53look at the elimination from the top, not beat it.
33:02We set you guys the ultimate challenge today,
33:05recreate a Curtis Stone dish, but without a recipe.
33:10On the line is immunity.
33:12So we all know how much you want it.
33:17The first dish we're going to try belongs to...
33:22Ben.
33:23CHEERING
33:25Go, Benny!
33:26I thought Ben was a kid.
33:30I really, really want to win this double immunity.
33:33Go for sauce.
33:35The biggest concern of the dish is I'd like a little more
33:38caramelisation on the pork.
33:39It's not quite as brown as Curtis's, but it's pretty good.
33:44Curtis, thoughts on the looks?
33:46I think this looks very similar to the dish I cooked.
33:50The puree looks like it has the same consistency.
33:53The pork looks like it's been cooked to the same sort of cuisson.
33:57How does that make you feel?
33:58Pretty good. I mean, yeah, I think it looks the same.
34:01LAUGHTER
34:03That was the easy part, just to be fair.
34:07I know. We said it looks all right. I wonder how it tastes.
34:34Ben, Ben, Ben, Ben, Ben.
34:38When I saw your hob with not a gas burner left,
34:42I was like, he's really setting himself up for failure here.
34:49But you've pulled it off. You should be pretty stoked.
34:52Thank you, Andy.
34:53Andy!
34:56Let's start with the pork.
34:58When you're caramelising a pork loin,
34:59you always need to take it a long way,
35:01because you will lose some colour when it goes into the liquid.
35:04But the way you've cooked the pork is really beautiful.
35:07And then the sauce, the beurre monté, is also really tasty.
35:11The absolute highlight of your plate right here is the fennel.
35:16It is magical.
35:18It's a great plate of food. Thank you, Chef.
35:23I think you are...
35:25..amazing.
35:27Your plate is nearly footless.
35:30It's that close to be perfect to a top chef.
35:35The fennel and the carrot puree, for me, is the star of the challenge.
35:39It is 10 out of 10.
35:42You've done an amazing job in getting it so close to Curtis's.
35:45You've already got that shiny immunity pin.
35:47Let's see if you can get another side of immunity today.
35:50Oh, he's going to be amazing!
35:52CHEERING
35:59Next dish we want to taste, Jimmy!
36:01Go, Jimmy!
36:03Go, Jimmy!
36:05I would so love to win immunity today.
36:08Would you like some sauce, sir? Yes.
36:12I just hope the fennel's had enough time to braise all the way through.
36:23In the mood to cook?
36:25Grab your aprons and try these delicious
36:28MasterChef-approved recipes on 10 Play.
36:35Jimmy, you tasted Curtis's dish
36:37and you tasted yours throughout the cook.
36:39How close do you think you got to replicating Curtis's?
36:42I believe I got fairly close.
36:46Carrot puree, there was a savouriness to it.
36:49And I did actually try to sort of play up on that a little bit.
36:52And I believe it was fairly close to your dish.
36:56All right, let's find out.
37:20Hmm.
37:22Jimmy, I think that you made a really good attempt here
37:25at replicating the dish.
37:27Especially seeing you didn't have a recipe.
37:29You had to guess at the ingredients
37:31in a lot of the different preparations.
37:34And I think you've gotten really close.
37:37The thing that I love about this dish is your sauce.
37:40That beurre montagne, it's really bright and acidic.
37:43Jimmy, I think the standouts are definitely the sauce and the pork.
37:47The sauce, I think, is really close to Curtis's.
37:51I think your fennel definitely needed a bit longer.
37:55And the carrot puree has this very interesting nuttiness to it.
38:01So in that regard, it's just a little bit different from Curtis's.
38:05Love your carrot puree.
38:07It's kind of like the rustic version of Curtis's.
38:11The one that's a bit like, you can't tell me what to do.
38:14I'm going to just have a little bit more texture
38:16and be a bit gutsier.
38:18As for the fennel, the middle sections are near perfect.
38:23They've got a lovely, earthy sweetness,
38:25but there's still that little bit of crunch on the outside.
38:28So that was missing a touch for me.
38:29But overall, you've done a phenomenal job,
38:32especially given that you were moving in fast forward the whole time.
38:36Well done, Jimmy. Thank you.
38:37Well done, Jimmy. Well done, mate.
38:46Andre, you're next.
38:48Woo!
38:49Go, Dre! Go, Andre!
38:52Yes, mate.
38:53Oh, looking good, Andre.
38:56I think that my dish is same, same, but different to Curtis's.
39:02It's not his dish, but I still actually would like to eat it.
39:06Go for it. Sauce away.
39:17Curtis, how much do you think this looks like yours?
39:21Look, there's elements of it that I think look exactly like mine.
39:24And then there's some things that maybe not quite so much.
39:30I think we need to taste it now.
39:47Oh!
39:52Considering you took the pork out six degrees lower than I told you to...
39:59..it's still very good.
40:02It's probably just on the edge of maybe a tiny bit too pink,
40:05but it's certainly not chewy because it's undercooked.
40:08And I think that's great.
40:09You know, I think you took a bit of a chance,
40:11you backed yourself and you got there.
40:13The flavour of your sauce is divine.
