Junior MasterChef Australia

The Top 16 jumped in the cars and were whisked away from the MasterChef kitchen. Appearing on in-car screens, George explained they were trading city life for something much more rural. Arriving at Tobruk Sheep Station, the cheflings were divided into four teams, Indigo captaining the Blues, Gracie the Reds, Tom the Yellows and Lily the Greens. Each team had a total of two and a half hours to prepare a three-course menu of country inspired fare, with four different proteins to use: rabbit, lamb, beef and kangaroo. The contestants were then sent on a treasure hunt to find their ingredients before cooking could begin. George, Matt and guest judge Scott Pickett were overwhelmed by the results, but with dishes like kangaroo with beetroot and roasted tomato and lamb cutlets that Pickett himself said he couldn’t have cooked better, the Greens took another Offsite Challenge win.