Original subtitles

Ah! It's a good day, hey? It's a damn good day.

Really.

I've got a pressure test today but I'm wearing white.

(LAUGHS) I'm just, like... I couldn't be happier.

Oh, I can't believe we're cooking in a pressure test and we're smiling.

I know! (LAUGHS)

I never won immunity before and this is my chance.

I need to prove today that I can follow the recipe! (LAUGHS)

I hope it's not dessert! (LAUGHS)

Let's see what's behind those doors.

(CHEERING AND APPLAUSE)

Morning, all!

You've all got a nice little pep in your step this morning.

Certainly do!

And 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.

SOPHIA: Snez, 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. (LAUGHTER)

This is a kind of learning for me

and taking as much as I can from this pressure test.

It'd also be nice to, next time,

not have to go into an elimination, though, wouldn't it?

Absolutely!

That's why, Ben, you already had the luck, so leave this one to me.

(LAUGHTER)

Well, your day's about to get even better,

because the chef behind this pressure test

is one of our favourites.

They are a national treasure

with an international reputation.

Owner of a string of massively successful restaurants...

..and trained by none other than the legend,

Marco Pierre White.

This kitchen is like their second home.

They're basically part of the furniture.

(GASPS) Oh!

Please give it up for...

..Curtis Stone!

(CHEERING AND APPLAUSE)

(CHEERING AND APPLAUSE CONTINUE) ANDY: Here he is!

Curtis Stone!

Curtis is a Goliath of a person.

He is a massive man.

SOFIA: He doesn't even put the cloche down!

You know exactly what you're doing.

Awesome! That's awesome.

But also somebody I really admire.

Curtis, mate, welcome back.

It is always good to see you back in the MasterChef kitchen, mate.

Thank you so much. It's good to be here.

I absolutely love this place.

And what about pressure tests?

This is your first one that you've set in the MasterChef kitchen.

It sure is. What excites you about it?

I like a little pressure,

so, um, I'm really excited to see what the guys can do.

Without giving too much away, how technical is the dish under here?

Look, it's achievable.

(LAUGHTER)

But there isn't a lot of margin for error.

Oh!

This is my...

(CONTESTANTS EXCLAIM)

POH: That looks beautiful.

Wow!

..pork loin done in a citrus beurre monte

braised fennel, pistachio dukkha and carrot puree.

Ooh, yum! (APPLAUSE)

BEN: Seeing the dish, I am relieved and excited at the same time.

Happy.

There's quite a few elements

but I think, you know, they're all things I can make.

JEAN-CHRISTOPHE: What is the element will attract you the most?

SNEZ: Oh, the cook on the pork. Pork, yeah.

JIMMY: It's definitely the pork

but I'm interested to see

how all the flavours and textures work together.

Yeah, there's a lot of textures. So, would you like to taste it?

Absolutely. Yeah, love to.

Oh, that pork!

This delicious Coles pork is 100% Aussie

and sow-stall free.

It's unbelievably versatile -

you can cook it so many different ways

but the flavour is amazing.

Mmm. Yum.

And today it's the star of this dish.

So good. SNEZ: It's beautiful.

That... This little sauce is a game-changer.

JIMMY: And that pork!

That pork is just sensational.

Honestly, I'm so excited to get into this,

because that blush, combined with the carrots,

combined with the fennel - just beautiful.

Right, before we go any further, Curtis -

he knows a lot of you guys.

He knows you're back to win.

Naturally...

we want to take this challenge to another level.

(CONTESTANTS CHUCKLE)

So today, he's throwing you a complete curve ball.

This pressure test...

will have...

..no recipe.

(CONTESTANTS APPLAUD) Wow.

That's a good one.

(LAUGHTER)

SNEZ: I feel like I'm not good at following a recipe

but this time I would really love to have a recipe!

(LAUGHS) Please give me a recipe!

We brought Curtis here to challenge you, right?

Yeah. But he's gonna help you out.

Just a little bit. Yeah, good!

He's gonna demonstrate one of the most crucial elements on this plate.

Sauce.

Please. Take it away, mate.

It's all yours. CURTIS: OK.

Now, I'm gonna cook the pork for you

but most importantly,

I'm gonna make the beurre monte.

Resting your pork in the beurre monte,

which turns into the sauce,

helps take your dish to the next level.

Alright?

So when you're cooking your pork, what you're gonna do

is cook it about three-quarters of the way through in a pan.

