Audra Morrice

Aspiring chefs draw their weapons for a culinary showdown judged by world-renowned experts. At the end of a series of challenges, there remains a survivor who is crowned the best in Australia.

As Sweet Week draws to a close, the remaining chefs face a challenge to create a nostalgic dish. Their task is to transport the judges back in time, evoking childhood memories through their culinary creations.

Blayne Bertoncello of O.MY restaurant in Victoria is setting one of the toughest challenges yet. Participants must recreate Blayne's technical dessert with sourdough, strawberry, elderflower, and balsamic vinegar.

The remaining contestants vie for a place in the Top 10 as they tackle a challenge set by Australian culinary legend Maggie Beer. The aspiring chefs must skilfully manage twelve sets of ingredients in this demanding task.

In a two-round immunity challenge, contestants are divided into three teams of three, each choosing a champion to represent them.

Chef Nornie Bero presents a Mystery Box Challenge featuring native ingredients. The box contains emu fillet, yabbies, pepper berries, strawberry gum, saltbush, pearl onions and sunrise limes.