MasterChef Australia Season 05
Noelene joins Neha and Vern in a Pressure Test set by Kirsten Tibbles: the chocolate Lourous Cake.
Noelene joins Neha and Vern in a Pressure Test set by Kirsten Tibbles: the chocolate Lourous Cake.
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In Round one they each have to cook their signature dishes, with the winner getting an advantage in round two.
Three new celebrities cook off against each other for their chance to be Australia's Celebrity MasterChef.
The Top Two duos face three epic challenges to decide who will win the MasterChef New Zealand title.
MasterChef judges Simon Gault and Ray McVinnie cook two of their favourite dishes
The Top Three duos make two intricate beef dishes by Michelin star-winning chef Michel Louws.
The Top Three duos replicate a paddle crab linguine dish by world-renowned Kiwi chef Peter Gordon.
MasterChef judges Simon Gault and Ray McVinnie cook dishes from their cookbooks.
MasterChef judges Simon Gault and Ray McVinnie make their favourite risotto and dessert.
The second contestant from each of the Top Five duos faces a solo dessert challenge without their partner.
One contestant from each of the Top Five duos faces a solo risotto challenge without their partner.
MasterChef judges Josh Emett and Simon Gault hold a MasterClass in Samoa.
The Top Six duos cook on open fires on the beach at Return To Paradise resort in Samoa.
The Top Six duos make raw fish salad on the beach at Return To Paradise resort in Samoa.
MasterChef judges Josh Emett and Simon Gault cook dishes featuring veal and venison.
The Top Six duos compete in a burger cook-off for some great prizes.
The Top 8 duos split into two teams to prepare an eight-course degustation meal.
Masterchef judges Josh Emett and Ray McVinnie cook their versions of the classic lamb roast.
The Top 9 duos present their versions of a classic New Zealand main and pavlova.
The Top 9 duos split into three teams to cook and sell fast food dishes at the famous Avondale market.
Masterchef judges Josh Emett and Ray McVinnie cook two simple but elegant fish dishes.
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