Over here, we're gonna make a reduction

and what we're gonna do is start with orange juice and lemon juice...

(JUICES SIZZLE)

..and we reduce that citrus juice together...

..with some aromatics - so I have some peppercorns

and some sliced shallot.

And that's just gonna reduce down

until nearly all the liquid's disappeared

and all the flavour remains.

SNEZ: It's a lot to remember.

I'm just trying to, kind of, put those little notes in my head,

so 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,

so that's why we love the beurre monte.

And the other key is that we roll it as we cook it -

see how we're just starting to get a little colour?

And we're maintaining that beautiful shape.

ANDY: I think that's a big one with that pork,

'cause you see how slow it's cooking?

Like, if you leave that too late,

it's probably game over.

So, your pork fillet -

how long it will take, from start to finish?

10 to 12 minutes in a pan

and then about 10 minutes in your beurre monte at temperature.

So, you can see how we're starting to develop this lovely colour...

Mmm. Yep.

..on the pork, right?

But it is gonna take a minute to get there.

You're gonna be making your carrot puree,

you're gonna be thinking about how you braise the fennel,

and in your mind right now, I want you to start thinking -

which do I do first?

So, the most important thing with your beurre monte

is knowing where to take your reduction.

You can see how beautiful and syrupy that's become.

Mmm. SNEZ: Beautiful, golden colour.

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 diced

and we start to whisk.

So you need to find your time to do that.

OK. Now I'm tasting my beurre monte for seasoning.

That tastes good.

Of course, I'm gonna strain it.

Yum.

SNEZ: Wow.

Next step, take your beurre monte...

Mm-hm.

See the caramelisation I have on that pork loin?

Beautiful.

You want to be feeling your pork, or you can use your thermometer

and bringing it up, I would say, somewhere around 58 degrees.

Pick it up.

Drop it in.

Beautiful. Oh, yeah.

Once you've sealed your bag, this goes into your water bath,

at 48 Celsius,

for about 10 minutes.

It's like a masterclass for us. Yeah. It's great. Bonus.

JIMMY: Curtis Stone's giving us a masterclass

on how to prepare this pork.

I can't believe it. I'm pinching myself!

CURTIS: OK. The pork should be ready.

Don't discard that beurre monte -

that's gonna turn into your gorgeous sauce.

To finish the sauce,

I have some finger lime, a beautiful native Aussie ingredient.

I have some chives.

Sauce is done.

And let's have a look at the pork.

Oh, yeah. JIMMY: Whoa. Look at that.

(APPLAUSE) JEAN-CHRISTOPHE: Fantastic.

CURTIS: So, you can see the beurre monte does two incredible jobs -

it helps you get that perfect texture,

super-succulent pork -

you can literally see how juicy and wonderful that is -

while still giving you all the flavour in your sauce.

The other elements, you're gonna have to figure out on your own.

(LAUGHTER)

SOPHIA: To replicate Curtis's dish,

you'll have just 1 hour.

Oh!

At each of your benches,

there is all of the ingredients you'll need to re-create it.

But without a recipe, it's up to you how to use them.

Ah, yeah.

Whoever makes the dish that looks and tastes the most like Curtis's...

..will win immunity.

Are you ready?

Yes, chef. Yep.

That's good, because your time starts now.

(APPLAUSE)

Oh, wow. Where are we going?

(HUMS MELODY)

Beautiful.

OK.

Benny's gonna draw it and then he's gonna eat it.

My memory is usually pretty good but I'm not taking any chances.

I've drawn a picture of the dish -

I've put all the things in the right places and I've written a list

and I know I can get a few things going at once,

so that's exactly what I'm going to do.

I'm going hard, going out early, trying to get on top of everything.

There's only just enough time to do it, so I need to get going.

TIM: Let's go, guys. Time's ticking.

(LAUGHS) Detail, mate. Detail.

Detail.

I remember, on Curtis's dish, the fennel had a very good char on it.

There's no way to do that quickly,

so the first thing I do is get the fennel into a hot pan,

to get it nice and charred on the outside.

I like how he started off with the fennel,

because it says braised fennel.

Yeah, yeah, that's right. You have to cook it for a while.

Yeah.

Now the fennel is in the pan, I need to get going on the pork.

I've gotta trim it and then start browning it slowly.

It's gonna be a long process, so it has to happen now.

Hey, Ben. Ooh. There's a bit going on here.

I like it. There is. There is.

Mate, why have you decided to do it in the order you've done it?

