MasterChef Australia

- Season 6

(2014)

Contestants started Series 6 with a challenge to cook their signature dish in one hours, vying for automatic entry into the Top 24. Originally there will be twelve contestants who passed the auditions but Matt announced to the other remaining contestants that they still have a chance to present their dishes where two contestants (to a total of fourteen) joined the Top 24. Eighteen contestants, who were given a second chance, will cook again in the next episode.

The eighteen second chance contestants compete in a two-round challenge for ten remaining spots in the Top 24. The first round was an Invention Test where contestants have 75 minutes to cook a dish from a choice of three core skills (filleting, butchering and baking). Jamie, Brendan, Scott, Brent, Kira, Renae and Nick delivered the best dishes, received an apron each and joined the Top 24. The five other contestants (whose dishes had technical issues that failed to impress the judges) will not compete in the second round and were eliminated. The six remaining ...

The Top 24 got their first challenge, the five winners from previous seasons each chose their personal core ingredients for the Mystery Box: Julie Goodwin chose lemons, guava was selected by Adam Liaw, Kate Bracks pick white chocolate, hazelnuts were chosen by Andy Allen and Emma Dean chose rhubarb; with one hour for the contestants to cook their dishes. Georgia, Ben, Sarah, Tash and Nick were each chosen by the previous winners as the Top 5. It was Nick's salted hazelnut crumb, lemon curd and white chocolate mousse that won him the advantage for the Invention Test. ...

The remaining contestants faced a three-round elimination challenge set by in-house mentor Kylie Kwong based on Chinese cuisine. The first round was to cook fried rice with different ingredients in the pantry that are not used in Chinese cooking in 30 minutes with the top twelve contestants will be safe from the next round. For the second round, each of the remaining contestants must name a Chinese ingredient. The first three people who guessed the ingredient incorrectly will compete in the final round. Deepali, Rachael and Brendan have 60 minutes to cook their ...

Contestants have 30 minutes to cook a dish with the use of the following ingredients from the Mystery box: chicken, licorice, pineapple, pistachios, cinnamon, beetroot, yogurt and thyme. Top three dishes were named and Kira won the challenge. She choose eggs from a choice of breakfast ingredients for the contestants (except Scott) to cook a breakfast dish in 60 minutes. The winner will grant an advantage for their first team challenge. Kira was among the top three contestants but it was Sarah's scotch quail eggs that won the advantage. Deepali, Nick and Jamie were ...

Shannon Bennett presents his Filet De Boeuf Et Pommes Souffle Au Jus Gras for Deepali, Nick, Jamie and Scott to recreate in one and a half hours. This pressure test struggled all of the contestants: Scott made mistakes during the challenge but his steak and pommes soufflées impressed the judges apart from the jus gras. Nick's steak was very rare and it wasn't cut correctly, after he repeatedly burnt himself in his cooking time. Deepali's steak was unevenly cooked and her pommes didn't rise. Jamie's pommes lack salt and his jus gras is too thick. In the end, the fact ...

At St Kilda Beach in Melbourne, the 22 contestants face their first team challenge with four hours of prep time and service to customers at two restaurants: Captain Baxter (from upstairs) and Republica (in downstairs) both headed by executive chef, Matt Dawson. Two teams will get identical pantries to create their own menus and select pricing. The team that earns the most money, wins. After winning the Invention Test, Sarah earned the advantage of choosing her own team and a restaurant of choice as a team captain. She chose Nick, Kira, Sam, Jamie, Sean, Colin, Georgia...

Two Dishes from One Snapper Elimination Challenge - Members of the losing team faced a two-round elimination challenge to cook a dish with the use of one snapper in 30 minutes. Tash, Emily, Laura, Rachael and Amy have the top dishes, however the other remaining home cooks were also declared safe after Nicole took a crucial risk of using a whole snapper for the first round, despite the judges' pleading. Unfortunately, that risk didn't pay off as her dish lack crispness in the fish due to the overuse of the hot oil dressing and without any of the remaining protein to ...

