Benvenuto a Milano! For the chefs’ last Quickfire Challenge of the season, they’re tasked with creating a classic Milanese dish and the most feared dish by many “Top Chef” contenders, risotto.

Tonight, besties Coco and Pearls are pushing their fighting to the side, and hoping to offer their guests both style AND substance with a creative menu in Northern NSW.

Music is in the air as both teams battle in a relay challenge that pits each chef against each other, culminating in a dinner service where one chef’s leadership comes into question.

Marcus cooks baked tortilla, stuffed courgette flowers and steak pintxos.

Proving sweet flavours aren’t just for desserts, Ainsley makes a butternut squash tarte Tatin with Urfa chili, walnuts, and feta.

We find Eva in her new kitchen in, of all places, Marbella! After falling in love with Marbella 20 years ago, Eva has taken the plunge and moved there.

Benvenuto a Milano! For the chefs’ last Quickfire Challenge of the season, they’re tasked with creating a classic Milanese dish and the most feared dish by many “Top Chef” contenders, risotto.

Tonight, besties Coco and Pearls are pushing their fighting to the side, and hoping to offer their guests both style AND substance with a creative menu in Northern NSW.

Music is in the air as both teams battle in a relay challenge that pits each chef against each other, culminating in a dinner service where one chef’s leadership comes into question.

Marcus cooks baked tortilla, stuffed courgette flowers and steak pintxos.

Proving sweet flavours aren’t just for desserts, Ainsley makes a butternut squash tarte Tatin with Urfa chili, walnuts, and feta.

Benvenuto a Milano! For the chefs’ last Quickfire Challenge of the season, they’re tasked with creating a classic Milanese dish and the most feared dish by many “Top Chef” contenders, risotto.

Tonight, besties Coco and Pearls are pushing their fighting to the side, and hoping to offer their guests both style AND substance with a creative menu in Northern NSW.

Music is in the air as both teams battle in a relay challenge that pits each chef against each other, culminating in a dinner service where one chef’s leadership comes into question.

Marcus cooks baked tortilla, stuffed courgette flowers and steak pintxos.

Ainsley celebrates the freshest flavours, getting the show going with a pea and mint soup served with crispy pancetta and fresh herb and feta toasts.

For their last elimination challenge, the final three chefs must create the best progressive four-course meal of their lives; with the help of their sous chefs, the finalists must pull out all the stops to impress an esteemed table of diners.

Tonight we are in Melbourne with housemates Nick and Christian who’ve talked a big game and are confident they can knock Radha and Prabha off the top of the leaderboard with their modern Australian cuisine.

It's all fun and games as the chefs compete in the first ever wild game show but later results in 5 chefs going head to head in a cook-for-your-life show down.

Marcus cooks flatbreads with peppers and burrata, and spicy sausage rolls.