The logic is, I've gotta get this cooked in time

and this ready to put it in the butter.

So you're kind of, like,

getting nearly everything on at the same time.

Everything I can. Pork's on. Fennel's on.

Reduction's on. Like...

Then I've gotta get a puree going. There's gonna be a full gas-off.

Yeah, yeah. Well, you know... That's what this is gonna be about.

It's a fun day, right? Starting to sweat now. That's always good.

Good luck. Good work, Ben.

Whoo! Whoo-hoo!

SNEZ: I hope Curtis hasn't seen how I'm cutting carrots!

Let's go, Jimmy. Thanks, mate.

Oh, nice, Andre. Nice searing.

Curtis, always good to have you back in the kitchen.

You bring great energy, you bring smiles,

a little bit of fear to our contestants as well

and that is just the case today with this challenge.

It is an absolute doozy.

Yeah.

Taking away the recipe for one of your dishes is not an easy feat.

It's not and I think what's really important for them

is they've gotta get all these elements done in time, right?

Let's go. Back here. OK.

And they really do have to prioritise how they will do them,

because if they don't do the right ones first,

they're not gonna get them finished.

JIMMY: I'm moving like the clackers at the moment.

I've got the beurre monte, I've got the pork on -

I just want to make sure the pork is cooked perfectly

and it's also in the sous vide.

15 minutes down - 45 to go!

(CHEERING AND APPLAUSE)

I feel like that is, like, 25% of our job.

SOFIA: Yelling?

50.

Aaah!

Oh, my god. Time is flying!

ANDRE: You're there.

You're there. I'm gonna leave you there for a second.

Uh, butter.

Lovely loin, Jimmy.

It is a beautiful piece of loin.

Nice, Benny.

Very nice.

(TIMER BEEPS)

SNEZ: OK.

You're doing really good, Snez. Keep it up.

Thank you. Need that, Darrsh. You know that.

(LAUGHS)

We only have 60 minutes.

So, got my carrots in a pan,

got my fennel braising...

I wasn't sure if the wine goes here or not.

I started with vegetables, because I know it takes long to cook.

ANDY: Hey, Snez. Hey, chefs.

What's it like, having no recipe?

Uh, it'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.

Now, Snez, you're the only contestant right now

that doesn't have pork in a pan.

Are you worried about getting that pork done in time?

Well, uh, I'm actually about to do that.

OK. Good luck.

Good luck. Thank you so much.

Quickly look at that clock.

And then it hits me - pork can't go in sous vide without the sauce.

I need to get on... Ooh! ..my sauce.

I really panic.

I didn't put my sauce on and that takes a long time to reduce.

At this point, I'm thinking,

not just that I'm not gonna get immunity -

I'm not even gonna have a dish to present to Curtis.

Oh, my god. I feel like I've done it all wrong.

SNEZ: OK. It's happening.

Should have put it in earlier.

You're halfway there - 30 minutes to go!

(CHEERING AND APPLAUSE)

Go, go, go! Whoo!

Come on. Halfway!

Go, go, go! Still a lot to do!

Clear head, clear head. Move it. Clear head.

Really nice cubing there.

Thanks, mate. They're more like rectangles but you know...

SNEZ: Cook fast, please.

ANDY: Curtis and I just went around.

As you've probably guessed,

there are four different ways to get to the finish line here.

Ben's got the strategy of, like, get everything on at the same time.

He's got fennel on, carrot puree on,

spices toasting as well.

If he can pull it off, he's in a good place.

Whew! Andre.

His speed went from very lax to push on real quick

in a matter of seconds.

SNEZ: This is off. Why is this off?

ANDY: And there's Snez - and classic Snez, she goes for the vegies first.

But she hadn't even looked at the pork.

Oh!

And the beurre monte.

That's so curious to me. Yeah. Yeah.

What have I done? Why didn't I put it straightaway? I know this.

ANDY: Jimmy is doing...I'm calling it do the demo first.

So he's got his pork caramelising and he's gonna finish his beurre monte,

get that in the water bath...

Good colour there, Jimmy. Thanks, mate.

Good job, Jimmy. Just don't want to overcook this.

He's got his carrot puree on - and good call,

by grating the carrots to make them cook faster.

But I can see two fennel bulbs up there, still in his basket,

so he's gotta get that on soon,

otherwise it's not gonna be cooked in time.

Keep it going, Jimmy. Thanks, mate.

He started really calm

but then he kind of gets a little bit more...

Yeah. Whereas, look at Ben.

