document_title: MasterChef Australia (series 9)

question_text: who are the finalists on masterchef australia 2017

text: MasterChef Australia (series 9)

text: Changes[edit]

text: This season introduced the "Power Pin" in the seventh week. The pin grants the wearer an extra 15 minutes cooking time in the challenge the user chooses to use the pin until the finals.

text: Contestants[edit]

text: Top 24[edit]

text: The Top 24 contestants were announced on 1–3 May 2017. Chosen contestant Josh Clearihan was a previous auditionee from the eighth series who failed to reach the auditions when he was hospitalized with brain damage after a run-in with a car thief.[2] The series featured other previous auditionees: Pia Gava, Benita Orwell and Eloise Praino.[3][4][5]

text:
Contestant
Age
State
Occupation
Status

Diana Chan
29
VIC
Accountant
Winner 24 July

Ben Ungermann
32
QLD
Retail Manager
Runner-up 24 July

Karlie Verkerk
26
NSW
Copywriter
Third place 23 July

Tamara Graffen
28
WA
Engineering Officer
Eliminated 20 July
Returned 13 June
Eliminated 12 June

Arum Nixon
34
NSW
Advertising Strategist
Eliminated 18 July

Sarah Tiong
26
NSW
Risk Consultant
Eliminated 17 July

Eliza Wilson
30
VIC
Theatre Nurse
Eliminated 13 July

Eloise Praino
32
SA
Graduate Law Clerk
Eliminated 10 July

Callan Smith
18
NSW
Student
Eliminated 6 July

Sam Goodwin
25
VIC
Construction Coordinator
Eliminated 29 June

Nicole Stevenson
24
QLD
Medical Secretary
Eliminated 26 June

Michelle Lukman
19
VIC
Student
Eliminated 22 June

Ray Silva
42
NSW
Doctor
Eliminated 15 June

Samuel Whitehead
26
SA
Market Stall Owner
Eliminated 8 June

Pete Morgan
31
WA
Crane Operator
Eliminated 5 June

Jess Butler
29
VIC
Nurse
Eliminated 1 June

Trent Devincenzo
27
NSW
Systems Engineer
Eliminated 29 May

Benjamin Bullock
27
WA
Lawyer
Eliminated 25 May

Bryan Zhu
23
NSW
Photographer
Eliminated 22 May

Benita Orwell
57
QLD
Ex-Ground Staff
Eliminated 18 May

Pia Gava
49
VIC
Contracts Officer
Eliminated 15 May

Josh Clearihan
32
VIC
Senior IT Administrator
Eliminated 11 May

Lee Behan
29
WA
Hospitality Manager
Eliminated 8 May

Rashedul Hasan
35
NSW
IT Program Director
Eliminated 4 May

text: Guest Chefs[edit]

