The Great Australian Bake Off

The first challenge for the bakers is a family-sized signature cake.

For this challenge, the bakers work with choux pastry and create a Paris-Brest as well as a Gateau St. Honore.

The eight remaining bakers are tasked with baking with chocolate. They cook brownies and a Black Forest gateau.

Desserts are the task this episode for the bakers. They make individual hot puddings and a dried apricot pavlova.

The theme for the bakers is classics. Classic doughnuts and a passionfruit tart are on the menu, and a High Tea show stopper pushes the bakers to new heights.

What better way to kick off the series than with a Bake Off cake off! The bakers have two hours to bake one family sized signature cake. The bakers have to cook in an unfamiliar kitchen to a tight deadline under the watchful eyes of judges Maggie Beer and Matt Moran

This challenge is to bake one family-sized savoury quiche with a filling of their choice. The technical bake is a pistachio frangipane tart with roasted rhubarb and raspberries.

The seven remaining bakers get baking some bread, including making savoury flat breads and knotted bread rolls.

The remaining five bakers are tasked with cooking pastry. They make miniature savoury pastries and a strudel.

The four semi-finalists remaining in the Bake Off Shed are tasked by Matt and Maggie to create a showstopper centred on an Around the World theme.

Twelve bakers look to tackle some challenging bakes on their first week in the tent, as they show off their cake-making skills for Matt and Maggie.

The remaining 10 bakers attempt to put their own twist on biscotti for their signature bakes. They also make jam drops and a biscuit jigsaw puzzle to impress the judges.

The remaining bakers are given their hardest task yet for pastry week, to create a 3D animal sculpture out of choux pastry.

The bakers enter the shed for dessert week, where they are tasked with creating desserts that dont contain any gluten, sugar and dairy.

Four bakers are left in the semi-final, and to celebrate their hard work, they make some fabulous creations with the theme of celebrations.

Twelve of Australias best amateur bakers are back in the shed where they must tackle three tricky cake challenges: a signature sponge, cotton cheesecake, and a miniature world cake.

In Bread Week, our remaining amateur bakers must compete to make 12 identical flavoured bread rolls, a tricky Swedish cinnamon and cardamom bread, and finally a delicious gardenscape focaccia.

In Homegrown Week, our remaining amateur bakers celebrate traditional First Nations ingredients, baking open galettes, a layered trifle, and creating a bread sculpture based on Aussie nature.

Our remaining amateur bakers compete to show us their sweet tooth for Dessert Week. They must create silky baked custards, Matt Morans gourmet raspberry tart, and finally, a dessert charcuterie board.

Its the semifinal, and our bakers must make patisserie creations worthy of a place in the finale: delicious breakfast pastries, a formidable gateau St Honore, and a gravity-defying biscuit chandelier.

Twelve of Australias best amateur bakers tackle three tricky cake challenges - a signature personal story cake, a tricky technical raspberry and black pepper curd cake, and a two-tiered layer cake.

In Bread Week, our remaining amateur bakers compete to make a Sweet Loaf, a difficult Fougasse bread, and an eye-catching Bread Centrepiece.

In Vintage Week, our remaining amateur bakers step back in time to bake filled profiteroles, a tasty beef wellington, and create a classic checkerboard cake.

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.

Our remaining bakers must make chocolate creations - stunning decorated chocolate cakes, a combined Technical challenge from the judges, and two different types of individual mirror glazed cakes.