Ben's super calm. Ben is super in-the-zone.

Yeah.

BEN: I cook with my gut and instinct all the time.

I'm not using thermometers to test this pork.

I can feel it's cooked enough.

The citrus beurre monte is done.

Ooh, yum.

Go slowly. Go slowly. You're doing well.

Now I've gotta get the pork in the bag and into the water bath

as soon as possible.

Probably should have strained it into a bowl, in retrospect.

While I'm running through getting the sauce into the bag,

I'm already thinking about what I've still got to do

with the carrots and dukkha and everything else.

Go, Benny. Come on, Benny.

Just in time, Benny.

I want to make sure I get every single element

on the dish at the end of the cook.

Got a lot going on,

so it's just a matter of keeping on top of everything.

Um...it's gonna come down to the wire, though.

I do have a game plan - it's just cook, just cook, just cook.

(LAUGHS) No structure.

Just cook.

Halfway to go, I've still got everything to do! (LAUGHS)

Alright. You're nearly ready.

You're hanging out there.

There's no recipe and I've gotta sous-vide the pork,

finish the carrot puree, braise the fennel

and do the beurre monte sauce

and miraculously put it all on a dish,

perfectly, like Curtis's.

Grating carrot, sealing off these guys,

the dukkha last, which is not my favourite thing.

Let's face it - I'll figure that out at the end.

So, I put the probe in the pork fillet.

It hits 52 degrees.

Curtis did 58.

But I'm hoping that it keeps cooking in the bag.

Concentrate on this one now.

Time to emulsify the beurre monte sauce, ready for the pork.

Into the sous vide machine.

I'm sweating -

I've actually never sweat that much in a cook, ever before.

Even in exercise, I don't sweat that much.

Go, Andre.

(LAUGHTER) Sweat, baby, sweat.

My god, man!

ANDY: Doesn't matter what your approach is -

you've only got 20 minutes to go!

(CONTESTANTS APPLAUD, SHOUT ENCOURAGEMENT)

Simmer!

Alright. Think straight.

This looks good.

That's it, Andre. Good work, Andre.

Just take your time with it, Jimmy. Yep.

I've got...I've got this, yeah.

Pressure test, generally, is kind of like my nemesis, to be quite honest.

Yeah, nice-looking beurre monte.

Oh, yes, Jimmy. Thanks, mate.

But you know what?

Today, my strategy is to really just get into my own head

and just be calm with what I'm doing.

Into the bath, Jimmy. Well done, mate.

(LAUGHS) Thank you.

Time's running out. I really need to get on to this fennel.

That's a nice piece.

He hasn't got his fennel on yet. He's gotta get his fennel on.

Oh, Jimmy doesn't have fennel on? No.

I'm worried for Jimmy.

I know it's gonna take at least 20 minutes to caramelise the fennel

and get those beautiful, sweet flavours down.

Guys, I hate to tell you but you only have 15 minutes to go!

Ooh, my god! (CONTESTANTS APPLAUD)

(CHORTLES)

Go! Doing really well!

Whoo! Nicely done, buddy. Nicely done.

Looks amazing.

Nice, Andre.

Beautiful, Ben.

Come on, baby. Get in there.

Oh, my god. I'm so worried about this.

Please hurry up!

My juice is taking forever to reduce, so I'm freaking out.

The fennel's bubbling nicely.

Pretty much most of the other elements are kind of going great -

I'm just now praying for that sauce.

Come on, buddy!

'Cause pork can't go in the sous vide without that sauce.

You need 10 minutes in the thing. 10 minutes.

And that sauce takes a long time to reduce to that jammy consistency.

Oh, my god! Just this thing.

Yeah. Almost going there.

Now.

ANDY: It's still not in.

Yeah. 10 minutes - I'm gonna literally...

You need to...you need to plate as well, remember.

And I need the time for sauce as well. Oh, my god. Yeah.

Definitely stuffed it up.

Come on, Snezzy!

You got it, Snez. Take a breath.

You gotta get this pork in, Snez. Yep.

Literally.

I don't have time to reduce it any longer.

I'm not 100% happy with this reduction

but I need to take it off and start adding butter

and emulsifying my sauce.

She's just going on pure instinct for that sauce now.

She's gonna need to finish, yeah. Yeah.

Wow. That's so beautiful.

Come on, Snez! Good work, Snez.

Keep going, girlfriend. You're doing so well.

Don't have time to wait.

13 minutes to go.