text:
Week
Guest Chef
Challenge

1
Maggie Beer
Auditions Part 2

Anna Polyviou
Auditions Part 3

Elena Duggan
Top 24 Mystery Box Challenge

2
(Home Cooking
Week)
Jarrod Di Blasi
Immunity Challenge

Johnny Di Francesco
Team Challenge

3
Ben Shewry
Mystery Box Challenge/Invention Test

Andy Bowdy
Pressure Test

Charlie Carrington
Immunity Challenge

4
(Sweet Week)
Kirsten Tibballs
Mystery Box Challenge

Janice Wong
Invention Test

Christy Tania
Pressure Test

Lauren Eldridge
Immunity Challenge

Angélique Pereto

Reynold Poernomo

Darren Purchese
Team Challenge

5
David Thompson
Mystery Box Challenge/Invention Test

Josue Lopez
Pressure Test

Clinton McIver
Immunity Challenge

6
(Yotam Week)
Yotam Ottolenghi
All Challenges & MasterClass

Blayne Bertoncello
Immunity Challenge

7
Curtis Stone
Mystery Box Challenge/Invention Test

Deniz Karaca
Pressure Test

Matt Sinclair
Team Challenge

8
(Heston's Road Trip)
Heston Blumenthal
All Challenges & MasterClass

9
Peter Gilmore
Mystery Box Challenge/Invention Test

Paul Carmichael
Pressure Test

Ben Devlin
Immunity Challenge

10
(Japan Week)
Tsutomo Kodama
Service Challenge

Odaka Takayuki
MasterClass

Kagehisa Imada

11
Kylie Millar
Pressure Test

Federico Zanellato
Immunity Challenge

Clare Smyth
Service Challenge

12
Shaun Quade
Pressure Test

Peter Gilmore
Elimination Challenge

Ross Lusted

Alla Wolf-Tasker

Ashley Palmer-Watts
Service Challenge

Curtis Stone
MasterClass

Finals
Kirsten Tibballs
Grand Finale

text: Elimination chart[edit]

text:
Week
1
2
3
4
5
6
7
8
9
10
11
12
Finals

Mystery
Box
Challenge
Winner
Bryan
Callan
Pia
Sam
Eloise
Ray
Pete
Karlie
Karlie
Sam
Diana
Tamara
Diana
Arum
Ben
None

Invention
Test
Winner
None
Eliza
Karlie
Sarah
Eloise
Sam
Sarah
Callan
Diana
Sam
Ben
Samuel
Tamara
Diana
Karlie
Tamara
Diana
Karlie
Michelle
None
Eliza
Eloise
Sarah
Ben
Arum
Eliza
Tamara
Arum
Ben
Tamara

Immunity
Challenge
Lose: Sarah
Win: Eloise
Lose: Callan, Diana,
Sam
Lose: Tamara
Lose: Karlie
None
Lose: Sarah
Win: Sarah
Win: Arum
None

Diana
Top 24
IN
IN
Team Win
IN
Team Win
Top 3
Team Win
IN
Team Win 1
Top 3
Team Lose
Top 3
Team Win
Btm 9
IN
Team Lose
IN
Team Win
Btm 3
Top 3
Btm 3
Top 3
Btm 3
Top 2
WINNER

Ben
Top 24
IN
IN
Team Win
IN
Team Lose
IN
Team Win
Top 3
Team Lose 2
IN
Team Win
IN
Team Lose
Top 3
IN
Team 3rd
Top 3
Team 2nd
Btm 3
Top 2
Top 3
Btm 2
ADV
Top 2
Runner-up

Karlie
Top 24
IN
Top 3
Team Win
IN
Team 3rd
IN
Team Win
IN
Btm 5
Top 3
Team Lose
Top 3
P.P.
Team Win
Btm 9
IN
Team 3rd
Top 3
Team Win
IN
Btm 3
Btm 3
Top 3
Btm 3
3rd
Eliminated (Ep 62)

Tamara
Top 24
IN
IN
Team Lose
IN
Team 3rd
IN
Btm 3
Top 3
Team Win 2
Top 3
Btm 3
Elim
Team Lose
Btm 9
IN
Team Win
IN
Team Lose
Top 3
Btm 3
Top 3
Top 3
Elim
Eliminated (Ep 61)

Arum
Top 24
IN
IN
Team Lose
IN
Team Lose
IN
Team Win
IN
Team Win 2
IN
Btm 3
Btm 4
Team Lose
Top 3
Btm 3
Team 2nd
IN
Team 2nd
Top 3
ADV
Top 3
Elim
Eliminated (Ep 59)

Sarah
Top 24
IN
Top 3
Team Win
Top 3
Team 3rd
IN
Team Win
IN
Team Win 2
IN
Team Lose
IN
Team Win
Btm 9
Top 3
Team Win
Top 3
Team Lose
IN
Btm 3/Imm.
Elim
Eliminated (Ep 58)

