大象传媒

After 11 weeks of intense and immense culinary competition, top chef and restaurateur John Torode and food writer and ingredients expert Gregg Wallace have narrowed their search for the country's best amateur cook down the final three contestants. It's time to put the finalists through the culinary adventure of a lifetime.

The finalists start their adventure in Northern Queensland's pre-historic rainforest, where they have a masterclass in rainforest bush food with a local guide from the 10,000-year-old Kuku Yalanji tribe. After nibbling on quandongs and avoiding poisonous snakes, the pressure mounts as they must prepare lunch in an hour and a half for family and friends of their guide, using unfamiliar ingredients such as crocodile, kangaroo, and lilli pillies.

Next up, they travel south along the Queensland coast to the fishing town of Port Douglas where the three finalists are required to cater for a wedding. Nerves are high as they have to create their own exquisite course for the wedding menu. There is no room for error - they simply have to deliver on the bride and groom's big day. With the heat outside at 35 degrees centigrade and the temperature rising in the kitchen, the finalists battle to keep their cool and produce their very best.

Their trip down under culminates in Sydney where they must cook a very special, three-course lunch, designed by John Torode and inspired by his 27-year career, to feed a select group of his most important mentors. The pressure is on as the finalists work to execute his three delectable dishes to perfection. Every single element has to come together for it to be right, and with a tricky souffl茅 and ice-cream on the menu it's a dicey end to an emotional celebration of John's passion for good food.