Australian Bake Off

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.

Fruit & Veg Week. Our five remaining bakers try a savoury vegetable tart, an erbazzone pie, and a basket weave cake.

Dessert Week. Perfect for anyone with a sweet tooth! This week it’s baked custards, a raspberry tart and a charcuterie board.

French Week. Ooh la la! It’s time to compete to create three French classics; a mille-feuille, a brioche à tête, and a Religieuse à l’ancienne.

Homegrown Week. Our remaining bakers celebrate traditional First Nations ingredients and bake a galette, a trifle and a bread sculpture inspired by Australia.