MasterChef Australia is a popular competitive cooking reality show where amateur home cooks battle it out in various culinary challenges. Contestants face intense pressure, creative tasks, and elimination rounds, all under the watchful eyes of renowned judges. This episode likely features a new challenge, pushing the aspiring chefs to their limits as they vie for the coveted title.
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masterchef-australia cooking-competition reality-tv culinary-challenges food amateur-chefs judges elimination
#MasterChefAustralia #CookingShow #RealityTV #FullEpisode
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TVTranscript
00:00it's a good day hey it's a damn good day really I'm gonna pressure test today but
00:20I'm wearing white I'm just like I couldn't be happier I can't believe we
00:25cooking pressure test and we smile I know I've never won immunity before and this is my chance
00:32I need to prove today that I can follow the recipe I hope it's not dessert let's see what's behind those
00:42doors you've all got a nice little pep in your step this morning certainly do and why wouldn't
00:58you it's a wide-open day immunity is up for grabs and you've got a tricky little pressure test to
01:04tackle snaz you went home on a pressure test how does it feel to know that no one is being eliminated
01:12today I'm loving this is that kind of learning for me and taking as much as I can from this pressure
01:19test it'd also be nice to next time not have to go into an elimination well your day's about to get
01:31even better because the chef behind this pressure test is one of our favorites they are a national
01:40treasure with an international reputation owner of a string of massively successful restaurants
01:51and trained by none other than the legend Marco Pierre White
01:55this kitchen is like their second home they're basically part of the furniture please give it up
02:05here is Curtis Stein Curtis is a goliath of the presence he is a massive man he doesn't even put the
02:29flush down but also somebody I really admire Curtis mate welcome back it is always good to see you back in the
02:40master chef kitchen man thank you so much it's good to be here I absolutely love this place and what
02:46about pressure tests this is your first one that you set sure is kitchen what excites you about it I
02:50like a little pressure so um I'm really excited to see what the guys can do without giving too much away
02:57how technical is a dish under here look it's achievable there isn't a lot of margin for error this is my
03:11that looks beautiful Wow pork loin done in a citrus vermont a braised fennel pistachio dukkah and carrot puree
03:34seeing the dish I am relieved and excited at the same time there's quite a few elements but I think
03:44you know that all things I can make what is the element will attract you the most oh the cook on the
03:51pork but I'm interested to see how all the flavors and textures work together yes a lot of textures so
03:58would you like to test it this delicious cold pork is 100% Aussie and sales store free mm-hmm it's
04:12unbelievably versatile you can cook it so many different ways but the flavor is amazing and today
04:20it's the star of this dish so beautiful that this little sauce is a game-changer that pork that pork
04:29is just sensational honestly I'm so excited to get into this is that blush combined with the carrots
04:35combined just beautiful right before we go any further Curtis he knows a lot of you guys he knows
04:43you back to win naturally you want to take this challenge to another level so today he is throwing
04:54you a complete curveball this pressure test we'll have no recipe
05:05I feel like I'm not good at following recipe but this time I would really love to have a recipe
05:16please give me a recipe brought courtesy to challenge it right yeah but he's gonna help you out just a
05:25little bit yeah good he's going to demonstrate one of the most crucial elements on this plate sauce please take it away mate it's all yours okay now I'm gonna cook the pork for you but most importantly I'm gonna make the
05:43beaumontae yeah resting your pork in the beaumontae which turns into the sauce helps take your dish to
05:49the next level all right so when you're cooking your pork what you're gonna do is cook it about three
05:54quarters of the way through in a pan over here we're gonna make a reduction and what we're gonna
06:00do is start with orange juice and lemon juice and we reduce that citrus juice together with some aromatics
06:11so I have some peppercorns and some sliced shallots and that's just gonna reduce down until nearly all of
06:19the liquids disappeared and all of the flavor remains it's a lot remember I'm just trying to kind of put
06:26those little notes in my head so when I need to cook it I know what to do the thing about a pork loin is
06:32it's quite a lean cut of pork so that's why we love the beaumontae and the other key is that we roll it as we cook it see how
06:41we're just starting to get a little color we're maintaining that beautiful shape I think that's
