The Great Australian Bake Off

For Little and Large week, the remaining amateur bakers serve up tiny tiered cakes, make a giant chocolate eclair and create a whole biscuit city.

Tropical week gets fruity as our remaining amateur bakers make Tropical Tarts, a Mille Feuille and Meringue Bombes.

In Bread Week, our remaining amateur bakers create Mini Bagels, Turkish bread with Za'atar and showstopping Reveal Bread.

In Pie Week, our 10 remaining amateur bakers compete to make their signature Party Pies, a Galette des Rois, and a fruity Tangram Pie.

Eleven remaining amateur bakers compete in three challenges for Biscuit Week to make Decorated Sandwich Biscuits, Pistachio Shortbread and a Biscuit Diorama.

The amateur bakers are challenged to use the imprime roll technique, and make Esterházy torte and gravity defying cake.

It's Cheese Week and our remaining amateur bakers create cheesy Tear and Shares, Three Cheese Pies and Floating Cheesecakes

In Celebration week, our remaining amateur bakers make something for every occasion, making Layered Cakes, Christmas Ornaments and Spooky Blacklight Cakes.

In Biscuit Week, our remaining bakers make their biscuit creations - making Linzers, some Mocha Mochi Cookies and some spectacular Moving Biscuit Vehicles.

In Back to Basics Week, our remaining amateur bakers compete to make their signature scones, a Chocolate Tart, and a towering Vertical Pie.

The amateur bakers aim to make the best loaves in bread week. They make signature bread sticks, a Zopf and showstopping scored and painted loaves.

Twelve new bakers enter the shed kitchen to show off amazing cake creations. The first bake is a personal project followed by a challenging technical curd cake.

In Dessert Week, amateur bakers compete to create three delicious desserts: a family favourite, a beautiful layered Opera Cake with a twist, and a Showstopping fun-filled Ice Cream Cake Pop.

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.

In Winter Week, our remaining bakers tackle warming winter favourites - baking classic savoury pastries, a carrot and cumin tart, and creating a decorative pie with 3D art.

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

Eleven amateur bakers bid to win a biscuit war with their signature fondant biscuits, delicious peanut and choc chip explosive wheels, and a spectacular biscuit game.

Twelve of Australia's 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 French Week, our remaining amateur bakers deep dive into classic French pastry, creating a mille-feuille, a brioche a tete, and a religieuse a l'ancienne, a traditional choux pastry tower in the shape of a nun.

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.

In Nostalgia Week, our remaining bakers take a stroll down memory lane, baking Aussie pavlovas, a classic Maggie Beer steamed pudding, and inventing a nostalgic mash-up of their favourite childhood flavours.

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 Biscuit Week, our remaining amateur bakers face off in three exciting biscuit challenges: a Signature slice-and-bake, an alfajores Technical, and for the Show Stopper, they create a magical biscuit chandelier

Twelve of Australia's 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.

The bakers must display their pastry skills and showcase their imagination with decoration during patisserie week.

The seven remaining bakers must bring their personal baking style and understanding of the basics and use them on some traditional favourites.

The bakers must take on the challenge of substituting butter, eggs and dairy to create some classic favourites and a tricky technical bake.

The contestants must make a batch of chocolate biscuits, French arlettes and biscuit boxes full of surprises.

The bakers must rise to the challenge during bread week where they take on a rye and beetroot bread and add their own flair to the pretzel showstopper challenge.

Twelve bakers experience their first set of challenges where their cake-making skills are put to the test.

The remaining bakers are challenged by making all things batter, preparing wonderful waffles, an apple clafoutis, and a colossal crepe cake.

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

The bakers are tasked with the toughest technical challenge to date, as Maggie asks them to make her chicken pie. Showstopping pavlovas are also on the menu.

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 bakers must test their bread-making skills as they prepare classic pumpkin scones in a technical challenge, before assembling a showstopping bread centrepiece.

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 bakers are tasked by Matt and Maggie to create their versions of two classic dishes, a Swiss roll and a Neenish tart.

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

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

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 bakers are tasked with creating biscuits, including Matt's technical task, Italian cannoli.

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

The last six contestants are challenged by Dan Lepard's speciality: bread.

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

The bakers are tasked with creating different pies, including savoury pies and a blood orange meringue pie.

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

The bakers are tasked with creating biscuits, including Matt's technical task, Italian cannoli.

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

Based on a hugely popular UK concept, the series sees ten home baking enthusiasts put through a series of gruelling elimination challenges, baking a mouth-watering selection of cakes, pies, tarts, pastries, bread, biscuits and desserts, in the hope of being crowned Australia’s Best Home Baker.