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Best Of Week 12
Dinner By Heston's Chef Director Ashley Palmer-Watts will run the kitchen in a Service Challenge, sending the maker of the best dish straight through to the semi final
During today’s cook, contestants must use every ingredient in the Mystery Box: Johnny Walker Black Label Whisky, Cobram extra virgin olive oil, chestnuts, fennel, Vietnamese mint, pear, wild rice and chevre
Sarah gets cooking with the Johnny Walker Black Label Whisky
Ben wins the advantage heading into the Invention Test
Ben’s winning Mystery Box dish, Goat’s Cheese and Fennel Semifreddo with Olive Oil Pastry and Pears
Pressure Test guest chef, Shaun Quade from Lûmé in South Melbourne reveals the dish he’s brought for the contestants to replicate
Karlie, Sarah and Diana have three and a half hours to cook Shaun Quade’s Pressure Test dish, Pearl on the Ocean Floor
Sarah fillets her Sea Bream, a key component of the dish
Karlie lights a ramekin of hot wood chips to smoke her fish
Using a hobby drill, Diana carefully pierces a hole through the centre piece of the dish, the pearl
Diana chills her miso and pine nut ice cream using liquid nitrogen
Today’s Service Challenge takes place at Dinner By Heston, where contestants must each recreate dishes from a special menu
Dinner By Heston's Chef Director Ashley Palmer-Watts will run the kitchen in a Service Challenge, sending the maker of the best dish straight through to the semi final
During today’s cook, contestants must use every ingredient in the Mystery Box: Johnny Walker Black Label Whisky, Cobram extra virgin olive oil, chestnuts, fennel, Vietnamese mint, pear, wild rice and chevre
Sarah gets cooking with the Johnny Walker Black Label Whisky
Ben wins the advantage heading into the Invention Test
Ben’s winning Mystery Box dish, Goat’s Cheese and Fennel Semifreddo with Olive Oil Pastry and Pears
Pressure Test guest chef, Shaun Quade from Lûmé in South Melbourne reveals the dish he’s brought for the contestants to replicate
Karlie, Sarah and Diana have three and a half hours to cook Shaun Quade’s Pressure Test dish, Pearl on the Ocean Floor
Sarah fillets her Sea Bream, a key component of the dish
Karlie lights a ramekin of hot wood chips to smoke her fish
Using a hobby drill, Diana carefully pierces a hole through the centre piece of the dish, the pearl
Diana chills her miso and pine nut ice cream using liquid nitrogen
Today’s Service Challenge takes place at Dinner By Heston, where contestants must each recreate dishes from a special menu
Dinner By Heston's Chef Director Ashley Palmer-Watts will run the kitchen in a Service Challenge, sending the maker of the best dish straight through to the semi final
