The Great Australian Bake Off - Episode Guide

The first season of The Great Australian Bake Off aired on the Nine Network and saw ten home bakers take part in a bake-off to test every aspect of their baking skills as they battled to be crowned The Great Australian Bake Off's best amateur baker. Each week, saw keen bakers put through three challenges in a particular discipline. And what better way to kick off the series than with a Bake Off cake off! The bakers have two hours to bake one family sized signature cake. The bakers have to cook in an unfamiliar kitchen to a tight deadline under the watchful eyes of the two judges.

This week, our 10 remaining bakers will put their best feet forward for choux pastry, baking éclairs for Signature, a technically demanding Paris Brest and a beautiful Gateau St Honore Showtopper.

For the bakers' first challenge, a family-sized signature cake was set. This was set to be done in two hours, and should show the baker's style. For the technical challenge, Maggie's recipe for her constitution cake. It combined indigenous Australian fruits and icing to make three cakes. It was to be done in two and a half hours. A hidden design cake was set as the showstopper challenge. In five hours, the bakers must create a cake that shows a pattern or design once cut into.

Twelve new bakers are set to undertake 30 intricate baking challenges over the next 10 weeks in order to impress judges Matt Moran and Maggie Beer.

This week we're down to 11 bakers who must rise to the challenge in bread week, and take on an afternoon tea classic with pumpkin scones.

It's biscuit week for our 10 bakers with biscotti, jamdrops and a tricky jigsaw made from biscuits on the menu.

As the bakers enter their fourth week in the shed, their thoughts turn to home with Matt and Maggie asking them to bake their family favourites.

The bakers must fulfil Matt's mantra that patisserie is perfection by piling pastries on the judges' plates.

This week the bakers get busy with batter, beating up wild waffles, an apple clafoutis and a 60 layer crepe cake.

For the seventh week the bakers are asked to use cunning creativity to cook desserts free from gluten, sugar and dairy.

Cor blimey, guv'nor, it's British Week. Our bakers must make sponges, bakewell slices and a good old pudding fit for a queen.

It's the semifinal. Four fabulous bakers remain, and to celebrate their achievement, the theme is celebrations.

It's the grand final and the top three bakers of the series have their eyes on the prize.

Twelve new bakers take on their first challenges in the Bake Off shed in the hope of impressing Maggie and Matt and being named Star Baker. This episode, the bakers' cake-making skills will be put to the test.

It's bread week and our bakers must rise to the challenge. They'll take on a rye and beetroot bread and add their own twist to the pretzel showstopper challenge.

This episode, the bakers are having a barrel of fun with biscuits. Making a batch of chocolate biscuits, French arlettes and biscuit boxes full of surprises.

The Bake Off shed has gone vegan and our bakers are challenged to substitute butter, eggs and dairy to create some classic favourites and a tricky technical bake.

This episode, it's a return to the classics and the seven remaining bakers need to bring their personal baking style and understanding of the basics to some traditional favourites.

It's patisserie week and the bakers must prove their pastry skills and showcase their imagination with decoration.

The heat is on for spice week, with the bakers having to carefully consider their flavours as they tackle Descriptionma'amoul biscuits and a baklava tower.

The bakers mix things up to create a fusion of favourites, croissants that look like muffins, doughnuts that aren't quite what they seem, and cakes made from anything but cake.

It's the semifinal, and what better way to celebrate than by baking for a party? Matt and Maggie set a series of party-themed challenges that will help them decide who will be celebrating a place in the final.

After nine weeks of whisking, kneading and piping, it's time for the grand final. Our three finalists have three bakes that stand between them and the glory of becoming Australia's best amateur baker.

It's Cake Week! 12 of Australia's best amateur bakers are back in the Bake Off shed for their first week of challenges, under the watchful eyes of culinary icon Maggie Beer, and esteemed chef Matt Moran. This week, the bakers will tackle a signature sponge, a tricky technical Japanese Cotton Cheesecake, and for their showstopper, create their own Miniature Worlds.

In Biscuit Week, our remaining amateur bakers face off in three exciting biscuit challenges: a Signature slice-and-bake, an alfajores Technical, and for the Show Stopper, they create a magical biscuit chandelier.

In Bread Week, our remaining amateur bakers wander into the wonderful world of bread. In their signature challenge they must create 12 identical flavoured bread rolls, for their technical they undertake a difficult Swedish cinnamon and cardamom bread, and for showstopper, create luscious gardenscape focaccias.

In Nostalgia Week, our remaining amateur bakers deep dive into their memories to tackle a number of Aussie classics of yesteryear and invent one of their own! In signature, they'll create their own layered pavlovas, in technical will tackle a classic Maggie Beer steamed pudding, and for showstopper, will create a mashup of nostalgic Aussie flavours to invent something entirely new.

It's Homegrown Week. Our remaining amateur bakers celebrate the traditional First Nations ingredients that can only be found right here at home in Australia. In Signature, they'll bake an open galette. In technical, they'll tackle Maggie's formidable Macadamia, Aniseed Myrtle and Bush Honey layered trifle and for Showstopper, they'll bake bread sculptures inspired by the natural world of Australia.

Bonjour, it's French Week! After an exciting non-elimination in the prior week, our remaining amateur bakers deep-dive into all things classic French pastry. First they will bake a mille-feuille for the Signature. For their technical, they are faced with Matt's delicious brioche a tete. And for the challenging Showstopper, they must create a Religieuse a l'ancienne- a traditional choux pastry tower in the shape of a nun!