Maggie Beer's choice of ingredients in the Mystery box contains octopus, dark chocolate, pears, parsley, bay leaves, capers, Japanese plums, vinno cotto and Maggie's signature ver jus. After 60 minutes was given for the contestants to cook their dishes, Kira, Sarah, Emily, Scott and Rachael have the standout dishes. It was Scott's chocolate ganache tart that won the challenge. The Invention Test was set by chef Frank Camorra of MoVida and from a choice of Spanish ingredients (chorizo, rabbit and citruses), Scott chose chorizo. With all the contestants chose to pair ...

Sean, Nick and Sarah have two hours to recreate Lake House executive chef Alla Wolf-Tasker's dish "Rivers and Lakes". Sean's curing of both fishes praised in judging but his consommé was cloudy and lacked depth of flavour while Sarah's elements of her dish impressed the judges but her watercress puree was overly acidic and lacked vibrance. However, those errors in their singular elements outweigh Nick's poor plating and missing elements along with his soggy crispy skin and deplorable watercress puree that saw him eliminated.

Laura, Tracy and Amy compete in the first round of immunity. They faced a Small Mystery Box Challenge containing tiny ingredients (quail, quail eggs, melba toast, honey, candied beetroot, chili and finger lime) using small cooking equipment and required staples (without using anything from the garden) to cook their amuse-bouches in 20 minutes. Despite the critique on the presentation of her dish, Tracy won the challenge with her quail ballontine to cook against Ollie Gould of Stokehouse in Melbourne. The chef decided to cook a dish with fruit in one hour and Tracy ...

The contestants were split randomly into two teams and had to cook a three-course meal for 30 guests from two restaurants in Melbourne: Cutler and Co. and Ezard. The Blue Team, led by Sarah and her vice-captain Tash, were assigned to cook dishes from Ezard while The Red Team, led by Jamie and his vice-captain Emelia, were assigned to Cutler and Co. The captain and vice captain went to the restaurants and had to memorise the directions of the recipes from the chef of each restaurant (Teage Ezard and Andrew McConnell of Cutler and Co). They then returned to the ...

Sudden Death Elimination Challenge: Fast Food - Ten contestants from the losing team competed in a three-round elimination challenge with Fast Food as the theme of this challenge. Each contestant chose ten different ingredients for each round with different time limits. Tracy, Emelia, Sam and Ben had the top dishes and were safe in the first round after 30 minutes. Jamie, Georgia and Brent were next to be declared safe in the 20-minute second round while Sean, Emily and Steven cook in the 10-minute third round. Steven, despite the issues of filleting his fish, ...

George sets up the Mystery Box Challenge for the nineteen remaining contestants to cook a dish with leftovers from his restaurant the Press Club. Emelia, Kira, Renae, Sarah and Colin were chosen as the top five with Emelia's avgolemono dish that won the advantage. She chose to remove the proteins (including gelatine) from the pantry to cook the inventive dishes. This invention test was a struggle for some of the contestants but it was Tash, Brent and Sarah who delivered the top three dishes while the judges slam Jamie, Steven and Scott's dishes, sending them to the ...

Adelphi Hotel's Om Nom Dessert Bar pastry chef Christy Tania from Melbourne presented one of the signature desserts from the restaurant, Mango Alfonso composed with 10 elements for the bottom three contestants to replicate the dessert. Steven earned praises with his elements of the dessert. He was safe as Scott (who missed out the other elements of the dish and his choux pastries were overmoist) and Jamie (who overuse the shiso cremeaux in his pastries and his mango and shiso sphere toppled on the dish) meant they're the bottom two. The main focus of this challenge ...

Brent, Tash and Sarah compete in the first round of immunity. They had to cook a dish with their choice of one of the five different chillies with different cooking time limits. Sarah and Brent both lacked spice in their dishes as Tash won the challenge with her Pineapple and Chilli Sorbet with Macerated Fruit to cook against Benjamin Cooper of Chinchin in Melbourne. He decided to cook with spices for the second challenge. Tash's Twice Cooked Spice Chicken praise the judges for the complexity of flavours and her other elements of the dish. Benjamin's Brazilian Seafood...

Darren Purchese mentored two teams of contestants to cook a garden-themed four-course dessert with the use of savoury ingredients: carrot, thyme, ginger and blue cheese in each course. Emelia and Georgia, both thrive in desserts, elect themselves as captains, and instruct their teams to design their desserts in each course. Each team have their assigned different garden theme: Georgia's Red Team were assigned for "Sunday in the garden" desserts while Emelia's Blue Team create "Footprints in the garden" desserts. The first course was to create an edible dessert ...

