Philip Vakos

Fifty hopefuls begin their journey to become Australia's next MasterChef.

The contestants learn how to make agedashi tofu and tuna sushi with chef Shaun Presland. Plus, Gary demonstrates how to hide vegetables in child's sausage roll.

Two teams face the pressures of a commercial kitchen. Stakes are high, as two members of the losing team will face elimination.

Ten spots in the final twenty-four are up for grabs. A 'mise en place' challenge and a cook off will determine who gets a MasterChef apron.

Some of the contestants visit chef Justin North's restaurant, Bécasse, to learn how to cook roast pork with charcuterie jus and potato puree.

Chef Luke Nguyen hosts a master class for some of the contestants; Meanwhile, Gary and his mum show the others how to make his mum's roast beef meal with Yorkshire puddings.