<Tr> <Td> 56 / 12 - 2 </Td> <Td> Monday, 23 July 2018 </Td> <Td> Pressure Test: Ashley Palmer - Watts' Sherried Marron - Chloe, Jess and Sashi had to follow 90 steps of the recipe to replicate a marron dish by Ashley Palmer - Watts in four hours and forty - five minutes . The plate was composed of a grilled marron tail, marron tartare, smoked cauliflower, pickled daikon, marinated smoked shiitake mushrooms, pickled mushrooms, pickled dulse, sea vegetables and a sherry mushroom stock . During the tasting, Jess stood out with her take of the dish . That left Sashi and Chloe who won praise with their consommés but both had technical flaws in the tartare . While Sashi's lacked finesse, Chloe's was mushy and lacked balance which sealed her elimination . </Td> <Td> 918,000 </Td> <Td> #5 </Td> </Tr> <Tr> <Td> 57 / 12 - 3 </Td> <Td> Tuesday, 24 July 2018 </Td> <Td> Season Affinity Duel Challenge--Ben, Jess, Khanh and Sashi competed in pairs to cook, inspired by one of the four seasons in two rounds with the winning finalist received an advantage for the Finals Service Challenge . The first round was Ben and Jess making their dishes describing Winter while Khanh and Sashi cook their Summer - themed dishes . In the second round to cook a dish representing Autumn in 60 minutes, Ben's Seared Coral Trout with Ginger Carrot Purée and Parsley Vinaigrette beat Sashi's Lamb Curry with Smoked Cauliflower to win . He will select one of the four courses for the next cook . </Td> <Td> 876,000 </Td> <Td> #5 </Td> </Tr> <Tr> <Td> 58 / 12 - 4 </Td> <Td> Wednesday, 25 July 2018 </Td> <Td> Icebergs Dining Room Service Challenge--The finalists were tasked to cook their dishes in two - and a-half hours inspired by the Italian menu from the Icebergs Restaurant, under mentorship by executive chef Monty Koludrovic, to be served to the judges and 30 diners . Ben, who won the advantage yesterday, selected the fish course while the others were assigned the remaining course dishes: Sashi (with pasta), Jess (the meat course) and Khanh (for dessert). All of the dishes, except Sashi's pasta course, impressed the judges and between the three of them, they decided to vote Khanh's fig dessert to advance to the semi-finals . </Td> <Td> 906,000 </Td> <Td> #5 </Td> </Tr> <Tr> <Td> 59 / 12 - 5 </Td> <Td> Sunday, 29 July 2018 </Td> <Td> World Class Service Elimination Challenge - Ben, Jess and Sashi each had 90 minutes to cook their dishes to be served for the judges and four Australian chefs: Danielle Alvarez of Fred's, The Bridge Room's Ross Lusted, Jock Zonfrillo from Orana and returning chef Lennox Hastie . Ben's Seared Coral Trout and Steamed Whiting with Crab Bisque delivered high acclaim and made it into the semi-finals which left Sashi and Jess for the final verdict . Sashi's Singaporean chicken rice received mixed reviews for the chicken despite winning praise for the flavour . The judges and chefs thought Jess impressed with her black sesame ice cream and yuzu curd but her praline cream and macerated raspberries derailed the overall flavour of her dish . Those factors were enough to see Jess eliminated from the competition . </Td> <Td> 872,000 </Td> <Td> #5 </Td> </Tr>

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