Nostalgia week continues when our contestants find themselves in suburban Melbourne for today’s service challenge – in an old school Chinese restaurant.

Brisbane’s modern Italians Simone and Viviana, are ready to make their mark on the competition with their younger ‘twist’ on traditional Italian dishes.

A chance to see how the week unfolded in this catch-up episode. Find out who flipped ,who flopped and everything you might have missed. A full episode to rediscover the high moments of this group of amateur chefs dreaming of culinary glory and winning against all odds.

James tours Cordoba on an Eco Tuk Tuk. He visits a food market, eats Oxtail at a Michelin Star restaurant, helps judge a Salmorejo competition, and we see how Pastel Cordoba is made.

Ainsley is drawing inspirations from the flavours of the Mediterranean, starting with pillowy spinach and ricotta gnudi with cherry tomatoes and pine nuts.

Nostalgia week continues when our contestants find themselves in suburban Melbourne for today’s service challenge – in an old school Chinese restaurant.

Brisbane’s modern Italians Simone and Viviana, are ready to make their mark on the competition with their younger ‘twist’ on traditional Italian dishes.

David spends time with the Mattiucci Brothers who are known in Naples for their independent fishing operation. They troll the gulf of Naples for the freshest catch and then serve up their famous crudo from the Mattiucci fish shop.

A chance to see how the week unfolded in this catch-up episode. Find out who flipped ,who flopped and everything you might have missed. A full episode to rediscover the high moments of this group of amateur chefs dreaming of culinary glory and winning against all odds.

James tours Cordoba on an Eco Tuk Tuk. He visits a food market, eats Oxtail at a Michelin Star restaurant, helps judge a Salmorejo competition, and we see how Pastel Cordoba is made.

Ainsley is drawing inspirations from the flavours of the Mediterranean, starting with pillowy spinach and ricotta gnudi with cherry tomatoes and pine nuts.

Nostalgia week continues when our contestants find themselves in suburban Melbourne for today’s service challenge – in an old school Chinese restaurant.

Brisbane’s modern Italians Simone and Viviana, are ready to make their mark on the competition with their younger ‘twist’ on traditional Italian dishes.

David spends time with the Mattiucci Brothers who are known in Naples for their independent fishing operation. They troll the gulf of Naples for the freshest catch and then serve up their famous crudo from the Mattiucci fish shop.

We welcome our first couples in the show. First on the starting line is the lovey-dovey Syrian couple Ziad and Sarra who want to show the world and their 6 guests that ‘all you need is love’, chopped onion and teamwork to win the 1000 dollars

In Granada James samples giant tapas, visits a restaurant with views of the Alhambra, he tries Pan de Alfacar and he goes to an organic Caviar farm.

Inspired by the memory of bustling souks and spices that awaken the senses, Ainsley's first dish is a classic—lamb, orange, and prune tagine.

The winning team from yesterday’s challenge arrive to find the MasterChef kitchen all lit up!

The competition travels to Townsville, as brother and sister Danny and Sonia, hope to impress judges Manu and Colin with some North Queensland flair.

David travels to the island of Procida, where he takes a donkey ride to port and dives for sea urchins for his afternoon lunch.

We welcome our first couples in the show. First on the starting line is the lovey-dovey Syrian couple Ziad and Sarra who want to show the world and their 6 guests that ‘all you need is love’, chopped onion and teamwork to win the 1000 dollars

In Granada James samples giant tapas, visits a restaurant with views of the Alhambra, he tries Pan de Alfacar and he goes to an organic Caviar farm.

Inspired by the memory of bustling souks and spices that awaken the senses, Ainsley's first dish is a classic—lamb, orange, and prune tagine.