Jimmy Seervai

The red team enjoy their reward lunch at Luke Mangan's restaurant, Glass, while Devon and Jonathan fight to stay in the competition in the egg-based elimination round.

In the elimination challenge, two contestants make coq au vin. Each chef is given eight turns to select an ingredient to add to the dish to improve it.

In a mystery box elimination challenge, the blue teams are challenged to create a dish to complement a specific bottle of wine.

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.

In their first team challenge, the contestants take over two Italian restaurants in Sydney. Which team will impress their customers and make the most money?

The owner of Belle Fleur Fine Chocolates and Jan ter Heerdt, a third-generation chocolate-maker from Belgium, both demonstrate how to temper chocolate and create Peruvian truffles.