Author and magazine editor, Donna Hay was a guest judge for the challenge. The contestants had two and half hours to make their three dishes.

When George smelt the century egg Poh was using in one of her dishes, so called because it is preserved for 100 days, he nearly passed out. Poh was also attempting cubic noodles again, this time adding squid ink to make them black.

Donna loved the texture of Poh’s cubic noodles when she tasted one as Poh cooked but was concerned about Chris’ recipes because “lots of brown” is hard to shoot for a recipe book.

Julie’s stuffed chicken leg fell apart and then her roasted lamb roll split open. Julie was devastated when she ran out of time to finish plating up and had to present her dishes missing several elements.

Chris explained his recipe book idea to the judges, saying Matt had suggested he call his cookbook about cooking with beer, “Snout to Tail, Stout to Ale.”

Gary thought Chris’ deboned stuffed quail was a bit cloying and Matt said it tasted grainy. George said the sauce of Chris’ braised beef cheek and mash wasn’t "right" and the beef cheeks should have been sweet and soft.

Chris’ third dish was braised pig trotters in brik pastry. Gary thought it had nice flavours but the trotters weren’t soft enough.

Poh explained to the judges that her Malaysian Chinese cookbook would be called “Food from Mars” because of some of the unusual ingredients it would include. George said Poh’s century egg dumpling with pork congee was an acquired taste but Donna said she quite liked it.

Matt loved the fish eggs in Poh’s squid ink cubic noodles with snapper and pickled mustard. Donna thought Poh’s ginger custard, which she served with a sesame and sugar ball, looked “sexy.”

Julie explained the idea of her “My Family Table” cookbook, with chapters on different families, including hers, which would finish with a blank chapter for the person who had bought it to add to. Donna thought it was a great idea.

Gary mentioned Julie’s stuffed chicken leg with pork and pistachio was overcooked but Donna thought it was a winner. Gary thought Julie’s lamb, served with potatoes, was tender and succulent.

When it came to Julie’s flourless chocolate cake, Matt loved the crustiness of the outside and the moisture of the middle but thought it was a bit granular.

The judges told Chris his food hadn’t been up to his usual level. George told Julie her chicken was a little overcooked but her lamb was tender and buttery.

Donna said that even though Julie hadn’t finished what she wanted to, at a basic level her dishes were fabulous and very well cooked.

Matt told Poh her dishes were outlandish and challenging and not to everyone’s taste but the congee was delicious and her dessert was an absolute winner.

Poh and Julie were through to the grand finale and Chris was out. Matt told Chris he knows they’ll be drinking beer and eating his food in Chris' beer bar in six months time. He thanked him for the fantastic pig’s head he had cooked, his hat and his dry Melbourne humour. George told Chris they love him.

When Chris had left, Matt told Julie she had been very lucky her lamb and gravy, and her vision for her cookbook had been so good.

Stay tuned to see George and Gary face a mystery box challenge!