MasterChef Australia - Season 7 (2015)

Massimo Bottura brought the Top 24 their first Team Challenge; to create an Italian main course and dessert for a restaurant of 40 guests in three hours. The worst performing team faced elimination. Jessica, John and Sara were tasked as team captains, and initially designed menus. John and Sara's teams decided to simplify their dishes, while Jessica's Red Team kept going with their plan to make fresh fettuccine. John's White Team received overall positive reviews in both their main and dessert. Despite serving the judges some raw fish and missing a table in their ...

The losing team from the previous challenge faced a three-round elimination challenge based on fish. In the first round, the eight contestants were tasked with naming twenty Australian fishes, one by one. The first five to incorrectly name a fish moved to round 2. In the second round, the remaining contestants had 4 minutes to fillet and pin-bone a whole snapper, with the three worst moving to the final elimination round. Georgia, Kha and Marcus faced off in the final round, given 45 minutes to cook a fish dish of their choice. Kha's Tuna with Potatoes and Vinaigrette...

Andrea withdrew from the day's challenges due to sickness and therefore automatically went through to the Pressure Test. The remaining contestants faced a Mystery Box Challenge with ingredients including popcorn, blood orange and coriander, with only five dishes chosen by the judges to be tasted. Ashleigh, Sara, Georgia, Billie and Reynold were selected as the Top 5, with Georgia's Crumble with Chamomile Meringue and Creme Patissiere and Blood Orange Curd giving her the win and the chance to choose the Invention Test core ingredient. From a 'guilty pleasure' selection...

Andrea, James, Jamie and Rose had two and a half hours to recreate Sat Bains' technical dish to avoid elimination. Andrea's mushroom ketchup had the wrong consistency, leading her to leave it off the dish while Rose forgot to make her pickled onions, and had some issues plating the dish. Ultimately, both of their dishes were praised, despite missing some elements. Jamie's dish impressed, but his sauce lacked depth of flavour and his tartare lacked cornichons. Even though James had all the elements despite neglecting to taste each component during the cook, he received...

In the first round, Ashleigh, Jessica and Reynold had to make a dish using a jaffle iron. Ashleigh won the round with a "Jaffa jaffle", and moved to the Immunity Challenge Round against Brisbane chef Ben Williamson. Ashleigh decided to use an 'eastern-inspired' pantry and with 75 minutes, cooked a Thai Chicken Curry with Lychee Relish and Roti. Ben prepared Pan-fried Duck with Kimchi, Puffed Millet with Daikon and Nashi Pear Salad. Ashleigh was praised for the depth of flavour in her dish and her lychee relish, but it was noted her rice was undercooked and the Roti ...

The remaining 22 contestants travelled to the Puckapunyal Army Base for a team challenge cooking for 120 Army personnel, Legacy guests and their families. The two teams had a total of four hours preparation and service time to cook and individually plate a two-course meal, a main and a dessert. Being their first challenge in a commercial kitchen, contestants rose to the challenge and delivered all around excellent dishes, impressing their guests. Both teams delivered knockout desserts, the Red Team's Golden Syrup Semifreddo with Anzac Crumble being met with acclaim ...

The eleven contestants from the losing team faced a two-round elimination challenge, the first of which was to create a centrepiece salad in 30 minutes. Georgia, Ashleigh and Jacqui produced the Top 3 salads, while Amy, Kha, Rose and Sara were the worst performers. In round 2, the four contestants had to each choose one rule (area of cuisine, type of protein, cook time, cooking method) for the challenge from three options. With 45 minutes to cook Vietnamese-style Quail on the stove-top, Sara and Amy shone, producing exemplary dishes. And while Rose overcooked her ...

Marco Pierre White brought his version of a mystery box to the contestants, ten ingredients that make up five fundamental flavours (sweet, sour, bitter, salty and umami). With 60 minutes assigned to them, Ashleigh, Georgia, Jessica, John and Sara were chosen as the top five by Marco and the judges, with Ashleigh winning the challenge. Her advantage in the Invention Test was to choose one of five basic sauces (for example, Bechamel and Hollandaise) that must underpin the contestants next dish. Veal Jus was chosen, and it was the quality of this sauce that determined ...

