Both Emelia and her rival Laura Sharrad, who came third and second respectively on season six, were tasked with creating a three course menu for judges Jock Zonfrillo, Melissa Leong and Andy Allen as well as their fellow contestants - meaning they'd have to serve over 60 plates each.
Whilst Emelia stuck to the classics with her seared scallop entree, slow-cooked beef short rib main and pistachio financier dessert, Laura skipped the pasta and instead went with a native Australian theme starting things off with a seared bonito entree, pork main with a trio of sauces and a polarising Jerusalem artichoke and kumquat combo for dessert.
Read more on newidea.com.au
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