1 00:00:00,720 --> 00:00:05,560 Speaker 1: Streaming countrywide on Prime Media Class on DStv channel eight 2 00:00:05,600 --> 00:00:09,720 Speaker 1: eight five and across the city on five six am. 3 00:00:10,560 --> 00:00:12,840 Speaker 1: It is time to talk Master Chef. So this is 4 00:00:12,960 --> 00:00:16,119 Speaker 1: just your weekly spoiler alert reminder. If you have not 5 00:00:16,280 --> 00:00:19,279 Speaker 1: yet watched the latest episode and you don't want to 6 00:00:19,320 --> 00:00:22,119 Speaker 1: know what happened last night, now would be your time 7 00:00:22,160 --> 00:00:24,040 Speaker 1: to walk away from the radio or just turn down 8 00:00:24,040 --> 00:00:26,240 Speaker 1: the volume for the next eight or nine minutes please, 9 00:00:26,440 --> 00:00:28,720 Speaker 1: because we are going to be talking in detail about 10 00:00:28,800 --> 00:00:32,120 Speaker 1: last night's challenge, its highs and its lows, so you 11 00:00:32,159 --> 00:00:34,519 Speaker 1: can safely tune back in after ten to three to 12 00:00:34,520 --> 00:00:37,400 Speaker 1: catch the music segment with Sunset Sweatshop. But if you 13 00:00:37,479 --> 00:00:39,800 Speaker 1: don't want to know what happened on Master Chef last night, 14 00:00:40,159 --> 00:00:43,440 Speaker 1: this is your final warning please to tune out. If 15 00:00:43,479 --> 00:00:45,159 Speaker 1: you did watch last night, of course you will know 16 00:00:45,640 --> 00:00:48,120 Speaker 1: I'm not really doing any spoilers because nobody actually went 17 00:00:48,159 --> 00:00:50,760 Speaker 1: home last night. It was a non elimination round and 18 00:00:50,800 --> 00:00:53,640 Speaker 1: the contestants had to embrace the concept of nose to 19 00:00:53,760 --> 00:00:56,840 Speaker 1: tail dining under the watchful eye of guest judge Chef 20 00:00:56,920 --> 00:01:01,000 Speaker 1: Giles Edwards and among many notable postings, he previously worked 21 00:01:01,000 --> 00:01:03,840 Speaker 1: at Saint John restaurant in London where he was I know, 22 00:01:04,319 --> 00:01:07,600 Speaker 1: profoundly influenced by chef Fergus Henderson, who was one of 23 00:01:07,600 --> 00:01:11,560 Speaker 1: the real pioneers of the nose to tail rebirth. I'm 24 00:01:11,560 --> 00:01:13,560 Speaker 1: going to use that word very deliberately and we'll circle 25 00:01:13,560 --> 00:01:16,520 Speaker 1: back to that shortly now. I think I last interviewed 26 00:01:16,560 --> 00:01:20,119 Speaker 1: Giles when he brought this concept into his own restaurant 27 00:01:20,400 --> 00:01:22,760 Speaker 1: at the time, La Tete in Brear Street. But that 28 00:01:22,840 --> 00:01:25,480 Speaker 1: was a long long time ago and he has worn 29 00:01:25,520 --> 00:01:27,960 Speaker 1: many chefs hats since then. It is currently wearing one 30 00:01:28,319 --> 00:01:31,600 Speaker 1: at the Intercontinental Table Bay. Chef Giles Edwards, It's wonderful 31 00:01:31,640 --> 00:01:33,160 Speaker 1: to have you back on the show. Welcome back to 32 00:01:33,240 --> 00:01:33,720 Speaker 1: Cape Talk. 33 00:01:34,640 --> 00:01:36,560 Speaker 2: Hi, how are you doing great? 