Andrea, Jacqui and John had two and a half hours to recreate Marco's dish, including preparing the Noisettes from scratch out of a saddle of lamb after a demonstration of how to 'break it down' from Marco. Jacqui had some problems with her meat, ultimately presenting it with the skin still on. John impressed with his approach and final dish, getting praise across the board. After falling behind early despite departing from the recipe, Andrea ran out of time while plating her dish and her lamb was cooked inconsistently. That was enough to seal her elimination.

In the first round, Billie, Georgia and Matthew had to make a simple dish using a single egg and their choice of pantry items. Georgia won the round with her Fried Egg, Black Bean and Tomato Salad, and Goats Cheese Cream, and moved to the Immunity Challenge Round against Josh Pelham from Estelle in Melbourne. Georgia decided to use a 'food from below the ground' pantry and with 75 minutes, cooked a Seafood and Fennel Broth with Prawn and Scallops. Georgia was praised for the flavour of her broth, but her prawn was undercooked. Josh's dish of Marron and Mussels with ...

Teams were tasked with a relay-style challenge; each member having 15 minutes of cooking time plus 45 seconds to transfer information. Billie (Red Team), Jacqui (Yellow), Jarrod (Blue) and Melita (Green), as the captains, chose the dish and started off the challenge. Jarrod chose a Coconut Mussel Broth, Melita chose to cook Lobster Medallions with Seafood Broth, Billie chose Stuffed Chicken Thigh with Fennel and Carrot Puree and Jacqui decided to cook Mexican Corn Tacos. During three changeovers; the Yellow Team attempted to create a new element to replace the Corn ...

The Fifth Judge Elimination Challenge - Amy, Fiona, Georgia, Jarrod and John had 75 minutes to cook five servings of a dish for the four judges with each contestant joining the judges to taste their own food. Georgia's dish was loved by all the judges and Marco while both John and Amy were criticised for the tendency errors in their dishes but also received praises from the judges. Ultimately, the three of them were declared safe. Jarrod's execution let him down, delivering a gazpacho that lacked acidity and a croquette filling that was overcooked, while Fiona's ...

Maggie Beer brought a twist to the Mystery Box Challenge, with the ingredients having to be foraged solely from the MasterChef garden. Georgia, Kristina, Matthew, Jessica, Sara and Melita were chosen for tasting and impressed with their use of the garden's fresh produce, with Melita winning the advantage in the Invention Test. She chose stone-fruit (over apples and berries) and contestants had 60 minutes to invent a savoury dish with fruit as the inspiration. This challenge confused a number of contestants with the worst dishes belong to Fiona, Jacqui, Jamie and Rose....

Guest chef Anna Polyviou brought her version of a carrot cake, judged "Australian Dessert of the Year", for Fiona, Jacqui and Rose to replicate. With three hours to bring 12 different elements together, the time pressure was great leading each contestant to fail to temper their chocolate and their plates had notable errors: Jacqui's caramel glaze was too dark and sticky, Fiona's cake had issues on the assembling and texture while her sorbet lacked flavour and her cream cheese foam was lumpy, and Rose missed out the foam at the last seconds but the judges were ...

Billie, Jessie and John faced the first round of the challenge with each contestant having to name one of 26 mystery ingredients, one for each letter of the alphabet. Billie and Jessie each dropped out on their second guess, and John won the chance to cook for immunity against South Australian chef Duncan Welgemoed. He picked the fresh pantry (over the processed food pantry) and with 75 minutes, cooked Pork Adobo with Coconut Rice. Duncan's dish of Tuna, Pork Fat Vinaigrette and Stonefruit was praised for its simplicity, cleanness and presentation, and while John was ...

Teams took over the running of the Abbotsford Convent Bakery, designing a menu with the objective to make the highest profit in three hours of service. With four hours to prepare at least one savoury and one dessert item plus loaves of sourdough bread, the scale of the challenge created problems. Both teams struggled to make the pastry for their pies, get their bread baked, and have a couple of dessert options ready to sell. By the time service started, the Red Team managed to have all but their pies ready for sale while the Blue Team only had brownies, meaning that ...

The nine losing contestants faced a three-round Thai-themed elimination challenge set by chef Benjamin Cooper. Anna, Billie and Jamie cooked the top three dishes in the ten-minute first round and were declared safe. Ashleigh, Ava and Stephen most impressed in the twenty-minute second round leaving Jacqui, Melita and Rose in the thirty-minute elimination round. Rose impressed with her final dish and while Jacqui's elements were disjointed, it was the lack of protein from Melita's chicken curry that was enough to send her home.