Eliza
Top 24
IN
Top 3
Team Win
IN
Team Win
IN
Team Win
IN
Team Win 1
IN
Team Win
IN
Team Win
Top 3
Top 3
Team 2nd
IN
Team 2nd
Top 3
Elim
Eliminated (Ep 56)

Eloise
Top 24
IN
IN
Team Lose
Top 3
Team Win
IN
Team Lose/Imm.
IN
Team Win 2
Btm 3
Team Win
IN
Saved
Btm 9
Top 3
Team Lose
IN
Team Win
Elim
Eliminated (Ep 53)

Callan
Top 24
Top 4
IN
Team Win
IN
Team Win
Top 3
Team Lose
IN
Btm 3
IN
Team Win
IN
Team Win
Btm 9
Btm 3
Btm 2
IN
Elim
Eliminated (Ep 50)

Sam
Top 24
Top 4
IN
Team Lose
Top 3
Team Win
Top 3
Team Win
Btm 3
Team Win 1
IN
Team Lose
Btm 4
Team Lose
Btm 3
IN
Elim
Eliminated (Ep 45)

Nicole
Top 24
IN
IN
Team Lose
IN
Team Lose
IN
Team Lose
IN
Team Lose 1
IN
Team Win
IN
Team Win
Btm 3
Elim
Eliminated (Ep 42)

Michelle
Top 24
IN
IN
Btm 4
IN
Team 3rd
IN
Team Lose
IN
Team Lose 2
IN
Team Win
Top 3
Team Lose
Elim
Eliminated (Ep 40)

Ray
Top 24
IN
Btm 3
Team Win
Btm 3
Team Win
IN
Btm 3
IN
Team Win 1
Btm 3
Team Win
Btm 4
Elim
Eliminated (Ep 35)

Samuel
Top 24
IN
IN
Team Lose
IN
Team Win
Btm 3
Team Lose
Top 3
Btm 5
IN
Elim
Eliminated (Ep 30)

Pete
Top 24
IN
Btm 3
Team Win
Btm 3
Team Lose
IN
Team Win
IN
Btm 3
Elim
Eliminated (Ep 27)

Jess
Top 24
IN
IN
Btm 4
IN
Team 3rd
IN
Team Lose
Btm 3
Elim
Eliminated (Ep 25)

Trent
Top 24
IN
IN
Team Win
IN
Team Win
Btm 3
Team Win
Elim
Eliminated (Ep 22)

Benjamin
Top 24
Btm 4
IN
Btm 4
IN
Team Win
IN
Elim
Eliminated (Ep 20)

Bryan
Top 24
Top 4
IN
Team Win
IN
Team Win
Elim
Eliminated (Ep 17)

Benita
Top 24
Btm 4
IN
Team Win
IN
Elim
Eliminated (Ep 15)

Pia
Top 24
Top 4
IN
Team Lose
Elim
Eliminated (Ep 12)

Josh
Top 24
IN
IN
Elim
Eliminated (Ep 10)

Lee
Top 24
Btm 4
Elim
Eliminated (Ep 7)

Rashedul
Top 24
Elim
Eliminated (Ep 5)

Eliminated

Rashedul
Lee
Josh
Pia
Benita
Bryan
Benjamin
Trent
Jess
Pete
Samuel
Tamara
1st Elimination
Ray
Michelle
Nicole
Sam
Callan
Eloise
Eliza
Sarah
Arum
Tamara
Re-elimination
Karlie
Ben
89 points

Diana
90 points (win)

text: Episodes and ratings[edit]

text:
Ep#/Wk-Ep#
Original airdate
Episode Title / Event[6]
Total viewers (five metro cities)[7]
Nightly Ranking[7]

Week 1

1/01-1
Monday, 1 May 2017
Series Premiere:
Auditions Part 1 - The ninth series started with contestants cooking their signature dish in one hour for an automatic entry to the Top 24. Each judge awarded contestants with a "yes" or "no". Twenty contestants received three "yes" votes and won their way through to the main competition while the second-chance contestants, with one or two "yes" votes, were to cook again in the next episode.
1,060,000
#5

