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00:00it's a good day hey it's a damn good day really I'm in a pressure test today but I'm wearing
00:20white I'm just like I couldn't be happier I can't believe we were cooking pressure test
00:26and we're smiling I know I never want immunity before and this is my chance I need to prove
00:34today that I can't follow the recipe I hope it's not dessert let's see what's behind those doors
00:42you've all got a nice little pep in your step this morning certainly do and why wouldn't you
00:59it's a wide-open day immunity is up for grabs and you've got a tricky little pressure test to tackle
01:04Snez you went home on a pressure test but how does it feel to know that no one is being eliminated
01:12today I'm loving it this is that kind of learning for me and taking as much as I can from this
01:19pressure test it'd also be nice to next time not have to go into an elimination though
01:23absolutely and that's why Ben you have already had in life so leave this one
01:26well your days about to get even better because the chef behind this pressure test is one of our
01:36favorites they are a national treasure with an international reputation owner of a string of
01:47massively successful restaurants and 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
02:05for Curtis Stein
02:07Curtis is a goliath of the presence he is a massive man he doesn't even put the cloche down
02:29but also somebody I really admire Curtis mate welcome back it is always good to see you back in the
02:40MasterChef kitchen mate 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've set sure is kitchen what excites you about
02:50it I like a little pressure so I'm really excited to see what the guys can do without giving too much
02:57way how technical is the dish under here look it's achievable
03:04but there isn't a lot of margin for error
03:10this is my
03:19that looks beautiful wow
03:22pork loin done in a citrus vermont a braised fennel pistachio dukkah and carrot puree
03:37seeing the dish I am relieved and excited at the same time there's quite a few elements but I think you
03:44know that all the things I can make what is the element will attract you the most oh the cook on
03:51the pork yeah yeah yeah it's definitely the pork but I I'm interested to see how all the flavors and
03:56textures work together yes a lot of textures so would you like to test it absolutely yeah I'd love to
04:01see how many of you do this delicious Coles pork is 100% Aussie and sale stall free mmm it's unbelievably
04:13versatile you can cook it so many different ways but the flavor is amazing and today it's the star of
04:21this dish it's beautiful that this little sauce is a game changer and that pork that pork is just
04:29sensational honestly I'm so excited to get into this because that blush combined with the carrots combined
04:36and all just beautiful right before we go any further Curtis he knows a lot of you guys he knows you're back
04:44to win naturally you want to take this challenge to another level so today he is throwing you a complete
04:56curveball this pressure test will have
05:04no recipes
05:12I feel like I'm not good at following recipe but this time I would really love to have a recipe
05:18please give me a recipe
05:20bought courtesy to challenge it right yeah
05:23but he's going to help you out just a little bit yeah good
05:27he's going to demonstrate one of the most crucial elements on this plate
05:32sauce please take it away mate it's all yours okay
05:35now I'm going to cook the pork for you but most importantly I'm going to make the bermonte
05:43yeah resting your pork in the bermonte which turns into the sauce helps take your dish to the next level
05:50all right so when you're cooking your pork what you're going to do is cook it about three quarters of the
05:55all the way through in a pan over here we're going to make a reduction and what we're going to do is
06:01start with orange juice and lemon juice and we reduce that citrus juice together
06:08with some aromatics so I have some peppercorns and some sliced shallot and that's just going
06:17to reduce down until nearly all of the liquids disappeared and all of the flavor remains
06:22it's a lot to 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
06:33pork so that's why we love the bermonte and the other key is that we roll it as we cook it
06:41see how we're just starting to get a little color we're maintaining that beautiful shape
06:45I think that's a big one with that pork because you see how slow it's cooking like if you leave that
06:51too late it's probably game over so your hook fillet how long it will take from start to finish
