George checks on Reynold’s progress

George and Matt confer with Brett Graham

Brett and George discuss Jessica’s attempt at the dish

Brett talks with Jessica about his bonito dish

Brett checks on Reynold smoking bonito bones

Reynold concentrates hard on the recipe, out of his comfort zone today

Matt and Brett chat with Billie

George, Brett and Matt give an all-important time call

Jessica, Billie and Reynold confer on how they did after time is up

Brett Graham from The Ledbury in London with his Flame Grilled Bonito with Pickled Cucumber, Celtic Mustard and Shiso

Brett Graham’s Flame Grilled Bonito with Pickled Cucumber, Celtic Mustard and Shiso

George Calombaris and Matt Preston with Australian-born chef Brett Graham

Brett, George and Matt sit down to taste

Reynold has trouble with the skin of his fish after he has flame grilled it

Reynold talks with the judges

Reynold talks with the judges before they taste his dish

Brett, George and Matt prepare to begin tasting

Brett and George watch on as Jessica filets her fish

Billie spends a lot of time breaking down her bonito

Reynold is thankful he had practice with fish in yesterday’s Press Club challenge

Brett and George talk with Billie during the cook

Brett checks on Reynold

Jessica measures the ingredients for her shiso dressing

Brett Graham from The Ledbury in London with his Flame Grilled Bonito with Pickled Cucumber, Celtic Mustard and Shiso

Brett Graham’s Flame Grilled Bonito with Pickled Cucumber, Celtic Mustard and Shiso

George Calombaris and Matt Preston with Australian-born chef Brett Graham