Poh Ling Yeow (runner-up in series 1) returned to set the Mystery Box Challenge, filled with her favourite ingredients, with John, Georgia, Jessie, Reynold and Rose the top five chosen. John won the advantage in the Invention Test, with Hayden Quinn (from series 3) bringing the three core ingredients. He chose pork and with 60 minutes, it was Anna, Ava and Georgia who championed the pork in inventive ways. Ashleigh, Kristina and Rose on the other hand failed to deliver and were sent to elimination.

Former series 4 contestant Kylie Millar gave Ashleigh, Kristina and Rose a challenge to recreate her 14-element Toffee Apple dessert in two and a half hours. Ashleigh thrived and was the only contestant to complete the dish. Rose was criticised for taking most of her sugar elements too far, making her caramel too bitter but while Kristina had the best edible spoon and caramel glaze, she failed to temper the required heat for her sticky caramel sauce to achieve the perfect amount of bitterness and missed out the other key components to the dish (apple jellies, cinnamon...

The three best performers in the invention test are vying for immunity. The winner of round one will cook off against season two runner-up Callum Hann.

Teams faced a service challenge: to cook Mexican Street food for around 500 people, mentored by Ben Milbourne and Andy Allen (from series 4) with the team making the most money the winners. With three and a half hours of preparation and 90 minutes of service, having to buy their ingredients, price their dishes competitively and cope with demand challenged the teams. Both teams had issues during service; the popularity of the Green Team's Churros meant they ran out quickly, and the Red Team served some raw chicken. Sara's decision to raise her team's prices in the last...

Re-invention Elimination Challenge: French Dishes - The eight contestants faced a re-invention test set by series 1 contestant Justine Schofield: they had 90 minutes to put a modern spin on one of the classic French dishes by knife pull, Duck a l'Orange. In the tasting, Georgia's Duck and Orange Consommé received criticisms on the layer of fat left in the protein and the subtle lemon flavour in her broth. Jessie, John, Jessica and Stephen impressed with their dishes while Jacqui, whose Duck and Orange Hotpot lacked sauce, and Ava, whose Duck Salad with Figs and Goats ...

Contestants faced a Mystery Box filled with items costing less than one dollar, and with 60 minutes to create an outstanding dish with budget ingredients, the top three dishes chosen were Georgia, Matthew and John. John again won the advantage in the Invention Test set by Curtis Stone, and from a choice of seasonal vegetables picked pomegranate (over pumpkin and beetroot). Working in teams of three to cook a sweet and savoury dish with 60 minutes, it was Jacqui, Jessica and Matthew's dishes that impressed the judges and made them the Top 3. Ashleigh, Anna and Billie ...

Anna, Ashleigh and Billie faced a two and a half hour challenge set by British chef Marcus Wareing to recreate his 13-element Braised Veal dish. Billie won praise for the quality of her dish, with Marcus especially impressed with her skills in the kitchen. Both Ashleigh and Anna struggled during the challenge, having undercooked veal kidneys in their dishes. But it was Anna who overcooked her veal ribs and forgot to glaze it that left her eliminated.

The contestant cooking for immunity must face off against Nick Holloway, from Nu Nu Restaurant in Palm Cove, Queensland. Has the amateur cook got what it takes to out-perform one of the best...

Teams had to cook an Italian three-course lunch for 40 guests each at Pizzini Wines in the King Valley: each team having to use a different local wine in each of their dishes. With three hours of preparation and having to collect their choice of protein from local farms, The Red Team fell behind early, as it took them the longest time to get their protein. The Blue Team changed their entrée last minute, and initially struggled to tie their Rockmelon Soup together as a dish. Both teams had problems with the accompaniment with their main course, but both produced ...

In a mystery box Elimination Challenge, the Blue Team members were tasked with creating a dish to complement a specific bottle of wine.

A mystery box challenge quickly becomes a nightmare for some; while an invention test goes like a dream for others.

Contestants were tasked in reinventing the classic Australian dish, the 'Sunday Roast' with sides. In possession of the Power Apron, Reynold picked chicken (over beef) as the main protein that Jamie, Stephen, and Matthew had to cook with. Matthew decided to keep it simple and his Macadamia-stuffed Chicken Roulade with Pommes Dauphine was declared the stand-out dish. Although Stephen's gravy was criticised for being too condensed by fat and the skin of his chicken too rubbery, one of Jamie's Chicken Roulade dishes was overcooked and his roasted potatoes lacked ...