2/01-2
Tuesday, 2 May 2017
Auditions Part 2 - Maggie Beer set a challenge for the twelve home cooks who received a second chance to cook either a savoury dish or a dessert in 75 minutes, with lemons as the core ingredient, to secure a place in the competition. The top three dishes were chosen by Maggie and the judges sent their makers to join the Top 24. The bottom three who failed to impress the judges were eliminated while the remaining six competed for their last chance to secure the 24th spot in the next day's Pressure Test. In the end, it was Eliza, Lee and Sarah who received an apron each during the tasting after earning overall praise from the judges with their respective dishes.
913,000
#6

3/01-3
Wednesday, 3 May 2017
Auditions Part 3 - To win the last apron and secure a spot in the Top 24, the remaining contestants faced a Pressure Test set by Anna Polyviou. They had three-and-a-half hours to recreate her intricate firecracker-based dessert with ten technical dessert elements inside the dish. The two hopefuls who delivered the best take of the dish were considered by the judges for the last spot in the Top 24. Arum's dish was declared the best, winning him the last apron.
917,000
#5

4/01-4
Thursday, 4 May 2017
Top 24 Mystery Box Challenge - In their first cook in the competition, the Top 24 contestants faced a Mystery Box that contained ingredients chosen by Elena Duggan (series 8 winner). Cooking with 75 minutes on the clock, the majority of the contestants opted to cook a pasta dish while some opted for an inventive dish. Rashedul suffered a major setback when he dropped a dish containing many of his elements in the final minute of cooking time. In the end, it was Sam, Callan, Pia and Bryan who were declared the Top 4 while Rashedul was sent to elimination along with Lee, Benjamin and Benita.
899,000
#6

5/01-5
Hidden Pairs Elimination Challenge - Benita, Benjamin, Lee and Rashedul competed in the first elimination challenge. Each had to pick an ingredient of their choice next to a cloche that contained a hidden paired ingredient and make a dish in 75 minutes. Rashedul selected mango paired with green peppercorns, Benjamin had walnuts and dates, Benita got peaches and Earl Grey tea, and Lee chose salmon with aniseed. Benita’s risk of producing an ice cream dessert didn’t pay off, forcing her to change it into a custard dish. Benjamin’s katoumari received criticism on his presentation but received overall praise on the taste. Lee’s dish also won praise from the judges. Rashedul struggled to think of a dish, and chose to make a mango, mint and peppercorn sorbet. The judges couldn’t taste the green peppercorn in his sorbet, which meant it did not meet the brief of highlighting both ingredients, and that was enough to eliminate him.
910,000
#5

Week 2 - Home Cooking Week

6/02-1
Sunday, 7 May 2017
Judges' Mystery Box Challenge and Invention Test - The 23 remaining contestants could only rely on the basics of home cooking for the week by using simple kitchen equipment. They faced a Mystery Box Challenge with ingredients like prawns, chillies, pineapple and parmesan, that were chosen by the judges for the 75-minute cook. Sarah, Pia, Diana, Michelle and Eloise were chosen as the Top 5 and Eloise’s Pineapple Tarte Tatin with Pumpkin Chilli Caramel won her the advantage for the choice of the core ingredient for the Invention Test. She chose halloumi (over fennel and mussels). This ingredient caused some of the contestants to struggle throughout the 75-minute cook, including Lee, Ray and Pete, who found themselves in elimination. Eliza, Karlie and Sarah managed to champion the cheese in creative ways and were declared the Top 3.
767,000
#5

7/02-2
Monday, 8 May 2017
Pressure Test: Gary Mehigan's Roast Chicken, Peas and Potatoes - Lee, Pete and Ray had to follow and recreate Gary’s roasted chicken dish without a recipe provided; they had to follow the chef before plating the dish within 10 seconds of Gary to be spared from elimination. Ray struggled throughout, he poured too much cream in the pea custard and his fondant potatoes were cooked inconsistently. Pete fell behind when he tried to prepare his vegetable jus but his dish received overall praise and was first to be declared safe. Throughout the challenge, Lee started well and his dish impressed the judges, but it was his cooking of the chicken that let him down, as he failed to sear the flesh side of the protein at the end of the cook.
861,000
#8

