Seasons & episodes
S2 · E22Name That Herg Elimination 2010-05-13 · 23 min
While the Blue Team enjoyed their lunch with Giovanni Pilu, the Red Team faced off in a two-round Elimination challenge. The first challenge was to make a traditional Genovese Pesto completely by hand in ten minutes, from which, only Marion's was of an acceptable quality, with Sharnee, Courtney and Daniel as the worst of the rest. Those three then competed in the second round of the challenge: naming herbs.
S2 · E23Masterclass 4 2010-05-14 · 67 min
The judges serve up duck two ways and invite guest chef Kumar Mahadevan to cook a spicy prawn curry. Justin North also helps the contestants make crackling pork.
S2 · E24Mystery Box & Invention Test 2010-05-16 · 45 min
"Around the world" theme. The Mystery Box challenge saw the contestants tackle a complex range of ingredients and a time of just 25 minutes. Peter took out the challenge and was given a significant advantage in the Invention Test, which for the first time would see the contestants competing in trios. Peter was given the power to not only pick the core ingredient for each country's cuisine, but also to pick the members of each team.
S2 · E25Schnitzel & Chips Pressure Test 2010-05-17 · 45 min
Alvin, Daniel and Fiona faced off in the Pressure Test; to recreate a Pork Schnitzel with chips and coleslaw with no recipe to follow. While each contestant cooked the correct meat, Daniel and Fiona were under the impression that they were cooking veal. Aside from that, each dish had its shortcomings: Alvin failed to flatten his meat and it was undercooked, Daniel's meat was overcooked and he used shop-bought mayonnaise in his coleslaw, and Fiona used packaged breadcrumbs instead of fresh.
S2 · E26Chef Challenge - Restaurant Arras 2010-05-18 · 24 min
Team "Restaurant Arras" (Adam Humphrey, Lovaine Allen, Aaron Eady) face off against Aaron, Joanne and Matthew.
S2 · E27Normal Family Meal Team Challenge 2010-05-19 · 46 min
The two teams were tasked with preparing a 3 course meal for a normal family and judges Matt Preston and Curtis Stone, on a tight budget and time limit. In the end, the families rated each team equally and the judges could not agree on a winner, so the challenge was ruled a tie. Therefore, a bottom 2 was selected from each team,
S2 · E28Bouillabaisse Taste Test Elimination 2010-05-20 · 24 min
As the Blue Team and Red Team enjoyed their lunch at Sailor's Thai, the four contestants were asked to name the ingredients of a traditional Bouillabaisse in a taste test Elimination Challenge. Over half of the ingredients had been correctly named when a contestant incorrectly guessed "white wine" and was eliminated.
S2 · E29Masterclass 5 2010-05-21 · 68 min
Gary cooked braised BBQ’d ribs with homemade sauce and George offered up a Waldorf salad. Guest chef Peter Kuravita from Sydney restaurant Flying Fish, showed the contestants two completely different bug dishes– one with an accompanying shaved fennel and edamame salad and a main dish featuring a spicy ginger and chilli sauce.
S2 · E30Pizza Over Challenge 2010-05-23 · 44 min
"Modern Australia" theme. There was no Mystery Box challenge this week, instead the contestants faced a pizza making challenge. Fiona was the victor and picked tropical fruit as the Invention Test's core ingredient. Many struggled with this sweet choice, while Marion's risky recipe paid off and she was declared the winner.
S2 · E31Duck Two Ways Pressure Test 2010-05-24 · 46 min
Their task was to recreate a dish by Australian food icon, Stephanie Alexander, a confit duck-neck sausage with grilled duck breast in sour cherry sauce, potato crisps and buttered spinach. Peter, being from Melbourne, was able to source ingredients from Queen Victoria Market quickly and make his way to the Langham Hotel first, followed by Carrie and then Jimmy. In the end, each dish had its problems: Peter's sauce was too floury, Carrie's sauce was too thin, her sausage grainy and she failed to plate up the spinach, and Jimmy's spinach was gritty and his duck breast overcooked.
S2 · E32Chef Challenge - Frank Camorra 2010-05-25 · 23 min
Marion goes up against chef and owner of the acclaimed MoVida, Frank Camorra, in a fierce celebrity challenge.