07:0210 to 12 minutes in a pan and then about 10 minutes in your bermonte at temperature
07:07so you can see how we're starting to develop this lovely color yeah on the pork right but it is going
07:12to take a minute to get there yeah you're going to be making your carrot puree you're going to be
07:16thinking about how you braise the fennel and in your mind right now I want you to start thinking
07:21which do I do first so the most important thing with your bermonte is knowing where to take your
07:27reduction you can see how beautiful syrupy that's become beautiful yeah right so once you're happy
07:34with that consistency take that off the heat and then we're going to add some of the cold butter that
07:40we have diced and we start to whisk so you need to find the time to do that okay so now I'm tasting my
07:48bermonte for seasoning
07:53that tastes good of course I'm going to strain it
07:56I'm going to strain it out so I'm going to strain it out so I'm going to strain it out so I'm going to
08:09be feeling your pork or you can use your thermometer and bring it up I would say somewhere around 58
08:15degrees pick it up drop it in oh yeah once you've sealed your bag this goes into your water bath
08:24at 48 celsius for about 10 minutes it's like a master class class yeah it's great bonus Curtis
08:32stone's giving us a master class on how to prepare this pork I can't believe I'm pinching myself okay the
08:39pork should be ready don't discard that bermonte that's going to turn into your gorgeous sauce
08:45to finish the sauce I have some finger lime a beautiful native aussie ingredient
08:51I have some chives
08:54sauce is done and let's have a look at the pork
09:08so you can see the bermonte 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
09:19the flavor in your sauce the other elements you're going to have to figure out on your own
09:28to replicate Curtis's dish you will have just one hour
09:31at 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
09:47will win immunity are you ready yes that's good because your time starts now
10:04okay
10:21then he's gonna draw it and then he's gonna eat it
10:24my memory is usually pretty good but i'm not even taking any chances i've drawn a picture of the
10:29dish i've put all the things in the right places and i've written a list and i know i can get a few
10:32of these things going at once so that's exactly what i'm going to do i'm going hard going out
10:36early trying to get on top of everything there's only going to be just enough time to do it so i need
10:39to get going let's go guys time's ticking
10:47detail mate detail detail
10:52i remember on Curtis's dish the fennel had a very good char on it there's no way to do that
10:56quickly so the first thing i do is get that fennel into a hot pan to get it nice and charred on the
11:00outside i like how he started off with the fennel because it tastes braised fennel yeah yeah that's
11:06right you have to cook it for a while yeah now that the fennel is in the pan i need to get going
11:10on the pork i've got to trim it and then start browning it slowly it's going to be a long process
11:15so it has to happen now hey man there's a bit going on here i like it there is mate why have you
11:21decided to do it in the order you've done it the logic is i've got to get this cooked in time and
11:25this ready to put it in the butter so you're kind of like getting nearly everything on at the same
11:30time everything i can forks on fennels on reductions on like then i gotta get a puree go
11:36there's going to be a full gas on yeah yeah well you know that's what this is going to be a fun day
11:40right yeah it's starting to sweet now so that's always good good luck good work ben
11:50i hope kurt is able to see me how i'm cutting carrots
11:54let's go jimmy thanks bye
11:59oh nice andre nice searing
12:01good it's always good to have you back in the kitchen you bring great energy you bring smiles
12:08a 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 yeah taking away the recipe for one of your dishes is not an easy feat it's not
12:19and i think what's really important for them is they've got to get all these elements done in time
12:23right let's go back here okay and they really do have to prioritize how they would do them yeah
12:30because if they don't do the right ones first they're not going to get them finished i'm moving
12:35like the clackers at the moment um i've got the vermont tape i've got the uh pork on i just want to make
12:41sure that the pork is cooked perfectly and it's also in this week 15 minutes down 45 to go
12:52i feel like that is like 25 of our job yelling 50.