Billie, Jessie, Reynold and Sara cooked off for guaranteed immunity and the Power Apron in a duel-based challenge: contestants would face each other in three rounds, one vs. one, with a different cuisine and protein each round. In the first round, Reynold, as holder of the Power Apron, chose Jessie as his opponent cooking a French dish with pipis, but it was Jessie who won the round. In the second round, Billie and Sara faced off cooking flathead in a UK-style, with Billie winning. Jessie and Billie then competed in the final round cooking a Chinese dish with chicken,...

Teams had four hours for preparation and service for 50 guests at two top Melbourne restaurants, Tokyo Tina (Japanese cuisine) and Saigon Sally (Vietnamese cuisine). Billie, as holder of the Power Apron, was given the Red Team captaincy, with the power to choose her team and restaurant of choice (Saigon Sally). John volunteered himself to captain the Blue Team's at Tokyo Tina. John's decision to make six dishes pushed the Blue Team to the edge, while the judges' suggestion that the Red Team's four dishes were too few led them to add a dish in the last hour of ...

Ashleigh, as the holder of the Power Apron, chose Stephen to avoid the Elimination Challenge altogether, leaving Georgia, John, Matthew, Rose and Sara to face two rounds. In a blind taste test, they had three minutes to taste and two minutes to write down the ingredients of an unknown dish (Korean Bibimbap), with contestants receiving only the ingredients they correctly guessed to cook with in the second round. Sara and Georgia (who had the most correct guesses), along with Rose produced outstanding dishes, while John, with the least ingredients, and Matthew who was ...

Heston Blumenthal presented his Mystery Box filled with Australian ingredients (such as macadamia nuts and emu) and with 60 minutes to showcase these local ingredients the top three dishes chosen were by Billie, Reynold and Sara. The latter won the advantage in the Invention Test, and from a choice of cocktails picked Whiskey Sour (over Espresso Martini and Bloody Mary). Tasked with taking the flavours of the drink and creating an inventive dish in 60 minutes, it was Ashleigh, Matthew and Rose who impressed the judges most and made them the Top 3. Amy, Georgia and ...

The judges reveal that the pressure test has been set by celebrated chef Guillaume Brahimi, the contestants have two and a half hours to recreate Guillaume's elaborate jewel of the sea dish.

In the first round, Ashleigh, Matthew and Rose had to recreate a classic Sticky Date Pudding, using the second-hand equipment and ingredients. Ashleigh's modern take on the pudding won her the chance to cook for immunity against chef Jim McDougall. She picked the Northern Australian Food pantry (over South) and with 75 minutes, cooked Passionfruit Semifreddo with Chocolate Mousse and Coconut Crumb. Jim's dish of Red Emperor with Smoked Butter and Vanilla Sauce slightly confused the judges with the mix of sweet and savoury flavours, winning praise nonetheless but it ...

The two teams (red and blue) were tasked with providing a high tea for 100 guests, as well as the three judges and four guest pastry chefs: Bernard Chu, Darren Purchese, Christy Tania and Kirsten Tibballs. The teams had three hours of cooking time at the MasterChef kitchen, then they had to transport their delicacies to the Hotel Windsor. There they had half an hour of prep time and half an hour to serve. The blue team, led by Reynold, strived at the beginning, completing most of their prep at the MasterChef kitchen and being the first to send out their tiers. The red...

While Billie used her Immunity Pin, the other members of the losing team were tasked to cook a pie in 90 minutes to save themselves from elimination. Matthew's pie was a standout dish to the judges and was immediately declared safe, and while Sara's effort had crumbling pastry and an underwhelming filling, Jessie's raw pastry meant she was going home but was given a second chance, after the fourteen previously eliminated contestants returned to compete for a second chance for a Top 10 spot. The returning contestants had an open pantry and 60 minutes, with the best ...

Contestants faced a Mystery Box filled with a range of uncommon ingredients (including achacha, sorghum, sugar ants, New Zealand yams and Armenian cheese), and with 60 minutes to cook with ingredients they had never used before, the top three chosen were Billie, Jessie and Rose. Rose won the advantage in the Invention Test and chose to cook an Asian protein dish with 45 minutes to cook, meaning contestants had no access to any dairy or European ingredients. It was Jessica, Jessie and Sara whose inventive takes on Asian flavour won them the chance at immunity. Rose, ...