40:16Lovely flavours, mate. Good job.
40:19It's like you got there,
40:22but, like, I could tell that I was a hectic cook.
40:26And the puree...
40:28A little bit too much liquid,
40:29and it's turned out more like probably a soup than a nice puree.
40:34Some people are better at creating their own dishes
40:37and other people are better at following recipes.
40:40And what this says to me is that you're a very creative guy.
40:44LAUGHTER
40:46And I hope that gets you very far in this competition.
40:48Yeah, that's cool. I'll take that.
40:50Well done, Andre.
40:51APPLAUSE
40:55Creative Andre.
40:57I've got two options here in this competition.
41:01Stay out of pressure tests or start getting better at them.
41:04I don't know which one I prefer.
41:09Next up, Schnezz!
41:10CHEERING AND APPLAUSE
41:12Let's go, girl!
41:15The only concern here is that sauce.
41:18I know it wasn't reduced enough.
41:22I've never won immunity before,
41:24and I'm worried this could cost me my chance.
41:36Curtis, what do you think of the look?
41:39I really like it.
41:40There's nice char on the outside of the pork fillet.
41:44Beautiful, bright vibrancy in the puree.
41:47Will it taste right?
41:49Let's find out.
42:11When you took the pork out of the water bath...
42:13Yes.
42:14..I saw you punch the air.
42:16You were so excited.
42:17I was excited.
42:18And I know why.
42:20That pork's really beautifully cooked.
42:22Yes! Thank you.
42:24Yes, girl!
42:26Wonderful caramelisation on the outside of it.
42:28Thanks, Chef.
42:29And the interior of the pork is melt-in-your-mouth,
42:31absolutely delicious.
42:32The fennel is wonderfully braised.
42:34It's really nice.
42:35The puree, also velvety, gorgeous.
42:38The puree, also velvety, gorgeous consistency.
42:41Ah, Schnez could be close to pork of the day,
42:44like, definitely when it comes to caramelisation.
42:47It was so well done.
42:49The carrot puree was a really lovely texture.
42:52You can tell, both on the carrot puree and the fennel,
42:55that you put attention to detail in those two elements first.
42:58Yeah.
42:59Schnez, you've survived,
43:01and you're there standing with your lovely dish.
43:04And, yes, I agree, the dish, look,
43:07nearly near as Chef Curtis.
43:11The sauce, in terms of textures, you've done a very good job.
43:17But there is a tiny amount of acidity
43:20for the reason of not reducing your citrus enough.
43:25Yes.
43:28Good luck, Schnez.
43:32Well done.
43:33Well done.
43:34Oh!
43:37I did get quite nice feedback, and I'm so happy.
43:41Really well done.
43:42At least it's good, you know?
43:43Totally.
43:44But I did tell Ben,
43:45back off, this one's mine, you already have one.
43:52It really is a tough task.
43:54You look at a dish, and then suddenly you're on your own
43:57and you've got to recreate it.
43:59You guys nailed it.
44:00You did a really good job.
44:02We saw four dishes that all looked pretty similar.
44:05Some elements were perfect, and some were really close.
44:08You should be proud of yourselves.
44:11Everyone, put your hands together
44:13for the fantastic Chef Curtis Stone.
44:16CHEERING
44:22You all pushed yourselves to the limit to do Curtis proud.
44:26But two of you truly impressed us.
44:32Schnez and Ben.
44:39Both of your plates were delicious.
44:44From the sauce, to the pork, to the veggies.
44:48They were a delight to eat.
44:51But one was just that much closer to Curtis's
44:56in look and in taste.
44:58And that dish was cooked by...
45:04Ben.
45:05CHEERING
45:08I couldn't believe when I got the pin the first time,
45:11and now I've got immunity as well.
45:13Are you allowed it three times?
45:15Congrats, Ben.
45:16Looking like double trouble there.
45:18Pin on your apron, immunity from the next elimination.
45:21You must be feeling pretty good.
45:23I'm stoked, honestly stoked.
45:25I really enjoyed making the dish.
45:27It was excellent.
45:28It was a bit hectic, but I had a lot of fun.
45:32Yeah.
45:37CHEERING
45:43We got it!
45:49Everyone else, that was a cracking effort.
45:51That was not an easy task.
45:53Don't worry, you've still got a chance
45:56to win immunity tomorrow in a very special challenge.
46:01And let me tell you,
46:03you are in for a treat.
46:08I cannot wait.
46:10So have a rest, good night,
46:13and see you tomorrow.
46:15CHEERING
46:24Oh my God, so close.
46:26Love you, little jump.
46:30Tomorrow night...
46:31Ooh-la-la!
46:33..it's a fancy affair with a French twist.
46:37It's going to be a little bit of je ne sais quoi.
46:40Ooh!
46:43Which team will create a piece de resistance...
46:46Come on!
46:47Allez, allez!
46:48..with our fearless Frenchman?
46:50The man is a genius.
46:52Thank you, chef.
46:53Have you watched the Tour de France before?
46:54Yes.
46:55Yeah, it's this point now, yeah?
46:56This is really starting to freak me out.
47:00Ooh-la-la!
47:01That is nuts!