Yes, Snez! Oh!

I have my pork in the sauce in my bag.

I need to put it in the hot water

and keep it there for at least 10 minutes.

Gee!

Ooh! You're right, Snezzy. You're right.

Come on, Snez!

Good job, Snez!

Unbelievable.

If my math is correct, 13 minutes minus 10 minutes

gives me 3 minutes,

so in those 3 minutes,

I still need to cut it, strain it, finish the sauce, cut the pork.

OK. Carrots going in.

So I need to have all my other elements on the plate

and the pork and sauce are just gonna be final touches,

last second. (LAUGHS)

POH: Everyone has such a different approach to the carrot puree.

ANDRE: Fry it off with a bit of butter, hit it with cream,

season, blitz it and pass it.

Curtis, are any of them doing it the way you'd do it?

No. (JUDGES LAUGH)

The interesting thing about a carrot puree

is I'm always looking for a big, bright, vibrant-yellow colour.

That's great work, Ben!

I used a little orange juice

and then, finally, a little cream at the end

and that's what gives it that beautiful, velvety consistency.

Oh! Cream - did I use cream?

Probably not.

The good thing is, if they give themselves enough time,

they'll be able to get that balance right.

JEAN-CHRISTOPHE: Right, everyone!

10 minutes to go! Hurry up!

(CONTESTANTS APPLAUD, SHOUT ENCOURAGEMENT)

10 minutes?! God, it's gone quick!

Come on, Snez. Oh, looking good, Snez.

Thank you, guys. Yeah. Come on.

Come on, come on, come on.

Not bad. Is it good?

Quite close. Looks amazing.

ANDRE: No, don't do that!

Yeah, just put a little bit in.

I love the way you move. Oh! (LAUGHS) Thank you!

It makes me wonder what you're on! (BOTH LAUGH)

I've come back in this competition to absolutely have fun

and no-one can take the smile off my face.

So, fennel's braising...

Oh, good! They look beautiful, Andre.

Nice, Andre! Good guy, Andre.

Just like you, Andre.

(LAUGHS)

The sous vide pork's on.

Next process, in the chaotic cook of Andre...

..finish the carrot puree off.

I put all the liquid

that's been used to cook down the carrot

into the blender.

I should have strained it and then built the puree up.

Rookie error by Andre today.

(BLENDER WHIRRS)

His puree looks very runny compared to the rest.

He put a lot of liquid in there.

The carrot puree is, basically, nearly a soup.

I know how to fix this carrot puree but there is no time to do it today.

Alright. What am I doing here?

I haven't even started the pistachio dukkha.

Neh-eh!

And it all needs to come together and resemble Curtis's dish!

I'm...I'm spiralling.

(LAUGHS) Out of control!

Oh, good lord! Uh...

I'm one of these people that sweat from my face.

(LAUGHS)

As simple as Curtis Stone's dish looks, there's a lot of flavours.

The braised fennel was beautiful

and had the beautiful caramelisation and sear to it.

Carrot puree - it was silky-smooth

but I tasted something savoury in there.

It had a savouriness to it

and I think I can deglaze something from here.

Without a recipe, it's really hard.

So I thought, "Wait - there's pork jus.

"I'm gonna deglaze that with a little bit of wine

"and just put that into the carrot."

He's using the pork fat, maybe?

The pork pan juices.

Interesting.

Doing this is a little bit of a risk.

I'm not sure if this is exactly what Curtis has done

but I would definitely love this.

Merci beaucoup. Take your time.

You're doing well. You're very quick. Merci.

He's making the dukkha now.

SNEZ: Everything's looking good.

I've got everything ready for plating.

I just don't have my pork.

So, unfortunately, if it's not cooked,

there's no back-up now.

The pressure is on and there is just 5 minutes to go!

Let's go! (CONTESTANTS SHOUT ENCOURAGEMENT)

Whoo-hoo! Go, guys!

Finish strong!

The pork has to be exactly the same.

Yeah. And the sauce.

I think that's what it's gonna boil down to.

Oh, my god - Benny's done!

He's just waiting for his pork. It's not done.

He has gotta get his pork in.

BEN: I'm gonna take it out. It'll be fine.

If I'm wrong, there's nothing I can do.

(LAUGHS)

I've been multitasking the whole time, getting everything ready.

Now I've gotta make mine look just like Curtis's,

or it's not gonna be the same dish.

I take it out and the pork isn't quite as caramelised as Curtis's.