12:57oh my god the tongue is flying you're there you're there i'm gonna leave you there for a second
13:09ah butter lovely loin jimmy it is a beautiful piece of loin nice benny
13:27okay keep moving you're doing 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 got my fennel braising i wasn't sure if the wine
13:49goes here or not i started with vegetables because i know it takes long to cook
13:55hi shnez hi chefs what's it like having no recipe uh 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 shnez you're the only contestant right now that doesn't have pork in a pan you're worried
14:13about getting that pork done in time well i'm actually about to do that
14:16okay good luck thank you so much
14:26quicker look at the clock and then it hits me pork can't go sous vide without the sauce i need to get
14:34on my sauce i 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 going to get immunity i'm not even going to have the
14:49dish to present the curtis oh my god i feel like i've done it all wrong
15:05okay it's happening
15:06i should have put it in earlier you're halfway there 30 minutes to go
15:19come on halfway still a lot to do clear head clear head move it clear head really nice cubing there
15:30thanks mate i'm all right rectangles but you know
15:35cook fast please
15:36curtis and i just went around and as you probably guessed there are four different ways to get to the
15:47finish line here ben's got the strategy of like get everything on at the same time he's got fennel on
15:55carrot puree on spices toasting as well if 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 this is off why is this
16:11off and then shnares and classic shnares she goes for the veggies first but she hadn't even looked at
16:19the pork ah and the vermontai that's so curious to me yeah yeah what have i done why did i put it
16:27straight away i know this jimmy is doing i'm calling it do the demo first so he's got his pork
16:34caramelizing and he's going to finish his vermontai get that in the water bath good color there jimmy
16:40thanks my job jimmy just don't want to overcook this he's got his carrot puree on and good call
16:45by grading the carrots to make them cook faster but i can see two fennel bulbs up there still in his
16:51basket so he's got to get that on soon otherwise it's not going to be cooked in time
16:55here we go jimmy thanks mate it's funny he started really calm but then he's kind of gets a little
17:03bit more yeah well just look at ben ben is super in the zone yeah
17:10i cook with my gut and my instinct all the time i'm not using thermometers to test this pork
17:14i can feel it's cooked enough the citrus vermontai is done oh yum go 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 straightened into a bowl and rich respect
17:33while i'm running through getting the sauce into the bag i'm already thinking about what i've still
17:36got to do with the carrots and the dukkah and everything else hey come on benny just in time
17:40ready i want to make sure i get every single element on the dish at the end of the cook
17:44i've got a lot of stuff going on so it's just a matter of keeping on top of everything um it's
17:50going to come down to the wire though
17:54i do have a game let's just just cook just cook just cook no structure just cook
18:01halfway to go i've still got everything to do all right you're nearly ready you'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
18:13and do the vermontai sauce and miraculously put it all on the dish perfectly like curtis's
18:18grating carrot sealing off these guys the dukkah last which is not my favorite thing
18:22let's face it i'll figure that out at the end so i put the probe in the the pork fillet
18:28it hits 52 degrees curtis did 58 but i'm hoping that it keeps cooking in the bag
18:37concentrate on this one now time to emulsify the vermont sauce ready for the pork into the
18:44sous vide machine i'm sweating i've actually never sweat that much in a cook ever before
18:51even in exercise i don't sweat that much
18:52it doesn't matter what your approach is you've only got 20 minutes to go
19:06all right think straight this looks good that's it andre good work andre
19:26take your time with the jimmy yeah i've got i've got this yeah pressure test generally is kind of like
19:34my nemesis to be quite honest yeah nice looking vermontaine oh yes jimmy thanks mate but you know
19:42what 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 mate thank you time's running out i really need to get onto this fennel
19:54it's a nice place he hasn't got his fennel on yet he's got to get his fennel on oh jimmy doesn't
20:03have fennel on no i'm worried for jimmy i know it's going to take at least 20 minutes to caramelize
20:11the fennel and get those beautiful sweet flavors down guys i hate to tell you but you only have 15 minutes to go
20:20oh my god
20:30nicely done buddy nicely done looks amazing nice andre
