Dani Venn

Matthew Kemp sets the contestants their next challenge, to re-invent the classic French dish, Duck à l'orange.

In New York, the team is set a challenge to create a restaurant-quality inspired dish. They are sent to different parts of the city to find inspiration.

The final five finalists are challenged to make mushroom turnip ravioli, mashed cheesecake, and a Mark Olive kangaroo recipe.

The contestants are asked to create three dishes that reflect their life stories. The pressure is on with the timing ticking down from three hours.

The team is tasked with creating simple dishes that accommodate dietary restrictions. Contestants from each team were paired off and given an hour to prepare their dish.

The Top 12 contestants are asked to prepare lunch for 200 farmers and their families. They are under the restrictions of an outdoor fire and with lamb as their only protein.