The chefs question whether ketchup can make a crowd-pleasing Pad Thai, and it's all frowns when the home cooks are asked to use one of Chef Danny Smile's favourite fridge ingredients, peperoncini. In a plant-powered final round, the last two home cooks are challenged to ditch the meat and make vegetables the star.

The chefs question a home cook's idea to relive the 90's in the Crowd-Pleaser round, and a Japanese turnip has everyone reeling when Chef Jesse Vergen's fridge is opened. In the end, it's breakfast sandwich versus eggs benedict as the final two home cooks are asked to elevate brunch.

Four international dishes take the wall of chefs on a culinary trip around the world in the Crowd-Pleaser round, and the home cooks walk the line when challenged to use face-burning wasabi from Chef Nick Liu's fridge! When Chef Dale Mackay asks the final two home cooks to create a restaurant-worthy lamb dish, one plays it safe and the other risks it all.