Georgia, Sam, Rachael, Brent, Colin, Tash, Sean, Amy and Kira have 3 minutes to identify and write down 23 ingredients of an unknown dish, revealed to be Louisiana Gumbo, while blind-folded. The contestants who guess all the ingredients correctly will not cook in the second round. Contestants who have correct guesses will receive their ingredients to create their dishes in 45 minutes. Both Rachael and Colin delivered their standout dishes while Sean, Brent and Kira were the bottom three. Brent served his char-grilled prawns too hot but his excellent performance in the...

Contestants have 30 minutes to cook a dish with the option of choosing between the ingredients from the Mystery box (tofu, paw paw, zucchini flowers, Vegemite, choko, cardamom and pheasant) and the given ingredients from the cutting board in their benches (potato, pumpkin, lamb, brussels sprouts). Georgia, Amy, Jamie and Sarah were among the top five dishes using the Mystery Box ingredients but it was Emelia's use of the "safe board" ingredients that won her the second time for the advantage of the Invention Test with the option of choosing the core ingredient, ...

Byron, Ben, Steven and Sarah compete in a two-hour challenge set by Saint Crispin chefs Joe Grbac and Scott Picket. They give the option to the contestants to pick one of the two dishes of their choice: sweet and savoury. Byron, Ben and Sarah chose to cook Scott's venison dish (savoury) while Steven picked Joe's rice pudding (sweet). All contestants struggled in this challenge, each have critical flaws on their dishes however Ben (who had all the elements of the dish over his burnt crépinette) and Sarah (who received praise from the judges apart from her missing figs ...

Rachael, Brent and Renae compete in the first round, taking turns of naming different cheeses. Renae and Brent failed to answer their next guesses, and Rachael won the chance to cook for immunity against chef Matt Stone from Greenhouse in Perth. He chose cheese (over ham) as the core ingredient. In one hour, he cooked a Carrot and Manchego salad while Rachael cooked a Lobster Mornay and Cheese Soufflé with Grilled Mango. Matt's salad was praised for the quality of the dish and highlighting the core ingredient, but lacked balance to taste. While Rachael's dish earned ...

Four teams compete at the Queen Victoria Market in a team challenge: to cook a dish with the budget of $700 for ingredients with the team who make the most money wins. By the time they bought their ingredients, The Red Team attempted to debate between two options for their dish to sell. The Green Team spent all their money to buy ingredients for their dish without a captain in charge. During preparation time, tensions between two members of the Red Team (Rachael and Tash) on a task of cooking the elements of their dish. In service, the teams (except Yellow) began ...

Elimination Challenge: Time Auction - Rachael, Ben, Brent and Tash faced off in an auction challenge. Each contestant got 100 minutes of time and had to bid for proteins, produce and condiments in 5 minutes. Tash had 30 minutes to cook with mackerel, Asian vegetables and sauces, Rachael was left with 50 minutes to cook with pork belly, forage vegetables and pantry staples, Brent had 50 minutes for rib-eye steak, root vegetables and spices, and Ben got 55 minutes to cook with pigeon, nightshades and dairy. Eventually, the verdict came down to the contestants who ...

The three finalists must cook at Europe's finest restaurants before preparing a final three-course meal for judges John and Gregg.

Byron, Laura and Sam compete in a two-hour challenge set by famed celebrity chef and world entrepreneur, Nobu Matsuhisa to recreate four plates of sushi: six nigiri and six vegetable rolls without a recipe needed, serving to each judge and Nobu. All three struggled throughout the challenge, but Laura's performance in the kitchen impress Nobu and was declared safe with the quality of her dish despite missing out one of the elements while both Byron and Sam were criticised for their inconsistent presentation of their plates. A single snapper bone that was found in one ...

