Immunity Challenge: Shannon Bennett 2016
7.8 9 Brett, Harry and Elise competed in the first round of the Immunity, which was another Mystery Box. They could choose to cook with one or more of the first four ingredients in twenty minutes, or open a smaller box inside to gain 20 minutes cooking time but then have to cook with whatever ingredient was inside. Brett chose the 20 minute cooking time with venison, bay leaves, cauliflower and elderflower oil. Harry and Elise opened the smaller box which contained quandongs and another smaller box. For a further 20 minutes cooking time, they both also opened this, meaning they had 60 minutes to cook with mastic, quandongs and at least one of the original ingredients. Harry struggled to incorporate the mastic into his dessert and his meringues didn't work. Elise's quandong tart and mastic ice cream was praised by the judges, but Brett won the challenge with his perfectly cooked venison. Brett then competed for Immunity against MasterChef mentor Shannon Bennett with Gary running the kitchen for the challenge. Due to the week's theme of difficult challenges, he had no time advantage. Both had 60 minutes and an open pantry. Brett's lamb cutlets with smoked parsnip puree scored 17 points but lost to Shannon's lamb two ways and mustard foam with a score of 18 points.
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