The Great Australian Bake Off

Twelve of Australia's keenest amateur bakers hit the shed for their first set of challenges. The bakers tackle a signature sponge, a tricky technical Japanese cotton cheesecake, and for their showstopper, create their own miniature worlds.

It's Biscuit Week, and the bakers take on three biscuit challenges. A signature slice-and-bake, an alfajores technical, and for the showstopper, they create a splendid biscuit chandelier.

In Bread Week, the bakers must create 12 identical flavoured bread rolls, undertake a tricky Swedish cinnamon and cardamom bread, and for the showstopper create luscious gardenscape focaccias.

It's Nostalgia Week, and the bakers create their own layered pavlovas, tackle a classic Maggie Beer steamed pudding, and for the showstopper, rustle up a mashup of nostalgic Aussie flavours to invent something entirely new.

It's Homegrown Week, and the bakers can only use ingredients found in Australia. They bake an open galette, tackle layered trifle, and for the showstopper, they bake bread sculptures inspired by the natural world of Australia.

Our remaining bakers jump into lots of classic French pastry. They bake a mille-feuille for the signature, then they're faced with a brioche a tete. And for the showstopper, they must create a traditional choux pastry tower in the shape of a nun.