Six-Course Meal Service Challenge 2017
The other contestants faced an individual three-hour service challenge on a commercial kitchen with three-starred Michelin chef Clare Smyth as their mentor. Each had a responsibility to cook a dish of a six-course meal to be served to 50 diners and the judges. Clare assigned the pair of ingredients for each contestant to highlight their dishes. By knife pull; Tamara (with marron and ras el hanout) and Eliza (mushrooms and spruce) were assigned to cook entrées, Diana (who had venison and pear) and Karlie (duck and Tasmanian mountain pepper) do the mains and desserts were tasked for Sarah (assigned with sheep's milk yoghurt and bergamot leaf) and Ben (pineapple and coriander seeds). The best performers of the challenge will join Arum in the Finals. The time pressure was great for the contestants as they struggled to prep their dishes. Ben's performance in the kitchen delivered the dish of the day and advances in the Finals. Tamara failed to highlight the second ingredient: ras el hanout while her couscous was undercooked which derailed the overall grade of her dish, Karlie's duck was cooked inconsistently and Sarah's savoury dessert was imbalanced with the use of roasted fennel. They were named the Bottom 3 as a result but Eliza, who overpowered the spruce flavour in her dish with her Parmesan custard, has never been into any previous Elimination Challenges (including Pressure Tests) and therefore, she will face in her first elimination if Sarah choose to use her immunity pin.
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