34 00:01:36,560 --> 00:01:37,200 Speaker 1: Thanks? How are you? 35 00:01:37,920 --> 00:01:40,040 Speaker 2: Yeah? Very good. Thanks. We just stepped out of lunch 36 00:01:40,120 --> 00:01:42,240 Speaker 2: just to take your course, so app share good. 37 00:01:42,720 --> 00:01:45,360 Speaker 1: I'm glad to hear that things are going busily at 38 00:01:45,400 --> 00:01:47,760 Speaker 1: the at the Intercontinental. Before we talk about Master Chef, 39 00:01:47,800 --> 00:01:51,680 Speaker 1: you are currently executive chef at the new Ish labistro Deian. 40 00:01:51,720 --> 00:01:52,720 Speaker 1: How's everything going. 41 00:01:52,520 --> 00:01:57,600 Speaker 2: There, Yeah, it's going fantastically well. You know, we opened 42 00:01:57,640 --> 00:01:59,480 Speaker 2: in a very tricky time. You know, we open in 43 00:01:59,480 --> 00:02:03,800 Speaker 2: the fifty and you know it's peak time, and you 44 00:02:03,840 --> 00:02:06,480 Speaker 2: know it was renovation and and everything, but you know, 45 00:02:06,600 --> 00:02:09,440 Speaker 2: things are settled down, and I mean, I must say it, 46 00:02:09,440 --> 00:02:13,120 Speaker 2: it's great. It's it's really it's a beautiful space. The 47 00:02:13,200 --> 00:02:16,680 Speaker 2: team is real really settled down nicely and come together. 48 00:02:16,800 --> 00:02:18,799 Speaker 2: So you know, I'm loving it. I'm loving being back 49 00:02:18,840 --> 00:02:21,000 Speaker 2: in tape down and cooking and you know, it's good. 50 00:02:21,480 --> 00:02:21,880 Speaker 2: It's glad. 51 00:02:22,120 --> 00:02:24,480 Speaker 1: Good to know that you're back. Jos. The nose to 52 00:02:24,520 --> 00:02:26,799 Speaker 1: tail approached something that's very close to your heart. Has 53 00:02:26,800 --> 00:02:29,320 Speaker 1: it filtered into the menu at the new spots at 54 00:02:29,320 --> 00:02:30,160 Speaker 1: Libistro as well. 55 00:02:32,240 --> 00:02:34,480 Speaker 2: Yes, and no, you know it's obviously it's it's not 56 00:02:34,720 --> 00:02:37,040 Speaker 2: it's not like the La Tete. It's a lot tamer, 57 00:02:37,880 --> 00:02:40,440 Speaker 2: but there are you know, I do have a liver 58 00:02:40,560 --> 00:02:43,239 Speaker 2: pathe on and there's some beef cheeks on the menu. 59 00:02:43,720 --> 00:02:46,320 Speaker 2: But you know, for me, within the within the hotel, 60 00:02:46,360 --> 00:02:50,000 Speaker 2: it's become a whole new challenge of creating a menu 61 00:02:50,040 --> 00:02:53,280 Speaker 2: that is that is still sustainable within a hotel environment 62 00:02:53,360 --> 00:02:55,640 Speaker 2: where you know you have we you know kind of 63 00:02:56,280 --> 00:03:00,880 Speaker 2: you push to use small supplies and to use good surprise, 64 00:03:01,400 --> 00:03:03,560 Speaker 2: and I mean that's been a whole new challenge for 65 00:03:03,639 --> 00:03:07,519 Speaker 2: me from a sustainable point of view, And yeah, it's great. 