06:46a big one with that pork because you see how slow it's cooking like if you leave that too late it's
06:53probably game over so your hook fillet how long it will take from start to finish 10 to 12 minutes in a
07:03pan and then about 10 minutes in your beaumontae at temperature so you can see how we're starting to
07:08develop this lovely color yeah on the pork right but it is going to take a minute to get there yeah
07:13you're going to be making your carrot puree you're going to be thinking about how you braise the fennel
07:18and in your mind right now I want you to start thinking which do I do first so the most important
07:25thing with your beaumontae is knowing where to take your reduction you can see how beautiful syrupy
07:31that's become yeah right so once you're happy with that consistency take that off the heat and
07:38then we're going to add some of the cold butter that we have diced and we start to whisk so you need to
07:45find the time to do that okay so now I'm tasting my beaumontae for seasoning that tastes good of course I'm
07:56going to strain it next step take your beaumontae see the caramelization I have on that popcorn you
08:09want to be feeling your pork or you can use your thermometer and bringing it up I would say somewhere
08:14around 58 degrees pick it up drop it in oh yeah once you've sealed your bag this goes into your
08:23water bath at 48 Celsius for about 10 minutes it's like a master class class yeah it's great bonus
08:31Curtis stone is giving us a master class on how to prepare this pork I can't believe I'm pinching myself
08:38okay the pork should be ready don't discard that beaumontae that's going to turn into your gorgeous
08:44sauce to finish the sauce I have some finger lime a beautiful native Aussie ingredient I have some
08:51chives sauce is done and let's have a look at the talk
08:57so you can see the beaumontae does two incredible jobs it helps you get that perfect texture super
09:14succulent pork you can literally see how juicy and wonderful that is while still giving you all the
09:20flavor in your sauce the other elements you're gonna have to figure out on your own
09:24to replicate Curtis's dish you will have just one hour at each of your benches there is all of
09:36the ingredients you'll need to recreate it but without a recipe it's up to you how to use them
09:42whoever makes the dish that looks and tastes the most like Curtis's will win immunity are you ready
09:52yes that's good because your time starts now
09:56Ben he's gonna draw it
10:26My memory is usually pretty good,
10:27but I'm not even taking any chances.
10:28I've drawn a picture of the dish,
10:29I've put all the things in the right places,
10:30and I've written a list,
10:31and I know I can get a few of these things going at once,
10:33so that's exactly what I'm going to do.
10:35I'm going hard, going out early,
10:36trying to get on top of everything.
10:38There's only going to be just enough time to do it,
10:39so I need to get going.
10:41Let's go, guys.
10:43Time's ticking.
10:47Detail, mate, detail.
10:48Detail.
10:52I remember on Curtis's dish,
10:53the fennel had a very good char on it.
10:56There's no way to do that quickly,
10:57so the first thing I do is get that fennel into a hot pan
10:59to get it nice and charred on the outside.
11:02I like how he started off with the fennel,
11:04because it tastes braised fennel.
11:06Yeah, yeah, that's right.
11:07Like, you have to cook it for a while.
11:08Yeah.
11:09Now that the fennel is in the pan,
11:10I need to get going on the pork.
11:11I've got to trim it and then start browning it slowly.
11:14It's going to be a long process,
11:15so it has to happen now.
11:17Hey, man.
11:18Oh, there's a bit going on here.
11:19I like it.
11:20Mate, why have you decided to do it
11:22in the order you've done it?
11:23The logic is I've got to get this cooked in time
11:25and this ready to put it in the butter.
11:27So you're kind of, like, getting nearly everything on
11:30at the same time.
11:31Everything I can.
11:31Porks on, fennels on, reductions on, like...
11:35Then I've got to get a puree go.
11:36There's going to be a full gas on.
11:37Yeah, yeah, well, you know...
11:39That's what this is going to be about.
11:39It's a fun day, right?
11:40Yeah.
11:41It's starting to sweat now, so that's always good.
11:42Good luck.
11:43Good luck, Ben.
11:44I hope Curtis is up to see me how I'm cutting carrots.
11:54Let's go, Jimmy.
11:55Thanks, mate.
11:59Oh, nice, Andre.
12:00Nice searing.
12:04Curtis, always good to have you back in the kitchen.
12:06You bring great energy, you bring smiles, a little bit of fear
12:09to our contestants as well,
12:11and that is just the case today with this challenge.
12:14It is an absolute doozy.
12:15Taking 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
12:21is they've got to get all these elements done in time, right?
12:25Let's go.
12:26Back here.
12:27OK.
12:28And they really do have to prioritise how they would do them.
12:30Yeah.
12:30Because if they don't do the right ones first,
12:33they're not going to get them finished.
