In the mystery box challenge, the contestants had 75 minutes to make a dish using the following ingredients, selected by Nigella Lawson: mint vanilla bean, lamb mince, whiting, semolina, date molasses, red plums, red witlof and nigella seeds. Jess advanced to the immunity challenge with her pavlova with vanilla and plums. The other four contestants in the Top 5 started the first leg of a team relay invention test, in which they had to cook dishes featuring pistachios. The Yellow Team, led by Simon, succeeded with one savoury dish. The Green and Red Teams, led by Abbey and Nicole, respectively, on the other hand, failed to highlight the nut. During the changeovers, Walleed, the second contestant on the Red Team, changed the dish and mistook star anise as the core ingredient until Kyle, who was last in the cook, salvaged it. The dish lacked balance, but Abbey’s poor performance as captain and the Green Team’s lack of teamwork led to a dish with technical issues, sending her team straight the pressure test.
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MasterChef Australia Show Summary
MasterChef Australia has a different format from that of the original British MasterChef and MasterChef Goes Large formats. Initial rounds consist of a large number of hopeful contestants from across Australia individually “auditioning” by presenting a food dish before the three judges in order to gain one of 50 semi-final places. Entrants must be over 18 years old and their main source of income cannot come from preparing and cooking fresh food in a professional environment.
The semi-finalists then compete in several challenges that test their food knowledge and preparation skills. In Season 1, the top 50 competed until 20 were left, with the final 20 progressing to the main stage of the show. From Season 2 onwards, 24 contestants progress. The contestants will then be whittled down through a number of individual and team-based cooking challenges and weekly elimination rounds until a winning MasterChef is crowned. The winner plays for a prize that includes chef training from leading professional chefs, the chance to have their own cookbook published, and A$250,000 in cash.