66 00:03:07,560 --> 00:03:08,480 Speaker 2: I mean it's a lot of fun. 67 00:03:09,120 --> 00:03:11,880 Speaker 1: Okay, I'm glad to hear that the concept is still 68 00:03:11,919 --> 00:03:14,280 Speaker 1: informing the process, even if it's not as direct as 69 00:03:14,280 --> 00:03:17,480 Speaker 1: it was at La Tete, where it was the whole concept. Now. 70 00:03:17,520 --> 00:03:20,280 Speaker 1: I mean I said very deliberately when I described Fergus 71 00:03:20,320 --> 00:03:23,639 Speaker 1: Henderson as a pioneer of the nose to tail rebirthed 72 00:03:23,639 --> 00:03:26,640 Speaker 1: there because Jarles as I was discussing with a Tony 73 00:03:26,720 --> 00:03:29,440 Speaker 1: Jackman food writer, but an hour ago. Obviously, nose to 74 00:03:29,440 --> 00:03:32,280 Speaker 1: tail eating is nothing new. It's the way generations of 75 00:03:32,639 --> 00:03:35,800 Speaker 1: people have eaten out of necessity because you couldn't afford 76 00:03:35,880 --> 00:03:38,680 Speaker 1: to waste anything when you couldn't just walk down the 77 00:03:38,720 --> 00:03:42,840 Speaker 1: road to a supermarket to buy something else. Why do 78 00:03:42,880 --> 00:03:44,800 Speaker 1: you think the concept needed a bit of a refresh 79 00:03:44,920 --> 00:03:47,160 Speaker 1: from leading chefs, so much to the point that Master 80 00:03:47,240 --> 00:03:50,360 Speaker 1: Chef decided to make it a theme for last night's episode. 81 00:03:52,240 --> 00:03:54,080 Speaker 2: Yeah, it's an interesting question. You know, I think it's 82 00:03:54,120 --> 00:03:57,880 Speaker 2: a forgotten skill, as you say, with supermarkets that just 83 00:03:57,920 --> 00:04:00,720 Speaker 2: makes it things a lot easier to to get what 84 00:04:00,760 --> 00:04:03,280 Speaker 2: you want. But it's also you know, hunter to gatherer, 85 00:04:03,320 --> 00:04:06,080 Speaker 2: like we've forgotten what we used to do and culturally 86 00:04:06,120 --> 00:04:09,800 Speaker 2: we also we've forgotten that. I think it's important now 87 00:04:09,920 --> 00:04:13,960 Speaker 2: is because you have we have amazing supplies, producers, farmers 88 00:04:14,000 --> 00:04:19,479 Speaker 2: you know, and they want to celebrate you know, their 89 00:04:19,560 --> 00:04:23,080 Speaker 2: their produce, their carcasses, and as chefs, you know, we 90 00:04:23,160 --> 00:04:27,080 Speaker 2: need to we need to acknowledge that. And also there's 91 00:04:27,120 --> 00:04:30,080 Speaker 2: just so much waste going on that it would be foolish. Yeah, 92 00:04:30,080 --> 00:04:32,680 Speaker 2: it would be foolish not to acknowledge it. And if 93 00:04:33,279 --> 00:04:36,039 Speaker 2: cooked right, and it's done right, you know, nose to 94 00:04:36,080 --> 00:04:41,360 Speaker 2: tail cooking is it's sustainable, it's delicious. As a chef, 95 00:04:41,440 --> 00:04:43,839 Speaker 2: you know, you hate to throw things away and you 96 00:04:43,960 --> 00:04:47,800 Speaker 2: also hate to just just buy an expensive cut because 97 00:04:47,800 --> 00:04:50,200 Speaker 2: that's what the people want, you know, because you know 98 00:04:50,240 --> 00:04:51,040 Speaker 2: it's an education. 99 00:04:51,480 --> 00:04:55,039 Speaker 1: Yeah, so fran is asking, could I please explain what 100 00:04:55,160 --> 00:04:58,279 Speaker 1: is meant by nose to tail. Well, it's the concept, 101 00:04:58,279 --> 00:05:02,000 Speaker 1: frand that you utilize everything from the animal. You don't 102 00:05:02,040 --> 00:05:04,840 Speaker 1: just pick out the filets, steak and discard the rest 103 00:05:04,880 --> 00:05:08,120 Speaker 1: of the carcass. You find a way to utilize absolutely 104 00:05:08,279 --> 00:05:10,800 Speaker 1: everything if possible, or as much of what else is 105 