12:34Moving like the clackers at the moment, I've got the Bermontate.
12:39I've got the pork on.
12:41I just want to make sure that the pork is cooked perfectly,
12:42and it's also in the soupy.
12:4515 minutes down, 45 to go!
12:52I feel like that is, like, 25% of our job.
12:55Yelly?
12:5650.
12:58Ah!
13:01Oh, my God.
13:02Time is flying.
13:03You're there.
13:04I'm going to leave you there for a second.
13:05Ah, butter.
13:06Lovely loin, Kimmy.
13:07It is a beautiful piece of loin.
13:08Nice, Benny.
13:09OK.
13:10Keep moving.
13:11You're doing really good, Snash.
13:12Come on.
13:13OK.
13:14Keep moving.
13:15OK.
13:16Keep moving.
13:17You're doing really good, Snash.
13:18OK.
13:19OK.
13:20Keep moving.
13:21OK.
13:22Keep moving.
13:23OK.
13:24Keep moving.
13:25OK.
13:26Keep moving.
13:27OK.
13:28Keep moving.
13:29OK.
13:30OK.
13:31Keep moving.
13:32You're doing really good, Snash.
13:33Keep it up.
13:35Need that dash.
13:36You know that.
13:37We only have 60 minutes.
13:42So, got my carrots in a pan, got my fennel braising.
13:47I wasn't sure if the wine goes here or not.
13:50I started with vegetables because I know it takes long to cook.
13:55Hi, Snash.
13:56Hi, Chefs.
13:57What's it like having no recipe?
13:59Ah, it's actually like following your intuition, I guess.
14:02But I'm absolutely not a chef, so I'm not sure if I'm doing anything right.
14:07Now, Snash, you're the only contestant right now that doesn't have pork in a pan.
14:12Are you worried about getting that pork done in time?
14:14Well, I'm actually about in with it.
14:19OK.
14:20Good luck.
14:21Good luck.
14:22Thank you so much.
14:26Quick look at the clock.
14:29And then it hits me.
14:30Pork can't go sous vide without the sauce.
14:33I need to get on.
14:34What?
14:35My sauce.
14:37I really panic.
14:38I didn't put my sauce on.
14:40And that takes a long time to reduce.
14:44At this point, I'm thinking not just that I'm not going to get immunity.
14:48I'm not even going to have a dish to present to Curtis.
14:52Oh, my God.
14:53I feel like I've done it all wrong.
15:05OK, it's happening.
15:06You should have put it in earlier.
15:12You're halfway there.
15:1330 minutes to go.
15:19Oh, halfway.
15:22Still a lot to do.
15:24Clear head, clear head.
15:26Move it, clear head.
15:27Really nice cubing there.
15:29Thanks, mate.
15:30They're more like rectangles, but, you know.
15:34Cook fast, please.
15:35Cook fast, please.
15:41Curtis and I just went around, and as you probably guessed, there are four different ways to get to the finish line here.
15:47Ben's got the strategy of, like, get everything on at the same time.
15:53He's got fennel on, carrot puree on, spices toasting as well.
15:58If he can pull it off, he's in a good place.
16:00Andre, his speed went from very lax to push on real quick in a matter of seconds.
16:12This is off.
16:13Why is this off?
16:14The classic Schnee's, she goes for the veggies first.
16:17But she hadn't even looked at the pork.
16:19Oh.
16:20And the burnt on tape.
16:23That's so curious to me.
16:24Yeah, yeah.
16:25What have I done?
16:26Why did I put it straight away?
16:27I know this.
16:28Jimmy is doing, I'm calling it, do the demo first.
16:33So he's got his pork caramelising, and he's going to finish his burnt on tape, get that in the water bar.
16:38Good colour there, Jimmy.
16:39Thanks, mate.
16:40Good job, Jimmy.
16:41I just don't want to overcook this.
16:42He's got his carrot puree on, and good call by grating the carrots to make it cook faster.
16:46Yeah.
16:47But I can see two fennel bulbs up there still in his basket, so he's got to get that on soon, otherwise it's not going to be cooked in time.
16:56Here we go, Jimmy.
16:57Thanks, mate.
16:58It's funny, he started really calm, but then he just kind of gets a little bit more.
17:03Yeah.
17:04Well, just look at Ben.
17:05Ben is super in the zone.
17:07Yeah.
17:10I cook with my gut and my instinct all the time.