I can remember his was very, very dark.

Oh, Benny! Oh, yeah! Good, Ben.

Oh, Ben!

But when I cut the first piece, it is pink on the inside

and it looks great and I think, "Oh, it's pretty close!

"It's pretty close!"

Tastes good, Benny? Yeah.

Yeah, good work, Ben!

(CONTESTANTS APPLAUD)

Attention to detail is everything here.

Oh, the sauce.

Puree.

I've got my blank plate in front of me.

I'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?"

And I start constructing the dish,

trying to make it an exact replica of Curtis's.

He's plating up. Yep.

That's great work, Ben!

Oh, a natural, Ben. You're a natural.

Oh, beautiful, Jimmy. Pork looks great, Jimmy.

(EXHALES SHARPLY)

Come on, Snez.

Snez's hot mess!

ANDRE: Sous-sous-sous vide.

Needs 1 minute, so there's 1 minute.

It all has to come together in these final minutes.

Puree...well, the soup is done.

Pork out of the bag, ready to cut.

I'm straining the beurre monte.

Time to look at my dukkha.

Come on, man. Let's go. Motor, motor!

It's a little bit under,

so I'm gonna need to go a little bit longer.

When I started the braised fennel, I thought I had enough time

but time is just going so fast.

And it's not done.

It's not hot enough. Come on!

CURTIS: Oh, it's coming down to the wire here, isn't it?

Jimmy!

JIMMY: I've got a few elements to still finish up

and I've gotta plate up - I'd better get moving.

Nice, Jimmy. Deep, deep breath.

You've got this. Breath taken! Thank you.

I like to think that I'm a very calm cook.

Nice and easy, Jimmy. Thank you.

But in this particular...when it's only, like, final few minutes,

it was getting a little bit hectic.

Good job, Ben. Come on, Benny!

Plate up, plate up!

Make sure your dish is exactly like Curtis's!

2 minutes to go! ANDY: Come on! 2 minutes!

(CONTESTANTS APPLAUD, SHOUT ENCOURAGEMENT)

Make it look beautiful!

Bloody hell!

SNEZ: What am I doing?

I've got all my other elements on the plate.

I'm happy with that.

Everything relies on this pork.

If this pork is not perfect, I'm not even gonna put it on the plate.

Oh, my god, oh, my god, please be cooked!

Please be cooked.

Please be pink.

Oh, my god, oh, my god, please be cooked!

Please...be cooked.

Please be pink.

Oh! Oh, my god!

Oh, like it, Snez!

Way to go! (CONTESTANTS CHEER)

Go, Snez! Plate up, Snez!

Come on! Oh!

What did I do? Beautiful!

Beautiful, Snez! Looks stunning. Stunning.

Keep going, girlfriend.

Put some pork on our forks!

You have 30 seconds! ANDY: Yes!

(CHEERING AND APPLAUSE) JEAN-CHRISTOPHE: Come on!

Let's go, guys! Come on, Benny!

Let's go, Jimmy! Whoo-hoo!

Come on, Snez! Bring it home!

OK. Dukkha, dukkha, dukkha!

He needs his...he needs his, um, dukkha.

Andre, get your dukkha on the plate!

It is! It is! Dukkha's on the plate.

(LAUGHTER)

D'you want more? Get it on the plate!

Ah, more dukks! More dukkha! More!

(LAUGHTER, APPLAUSE)

We want finished plates in 10... (JUDGES COUNT DOWN)

..five, four,

three, two,

one!

Yes! Oh, my god!

(APPLAUSE) Mate!

That was exhilarating.

Well done, guys. Oh, my god.

My heart is beating like crazy and I can't believe it -

I got it on the plate!

Awesome. Looks great. Yeah. So does yours.

I'm not sure about that. I think I rushed it.

Never got immunity before and it would mean the world to get it today,

because I'm sure the next elimination's gonna be tough,

so I really, really want to look once...for once,

look at elimination from the top.

Not be in it!

SOPHIA: We set you guys the ultimate challenge today -

re-create a Curtis Stone dish

but without a recipe.

On the line is immunity,

so we all know how much you want it.

The first dish we're going to try

belongs to...

..Ben.

(CHEERING AND APPLAUSE) Go, Benny!

Go, Benny, the pin!

BEN: I really, really want to win this double immunity.

Go for sauce.

My biggest concern on the dish

is I'd like a little more caramelisation on the pork.

It's not quite as brown as Curtis's but it's pretty good.