Georgia, Colin and Amy compete in the first round of immunity, using a randomly selected kitchen gadget of their choice: a blowtorch, a smoking gun and a foam gun to cook their dishes in 45 minutes. Both Colin and Georgia's use of the foam gun and the blowtorch respectively had issues with their dishes, and Amy's use of the smoking gun in her puree won the challenge to cook against guest chef Jock Zonfrillo of Orana. Amy was given a choice to either pick between one of the two pantries with 15 minutes less to cook her dish or let the chef pick his choice with the ...

Two teams had to cater two dishes (entrée and main) and prep a two-tiered wedding cake to 80 guests to celebrate Margaret and Eddie's 60th Wedding Anniversary at the Ascot House in Victoria. Within three hours of planning and preparation of their dishes, Blue Team member Brent wasn't feeling well and decided to withdrew the entire challenge while the Red Team struggle for improvements in their entrée. Both teams struggled to prep their main courses and their cakes. While the judges noted the Red Team's main course being less over cooked and their presentation of their...

The contestants faced a two-round Elimination Challenge. The first round was to name a classic dish correctly where they will write their answers on cards. Colin, Tracy and Sarah failed to guess their correct answers and were sent to second round. They receive their ingredients from the dishes that were correctly identified to cook their dishes in 60 minutes. Tracy's Chicken Ballotine earned positive reviews while the judges criticized Colin's Chicken Pithivier however, they couldn't taste Sarah's Chicken Roulade due to the protein being raw. Though she had been ...

Dubbed as the first celebrity chef, Marco Pierre White served as the guest chef for the week. He presented his ingredients (white port, lobster, ginger, coriander, vine tomatoes, olive oil, carrots, cucumber and mixed spices) in a Mystery Box for the contestants to cook their dishes in 75 minutes. With Emelia, Kira, Brent, Amy and Laura named the top five, Marco picked Tracy's dish as the sixth participant for tasting. He and the judges then picked Laura as the winner of this challenge after Marco was impressed in her recipe profile. The Invention Test was to cook ...

Amy, Byron and Tash had two and a half hours to recreate one of Marco's famous dishes from his best-selling cook book, White Heat. Amy was first to be declared safe after delivering the similarity to the dish. Tash's plate had two underwhelming elements and she missed out the turnips while Byron, despite having the best presentation of the dish, ran out of time to serve enough sauce. Unfortunately, the lack of sauce derailed the harmony of the elements and failed to match the quality of Marco's dish which was enough for Byron to be eliminated.

Marco demonstrates his knife skills to Laura, Tracy and Ben on how to dice an onion perfectly which they had to do the same in order to advance in the second round for immunity. It was Laura's time and precision of finely dicing her onion that won her the chance to cook against Michelin star chef Donovan Cooke of The Atlantic Restaurant in Melbourne. Laura takes the pick and from the core ingredients of the surf 'n' turf dish, choose fish (over red meat) with the same cooking time limit for her and the chef to cook their dishes. She cooked Pan Fried Snapper with ...

Two teams were instructed by Marco and the judges to compete in a British-themed challenge. They had to prep two entrées, two mains and a dessert for 60 diners each before service in the Taxi Kitchen restaurant at Federation Square in Melbourne. By two hours and forty-five minutes, the Blue Team are still deciding their menu and struggled to prep their main. During service time, the Blue Team served their main dish with raw lamb. Despite receiving praise for their dessert, it wasn't enough to overcome their bland scallop entrée and overcooked lamb dish against the ...

To escape elimination, Laura decided to use her immunity pin. A contestant had to pull out one of the knives from the block with a name of the dish. They have 60 minutes to cook their assigned dish, risotto. Kira's risk of producing a Quinoa Risotto and Tomato Salad delivered the dish of the day as she was declared safe along with Colin and Emelia. The bottom two is between Tash and Brent. His risotto was under-seasoned but while her risotto had the smooth consistency, Tash overpowered the acidity of the dish by pouring too much wine in the rice. The lack of balance ...

This Mystery Box Challenge had a twist: contestants get to decide who will step up to compete in the first round where each must answer a trivia question and only two will remain to face off in the second round. The winner will be safe from elimination and an advantage while the loser was sent straight to the Pressure Test. Tracy and Renae were left to compete in round two where they had to create a dish with the ingredients from the Mystery Box. Both of them were praised for their outstanding presentation in their dishes, but the cloying sweetness in Renae's dish ...

