Australian Bake Off

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

Citrus Week. 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.

Dessert Week. 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.

Vintage Week. The bakers travel back in time to bake a tasty beef wellington, filled profiteroles, and a classic checkerboard cake.

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

Biscuit Week. Eleven amateur bakers bid to win a biscuit war with their signature fondant biscuits, delicious peanut and choc chip explosive wheels, and a spectacular biscuit game.

Cake Week. Twelve of Australia’s best amateur bakers head to the shed to tackle three cake challenges, a signature sponge, cotton cheesecake and a miniature world cake.

Grand Finale. To become Australia’s Best Amateur Baker, our finalists must bring out the best of their baking skills to be crowned the winner. Who will it be?

Patisserie Week. The semi-final brings us some delicious breakfast pastries, a Gateau St. Honore, and a gravity-defying biscuit chandelier.