S2 · E33The Press Club Team Challenge 2010-05-26 · 67 min
The two teams were faced with their toughest challenge yet: to take over the running of George Calombaris' own restaurant The Press Club on its relaunch, serving a variety of Australian food royalty and celebrities. Each team struggled early with the stresses of running a restaurant.
S2 · E34Mystery Box Elimination Challenge 2010-05-27 · 23 min
In a mystery box Elimination Challenge, the Blue Team members were tasked with creating a dish to complement a specific bottle of wine.
S2 · E35Masterclass 6 2010-05-28 · 68 min
Gary and George showed the contestants how to make the perfect pizza, while Gary also served up an English rice pudding, and George cooked up some chicken oysters with homous and fatoush.
S2 · E36Mystery Box & Invention Test 2010-05-30 · 47 min
Pasta theme. After a trying Mystery Box challenge featuring lambs' brains, Marion emerged as winner and picked seafood as the core ingredient for the Invention Test. Most contestants thrived in making their own pasta, leading the judges to award a Top 6, with Aaron wowing with his remarkable invention.
S2 · E37Seafood Platter Pressure Test 2010-05-31 · 45 min
Jake, Jimmy and Matthew faced off in the Pressure Test; to recreate a Rick Stein seafood platter worth $350.
S2 · E38Chef Challenge - Maggie Beer 2010-06-01 · 24 min
Aaron cooked off against Maggie Beer, making her pheasant pie.
S2 · E39Pacific Jewel Team Challenge 2010-06-02 · 48 min
In the biggest Off Site Challenge ever, contestants were faced with preparing 8000 canapés for 2000 guests on the P&O Pacific Jewel, who would vote for their favourite team's menu. Under the guidance of a P&O sous chef (plus an extra helper for the Red Team to make up the numbers), each team prepared 1000 of four different canapés. The Blue Team struggled early and opted to buy the help of another chef for 100 votes.
S2 · E40Taste Test Elimination Challenge 2010-06-03 · 75 min
Marion, Jake and Joanne face an elimination taste test. They must identify 23 ingredients to stay in the competition. Will this be Marion's one and only chance to use her immunity? The red team goes to Red Lantern for lunch and a impromptu master class. They learn to make a quail entree. The 3 up for elimination have to taste a Thai green curry, naming ingredients that are contained within.
S2 · E41Masterclass 7 2010-06-04 · 75 min
George cooked up ravioli with potato and leek as well as a quail dolmatha with tahini and yoghurt dressing. Meanwhile guest chef Matt Moran had quesadillias on the menu and a berry and frangipane tart.
S2 · E42Mystery Box & Invention Test 2010-06-06 · 75 min
Vegetarian theme. In a meaty Mystery Box challenge, it was Claire who managed to impress the most and was given a significant advantage in the Invention Test, which would be contested in pairs. As well as picking the core ingredient, Claire was given the power to choose the pairs for the challenge. In a further twist, they would be cooking to impress six staunch meat-eaters, and the two judges, with their vegetarian meals. Aaron and Adam emerged as winners with their curry, and won the chance to face off in a mystery challenge for immunity.
S2 · E43Oyster Terrine Pressure Test 2010-06-07 · 75 min
Callum, Joanne, Peter and Skye faced off in the Pressure Test; to recreate George Calombaris' oyster terrine. Callum's terrine was described as a dog's breakfast but was closest to George's dish in flavour.
S2 · E44Chef Challenge - Aaron vs Adam 2010-06-08 · 75 min
In a twist on the traditional format, Aaron and Adam competed against each other to win immunity. They had 1hr 45min to complete three dishes with three core ingredients for three Celebrity Chefs, Matt Moran, Kylie Kwong and Ian Curley. The Chefs would then pick their favourite of the two dishes, and the contestant with the most votes would win immunity.
S2 · E45Molecular Gastronomy Team Challenge 2010-06-09 · 75 min
Teams were tasked with creating a dining experience using principles of molecular gastronomy. With the help of two leaders in innovative cooking, each team was tasked with a specific theme to shape their dining experience.