Laura, Georgia, Amy and Renae had 75 minutes to recreate a rose tea-smoked chicken dish by award-winning Michelin starred Indian chef Vikas Khanna. Renae and Amy's take of the dishes received high praise and were safe despite minimal errors in their respective plates as the final decision came to Laura and Georgia (both of them had lack of experience in Indian cuisine). While Laura's sauce was overcooked, her cooking of the protein saved her and Georgia's overcooked chicken sealed her elimination.

The fourteen previously eliminated contestants arrive to compete for a second chance to return to the competition. They get to choose between two Mystery Boxes to cook their dishes. The original box contained ingredients of their dishes that had them eliminated to recreate their dishes in 60 minutes and the steel box with ingredients that produced their best dish with only 30 minutes to cook. Furthermore, only ten contestants who used the wooden box while four used the steel box but it was Brendan, Rachael, Sean, Georgia and Sarah who redeemed themselves to recreate ...

For winning this week's Mystery Box Challenge, Tracy gets to sit out the team challenge. As there won't be an elimination challenge just for the week, teams under the mentorship of Curtis Stone compete in raising money to be given to the Starlight Children's Foundation for charity. Each team had to cook a three-course meal with the use of citruses. The red team, led by Sarah, struggled throughout both prep and service time as they had issues with their dishes. The blue team, led by Jamie, did well throughout the challenge however, their dishes also had issues but the ...

The judges introduced a special apron to the contestants. This golden apron will grant the wearer numerous advantages and control throughout next week's challenges. Tracy, Jamie, Emelia, Brent, Amy and Renae must cook in three rounds a three-course meal to win the apron. Brent, Amy and Renae failed in the entrée round while Emelia didn't make it through the main round, leaving Tracy and Jamie to compete in the dessert round. While Jamie's soft chocolate mousse had issues, it was the balance of sweetness in Tracy's cookies and cream dessert that impressed the judges ...

As the holder of the Power Apron, Tracy took advantages and control of the following daily challenges for a week. If Tracy was sent home, she will pass the apron to another contestant of her choice. Her first advantage was to choose the ingredients for the Mystery Box that she and the contestants will cook in 45 minutes. Tracy's second advantage for the Invention Test was to handpick a core ingredient and to allocate its cooking time in a box for each contestant to cook a dish. After winning the Mystery Box Challenge, Brent gets to switch his box to any contestant ...

Colin, Jamie and Kira had three-and-a-half hours to recreate a croquembouche in 2014 without a full recipe. Tracy's power was to give each contestant a partial recipe of an element to the dish. Colin received the caramel recipe, Jamie had the choux pastry recipe and Kira was given the crème patissiere recipe. Each contestant's croquembouche had one issue: Colin's dish lacked the spun sugar toffee and some of Jamie's pastries lacked crème patissiere but it was Kira's first Pressure Test that stumbled her - the brittleness of her choux pastries left her eliminated.

Tracy's advantages with the Power Apron was an automatic pass in the Immunity Challenge and choose two other contestants to join her. She chose Laura and Colin where the contestants had to create a bar snack with beer as the core ingredient in 45 minutes. Tracy beat them with her Beer Candied Bacon and Popcorn Chicken Sliders for a chance to cook in the second round. Tracy was given the power to choose between two chefs, Jason Jones of B'stilla and James Viles from Biota to compete for Immunity. She picked James and for the core ingredient by coin toss, Tracy's choice...

The teams of contestants were tasked in cooking a banquet for 20 best food producers in the region at the Great Ocean Road. Tracy was given the Red Team captaincy with the power to choose her team. Laura took charge for the Blue Team. They will need to buy their produce with a 300-minute budget to spend. The Red team picked pork (45 minutes), shellfish (30 minutes), crayfish (45 minutes), greens (15 minutes) and root vegetables (30 minutes) with two hours to cook while the Blue Team has one hour and forty minutes to cook with lamb (60 minutes), snapper (60 minutes), ...