00:05:10,880 --> 00:05:14,160 Speaker 1: left over as possible. And in last night's challenge. What 106 00:05:14,200 --> 00:05:16,919 Speaker 1: that looked like was that the contestants were offered a 107 00:05:17,040 --> 00:05:21,000 Speaker 1: choice of proteins that included the likes of lamb's tongue, 108 00:05:21,120 --> 00:05:25,480 Speaker 1: of hearts, of livers, of sweet breads, of brains, and 109 00:05:25,640 --> 00:05:28,760 Speaker 1: put to the challenge of creating a Master chef worthy 110 00:05:28,800 --> 00:05:31,800 Speaker 1: dish using those and jarles. To your point, you said, 111 00:05:31,800 --> 00:05:35,120 Speaker 1: it's becoming a forgotten skill. That was quite evident last night, 112 00:05:35,160 --> 00:05:38,480 Speaker 1: because a lot of the contestants really really struggled simply 113 00:05:38,520 --> 00:05:42,720 Speaker 1: because they'd never encountered these ingredients before. That was quite quite, 114 00:05:42,800 --> 00:05:46,440 Speaker 1: quite readily obvious. In fact, those who had worked with 115 00:05:46,440 --> 00:05:48,120 Speaker 1: them before, we're in the minority, weren't. 116 00:05:47,880 --> 00:05:51,280 Speaker 2: They definitely, I think there was you know, there was 117 00:05:51,320 --> 00:05:54,320 Speaker 2: a big challenge to everyone. You know, if you look 118 00:05:54,360 --> 00:05:57,240 Speaker 2: at nose at awful. I mean, it's the same as 119 00:05:57,279 --> 00:06:00,400 Speaker 2: any other protein. You can do with that it as 120 00:06:00,400 --> 00:06:04,000 Speaker 2: you would with a chicken or a piece of beef 121 00:06:04,040 --> 00:06:06,000 Speaker 2: or a piece of lamb. You know, it's just you 122 00:06:06,200 --> 00:06:08,480 Speaker 2: just deal with it exactly the same. If you want 123 00:06:08,520 --> 00:06:11,240 Speaker 2: to make a lamb hard curry, there's nothing stopping you, 124 00:06:11,320 --> 00:06:14,760 Speaker 2: and it's delicious, if you you know, I think it's 125 00:06:14,880 --> 00:06:17,599 Speaker 2: it's a shame. I was, you know, I kind of 126 00:06:17,839 --> 00:06:21,120 Speaker 2: Statutidney Pious is the classic. It's a roadside classic thing 127 00:06:21,240 --> 00:06:26,320 Speaker 2: to eat and buy and consume, and it just, I 128 00:06:26,360 --> 00:06:28,000 Speaker 2: don't know, yeah, it was. It was a little bit 129 00:06:28,080 --> 00:06:33,320 Speaker 2: strange that the cultural element that just didn't naturally comes through. 130 00:06:33,400 --> 00:06:37,240 Speaker 2: And I feel that it's a problem just with with 131 00:06:37,400 --> 00:06:40,839 Speaker 2: chefs in general, and we're always trying to do too 132 00:06:40,920 --> 00:06:43,000 Speaker 2: much or do what other people are doing, and we're 133 00:06:43,040 --> 00:06:45,240 Speaker 2: not just kind of sticking to what we know. 134 00:06:47,000 --> 00:06:48,880 Speaker 1: As you say, Charles, I mean, once upon a time, 135 00:06:48,920 --> 00:06:51,680 Speaker 1: this would have been second nature to any cook worth 136 00:06:51,680 --> 00:06:53,599 Speaker 1: their salt part in the pun that you would use 137 00:06:53,880 --> 00:06:56,600 Speaker 1: absolutely everything, and that if you had bought a half lamb, 138 00:06:56,600 --> 00:06:59,600 Speaker 1: for example, you