8/02-3
Tuesday, 9 May 2017
Immunity Challenge: Jarrod Di Blasi - In the 32-minute first round, Eliza, Sarah and Karlie had to make a savoury dinner plate with just one trip to the pantry. Sarah’s Pan Friend Barramundi with Bok Choy and Vinaigrette won the round and she advanced to the Immunity Challenge against Jarrod Di Blasi, who was the Victorian Young Chef of the Year. She chose one of the judges’ home fridges (Gary’s which contained Asian Ingredients) and with 75 minutes, prepped a XO Marinated Steak with Pickled Mushrooms and Potato Mash while Jarrod made a Sashimi of Whiting with Roast Bone Dressing and Avocado Puree in 60 minutes. Jarrod received overall praise on the creativity of his dish while Sarah’s dish also pleased the judges but her mashed potatoes and her marinade divided the judges’ opinions, giving her 23 points to Jarrod's 27.
979,000
#4

9/02-4
Wednesday, 10 May 2017
400 Gradi Team Challenge - The contestants arrived at the 400 Gradi Pizzeria headed by World Pizza Champion Johnny Di Francesco for a team challenge cooking for 250 guests. The two teams, led by Diana (Green) and Eloise (Red), had four hours preparation and service time to cook and plate an Italian three-course meal: two pizzas, a pasta dish and a dessert. During their first challenge, both teams struggled in prepping their respective pizza dough and desserts. The Red Team’s pizzas received higher praise than the Green Team’s, which had technical issues with the topping and the crust. However, the judges slammed their bland pasta and heavy sponge dessert compared to the Green Team’s, and sent the Red Team into elimination.
876,000
#5

10/02-5
Thursday, 11 May 2017
Potato Elimination Challenge - The losing team members faced a two-round elimination challenge featuring the core ingredient: potatoes. The first round was to cook a classic side dish of chips and dip in 60 minutes. Samuel, Arum and Eloise had the Top 3 chip dishes while Benjamin, Jess, Josh and Michelle served soggy chips, sending them to the second round. After 60 minutes to cook a dish with potatoes, Jess and Michelle delivered exemplary dishes. And while one of Benjamin's sweet potato doughnuts was mushy, Josh's undercooking of his potato resulted in his gnocchi being lumpy and made him the third contestant to be eliminated.
875,000
#5

MasterClass: George Calombaris, Gary Mehigan and Matt Preston - The judges individually presented their respective simple dishes to the contestants in their MasterClass: George demonstrated the cooking of broccoli on a grill, Gary presented a dessert that featured chocolate and beetroot, and Matt cooked nuggets and chips. Gary helped George make his Lamb Tortellini with Butter Sauce and Yoghurt Dressing.
669,000
#8

Week 3

11/03-1
Sunday, 14 May 2017
Ben Shewry's All-Australian Mystery Box Challenge and Invention Test - Ben Shewry showcased his Mystery Box that contained Australian ingredients for the contestants. After 75 minutes, the top five were Jess, Tamara, Trent, Nicole and Ray, with the latter winning the challenge. Ray’s advantage for the Invention Test was to choose one of the three cooking techniques that had to be highlighted in the contestants’ dishes. Throughout the second challenge, Ray, despite choosing smoking as the highlight of the dish, was responsible for under-cooked crayfish and under-smoked broth, while Pia failed to plate up all of her elements. Sarah, Sam and Eloise impressed with their inventive dishes while Ray and Pia were joined by Pete in the Bottom 3.
734,000
#5