Tracy had the advantage to save one of the losing team members from elimination. She chose to save Laura while the remaining contestants faced each other in pairs in a two-round Mexican-themed elimination challenge. They had to cook a Mexican savoury dish in the first round. Brent and Amy's Mexican spiced Snapper with Adobo Sauce, Guacamole and Corn beat Colin and Renae's Prawn and Bean Tostadas with Lime and Chipotle Mayonnaise, sending them to the second round where they had to face each other by cooking a Mexican dessert. Both of them opted for chocolate chilli ...

The Mystery Box Challenge had each contestant receive a single ingredient from the box. They can swap up to 5 of their ingredients and can either accept or reject trades. Contestants got 60 minutes to produce their dishes with the use of the pantry staples (no visit in the pantry and the garden). Renae, Amy and Brent impressed the judges but Amy won the advantage into the Invention Test. Her advantage was to choose between three dishes of previous decades: prawn cocktail from the 60's, apricot chicken from the 70's and Nouvelle cuisine from the 80's. Amy chose the ...

Tracy decided to use her immunity pin and Renae steps in to the Pressure Test. She, Emelia and Sarah had to recreate four salted caramel soft serve gelati with Italian meringue covered in ganache, amaretti biscuits on a sugar cone by Nick Palumbo in two hours of cooking time and fifteen minutes to serve. At tasting, Renae impressed with her take of the dessert while both Sarah and Emelia's desserts were criticised for the subtle saltiness in their ice creams. When Renae was safe, it was down to the balance of Sarah and Emelia's gelati. Ultimately, the latter attained ...

Amy, Ben and Laura competed in the final immunity challenge of the season. The first round was to re-assemble the cuts of beef to a diagram. Amy's second try of re-assembling the cuts earned her the win to compete in round two. In the second round, she cooked against John Lawson from No.8 in Melbourne. John take the pick and choose the bitter ingredients (over sweet). He cooked Pan-fried Quail with Braised Radicchio and Pancetta in 75 minutes, scoring 25 points. Amy cooked a Poached Lobster, Citrus Sorrel and Lobster Mustard Mayonnaise in 60 minutes but her poor ...

Contestants were divided to pairs and took responsibility of two-and-a-half prep time and serve different Asian street foods to be served to 200 customers in 90 minutes outside the MasterChef kitchen. Team chosen by drawing coloured chopstick from a bamboo steamer basket and each team had a chef as the mentor to any Asian cuisine. Laura and Jamie from the Blue Team under the mentorship of Jarrod Hudson to cook two Thai dishes. Shaun Presland mentored the Red Team of Ben and Renae to cook Japanese street food. Green Team's Brent and Tracy prep their Vietnamese dishes ...

Ben, Brent, Renae and Tracy faced off in a challenge to re-create an unknown dish by head chef Dave Verheul of The Town Mouse. Unlike any other Pressure Test, there was no recipe provided and they don't get to either guess or know the characteristics of this dish. The contestants get to decipher the clues based on a food critic review by judge Matt Preston to recreate the dish with intuition. After two hours, the dish was Buttermilk poached pear with walnut, salted caramel, roast chocolate ganache and pear sorbet. All four struggled to recreate the dish: Brent's ...

The Top 7 contestants were greeted by Heston Blumenthal at the MasterChef House. He will be served as their mentor for this weekly challenges. The contestants cook a dish with the use of ingredients from the pantry in one hour at the house kitchen. The best three dishes were made by Laura, Jamie and Ben, who won with his dish. He was informed that the first challenge was an Invention Test where contestants must cook an inventive dish inspired from their families with the use of native Australian ingredients in 90 minutes. The winning dish will grant an advantage for ...

The six contestants were given the task by Heston to make his Beetroot Risotto with no set time limit. They were not provided with any recipe or dish to taste - the challenge was to follow along as Heston cooked this dish. For winning yesterday's challenge, Brent gets to see the recipe however despite having the advantage, he fall behind throughout the cook. His dish lacked acidity and there are problems with his ice cream. He was among the bottom two with Ben but the latter was sent to elimination for overcooking his dish and over churning his ice cream. Amy and ...

Amy, Brent, Emelia, Jamie and Laura faced off in a service challenge. They will cook pub food dishes to be served to 120 guests at The Hotel Albion in Port Melbourne, Victoria. Each gets to pick one of the five different classic pub dishes: surf 'n' turf, parma, pasta, roast of the day and fish of the day. Amy, after winning the advantage, gets to pick the dish first and choose surf 'n' turf. Brent picked Parma, Laura choose the pasta, Emelia's pick was the roast and Jamie had the fish dish. Amy's Pork Belly with Seared Scallops beat Emelia's Roasted Spatchcock with ...