20:35oh my god i'm so worried about this please hurry up my my juice is taking forever to reduce so i'm
20:50freaking out so fennel's bubbling nicely pretty much most of the other elements are kind of going great
20:58i'm just now praying for that sauce come on buddy because pork 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
21:12to that jam inconsistency oh my god just this thing
21:15yeah almost going there now still not in yeah 10 minutes i'm gonna literally you need to you need
21:30to plate and i need the time to sauce as well oh my gosh yeah definitely stuffed it up come on snaggy you
21:37got it snagged take a breath
21:46you got to get these pork inches yeah literally
21:53i don't have time to reduce it any longer
21:57i'm not 100 happy with this rejection but i need to take it off and i need to start adding
22:01batter and emulsifying my sauce she's going on pure instinct that's all she's going on it yeah yeah
22:07wow it's actually beautiful come on good work keep going girlfriend you're doing so well time to
22:17wait 13 minutes to go yes oh i have my pork and a sauce in my bag i need to put it in the hot water
22:26and keep it there for at least 10 minutes gee
22:34good job
22:40if my math is correct 13 minutes minus 10 minutes gives me three minutes so in those three minutes i
22:46still need to cut it strain it finish the sauce cut the pork okay carrots going in
22:52so i need to have all my other elements in plate and the pork and sauce just going to be a final
22:59touches last second everyone has such a different approach to the carrot puree
23:05fried 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
23:12no the interesting thing about a carrot puree is i'm always looking for a big bright vibrant yellow
23:20color yeah that's great work man i use a little orange juice and then finally a little cream at
23:26the end and that's what gives it that beautiful velvety consistency green do i use cream probably not
23:34the good thing is if they give themselves enough time they'll be able to get that balance right
23:43right everyone 10 minutes to go
23:56thank you guys yeah come on come on come on
24:03not bad is it good quite close it looks amazing
24:06i love the way you move they made me when i was young i'm come back in this competition to
24:22absolutely have fun and no one can take a smile off my face so fennel is braising
24:27oh that looks beautiful andre nice andre just like you andre
24:35the sous vide pork's on next process in the chaotic cook of andre
24:43finish the carrot puree off
24:49i put all the liquid that's been used to cook down the uh the carrot into the blender i sort of
24:56strained it and then built the puree up rookie error by andre today
25:08this puree looks very runny compared to the rest we put a lot of liquid in there
25:14the 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 all right what am i doing
25:25here i haven't even started the pistachio dukkah and it all needs to come together and resemble
25:32curtis's dish i'm spiraling out of control oh good lord all right
25:47i'm one of these people that sweat from my face
25:52as simple as curtis stones just looks there's a lot of flavors
25:56the braised fennel was beautiful it had a beautiful caramelization and seared to it
26:02carrot puree it was silky smooth but i tasted something savory in that so it had a savouriness
26:08to it i think i could deglaze something from here without a recipe it's really hard so i thought wait
26:15there's there's pork jus i'm going to deglaze that with a little bit of wine and just put that into the
26:19the carrot it's using the pork fat maybe the pork pan juices interesting doing this is a little bit
26:29of a risk i'm not sure if this is exactly what ko has done but i would definitely love this
26:36take your time you're doing well as well you're very quick
26:38everything is looking good i got everything ready um for plating i just don't have my pork
26:53so unfortunately if it's not cooked there's no backup now the pressure is on and there is just five
27:00minutes to go let's go the pork has to be exactly the same yeah and the sauce i think that's when
27:13it's gonna boil down soon yeah oh my god benny's done he's waiting for the pork he's not done he has
27:22got to get his pork down i'm gonna take it out it'll be fine if i'm wrong there's nothing i can do
27:30i've been multitasking the whole time getting everything ready now i've got to make mine look
27:36just like curtis's or it's not gonna be the same dish
27:41i take it out and the pork isn't quite as caramelized as curtis's
27:45i can remember his was very very dark
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 it's pretty close it tastes good benny yeah
28:06attention to detail is everything here
28:12i've got my blank plate in front of me i'm looking at my drawing from earlier in my notes so i can think
28:16have i got every element are they in the right place and i start constructing the dish trying to