12/03-2
Monday, 15 May 2017
Pressure Test: Andy Bowdy's "Rita" - Pete, Pia and Ray had four-and-a-half hours to recreate pastry chef Andy Bowdy’s signature twelve element intricate layered cake. The judges were impressed with Pete's dish overall, despite him burning his second batch of candied pecans, and he was declared safe. Ray lost points in the presentation of his cake layers but was praised on the tasting apart from his thick biscuit base. Although Pia’s dish had the best presentation, her bavarois was heavy and her meringue was too grainy. In the end, the errors in Pia’s dessert outweighed Ray’s bulging cake appearance, sealing her elimination.
868,000
#9

13/03-3
Tuesday, 16 May 2017
Immunity Challenge: Charlie Carrington - In the 45-minute first round, Eloise, Sam and Sarah were tasked to cook a dish with the use of a waffle maker. While Sam and Sarah opted for the sweet option for their waffle dishes, Eloise’s savoury take on chicken and waffles with chilli soy caramel won her the opportunity to cook against chef Charlie Carrington of Atlas Dining in Melbourne. Eloise had the advantage to beat the chef by choosing the ‘indulgent’ pantry that had sweet ingredients and, with 75 minutes, cooked a dessert of chocolate and peanut butter. The judges applaud Eloise’s dish over Charlie’s midnight snack dish that left them uncertain of his mascarpone ginger beer foam, awarding her the immunity pin with 28 points to Charlie’s 21.
1,045,000
#4

14/03-4
Wednesday, 17 May 2017
Relay Team Challenge - Four teams competed in a relay challenge where each member had 15 minutes of cooking time and 45 seconds to pass their instructions to the next cook. The captains Diana (Red Team), Benjamin (Yellow), Tamara (Blue) and Benita (Green) were tasked with choosing a dish that featured maple syrup. Benita and Tamara chose the savoury option for their dishes (Green’s Singaporean Chilli Crab and Prawns, and Blue’s Asian Sticky Pork Belly with Bao Buns and Slaw) while Benjamin and Diana opted for Maple Ice Cream desserts. Throughout the following changeovers, Benita’s choice of dish confused her team members when she decided to replace the palm sugar with the syrup at the start of the cook, the Red Team struggled with their jelly element which they failed to plate at the last minute and the Yellow Team provided improvements to their dish. Michelle, who was the third to cook for the Blue Team, struggled throughout and tampered with the elements of her team’s dish, forcing the last two members to salvage it. The Yellow and Red Teams were applauded for their desserts despite the missing jelly in the Red Team’s dish, while the judges praised Diana’s leadership and organization of her team’s dish. The Blue Team’s dish was criticised on their overcooked pork while the Green Team’s maple flavour couldn’t be detected despite using all of the syrup throughout the cook. As their dish failed to highlight the core ingredient, the Green Team were sent to elimination.
958,000
#5

15/03-5
Thursday, 18 May 2017
Time Shopping Elmination Challenge - Arum, Ben, Benita, Nicole and Pete faced an elimination challenge where each contestant could bid part of their 90 minutes' cooking time to purchase their ingredients. Each pantry of ingredients (except the staples) cost different minutes of time. Arum and Nicole spent 20 minutes to cook with ginger, sugar and pistachios. Ben had John Dory, artichokes and vanilla beans that cost 15 minutes. Benita decided to spend 45 minutes for prawns, ginger, coriander and kecap manis. Pete bought cherries, vanilla beans, sugar and pistachios for 25 minutes. Arum's cake was loved by the judges with Ben’s dish also receiving praise, while Pete had issues in plating his cake but stood out in the tasting. Nicole chose a pudding that was crumbled and dry which lacked sauce. Benita faced problems in her allocated cooking time producing an underwhelming dish and despite her efforts of improvising her burnt broth, it was not enough to save her from elimination.
935,000
#5