Amy, Emelia, Jamie and Laura faced off to cook a dish inspired by one of the human senses (minus taste) with 30 minutes to plan and one-in a-half hour to cook their dishes. Amy's advantage is that she gets to pick one of the senses first. She choose sound but although she had the pick, Amy fall behind throughout the challenge as the concept of her Seafood Stew with Fresh Oyster and Bread Roll wasn't convincing to the judges while the fish was overcooked and wasn't handled with care. Laura's Citrus Cured Salmon with Beetroot Jelly and Coriander Oil, that was inspired ...

Elimination Challenge: Deception - Amy, Ben, Brent and Tracy faced off in the last elimination challenge before Finals Week. In honour of Heston, the theme of this challenge was about culinary deception. They had to create a dish that look like it but tasted something else to trick Heston and the judges in two hours. Ben's campfire sous vide beef dish and Brent's chocolate soil dessert earned high praise on both the presentations of their dishes. It came down between Amy and Tracy as both of their dishes missed the brief of the challenge: Amy, despite being motivated ...

The top 6 finalists faced their last Mystery Box Challenge. They must cook their dishes with the use of ingredients from the box chosen by their respective loved ones in 45 minutes. Three Contestants who cooked their best dishes will be safe from elimination in the second round. Brent, Emelia and Tracy were named the Top 3 while Ben, Jamie and Laura were declared the Bottom 3. They faced off in a two-hour Pressure Test where they had to survive elimination by replicating a difficult interpretation of a banana split created by returning pastry chefs: Darren Purchese, ...

Brent, Emelia, Jamie, Laura and Tracy cook off in the elimination round. The challenge was rather unconventional with no rules and a time frame will be chosen by the contestants as a group. They could cook whatever they liked without the access to the pantry and the garden. The contestants decide to cook their dishes in 90 minutes. Jamie's autumn salad with smoked duck, Emelia's baklava parfait with chocolate sorbet and Laura's grilled quail with artichokes and mushroom panzanella earned positive feedback. The dish of the day was given to Laura and she received an ...

Brent, Emelia, Jamie and Laura cook off in a challenge in three rounds. Two contestants will compete in each round to cook a dish with the choice of protein and cuisine. For winning the dish of the day, Laura gets to pick her opponent in the first round. In round one, she chose Brent and they face off cooking an Italian fish dish where Laura beat him in the round. In round two, Emelia and Jamie compete in cooking an Indian shellfish dish with the winner of the second round will compete against Laura in the final round to guarantee an automatic pass to next week's ...

MasterChef Australia is an Australian competitive cooking game show based on the original British MasterChef. It is produced by Shine Australia and screens on Network 10. Restaurateur and chef Gary Mehigan, chef George Calombaris and food critic Matt Preston served as the show's main judges until 2019.

Pressure Test: Martin Benn's Chocolate Forest Floor - Jamie, Emelia and Brent had to recreate Sepia restaurateur and award-winning chef Martin Benn's intricate chocolate dessert. After three hours, Emelia was praised with her dish overall but was criticised for the soft texture in her sorbet and her tempered chocolate was less thick. Ultimately, she advanced to the semifinals. It was down to Brent and Jamie however, the latter's under-tempered chocolate, split lavender cream and missing finger limes could not outmatch the lack of finesse and unstable cloudy jelly in ...

The stakes are high as the three remaining contestants fight for a place in the finale. Will your favourite amateur cook make it through to the final two?

Grand Finale - The grand finale was composed in three rounds and the final two contestants must cook a dish in each round and serve it to the judges. In round one, Brent and Laura get to make up their own Mystery Box by individually taking turns in choosing their ingredients. They got 60 minutes to cook their entrée dishes. Laura was praised with her grilled scampi with anchovy butter, pickled cabbage, roe and pear barley but her cabbage lacked finesse. Brent's textures of pearl barley with poached scampi, pickled cabbage and fresh chervil earned overall positive ...