Reece was pitted against John Rivera, Samira faced pastry chef Jo Barrett and Sashi cooked against Gavin Hughes. The sixteen contestants were divided into two teams to replicate a main course and a dessert from the restaurant Wickens at the Royal Mail Hotel in Dunkeld. The contestants are pushed to the limit when a twist is delivered to their benches. In today's elimination contestants are challenged to cook a classic dish. This left Hoda, Jenny and Jess to face the last round with 20 minutes left. Ben's jam for his lamington was too thick but it was Hoda's unnecessary use of cinnamon which overpowered her ... For making it into the Top 10, the contestants each received $10,000 from Coles to develop their food career. The makers of the top three dishes from the mystery box challenge will battle it out tomorrow for one last chance at winning immunity this season. She was safe along with Ben and Khanh, who also impressed. - After a long culinary journey the two finalists are competing for a $250,000 cash prize and the title of MasterChef Australia 2020. In today's mammoth elimination challenge, the contestants discover not only will they be cooking a four-course meal for the MasterChef judges, but for six of the hottest chefs in the country. The dish was Joe Grbac's yoghurt panna cotta and almond sponge with seven mandarin elements. Queen of chocolate and guest chef, Kirsten Tibballs reveals for today's pressure test, the contestants must create her wow-factor dessert, the meljito. Up for grabs tonight is this season's only immunity pin and joining them all week is chef extraordinaire, Gordon Ramsay. Jess featured mushrooms paired with eggplant and miso for the fourth course. Sarah was eliminated on May 19 2020, finishing in 14th. In the first round, they took turns to identify cuts of meat to avoid landing one of four places in the second round of elimination. Who will make the finals? In the 75-minute Invention Test, the remaining finalists chose to cook desserts. The Top 9 arrive at Darwin and are divided into teams of three to take charge of prepping 450 canapés (gluten-free, halal, savoury and vegetarian) with native Australian ingredients and local produce to cater a Royal reception for Prince Charles, his wife Camilla and 150 guests in three-and-a-half hours. The judges reveal three ingredients: black garlic, ginger and potatoes. The amateur cooks are given one hour to recreate their signature dish for the first of the two judges' auditions. Each team must cook two dishes - one main and one dessert. Both of them were declared safe. The contestants are split into three teams of seven and compete in a three-round cook-off. The top four dishes will cook off in tomorrow's immunity challenge. In the tasting, both Sashi and Ben scored 36 points from all the judges. After Khanh advanced to the immunity challenge, the remaining contestants were divided into pairs and ran market stalls to prep a $7.50 savoury dish and a $5 sweet dish for 500 customers in three hours before service over two hours. July 30, 2018. They can give up one cloche and select a third, however they must cook with the third ingredient. Nigella Lawson returned as the guest judge for the week with her choice of Mystery Box ingredients: marsala, chicken livers, squid, condensed milk, ginger, chilli, cherries, passion fruit, anchovies and thyme. The least impressive dish will send its maker home. Reece, Sashi and Khanh succeeded while Hoda, Lisa and Sarah had the least appealing dishes and were sent to elimination. The least impressive gooey dish will send its chef home. The cooks who were given a second chance will battle it out in a challenge. In the final round, they had to replicate an intricate dessert composed of 19 elements (yoghurt snow, steamed vanilla sponge, coconut ice cream, meringue, etc.) In today's elimination challenge, every contestant bar one, the winner of the immunity challenge, is up for elimination. The contestants, led by Aldo from the Red team and Kristen from the Blue team, took charge for service in two adjacent cafes (Kitty Burns and Frankie Says) in Abbotsford, Victoria and served their menu of four brunch meals prepared in two-and-a-half-hours for 75 customers each.

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