Curtis, thoughts on the looks?

I think this looks very similar to the dish I cooked.

The puree looks like it has the same consistency.

The pork looks like it's been cooked to the same sort of cuisson.

How's that make you feel?

Pretty good. I mean, yeah, I think it looks the same but...

(LAUGHTER)

That's the easy part, just to be fair.

Righto. Well, you said it looks alright.

Wonder how it tastes.

Ben! Ben, Ben, Ben, Ben.

When I saw your hob with...

not a gas burner left,

I was like, "He's really setting himself up for failure here."

But you've pulled it off. You should be pretty stoked.

Thank you, Andy.

(CHEERING AND APPLAUSE)

Let's start with the pork.

When you're caramelising a pork loin,

you always need to take it a long way,

because you will lose some colour when it goes into the liquid.

But the way you've cooked the pork is really beautiful.

And then the sauce, the beurre monte, is also really tasty.

The absolute highlight of your plate right here

is the fennel.

It is magical.

It's a great plate of food. Thank you, chef.

I think you are...

amazing.

Your plate is nearly faultless.

It's that close to being perfect.

To a top chef.

The fennel and the carrot puree, for me, is the star of the challenge.

It is 10 out of 10.

SOPHIA: You've done an amazing job in getting it so close to Curtis's.

You've already got that shiny immunity pin -

let's see if you can get another side of immunity today!

(CHEERING AND APPLAUSE)

Go, Ben!

Next dish we want to taste - Jimmy!

(CHEERING AND APPLAUSE) Go, Jimmy!

Go, Jimmy!

I would so love to win immunity today.

Would you like me to sauce it? SOPHIA: Yes.

I just hope the fennel's had enough time to braise all the way through.

SOPHIA: Jimmy, you tasted Curtis's dish

and you tasted yours throughout the cook.

How close do you think you got to replicating Curtis's?

I believe I got fairly close.

Carrot puree - there was a savouriness to it

and I did actually try to sort of play up on that a little bit

and I believe it was fairly close to your dish.

Alright. Let's find out.

JEAN-CHRISTOPHE: Thank you.

Hmm...

Jimmy, I think that you made a really good attempt here

at replicating the dish,

especially seeing you didn't have a recipe.

You had to guess at the ingredients

in a lot of the different preparations

and I think you've gotten really close.

The thing that I love about this dish is your sauce.

That beurre monte - it's really bright and acidic.

Jimmy, I think the stand-outs are definitely the sauce and the pork.

The sauce, I think, is really close to Curtis's.

I think...

your fennel definitely needed a bit longer.

And the carrot puree...

has this very interesting nuttiness to it,

so in that regard, it's just a little bit different from Curtis's.

SOPHIA: Love your carrot puree - it's kind 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 gonna just have a little bit more texture and be a bit gutsier."

As for the fennel,

the middle sections are near perfect.

They've got a lovely, earthy sweetness

but there's still that little bit of crunch on the outside,

so that was missing a touch for me

but overall, you've done a phenomenal job,

especially given that you were moving in fast-forward the whole time.

Well done, Jimmy. Thank you.

(CHEERING AND APPLAUSE) Well done, mate.

Andre, you're next!

(APPLAUSE) Go, 'Dre!

Go, Andre! Yes, mate!

Oh, looking good, Andre!

ANDRE: I...I think that my dish

is same, same but different to Curtis's.

It's not his dish but I still actually would like to eat it.

ANDY: Go for it. Sauce away.

POH: Curtis, how much do you think this looks like yours?

Look, there's elements of it that I think look exactly like mine.

And then there's some things that, maybe, not quite so much.

POH: I think we need to taste it now.

Considering you took the pork out

6 degrees lower than I told you to...

..it's still very good.

It's probably just on the edge of maybe a tiny bit too pink

but it's certainly not chewy because it's undercooked.

And I think that's great, you know?

I think you took a bit of a chance,

you backed yourself and you got there.

The flavour of your sauce is divine.

Lovely flavours, mate. Good job.

It's...like...

you got there but, like, I could tell that was a hectic cook.

And the puree!

A little bit too much liquid and it's turned out, um,

more like, probably, a soup than a nice puree.

SOPHIA: Some people are better at creating their own dishes

and other people are better at following recipes

and what this says to me is that you're a very creative guy.

(LAUGHTER, APPLAUSE)

And I hope that gets you very far in this competition.

ANDRE: Oh, that's cool. I'll take that.

Well done, Andre.