28:21make it an exact replica of curtis's hanging up yep that's great work ben oh a natural ben you're a
28:28natural
28:33pork looks great jimmy
28:34good morning come on s'neige s'neige it's a hot mess
28:42so it's so it's so it's so here's one minute so here's one minute it all has to come together in
28:48these final minutes puree well the soup is done pork out of the bag ready to cut i'm straining the
28:58vermont hay time to look at my dougat
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 boot go a little bit longer when i started the braised
29:14fennel i thought i had enough time but time is just going so fast and it's not done it's not
29:22hockey come on oh it's coming down the wire here isn't it jimmy i've got a few elements to still
29:32finish up you know i've got a plate up i'd better get moving nice jimmy deep deep breath you've got
29:39this breathtaking thank you i'd like to think that i'm a very calm cook nice and easy jimmy thank you
29:47it but in this particular when it's only like final few minutes it was getting a little bit hectic
29:57good job ben come on baby play it up play it up make sure your dish is exactly like curtis's two minutes
30:04to go come on two minutes
30:06what am i doing i got all my other elements on the plate i'm very happy with that
30:28everything relies on this pork
30:30if this pork is not perfect i'm not even going to put it on the plate oh my god please be cooked
30:38please be cooked please be pink
30:51oh my god oh my god oh my god please be cooked please be cooked please be pink
31:05oh my god oh my god oh my god oh my god
31:20oh my god
31:26it looks great how did i do this beautiful beautiful snitch looks stunning stunning keep going
31:32go for it put some pork on that folks you have 30 seconds
31:38come on let's go guys come on ben let's go jimmy come on smash bring it home
31:48okay okay
31:52he needs his he needs his um duker andre get your duker on the plate it is he's on the plate it is
32:08we want finished plates in ten
32:119 8 8 7 6 5 4 3 2 1
32:22oh my gosh
32:25no that was a zero
32:30well done guys oh my god my heart is beating like crazy and i can't believe it i got it on the plate
32:36awesome looks great yeah so does yeah i'm not sure about that
32:40i think i rushed it never 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 so i really really want to look once
32:52for once look at an elimination from the top not being 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 so we all know how much you wanted
33:14the first dish we're going to try belongs to ben
33:22i really really want to win this double immunity go for sauce
33:35the biggest concern on dishes i'd like a little more caramelization on the pork
33:38it's not quite as brown as curtis's but it's pretty good
33:44curtis thoughts on the looks i 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's that make you feel pretty good i mean yeah i think it looks the same so
34:04that was the easy part just to be fair
34:07i know we said it looks all right i wonder how it tastes
34:22when i saw your hob with not a gas burner left i was like he's really setting himself up for failure
34:44himself up for failure here but you've pulled it off you should be pretty stoked
34:51thank you let's start with the pork when you're caramelizing a pork loin you
35:00always need to take it a long way because you will lose some color when it
35:03goes into the liquid but the way you've cooked the pork is really beautiful and
35:07then the sauce the boom on say is also really tasty the absolute highlight of
35:13your plate right here is the fennel it is magical it's a great plate of food thank
35:20you chef I think you are amazing yeah your plate is nearly footless is that
35:31close to be perfect to a top chef the fennel and the carrot puree for me is the
35:38star of the challenge it is 10 out of 10. you've done an amazing job in getting
35:43it so close to Curtis's you've already got that shiny immunity pin let's see if
35:48you can get another side of immunity today
35:52next dish we want to taste Jimmy I would so love to win immunity today
36:07so I can sauce it yes I just hope the fennel's had enough time to braise all the way through
36:15in the mood to cook grab your aprons and try these delicious MasterChef approved recipes on 10 play
36:31Jimmy you tasted Curtis's dish and you tasted yours throughout the cook
36:39how close do you think you got to replicating Curtis's I believe I've got fairly close
36:45carrot puree there was a savouriness to it and I did actually try to sort of play up on that a
36:51little bit and I believe it was fairly close to your dish all right let's find out
37:09thank you Jimmy I think that you made a really good attempt here at replicating the dish especially
37:28seeing you didn't have a recipe you had to guess that the ingredients in a lot of the different
37:32preparations and I think you've gotten really close the thing that I love about this dish is
