Amanda Freitag

The young chefs must butcher and cook snakes in the appetiser round; in the entree round, a dense oddball of a cake must be worked into lamb shoulder dishes.

The contestants deal with meat rings and doughnut hybrids in their grill pans in round one, and fruit on the grill for round two.

Actor Andrew Rannells joins the panel to help judge some fishy treats. Some contestants suffer from time management issues.

The young chefs get 30 minutes to cook minute steak in the appetiser round. Breaking down a bird is part of the challenge in round two, along with figuring out what to do with some cool ketchup.

Crispy pancetta in a cast-iron skillet; pork scaloppini with lap ceung and leek salsa; caramelized apples.

Duck breast with pine nut relish; tea-smoked duck breast with gingered peaches and watercress salad.