The one competing for immunity was also guaranteed an advantage in the following day's team challenge. Andrea withdrew from the day's challenges due to sickness and therefore automatically went through to the Pressure Test. John won the advantage in the Invention Test, with Hayden Quinn (from series 3) bringing the three core ingredients.
Georgia, Kristina, Matthew, Jessica, Sara and Melita were chosen for tasting and impressed with their use of the garden's fresh produce, with Melita winning the advantage in the Invention Test. Contestants were allowed to choose one ingredient from the box each in 30 seconds, followed by one ingredient chosen by each of the judges before cooking in 60 minutes.
Georgia's dish was loved by all the judges and Marco while both John and Amy were criticised for the tendency errors in their dishes but also received praises from the judges.
Ashleigh won the round with a "Jaffa jaffle", and moved to the Immunity Challenge Round against Brisbane chef Ben Williamson.
Billie (Red Team), Jacqui (Yellow), Jarrod (Blue) and Melita (Green), as the captains, chose the dish and started off the challenge.
The nine losing contestants faced a three-round Thai-themed elimination challenge set by chef Benjamin Cooper.
Matthew decided to keep it simple and his Macadamia-stuffed Chicken Roulade with Pommes Dauphine was declared the stand-out dish. Jamie's dish impressed, but his sauce lacked depth of flavour and his tartare lacked cornichons.
Two girls take the final challenge to become Australia's Masterchef 2015, by replicating a signature dish from Heston Blumenthal.
The worst performing team faced elimination. In the first round, Billie, Georgia and Matthew had to make a simple dish using a single egg and their choice of pantry items. But it was Anna who overcooked her veal ribs and forgot to glaze it that left her eliminated. The remaining 22 contestants travelled to the Puckapunyal Army Base for a team challenge cooking for 120 Army personnel, Legacy guests and their families. In this challenge the contestants can choose their own cuisine and whether it's sweet or savoury, however they must decide on the cooking time together. Ashleigh's modern take on the pudding won her the chance to cook for immunity against chef Jim McDougall. In a blind taste test, they had three minutes to taste and two minutes to write down the ingredients of an unknown dish (Korean Bibimbap), with contestants receiving only the ingredients they correctly guessed to cook with in the second round. Ross' dish of Squid with Sweetcorn, Ginger and Spinach, initially confounded the judges but won them over with its complexity and technique, beating the elegant simplicity of Jessie's dish (28-25).
Ashleigh, Sara, Georgia, Billie and Reynold were selected as the Top 5, with Georgia's Crumble with Chamomile Meringue and Creme Patissiere and Blood Orange Curd giving her the win and the chance to choose the Invention Test core ingredient. I'm Stephen Lee - urban farmer, culinary artist and finalist of the U.S. Masterchef season 6! With four hours to prepare at least one savoury and one dessert item plus loaves of sourdough bread, the scale of the challenge created problems.
In their first challenge, the contestants have 75 minutes to make a savoury dish in order to secure themselves a spot in the Top 24. Jessica prepared a salmon ... Rose won the advantage in the Invention Test and chose to cook an Asian protein dish with 45 minutes to cook, meaning contestants had no access to any dairy or European ingredients. She chose Billie to be part of her Blue Team, which left Jessica and Sara in the Red Team. Reynold made a chocolate ganache with honeycomb, tempered chocolate and orange jelly. Maggie Beer brought a twist to the Mystery Box Challenge, with the ingredients having to be foraged solely from the MasterChef garden.
With 60 minutes assigned to them, Ashleigh, Georgia, Jessica, John and Sara were chosen as the top five by Marco and the judges, with Ashleigh winning the challenge. Georgia's soup dish was second, however it lacked balance and she faced trouble with her tuile as well as the quantity of soup. Billie and Jessie each dropped out on their second guess, and John won the chance to cook for immunity against South Australian chef Duncan Welgemoed.
Anna, Ashleigh and Billie faced a two and a half hour challenge set by British chef Marcus Wareing to recreate his 13-element Braised Veal dish. Jessica's advantage from last night was able to choose one of the restaurant's dishes and chose the Devil's Footsteps lamb dish. In the first round of the immunity challenge, Reynold, Jessie, Georgia and Sara took turns naming herbs.
Billie went first, making a marron dish that earned general acclaim. Both Ashleigh and Anna struggled during the challenge, having undercooked veal kidneys in their dishes. John and Sara's teams decided to simplify their dishes, while Jessica's Red Team kept going with their plan to make fresh fettuccine. In the first round, Ashleigh, Jessica and Reynold had to make a dish using a jaffle iron.
Anna, Billie and Jamie cooked the top three dishes in the ten-minute first round and were declared safe. Contestants were tasked in reinventing the classic Australian dish, the 'Sunday Roast' with sides. The pressure test has been set by guest chef Janice Wong from 2am Dessert Bar in Singapore.The contestants have two hours and 15 minutes to recreate her intricate dessert, the cassis plum. She was given an advantage in the Invention Test where she had to choose one of three Food Trends: "Cheeks and Jowls", "Peel the Stem" and "Savoury Sweets" for ... Sixteen other contestants, who received either one or two yes votes, were given a second chance and cooked again in the next episode. Georgia, due to her advantage from the previous day's immunity challenge, had the power to choose her teammate.
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