The pressure test has been set by guest chef Janice Wong from 2am Dessert Bar in Singapore.The contestants have two hours and 15 minutes to recreate her intricate dessert, the cassis plum.

In the first round, Jessica, Jessie and Sara had to make the perfect batter, using only the provided staple and select pantry ingredients. Jessie delivered on the brief best and won the chance to cook for immunity against chef Ross Lusted. She picked the savoury pantry (over sweet) and with 75 minutes, cooked Beef with Beetroot. Ross' dish of Squid with Sweetcorn, Ginger and Spinach, initially confounded the judges but won them over with its complexity and technique, beating the elegant simplicity of Jessie's dish (28-25).

The contestants were split into teams of three for a challenge under the mentorship of American pit master grand champion Andy Groneman: cooking American Barbecue in the unique style for 150 guests. With six hours preparation, teams had to cook pork ribs and two other choices of meat, as well as three vegetarian sides. The Red Team of Billie, Georgia and Jessie mistakenly let their barbecue run out of fuel, putting them behind the other two teams, while the Blue Team of Jessica, Reynold and Sara had problems getting their ribs to the standard required by Groneman. ...

The judges reveal that the challenge is all about fish, and who better to help guide the contestants through the cook than much-loved chef Rick Stein, the 'Codfather' himself.

The Top 8 Mystery Box Challenge had the eight previous Mystery Boxes return to the kitchen, with each of the contestants cooking with the ingredients of one of them. After the 60-minute cook, Matthew (with the Power Apron week box), Reynold (with Heston's history box) and Billie (with Poh's Asian-themed box) impressed the judges, and Billie won the advantage into the Invention Test. She chose earth (over wind and fire) as the conceptual theme of the 60-minute challenge. The judges told the contestants that there would only be a Top 4 in the Immunity Challenge and a ...

Darren Purchese returns to set up a Pressure Test for Billie, Matthew, Jessica and Ashleigh, who were given 2 hours and 45 minutes to recreate his Passion flower dessert and 10 minutes at the end of the challenge to plate the dish with the grade based on presentation. None of the contestants, except Billie, managed to add the mint oil in the white chocolate petals and paint it due to time constraints. Matthew had problems plating the dish as his white chocolate collar that holds the chocolate petals in place broke into four pieces. At the tasting, Billie and Jessica ...

In the first round of the immunity challenge, Reynold, Jessie, Georgia and Sara took turns naming herbs. Georgia and Sara were eliminated on back-to-back guesses, sending Reynold and Jessie as a team (meaning they would both get an Immunity Pin should they win) against Monty and Jaclyn Koludrovic. Both teams had to cook two dishes, a main and a dessert. With 75 minutes and an open pantry, Jessie and Reynold cooked Lobster with Fennel and Orange for main and Coconut with Passionfruit and Pineapple for dessert. Monty and Jaclyn put up a Seafood Salad for main and ...

The contestants were responsible for creating a seven-course meal at The Prince Hotel Restaurant in St Kilda, Victoria, with each contestant assigned a course. Billie went first, making a marron dish that earned general acclaim. Georgia's soup dish was second, however it lacked balance and she faced trouble with her tuile as well as the quantity of soup. Matthew was third, and his tuna dish received praises all around. Sara went fourth, and her dish was named dish of the day, with perfectly cooked quail, a corn puree and blackberry vinaigrette that were applauded. ...

Georgia, Reynold and Jessie faced off in the return of the auction challenge from series 6. They had 100 minutes of time to bid for ingredients. Jessie was left with 60 minutes and chicken, vegetables and spices, Reynold had 75 minutes and eggs, citrus fruits and condiments, and Georgia got 75 minutes and sardines, nightshades and herbs. All three struggled during the cook but in the tasting, all of their dishes were liked by the judges but they felt Georgia's butter dressing was unnecessary and Jessie's sauce was bitter while her dish lacked originality. Ultimately, ...