17:12I'm not using thermometers to test this pork.
17:14I can feel it's cooked enough.
17:16The citrus Bermonté is done.
17:19Oh, yum.
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 it in a bowl in retrospect.
17:33While I'm running through getting the sauce into the bag, I'm already thinking about what I've still got to with the carrots and the dukkah and everything else.
17:38Hey, Benny.
17:39Come on, Benny.
17:40Just in time, Benny.
17:42I want to make sure I get every single element on the dish at the end of the cook.
17:45I've got a lot of stuff going on, so it's just a matter of keeping on top of everything.
17:49It's going to come down to the wire, though.
17:51I do have a game, man.
17:55Let's just cook, just cook, just cook.
17:58No structure.
17:59Just cook.
18:01Halfway to go, I've still got everything to do.
18:04All right, you're nearly ready.
18:06You're hanging out there.
18:07There's no recipe, and I'm going to serve you the pork, finish the carrot puree, braise the fennel, and do the vermontay sauce.
18:15And miraculously, put it all in the dish perfectly, like Curtis's.
18:19Grating carrot, sealing off these guys, the dukkah last, which is not my favourite thing, let's face it.
18:24I'll figure that out at the end.
18:25So I put the probe in the pork fillet.
18:28It hits 52 degrees.
18:30Curtis did 58, but I'm hoping that it keeps cooking in the bag.
18:37Concentrate on this one now.
18:40Time to emulsify the vermontay sauce, ready for the pork into the sous-vide machine.
18:45I'm sweating.
18:47I've actually never sweat that much in a cook ever before.
18:50Even in exercise, I don't sweat that much.
18:52Go on, Dre.
18:56Sweat, baby, sweat.
18:58Oh, my God, man.
19:02It doesn't matter what your approach is, you've only got 20 minutes to go.
19:05Yeah!
19:07That's right, that's right.
19:09Sit, sit, sit, sit.
19:14Sima.
19:17All right, think straight.
19:19This looks good.
19:20That's it, Andre.
19:22Good work, Andre.
19:26Take your time with it, Jimmy.
19:28Yep, I've got, I've got this, yeah.
19:31Pressure test generally is kind of like my nemesis, to be quite honest.
19:36Yeah, nice-looking vermontayne.
19:38Oh, yes, Jimmy.
19:40Thanks, mate.
19:41But you know what?
19:42Today, 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.
19:48Well done, mate.
19:51Time's running out.
19:52I really need to get onto this fennel.
19:54It's a nice place.
19:55He hasn't got his fennel on yet.
19:56He's got to get his fennel on.
19:57Oh, Jimmy doesn't have fennel on.
19:58No.
19:59I'm worried for Jimmy.
20:00I know it's going to take at least 20 minutes to caramelise the fennel and get those beautiful sweet flavours down.
20:14Guys, I hate to tell you, but you only have 15 minutes to go!
20:20Oh!
20:21Oh, my God!
20:22Oh, my God!
20:23Oh, my God!
20:24Oh, my God!
20:25You've done it really well!
20:29Woo!
20:30Nicely done, buddy.
20:31Nicely done.
20:32Looks amazing.
20:34Nice, Andre.
20:37Beautiful bit.
20:39Come on, baby.
20:40Get in there.
20:42Oh, my God, I'm so worried about this.
20:43Please hurry up.
20:46My juice is taking forever to reduce, so I'm freaking out.
20:51So fennel's bubbling nicely.
20:53Pretty much most of the other elements are kind of going great.
20:58I'm just now praying for that sauce.
21:02Come on, buddy.
21:03Because pork can't go in sous vide without that sauce.
21:06I need 10 minutes in that thing.
21:0710 minutes.
21:08And that sauce takes a long time to reduce to that jam inconsistency.
21:12Oh, my God.
21:13Just this thing.
21:21Yeah, almost going there.
21:22Now.
21:25Still not in.
21:26Yeah.
21:2710 minutes.
21:28I'm gonna literally...
21:29You need to...
21:30You need to plate as well, remember.
21:31And I need the time for sauce as well.
21:32Oh, my God.
21:33Yeah, definitely stuffed it up.
21:34Come on, Snaggy.
21:35You got it, Snag.
21:36Take a breath.
21:37You gotta get this pork in, Snag.
21:38Yeah.
21:39Literally.
21:40I don't have time to reduce it any longer.
21:41I'm not 100% happy with this rejection, but I need to take it off.