(APPLAUSE)

JIMMY: Creative Andre!

ANDRE: I've got two options here in this competition...

..stay out of pressure tests

or start getting better at them!

(LAUGHS) I don't know which one I prefer.

Next up, Snez!

(CHEERING AND APPLAUSE)

Let's go, girl!

The only concern here is that sauce.

I know it wasn't reduced enough.

I never won immunity before

and I'm worried this could cost me my chance.

ANDY: Curtis, what do you think of the look?

I really like it.

There's nice char on the outside of the pork fillet.

Beautiful, bright vibrancy in the puree.

Will it taste right?

Let's find out.

Ooh.

When you took the pork out of the water bath...

Yes.

I saw you punch the air, you were so excited.

I was excited!

And I know why - that pork's really beautifully cooked.

Yes! Thank you. (APPLAUSE)

Yes, girl! Whoo!

Wonderful caramelisation on the outside of it

and the interior of the pork

is melt-in-your-mouth, absolutely delicious.

The fennel is wonderfully braised. It's really nice.

The puree also - velvety, gorgeous consistency.

ANDY: Uh, Snez could be close to pork of the day -

like, definitely, when it comes to caramelisation.

It was so well done.

The carrot puree was a really lovely texture.

You can tell, both on the carrot puree and the fennel,

that you put attention to detail in those two elements first.

JEAN-CHRISTOPHE: Snez...

you survived and you're there standing with your lovely dish

and yes, I agree the dish looks nearly near as Chef Curtis.

Um, the sauce.

In terms of textures, you've done a very good job.

But there is a tiny amount of acidity,

for the reason of not reducing your citrus enough.

SNEZ: Yes.

Thank you.

SOPHIA: Good luck, Snez. (CHEERING AND APPLAUSE)

Well done!

Well done, buddy. Oh!

Well done, guys.

I did get quite nice feedback and I'm so happy.

Thank you. Phew! At least... Very well done.

At least it's good, you know? Totally.

But I did tell Ben, back off - this one's mine! You already have one!

It really is a tough task.

You look at a dish and then suddenly,

you're on your own and you've gotta re-create it.

You guys nailed it. You did a really good job.

We saw four dishes that all looked pretty similar.

Some elements were perfect

and some were really close.

You should be proud of yourselves.

Everyone put your hands together for the fantastic chef Curtis Stone!

(CHEERING AND APPLAUSE)

Thank you.

(CHEERING AND APPLAUSE CONTINUE)

POH: You all pushed yourselves to the limit to do Curtis proud

but two of you truly impressed us.

Snez and Ben.

(CHEERING AND APPLAUSE)

Both of your plates were delicious.

From the sauce to the pork to the vegies,

they were a delight to eat.

But one was just that much closer to Curtis's,

in look and in taste.

And that dish was cooked by...

..Ben.

(CHEERING AND APPLAUSE)

I couldn't believe when I got the pin the first time

and now I've got immunity as well.

Are you allowed it three times?

ANDY: Congrats, Ben!

Looking like double trouble there -

pin on your apron, immunity from the next elimination.

You must be feeling pretty good!

I'm stoked, honestly, stoked.

I really enjoyed making the dish. Thought it was excellent.

It was a bit hectic but, uh, I had a lot of fun

and, uh...yeah.

(LAUGHTER)

Whoo-hoo!

(LAUGHTER, APPLAUSE)

We got it!

(LAUGHTER)

Everyone else, that was a crackin' effort.

Like, that was not an easy task and don't worry -

you've still got a chance to win immunity tomorrow

in a very special challenge.

JEAN-CHRISTOPHE: And let me tell you...

..you are in for a treat!

I cannot wait. (LAUGHTER)

So have a rest, goodnight

and see you tomorrow.

(LAUGHTER, APPLAUSE)

Oh, yes!

SNEZ: Oh, my god. So close!

Love your little jump!

(LAUGHS)

VOICEOVER: Tomorrow night...

Ooh-la-la!

..it's a fancy affair

with a French twist.

It's gonna be a little bit of... je ne sais quoi.

Ooh! Oo-hoo-hoo-hoo!

Which team will create a piece de resistance...

Come on! Allez, allez!

..with our fearless Frenchman?

The man is a genius. Thank you, chef.

Have you watched the Tour de France before?

Yes. Yeah, it's this point now, yeah?

This is really starting to freak me out.

(LAUGHTER) Ooh-la-la! That is nuts!

Captions by Red Bee Media Australia