Mat Beyer

The team is tasked with creating simple dishes that accommodate dietary restrictions. Contestants from each team were paired off and given an hour to prepare their dish.

The blue team are challenged to a taste test. Ingredients guessed correctly would be used for an invention test.

The teams' next challenge is to prepare a three-course lunch service at the Merivale Felix restaurant in Sydney.

Mat, Billy, and Hayden are tasked with recreating a salt-crusted guinea fowl with a mushroom duxelle and a thyme jus.

The Top 12 contestants are asked to prepare lunch for 200 farmers and their families. They are under the restrictions of an outdoor fire and with lamb as their only protein.

Mary Calombaris tests the skills of four contestants with a pressure test. They have 90 minutes to cook four traditional Greek dishes.