21:47And I need to start adding batter and emulsifying my sauce.
21:49She's going on pure instinct for that sauce now.
21:50She's going on on it.
21:51Yeah.
21:52Yeah.
21:53Yeah.
21:54Wow.
21:55It's actually beautiful.
21:56Come on, Snaggy.
21:57Good work, Snaggy.
21:58Keep going, girlfriend.
21:59You're doing so well.
22:00Time to wait.
22:0113 minutes to go.
22:02Yes, Snaggy.
22:03I have my pork and a sauce in my bag.
22:04I need to put it in the hot water and keep it there for at least 10 minutes.
22:07Jeez.
22:08That's a good one.
22:09I'm gonna take it off and I need to start adding batter and emulsifying my sauce.
22:10She's going on pure instinct for that sauce now.
22:11She's going on it, French.
22:12Yeah.
22:13Yeah.
22:14Wow.
22:15It's actually beautiful.
22:16Come on, Snaggy.
22:17Good work, Snaggy.
22:18Keep going, girlfriend.
22:19You're doing so well.
22:20Time to wait.
22:2113 minutes to go.
22:22Yes, Snaggy.
22:23I have my pork and a sauce in my bag.
22:25I need to put it in the hot water and keep it there for at least 10 minutes.
22:29Gee.
22:30Oh.
22:31You're right, Snaggy.
22:32You're right.
22:33Come on, Snaggy.
22:34Good job, Snaggy.
22:35Unbelievable.
22:36If my math is correct, 13 minutes minus 10 minutes gives me three minutes.
22:45So in those three minutes, I still need to cut it, strain it, finish the sauce, cut the
22:50pork.
22:51Okay, carrots going in.
22:53So I need to have all my other elements on plate.
22:57The pork and sauce just going to be a final touches, the last second.
23:02Everyone has such a different approach to the carrot puree.
23:05Fry it off with a bit of butter, hit it with cream, season, blitz it and pass it.
23:10Curtis, are any of them doing it the way that you do it?
23:13No.
23:14The interesting thing about a carrot puree is I'm always looking for a big, bright, vibrant
23:20yellow colour.
23:21Yeah.
23:22Great work, Ben.
23:23I used a little orange juice and then finally a little cream at the end and that's what gives
23:27it that beautiful, velvety consistency.
23:29Green.
23:30Do I use cream?
23:31Probably not.
23:32The good thing is if they give themselves enough time, they'll be able to get that balance
23:39right.
23:40Right, everyone.
23:43Ten minutes to go.
23:45Ten minutes to go.
23:46Ten minutes.
23:47Ten minutes.
23:48Oh, it's so quick.
23:49Come on, snares.
23:50Oh, looking good.
23:51Thank you guys.
23:52Yeah.
23:53Come on.
23:54Come on.
23:55Come on.
23:56Come on.
23:57Come on.
23:58Come on.
23:59Not bad.
24:00Is it good?
24:01Quite close.
24:02It looks amazing.
24:03No, don't do that.
24:04Yeah, just put a little bit.
24:05I love the way you move.
24:06You made me when I was young.
24:07I'm come back in this competition to absolutely have fun and no one can take a smile off my
24:24face.
24:25So, fennel's braising.
24:26Oh, dude.
24:27Nice, Andre.
24:28Nice, Andre.
24:29Just like you, Andre.
24:35The sous vide pork's on next process in the chaotic cook of Andre.
24:43Finish the carrot puree off.
24:45Oh, man.
24:49I put all the liquid that's been used to cook down the carrot into the blender.
24:55I should have strained it and then built the puree up.
24:59Rookie error by Andre today.
25:02This puree looks very runny compared to the rest.
25:10We've put a lot of liquid in there.
25:12The carrot puree is basically nearly a soup.
25:16I know how to fix this carrot puree, but there is no time to do it today.
25:23All right, what am I doing here?
25:25I haven't even started the pistachio dukkah.
25:28Mm-mm.
25:29And it all needs to come together and resemble Curtis's dish.
25:33I'm spiralling.
25:35Out of control.
25:36Good Lord.
25:37All right.
25:38I'm one of these people that sweat from my face.
25:52As simple as a Caterstone's dish looks, there's a lot of flavours.
25:56The braised fennel was beautiful.
25:58It had a beautiful caramelisation and seared to it.
26:01Carrot puree, it was silky smooth, but I tasted something savoury in that.