37:39your sauce that Bermont hey it's really bright and acidic Jimmy I think the standouts are
37:45definitely the sauce and the pork the sauce I think is really close to Curtis's I think your
37:53fennel definitely needed a bit longer and the carrot puree has this very interesting nuttiness to
38:01it so in that regard it's just a little bit different from Curtis's love your carrot puree it's
38:07kind of like the rustic version of Curtis's the one that's a bit like you can't tell me what to do I'm
38:14gonna just have a little bit more texture and be a bit gutsier as for the fennel the middle sections
38:21are near perfect they've got a lovely earthy sweetness but there's still that little bit
38:26of crunch on the outside so that was missing a touch for me but overall you've done a phenomenal job
38:32especially given that you were moving and fast forward the whole time Andre you're next
38:47I 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 Curtis how much do you think this looks like yours look
39:21there's elements of it that I think look exactly like mine and then there's some things that maybe
39:27not quite so much I think we need to taste it now considering you took the pork out six degrees lower than I
39:56told you to it's still very good it's probably just on the edge of maybe tiny bit soupy but it's
40:06certainly not chewy because it's undercooked and I think that's great you know I think you took a bit
40:11of a chance 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 more like probably a soup than a bit of an ice puree some people
40:35are better at creating their own dishes and other people are better at following recipes and what this
40:40says to me is that you're a very creative guy I've got two options here in this competition stay out of
41:02pressure tests or start getting better at them I don't know which one I prefer the only concern here
41:17is that sauce I know it wasn't reduced enough I've never worn immunity before and I'm worried this could
41:25cost me my chance Curtis what do you think of the look I really like it there's nice char on the outside
41:42of the pork fillet beautiful bright vibrancy in the puree will it taste right let's find out
41:55when you took the pork out of the water bath yes I saw you punch the air you were so excited I was
42:20excited and I know why that pork's really beautifully cooked thank you wonderful caramelization on the
42:31outside of it and the interior of the pork is melt in your mouth absolutely delicious the fennel is
42:36wonderfully braised it's really nice the puree also velvety gorgeous consistency uh snaz could be
42:43close to pork of the day like definitely when it comes to caramelization it was so well done
42:49the carrot puree was a really lovely texture you can tell both on the carrot puree and the fennel
42:56that you put attention to detail those two elements first snaz you've survived and they're standing with
43:04your lovely dish and yes I agree the dish look nearly near as chef Curtis the sauce in term of textures you've
43:14done a very good job but there is a tiny amount of acidity for the reason of not reducing your citrus
43:24enough yes thank you good luck I did get quite nice feedback and I'm so happy thank you at least at least it's good you know but I did tell Ben back off this was mine you already have one
43:47it really is a tough task you look at a dish and then suddenly you're on your own and you've got to
43:58recreate it you guys nailed it you did a really good job we saw four dishes that all look pretty similar some
44:06elements were perfect and some were really close you should be proud of yourselves everyone put
44:12your hands together for the fantastic chef Curtis stone
44:23you all push yourselves to the limit to do Curtis proud but two of you truly impressed us
44:29Snej and Ben
44:41both 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 closer to
44:55Curtis'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 immunity
45:22from the next elimination you must be feeling pretty good I'm stoked honestly stoked I really enjoyed
45:26making the dish it was excellent um it was a bit hectic but uh I had a lot of fun and uh yeah
45:42we got it
45:50everyone else that was a cracking effort like that was not an easy task and don't worry we've still
45:55got a chance to win immunity tomorrow in a very special challenge and let me tell you
46:02you you are in for a trip I cannot wait
46:10so have a rest good night and see you tomorrow
46:14oh my god so close love you little jump
46:30tomorrow night
46:33it's a fancy affair with a french twist it's gonna be a little bit of je ne sais quoi
46:39which team will create a piece the resistance
46:48with our fearless frenchman the man is a genius thank you chef have you watched the tour de france
46:54before yes yeah it's this point now yeah this is really starting to freak me out
46:58oh la la that is