The contestants were split randomly into two teams and had to cook a three-course meal for 30 guests from two restaurants in Melbourne: Cutler & Co. and Ezard. The Blue Team, led by Sarah and her vice-captain Tash, were assigned to cook dishes from Ezard while The Red Team, led by Jamie and his vice-captain Emelia, were assigned to Cutler & Co. The captain and vice captain went to the restaurants and had to memorise the directions of the recipes from the chef of each restaurant (Teage Ezard and Andrew McConnell of Cutler & Co). They then returned to the MasterChef kitchen to relay to their other team members instructions to be able to replicate the dishes in 90 minutes. During service, the Red Team’s watercress puree for the entrée was bitter while the Blue Team’s plum broth for the main course had an odd taste. In the dessert, both teams have technical issues with their dishes – the Red Team had issues of demoulding their panna cottas, missing out the caramel topping and there’s error in their syrup while the Blue Team’s honey jelly didn’t set and their sorbets were melting but their cheesecake and crumb were well received in judging as the Blue Team wins while the Red Team were sent to elimination.