26:06So it had a savouriness to it, and I think I could deglaze something from here.
26:11Without a recipe, it's really hard.
26:13So I thought, wait, there's pork jus.
26:16I'm going to deglaze that with a little bit of wine and just put that into the carrot.
26:19He's using the pork fat, maybe?
26:23The pork pan juices.
26:26Interesting.
26:27Doing this is a little bit of a risk.
26:29I'm not sure if this is exactly what Curtis done, but I would definitely love this.
26:34Nice and good cook.
26:36Take your time.
26:37You're doing well, by the way.
26:38You're very quick.
26:39Yes.
26:40It's making a good for now.
26:47Everything is looking good.
26:48I've got everything ready for plating.
26:51I just don't have my pork.
26:53So, fortunately, if it's not cooked, there's no backup now.
26:57The pressure is on, and there is just five minutes to go.
27:01Let's go, everybody!
27:08The pork has to be exactly the same.
27:10Yeah.
27:11And the sauce.
27:12I think that's when it's going to boil down soon.
27:13Yeah.
27:18Oh, my God.
27:19Benny's done.
27:20He's waiting for the pork.
27:21He's not done.
27:22He has got to get his pork.
27:23I'm going to take it out.
27:25It'll be fine.
27:26If I'm wrong, there's nothing I can do.
27:28I've been multitasking the whole time, getting everything ready.
27:34Now, I've got to make mine look just like Curtis's, or it's not going to be the same dish.
27:41I take it out, and the pork isn't quite as caramelised as Curtis's.
27:45I can remember his was very, very dark.
27:50Oh, Benny!
27:51Yeah, good, Benny.
27:52Oh, bad.
27:53But when I cut the first piece, it is pink on the inside, and it looks great.
27:57And I think, oh, it's pretty close.
27:59It's pretty close.
28:00Tastes good, Benny.
28:01Yeah.
28:02Yeah, good work, Benny.
28:03Attention to detail is everything here.
28:08Oh, sauce.
28:10Sure, eh?
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?
28:17Are they in the right place?
28:18And I start constructing the dish, trying to make it an exact replica of Curtis's.
28:23It's heading up.
28:24Yep.
28:25That's great work, Ben.
28:26Oh, a natural, Ben.
28:27You're a natural.
28:32Oh, beautiful, Jimmy.
28:33Oh, beautiful, Jimmy.
28:34Come on, Snez.
28:38Snez is a hot mess.
28:41So, so, so here, so here's one minute.
28:44So here's one minute.
28:45It 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.
28:56I'm straining the vermont hay.
29:00Time to look at my duke.
29:05Come on, man.
29:06Let's go, let's go.
29:07Motor, motor.
29:08It's a little bit under, so I'm going to need to boot, 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.
29:21It's not hot enough.
29:22Come on.
29:25Oh, it's coming down the wire here, isn't it?
29:28Jimmy.
29:29I've got a few elements to still finish up.
29:32You know, I've got a plate up.
29:34I'd better get moving.
29:35Nice, Jimmy.
29:36Deep, deep breath.
29:38You've got this.
29:39Breath taken, thank you.
29:43I'd like to think that I'm a very calm cook.
29:45Nice and easy, Jimmy.
29:48But in this particular, when it's only, like, final few minutes, it was getting a little bit hectic.
29:54Good job, Ben.
29:57Come on, baby.
29:58Play it up, play it up.
30:00Make sure your dish is exactly like Curtis's.
30:03Two minutes to go!
30:04Come on, two minutes!
30:07I'm looking for it.
30:09Make it look beautiful.
30:11Bloody hell.
30:12Woo!
30:18What am I doing?
30:20I've got all my other elements on the plate.
30:24I'm happy with that.
30:28Everything relies on this pork.
30:33If this pork is not perfect, I'm not even going to put it on the plate.
30:36Oh, my God, oh, my God, please be cooked.
30:38Please be cooked.
30:42Please be cooked.
30:43Please be cooked.
30:44Please be cooked.
30:45Please be pink.
30:48Please be chambered.
30:57Okay.
30:58Oh, my God, oh, my god, please be cooked.
31:02Please be pink.
31:05Okay.
31:07Oh my god!
31:14Oh, nice one, Snes!
31:17Beautiful, Snes!
31:19Beautiful, Snes!
31:21Beautiful, Snes!
31:22Beautiful, Snes!
31:24Straight up, Snes!
31:25Come on!