would include in that the lamb's liver 139 00:06:59,800 --> 00:07:02,279 Speaker 1: or the lamb's tail and the lamb's tongue and know 140 00:07:02,360 --> 00:07:05,159 Speaker 1: how to prepare them into something delicious. Last night, it 141 00:07:05,240 --> 00:07:08,600 Speaker 1: was a struggle for a number of the contestants, and 142 00:07:09,160 --> 00:07:11,920 Speaker 1: from simply not knowing how long items had to cook 143 00:07:11,960 --> 00:07:14,360 Speaker 1: for to being a little bit unsure about the seasoning 144 00:07:14,440 --> 00:07:16,200 Speaker 1: and what to pare them worth, you could see a 145 00:07:16,200 --> 00:07:18,119 Speaker 1: lot of them were in a very very deep place 146 00:07:18,160 --> 00:07:20,920 Speaker 1: of pain and discomfort, but I don't want to focus 147 00:07:20,960 --> 00:07:25,040 Speaker 1: on those. Were there any dishes that surprised you positively 148 00:07:25,160 --> 00:07:28,000 Speaker 1: that you thought, even if they weren't perfect, yet had 149 00:07:28,000 --> 00:07:30,320 Speaker 1: the potential to be developed into something special. 150 00:07:31,360 --> 00:07:34,720 Speaker 2: Definitely, I mean the one the one contestant made the 151 00:07:34,800 --> 00:07:36,640 Speaker 2: lamb heart and it was it was delicious. You know, 152 00:07:36,720 --> 00:07:41,080 Speaker 2: the heart was seasoned perfectly. He tried to infuse some 153 00:07:41,280 --> 00:07:44,200 Speaker 2: kind of view, which was a very strange thing. Again, 154 00:07:44,320 --> 00:07:47,040 Speaker 2: but the actual heart was cooked perfectly, like you just 155 00:07:47,080 --> 00:07:51,320 Speaker 2: cooked a lambstick with something like that. There was another 156 00:07:51,360 --> 00:07:54,280 Speaker 2: contest and I can't remember his name, but he made 157 00:07:54,520 --> 00:07:59,200 Speaker 2: a very interesting brain moods and I think it was 158 00:07:59,200 --> 00:08:04,880 Speaker 2: an extreme challenge for everyone to eat. But ultimately, when 159 00:08:04,880 --> 00:08:07,960 Speaker 2: I came back to the dish, I was fascinated with 160 00:08:08,600 --> 00:08:11,560 Speaker 2: his approach and the flavor that he got in it, 161 00:08:11,640 --> 00:08:13,960 Speaker 2: and I think it wasn't such a challenge of what 162 00:08:14,080 --> 00:08:16,840 Speaker 2: he'd done. You know, kind of brains is a challenging 163 00:08:16,920 --> 00:08:20,360 Speaker 2: thing and it is naturally a moose, but then to 164 00:08:20,440 --> 00:08:23,360 Speaker 2: have to then moose it up again kind of really 165 00:08:23,960 --> 00:08:27,360 Speaker 2: kind of freak everyone up, if I can say that. 166 00:08:28,920 --> 00:08:31,000 Speaker 2: But yeah, I mean I think that this definitely stood 167 00:08:31,080 --> 00:08:33,560 Speaker 2: up and it was just, Yeah, it's just would be 168 00:08:33,640 --> 00:08:38,480 Speaker 2: nicer to have seen a more neutral approach and more 169 00:08:38,600 --> 00:08:43,480 Speaker 2: natural kind of just dealing with it in a common 170 00:08:43,480 --> 00:08:45,200 Speaker 2: sense way. 171 00:08:45,280 --> 00:08:49,040 Speaker 1: I hear you. It was disconcerting to hear the sort 172 00:08:49,040 --> 00:08:51,360 Speaker 1: of terminology that was used. You know, when you hear 173 00:08:51,400 --> 00:08:53,800 Speaker 1: somebody saying, oh, I'm disgusted by this, that's the whole 174 00:08:53,840 --> 00:08:57,920 Speaker 1: mindset you're trying to change, Jiles by saying, these might 175 00:08:57,960 --> 00:09:00,640 Speaker 1: be lesser known ingredients, but there can be delicious if 176 00:09:00,640 --> 00:09:03,600 Speaker 1: they're cooked beautifully, and if you take the care to 177 00:09:03,679 --> 00:09:06,320 Speaker 1: prepare them properly, you can extract tons and tons of 178 00:09:06,320 --> 00:09:08,960 Speaker 1: flavor out of them. So I hope last night's episode 179 00:09:08,960 --> 00:09:12,800 Speaker 1: will perhaps go a little way to shifting mindsets and saying, 180 00:09:12,840 --> 00:09:15,160 Speaker 1: don't you know, don't look at these as items that 181 00:09:15,200 --> 00:09:17,280 Speaker 1: need to be thrown into the bin. Look at them 182 00:09:17,280 --> 00:09:20,760 Speaker 1: as potential points of flavor and of sustenance and of 183 00:09:20,760 --> 00:09:23,280 Speaker 1: feeding a family, and and and and think about you know, 184 00:09:23,400 --> 00:09:26,760 Speaker 1: from the sustainability financially that goes with that as well 185 00:09:26,760 --> 00:09:29,840 Speaker 1: as environmentally. It's it's something to be encouraged, did you. 186 00:09:29,920 --> 00:09:31,680 Speaker 1: I mean, I hope it didn't make you lose heart 187 00:09:31,760 --> 00:09:34,520 Speaker 1: too much to to to hear some of the responses 188 00:09:34,559 --> 00:09:36,520 Speaker 1: and that that freaked out response that some of the 189 00:09:36,520 --> 00:09:39,120 Speaker 1: contestants did have. How did you feel at the end 190 00:09:39,120 --> 00:09:40,160 Speaker 1: of the episode. 191 00:09:41,280 --> 00:09:43,120 Speaker 2: Yeah, you know, I had I had a great time 192 00:09:43,160 --> 00:09:46,959 Speaker 2: and I was an absolute blast on the show. I feel, 193 00:09:47,400 --> 00:09:50,120 Speaker 2: you know, I felt that it was always going to 194 00:09:50,240 --> 00:09:52,400 Speaker 2: be a challenge, and I think in the environment that 195 00:09:52,520 --> 00:09:56,800 Speaker 2: these contestants again, you know, it's it's high pressure. And 196 00:09:56,840 --> 00:09:59,440 Speaker 2: I mean just watching on TV kind of is the 197 00:09:59,480 --> 00:10:02,480 Speaker 2: countdown and the clocks and everything, but actually on site, 198 00:10:02,480 --> 00:10:06,000 Speaker 2: it it is it is pressurizing to be there and 199 00:10:06,040 --> 00:10:08,920 Speaker 2: to have the stop clock and to not know anything, 200 00:10:09,080 --> 00:10:11,920 Speaker 2: you know, not know if you don't you've never cooked 201 00:10:11,920 --> 00:10:14,520 Speaker 2: a brain or a kidney or a heart, it must 202 00:10:14,559 --> 00:10:17,440 Speaker 2: be a challenge. And then to add all that pressure, 203 00:10:17,559 --> 00:10:19,720 Speaker 2: so you know, at the end of the day, I 204 00:10:19,720 --> 00:10:22,520 Speaker 2: think they're really trying to impress and get through the 205 00:10:22,559 --> 00:10:25,400 Speaker 2: competition as well as they can, so you know, it's 206 00:10:25,440 --> 00:10:28,400 Speaker 2: it's understandable. We all make, you know, mistakes when you're 207 00:10:28,440 --> 00:10:31,200 