In Dessert Week, our remaining amateur bakers show us their sweet tooth, first creating a dreamy baked custard for their Signature. In their technical challenge, they must replicate one of Matt Moran's most cherished recipes- the one that started his first baking business- with a delicate Raspberry Tart 2.0. For showstopper, they take on the Instagram trend of a dessert charcuterie board.

In Fruit and Veg Week, our remaining amateur bakers take a crack at baking the healthy way, showcasing delicious fruit and vegetables. For the Signature, they'll make two kinds of savoury vegetable tartlets, for the Technical, they take on Maggie's delicious erbazzone pie, and in Showstopper, they'll loom large to create a spectacular Basket Weave cake.

Patisserie Week - It's the semi-final of series 5, and to claim their place in the finale, our remaining amateur bakers must prove they can master the challenging world of Patisserie. For their Signature, they must bake two different kinds of breakfast pastries. In their Technical challenge, Matt serves them up an intricate Gateau St. Honore, and for their Showstopper, they showcase their most ambitious creation yet- a fully-hung biscuit pinata! 

In the grand finale, our final bakers face off in the ultimate baking showdown to crown Australia's best amateur baker! First up they must create their Signature Fondant Fancies, then conquer Maggie Beer's luscious Chocolate, Pear and Hazelnut Torte. For their final Showstopper of the season, they must bake their Dream Homes- and their only limit is their imagination. 

Twelve of Australia's best amateur bakers tackle three tricky cake challenges - a signature personal story cake, a tricky technical raspberry and black pepper curd cake, and a two-tiered layer cake.

Our amateur bakers bid to win a biscuit war with their Signature fondant biscuits, delicious Peanut & Choc Chip Explosive Wheels, and a spectacular Biscuit Game.

In Bread Week, our 10 remaining amateur bakers compete to make a sweet loaf, a difficult fougasse bread, and an eye-catching bread centrepiece.

In Winter Week, our remaining bakers tackle warming winter favourites - baking classic savoury pastries, a carrot and cumin tart, and creating a decorative pie with 3D art.

In Vintage Week, our remaining amateur bakers step back in time to bake filled profiteroles, a tasty beef wellington, and create a classic checkerboard cake.

In Dessert Week, 7 amateur bakers compete to create three delicious desserts: a family favourite, a beautiful layered Opera Cake with a twist and a Showstopping fun-filled Ice Cream Cake Pop.

Our amateur bakers compete to show us a tangy tropical side to baking for Citrus Week, taking on individual citrus tarts, a gin and tonic roulade and a citrus meringue creation.

The amateur bakers take a trip around the baking world with signature Turkish pides, a steamed rainbow lapis from Southeast Asia, and super-size the famous French macaron with a jacked macaron stack.

Our remaining bakers must make chocolate creations - stunning decorated chocolate cakes, a combined Technical challenge from the judges, and two different types of individual mirror glazed cakes.

Our final bakers face off to win, creating their Signature high tea, a difficult Technical Terrine set by Bake Off royalty Maggie Beer, and for their final Showstopper a 3D Illusion Cake.

Twelve of Australia's best amateur bakers take on three different cake challenges: a signature pull-apart cake, a passion fruit chiffon cake, and an epic birthday cake.

The amateur bakers aim to make the best loaves in bread week. They make signature bread sticks, a Zopf and showstopping scored and painted loaves.

In Back to Basics Week, our remaining amateur bakers compete to make their signature scones, a Chocolate Tart, and a towering Vertical Pie.

In Biscuit Week, our remaining bakers make their biscuit creations - making Linzers, some Mocha Mochi Cookies and some spectacular Moving Biscuit Vehicles.

In Celebration week, our remaining amateur bakers make something for every occasion, making Layered Cakes, Christmas Ornaments and Spooky Blacklight Cakes.

It's Cheese Week and our remaining amateur bakers create cheesy Tear and Shares, Three Cheese Pies and Floating Cheesecakes.

Things are heating up in The Shed for Spice Week. The remaining bakers make Spiced Filo Pasties, Crullers and 3D Biscuit Structures.

We're off to Italy with our remaining amateur bakers serving up Pizzas, Pesche Con Crema and Tiramisu centrepieces.

It's patisserie week, as our remaining bakers complete for a spot in the finale, making Kouign Amanns, Strawberry Tarts and Petit Fours.

In the grand finale, our remaining bakers face off to win the title of Australia's Best Amateur Baker, making botanical cakes, Paris-Brests and a showstopper of their choice.

Twelve diverse amateur baking enthusiasts are put through a series of intricate challenges to find Australia's Best Amateur Baker.

The remaining amateur bakers compete in three challenges for Biscuit Week to make Decorated Sandwich Biscuits, Pistachio Shortbread and a Biscuit Diorama.

In Pie Week, our remaining amateur bakers compete to make their signature Party Pies, a Galette des Rois, and a fruity Tangram Pie.

In Bread Week, our remaining amateur bakers create Mini Bagels, Turkish bread with Za'atar and showstopping Reveal Bread.

Tropical week gets fruity as our remaining amateur bakers make Tropical Tarts, a Mille Feuille and Meringue Bombes.

In Little and Large week, our remaining amateur bakers serve up Tiny Tiered cakes, a Giant Chocolate Eclair and the bakers create a whole Biscuit City.

It's Japan week, and our remaining amateur bakers tackle Shokupan Buns, a Matcha & Black Sesame Crepe Roll and show off their Double Fromage Cheesecakes.

It's Earth week! Our remaining amateur bakers go sustainable and celebrate the Earth with Raw Cakes, Beetroot Tarts and Edible Terrariums.

It's Patisserie Week as our remaining bakers compete for a spot in the finale, creating an En Croute, a Spiced Charlotte Ruse and Modern Vienoisserie.