31:26Oh!
31:27It looks great!
31:28Beautiful!
31:29Beautiful, Snes!
31:30It looks stunning.
31:31Stunning!
31:32Keep going, girlfriend.
31:33Put some pork on our books!
31:36You have 30 seconds!
31:38Yes!
31:39Come on!
31:41Let's go, guys!
31:42Come on, Snes!
31:43Let's go, Snes!
31:44Come on, Snes!
31:46Bring it home!
31:48Okay, duker, duker, duker!
31:49He needs his duker.
31:54Andre, get your duker on the plate!
31:57It is!
31:58He's on the plate!
31:59It is!
32:00You're more!
32:01Get it on the plate!
32:03More dukes!
32:04More duker!
32:05We want finish plates in ten!
32:10Nine!
32:11Eight!
32:12Seven!
32:13Six!
32:14Five!
32:15Four!
32:16Three!
32:17Two!
32:18One!
32:19Three!
32:20Three!
32:21Oh, my gosh!
32:23Mate!
32:24That was absurd!
32:26Well done, guys!
32:27Oh, my God!
32:28My heart is beating like crazy, and I can't believe it.
32:33I got it on the plate.
32:34Awesome!
32:35Looks great!
32:36Yeah, so does you.
32:37I'm not sure about that.
32:38I think I rushed it.
32:39Never got immunity before, and it would mean a world to get it today, because I'm sure the
32:47next elimination is going to be tough.
32:49So I really, really want to look, once for once, look at an elimination from the top.
32:54Not beat it.
32:59We set you guys the ultimate challenge today.
33:04Recreate a Curtis Stone dish, but without a recipe.
33:09On the line is immunity.
33:11So we all know how much you want it.
33:16The first dish we're going to try belongs to...
33:21Ben.
33:22Go, Benny!
33:25You've got Ben with a pin.
33:28I really, really want to win this double immunity.
33:32Go for sauce.
33:34The biggest concern on the dish is I'd like a little more caramelisation 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.
33:59I mean, yeah, I think it looks the same.
34:01That was the easy part, just to be fair.
34:07I know.
34:08We said it looks alright.
34:09I wonder how it tastes.
34:10Ben.
34:11Ben, Ben, Ben, Ben.
34:12Ben.
34:13Ben, Ben, Ben, Ben.
34:37When I saw your hob with not a gas burner left, I was like, he's really setting himself
34:44up for failure here.
34:49But you've pulled it off.
34:50You should be pretty stoked.
34:52Thank you, Andy.
34:56Let's start with the pork.
34:58When you're caramelising a pork loin, you always need to take it a long way because you
35:02will lose some colour when it goes into the liquid.
35:05But the way you've cooked the pork is really beautiful.
35:07And then the sauce, the beurre monte, is also really tasty.
35:11The absolute highlight of your plate right here is the fennel.
35:15It is magical.
35:17It's a great plate of food.
35:18Thank you, Chef.
35:23I think you are amazing.
35:28Your plate is nearly fruitless.
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 in it now.
35:59Next dish we want to taste.
36:00Jimmy!
36:01Go, Jimmy!
36:03Go, Jimmy!
36:05I would so love to win immunity today.
36:08Do you like the sauce soup?
36:09Yes.
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 MasterChef-approved recipes
36:30on 10 Play.
36:35Jimmy, you tasted Curtis's dish and 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.
36:59Hmm.
37:00Jimmy, I think that you made a really good attempt here at replicating the dish.
37:17Especially seeing you didn't have a recipe.
37:18You had to guess at the ingredients in a lot of the different preparations.
37:21And I think you've gotten really close.
37:22The thing that I love about this dish is your sauce.
37:24That Bermontay, it's really bright and acidic.
37:26Jimmy, I think the standouts are definitely the sauce and the pork.
37:27The sauce, I think, is really close to Curtis's.
37:28I think your fennel definitely needed a bit longer.
37:29And I think the standouts are definitely the sauce and the pork.
37:31The sauce, I think, is really close to Curtis's.
37:33And I think your fennel definitely needed a bit longer.
37:52And the carrot puree has this very interesting nuttiness to it.