Speaker 2: under pressure like that. And I could just see there's 208 00:10:31,240 --> 00:10:33,360 Speaker 2: that moment when they run into the pantry and they 209 00:10:33,559 --> 00:10:36,439 Speaker 2: they've got to kind of plan what they're doing, and 210 00:10:36,440 --> 00:10:39,360 Speaker 2: it's it's frantic, you know, And yeah I was. I 211 00:10:39,440 --> 00:10:41,400 Speaker 2: was with one of the contestants and I was like, oh, okay, 212 00:10:41,480 --> 00:10:44,240 Speaker 2: you're doing this, how about you try something a bit different, 213 00:10:44,280 --> 00:10:48,000 Speaker 2: a bit more simple and a bit more kind of approachable, 214 00:10:48,040 --> 00:10:50,679 Speaker 2: and and they're like, oh, yes, I've got it, I've 215 00:10:50,720 --> 00:10:52,360 Speaker 2: got it, I've got it. And then at the end 216 00:10:52,360 --> 00:10:56,120 Speaker 2: of the day it was completely something foreign, you know, 217 00:10:56,200 --> 00:10:58,480 Speaker 2: and foreign to foreign to me and foreign to them. 218 00:10:58,679 --> 00:11:01,440 Speaker 2: So I think that I think that pressure is quite 219 00:11:01,520 --> 00:11:04,920 Speaker 2: intense in in that kitchen, and I think that's what 220 00:11:05,040 --> 00:11:06,959 Speaker 2: makes for good television, you. 221 00:11:06,920 --> 00:11:10,280 Speaker 1: Know, it certainly does. Chef Charles Edwards, thank you for 222 00:11:10,320 --> 00:11:13,680 Speaker 1: being part of a very interesting and mind opening challenge 223 00:11:13,880 --> 00:11:15,400 Speaker 1: last night. It's a pleasure I've had you on the 224 00:11:15,440 --> 00:11:17,920 Speaker 1: show again and good to know that you are once 225 00:11:17,920 --> 00:11:19,800 Speaker 1: again cooking in Cape Town. Thanks for joining. 226 00:11:19,640 --> 00:11:21,880 Speaker 2: Us great, Thanks so much, Papa. 227 00:11:21,640 --> 00:11:23,959 Speaker 1: Keith, well please. Chef Charles Edwards was the guest judge 228 00:11:24,000 --> 00:11:26,680 Speaker 1: last night and it was Candice Who's Clever Brains dish 229 00:11:26,760 --> 00:11:29,520 Speaker 1: one the Immunity Pin, which went to the Dish of 230 00:11:29,559 --> 00:11:32,000 Speaker 1: the Day last night. Now, if you want to watch 231 00:11:32,120 --> 00:11:35,360 Speaker 1: that episode again or catch up if you haven't yet 232 00:11:35,400 --> 00:11:38,120 Speaker 1: seen it, there will be a repeat screening on Saturday 233 00:11:38,160 --> 00:11:41,240 Speaker 1: at five o'clock on ETV on both the free to 234 00:11:41,320 --> 00:11:44,319 Speaker 1: air and open view platforms, and then there's another repeat 235 00:11:44,360 --> 00:11:47,960 Speaker 1: Saturday at eight thirty pm on the E Extra channel. 236 00:11:48,280 --> 00:11:50,560 Speaker 1: If you want to watch the new episode which is 237 00:11:50,600 --> 00:11:54,840 Speaker 1: coming next Sunday, it'll be six pm on ETV next Sunday. 238 00:11:55,040 --> 00:11:57,520 Speaker 1: And it looks like it's going to be a Burger Challenge, 239 00:11:57,600 --> 00:12:00,240 Speaker 1: so something much more in the familiar wheel hut of 240 00:12:00,280 --> 00:12:03,760 Speaker 1: most contestants. I suspect that one coming a weigh Sunday, 241 00:12:03,920 --> 00:12:05,439 Speaker 1: six pm on ETV