The Top 6 contestants faced a restaurant service team challenge set by Marco Pierre White; with three hours to prepare three courses for 120 people. The Blue Team of Sara, Jessica and Georgia had a prawn entrée, a lamb main and a peach dessert while the Red Team of Matthew, Billie and Reynold had a duck entrée, a snapper main and a brûlée dessert. The Blue Team served overcooked prawns in their entrée, they served the lamb cold and they ran out of smashed potatoes for some orders but their dessert for the Blue Team was universally praised by the judges, handing the ...

Billie, Matthew and Reynold were given the task of making Marco's lamb dish with instructions came from him and there is no set time limit. Billie initially fell behind but was able to catch up, producing an almost identical copy of Marco's dish that received praise from all judges. Matthew struggled throughout, putting up only a single cut instead of a double cut. Reynold used a cut from the wrong side of the saddle, as a result had a large piece of bone. Due to these minor flaws in Matthew and Reynold's dishes, they ended up being in the bottom 2. However, neither ...

Georgia, Jessica and Sara competed for the final immunity of the season. The one competing for immunity was also guaranteed an advantage in the following day's team challenge. The first round involved cooking baked goods to serve as a complement to tea. Georgia's coconut biscuits earned her second chance to compete in round two over Sara and Jessica (whose dishes had technical issues). In the second round she cooked against in-house mentor Shannon Bennett - she was provided with a pantry of twenty ingredients from which she had to choose ten, and Shannon would have to...

Billie, Georgia, Jessica and Sara faced off in a team challenge to prepare a French meal for 70 guests - 2 mains and a dessert. Georgia, due to her advantage from the previous day's immunity challenge, had the power to choose her teammate. She chose Billie to be part of her Blue Team, which left Jessica and Sara in the Red Team. The teams were responsible for ordering the ingredients as well as preparing and serving the meals. The Blue Team chose to go with a Beef dish made by Billie, and a Prawn dish by Georgia, both of which were praised. Jessica prepared a salmon ...

Childhood Food Memory Elimination Challenge - Jessica, Matthew, Reynold and Sara faced off in the final elimination round before the Finals. The challenge was to create a dish in 90 minutes, while drawing inspiration from their childhood. Reynold made a chocolate ganache with honeycomb, tempered chocolate and orange jelly. Although he initially had problems with his honeycomb, he got it to work and it was named dish of the day. The simplicity of Sara's pasta dish lacked complexity in her broccoli sauce. While Jessica's prawn dish earned praise with the flavour depth ...

The top 5 finalists compete in their last Mystery Box Challenge. Contestants were allowed to choose one ingredient from the box each in 30 seconds, followed by one ingredient chosen by each of the judges before cooking in 60 minutes. All the contestants received praise for their dishes, particularly to Sara's Beetroot Squid dish and Billie's Beetroot and Dill Stack but Sara's unique dish won her the challenge. She was given an advantage in the Invention Test where she had to choose one of three Food Trends: "Cheeks and Jowls", "Peel the Stem" and "Savoury Sweets" for ...

Jessica, Reynold and Sara faced off in a pressure test where the challenge was to recreate two hat chef Grant King's dish. They had 2 hours to recreate a technically challenging and detailed liquid gnocchi with mushroom consommé. All three contestants struggled and, after the end of the cook, both Reynold and Sara forgot their brioches in the oven. When he became the first of the three to successfully create his liquid gnocchi spheres, Reynold's consommé was opaque. Jessica did the best of the three, and managed to get all the elements on the plate that was close to ...

In this challenge the contestants can choose their own cuisine and whether it's sweet or savoury, however they must decide on the cooking time together.

George let Billie, Georgia, Jessica and Reynold cook at his restaurant The Press Club. They had to cook four of George's signature dishes to 35 VIP chefs and restaurateurs in four hours and thirty minutes. Jessica's advantage from last night was able to choose one of the restaurant's dishes and chose the Devil's Footsteps lamb dish. The others get to randomly pick a dish from the knife block: Georgia picked the Monochrome Greek salad, Billie chose Greek Creme Brûlée with Commandaria, and Reynold's choice was defaulted with the Whiting and Lamb Tzatziki. After service ...

Three contestants fight out for the two places in the finale, cooking a main and a desert each, without help, for twenty guests and the three judges.

Two contestants fight out in a mystery box challenge in the first of the three events final cook-off for the best amateur cook of Australia 2015.

Two girls take the final challenge to become Australia's Masterchef 2015, by replicating a signature dish from Heston Blumenthal.