37:58has this very interesting nuttiness to it so in that regard it's just a little bit different from
38:04curtis's love your carrot puree it's kind of like the rustic version of curtis's the one that's a
38:12bit like you can't tell me what to do i'm gonna just have a little bit more texture and be a bit
38:17gutsier as for the fennel the middle sections are near perfect they've got a lovely earthy sweetness
38:25but there's still that little bit of crunch on the outside so that was missing a touch for me but
38:30overall you've done a phenomenal job especially given that you were moving and fast forward the
38:34whole time well done jimmy
38:39andre you're next
38:52yes mate oh looking good andre
38:56i i think that my dish is same same but different to curtis's it's not his dish but i still actually
39:04would like to eat it go for it sauce away
39:18curtis how much do you think this looks like yours look there's elements of it that i think
39:23look exactly like mine and then there's some things that maybe not quite so much
39:28i think we need to taste it now
39:42so
39:52considering you took the pork out six degrees lower than i told you to
39:59it's still very good it's probably just on the edge of maybe a tiny bit too pink but it's certainly
40:06not chewy because it's undercooked and i think that's great you know i think you took a bit of a
40:11chance you backed yourself and you got there the flavor of your sauce is divine lovely flavors mate
40:17good job it's like you got there but like i could tell that i was a hectic cook and the puree a little
40:28bit too much liquid and it's turned out um more like probably a soup than a than a nice puree
40:34some people are better at creating their own dishes and other people are better at following
40:39recipes and what this says to me is that you're a very creative guy
40:46and i hope that gets you very far in this competition
40:48that's cool i'll take that
40:50well done
40:57i've got two options here in this competition
40:59stay out of pressure tests or start getting better at them i don't know which one i prefer
41:07the only concern here is that sauce i know it wasn't reduced enough
41:22i've never worn immunity before and i'm worried this could cost me my chance
41:34i'm worried about it
41:36curtis what do you think of the look i really like it there's nice char on the outside of the pork
41:43fillet beautiful bright vibrancy in the puree will it taste right let's find out
42:04what do you think of the pork
42:13when you took the pork out of the water bath yes i saw you punch the air you were so excited
42:19i was excited and i know why that pork's really beautifully cooked
42:24yes thank you wonderful caramelization on the outside of it and the interior of the pork is
42:33melt in your mouth absolutely delicious the fennel is wonderfully braised it's really nice the puree
42:39also velvety gorgeous consistency uh snaz could be close to pork of the day like definitely when it
42:45comes to caramelization it was so well done the carrot puree was a really lovely texture
42:53you can tell both on the carrot puree and the fennel that you put attention to detail
42:57those two elements first schnez you've survived and you're there standing with your lovely dish
43:04and yes i agree the dish look nearly near as chef curtis um the sauce
43:13in terms of textures you've done a very good job
43:15but there is a tiny amount of acidity for the reason of not reducing your citrus
43:25enough yes thank you good luck
43:29well done i did get quite nice feedback and i'm so happy thank you at least
43:42really well done at least it's good you know yeah totally but i did tell ben back off this
43:46one's mine you already have one
43:53it really is a tough task you look at a dish and then suddenly you're on your own and you've got
43:58to recreate it you guys nailed it you did a really good job we saw four dishes that all looked pretty
44:04similar some elements were perfect and some were really close you should be proud of yourselves
44:12everyone put your hands together for the fantastic chef curtis stone
44:16you all push yourselves to the limit to do curtis proud but two of you truly impressed us
44:34sneij and ben
44:35both of your plates were delicious
44:46from the sauce to the pork to the veggies they were a delight to eat but one was just that much
44:55closer to curtis's in look and in taste and that dish was cooked by
45:06ben
45:11i couldn't believe when i got the pin the first time and now i've got immunity as well
45:15are you allowed it three times congrats ben looking like double trouble there pin on your apron
45:21immunity from the next elimination you must be feeling pretty good um stoked honestly stoked i
45:26really enjoyed making the dish it was excellent um it was a bit hectic but uh i had a lot of fun and uh
45:32uh yeah
45:50everyone else that was a cracking effort like that was not an easy task and don't worry
45:54we've still got a chance to win immunity tomorrow in a very special challenge
46:00and let me tell you you are in for a trip i cannot wait so have a rest good night and see you tomorrow
46:24oh my god so close love you little jump
46:27tomorrow night
46:33it's a fancy affair with a french twist it's gonna be a little bit of je ne sais quoi
46:43which team will create a piece the resistance
46:48with our fearless french man the man is a genius thank you chef have you watched the tour de france
46:54before yes yeah it's this point though yeah this is really starting to freak me out
46:58oh la la la that is not
47:10you
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