Week 4 - Sweet Week

16/04-1
Sunday, 21 May 2017
Kirsten Tibballs' Mystery Box Challenge and Flower Affinity Invention Test - The daily challenges in the coming week focus the contestants to cook desserts. Kirsten Tibballs presents her Mystery Box, with chocolate and her chosen ingredients (coconut, raspberries, mint, instant coffee, coffee beans, green tea, nectarines, desiccated coconut and dark rum) along with additional pantry dessert staples, for contestants to make their dishes in half an hour. Bryan, Eloise, Arum, Eliza and Pete were chosen for tasting and impressed with the creativity of their desserts, with Pete winning the advantage in the Invention Test set by Janice Wong. He was rewarded an extra 30-minute head start with Janice mentoring him to make a dish inspired by flowers but it was Callan, Diana and Sam who thrived in highlighting the flowers in their desserts and won the chance to cook for immunity. Samuel and Trent had technical issues with their dishes while Bryan’s dessert had too many elements and the flavours in his dish did not balance together correctly. Therefore, the three of them were sent to the Pressure Test.
839,000
#7

17/04-2
Monday, 22 May 2017
Pressure Test: Christy Tania's Ice Cream Float - Christy Tania showed Bryan, Samuel and Trent her gravity-defying ice cream dessert for them to replicate in three hours, with thirty minutes to make their sugar balloons. The time pressure proved too much for the contestants as they had flaws in their dishes: Trent’s balloon was too small as it dispersed when he presented his dish to the judges, Samuel used excess chocolate to cover the crevice of his cone after he poured his hot chocolate sauce during the cook, and Bryan’s semifreddo was too dense and contained dollops of meringue in the mixture, while he ran out of time to make his balloon. Ultimately, Trent and Samuel scored in taste and presentation, respectively. Despite having a good run in the competition, Bryan's first Pressure Test sealed his elimination.
936,000
#8

18/04-3
Tuesday, 23 May 2017
Immunity Challenge: Lauren Eldridge, Angélique Pereto and Reynold Poernomo - As a team, Callan, Diana and Sam individually competed against one of the three guest pastry chefs for immunity. By knife draw: Sam was pitted against pastry chef Lauren Eldridge, Diana faced chef Angélique Pereto and Callan cooked against KOI Dessert Bar’s Reynold Poernomo (from season 7). In 75 minutes, Diana made a dark chocolate sorbet with orange sauce, Sam cooked a deconstructed black forest gateaux and Callan baked a layered sponge cake with fruits, jelly, toffee and chocolate ganache. In 60 minutes, Reynold made a mango cream with spiced pineapple and lemongrass ginger consommé, Angélique decided to cook a dessert of green tea with coconut and raspberry, and Lauren did a honeycomb with crème fraiche ice cream. When Reynold’s dessert scored 27 points, the judges felt Callan’s use of his chocolate ganache was unnecessary and gave him 16 points. Diana’s dish was liked by the judges but the creativity of Angélique’s dessert highly impressed the judges, giving her a perfect score of 30 to Diana’s 18. While Sam earned rave reviews on his dish, Lauren’s use of two simple elements and precision earned her high praise (27-28).
899,000
#7

19/04-4
Wednesday, 24 May 2017
Edible Dessert Greenhouse Art Team Challenge - Two teams were tasked by Darren Purchese to construct edible dessert art installations in their respective stations for public viewing in eight hours. Sarah’s Red Team chose a Japanese zen garden concept while Tamara’s Blue Team took inspiration of a beehive. During prep time, the Red Team overcooked their first batch of dehydrated strawberry cherry blossoms and forced them to only make 300 blossoms while the Blue Team took too long to make their honeycomb biscuits and to build their cookie cutters. Afterwards, both teams were praised in their creativity by the judges but the Blue Team’s installations lacked balance in the sweetness of each element over the Red Team’s and landed them in elimination.
845,000
#7

20/04-5
Thursday, 25 May 2017
Blind Ingredient Tasting Elimination Challenge - The losing contestants (except Eloise, who used her Immunity Pin) had to correctly guess each ball of a dessert ingredient while blindfolded, to avoid landing in one of three places for the second elimination round. The bottom three: Ray (who mistook grapes for watermelon), Benjamin (banana instead of rockmelon) and Tamara (cucumber rather than rockmelon) had 75 minutes to cook their desserts with the ingredient they guessed incorrectly. Both Tamara and Ray impressed with their dishes but, while Ray struggled throughout the challenge, it was Benjamin’s overcooked bananas that sent him home.
879,000
#4

Week 5

21/05-1
Sunday, 28 May 2017
David Thompson's Mystery Box Challenge and Invention Test - Thai cuisine expert and chef David Thompson set up a Mystery Box Challenge for the contestants to cook their dishes with his chosen Thai ingredients, with Tamara, Diana, Michelle, Karlie and Samuel selected as the top five. Karlie won the advantage in the Invention Test which was the choice between two of Thompson’s dishes to cook an inventive dish with the ingredients of the chosen dish. She chose his pineapple and crab curry (over his tom yum soup) and several contestants prospered with their dishes to compete for three places in the Immunity Challenge. Tamara, Ben and Samuel had the top dishes chosen by the judges. Jess, Sam and Trent had technical errors in their dishes and were at risk of elimination.
737,000
#6

22/05-2
Monday, 29 May 2017
Pressure Test: Josue Lopez's "After the Eucalypt Fire" - Jess, Sam and Trent had three hours to replicate "After the Eucalypt Fire", a 14-element emu dish cooked by Brisbane's Chef of the Year Josue Lopez. Despite his beetroot leaf puree being grainy, Sam was first to be declared safe. Jess' puree was bitter and lacked vibrance but while Trent was praised for the cooking of his emu, his plating was unorganized and the lack of the essential crispy elements in his dish left him eliminated.
765,000
#11

23/05-3
Tuesday, 30 May 2017
Immunity Challenge: Clinton McIver - Ben, Samuel and Tamara had 45 minutes to recreate a classic macaroni and cheese in the first round. Tamara’s chilli mac 'n’ cheese won her the chance to cook off against Melbourne chef Clinton McIver of Amaru. From a choice of herbs, she chose rosemary and cooked Chicken Rosemary Garlic Dumplings with Chicken Broth in 75 minutes while Clinton made a Rosemary Lamb with Pickled Vegetables and Pear in 60 minutes. Both of their dishes were praised on simplicity but Clinton’s modern flavours of his dish beat Tamara's overall quality presentation by 27 points to 26.
874,000
#6

24/05-4
Wednesday, 31 May 2017
South Melbourne Market Team Challenge - Four teams competed at the South Melbourne Market to cook two snacks (savoury and sweet) and sell them to 1000 people, with only two teams to be pronounced safe after they delivered the best dishes and earned the most money from the public. All teams struggled to plan their dishes: Michelle’s Yellow Team attempted to estimate the mass of their ingredients, Tamara’s Green Team took a lot of time to prepare the food and Sam’s Blue Team had issues with the lime curd in their dessert. After service, the teams made $13,728 to be donated to Kidney Health Australia. The judges applauded the Blue Team’s dishes that were free from flaws and declared the team safe. The Green Team was also safe with takings of $4,158, sending the other two teams to the elimination round.
704,000
#10

25/05-5
Thursday, 1 June 2017
Three Dishes from Six Eggs Elimination Challenge - The eight losing contestants faced a three-round elimination challenge to cook dishes in 45 minutes with only six eggs available. Ben, Michelle and Nicole had the top dishes in the first round. Karlie and Samuel thrived in the second round, sending Callan, Jess and Pete in the final elimination round. The judges doubted Pete’s choice of cooking a simple steak and chips with a fried egg but they applauded his dish in the tasting. Callan was also safe with the creativity of his smoked egg yolk. Jess’ flavours of her dish were flat while her egg cracked in the cooking which was overdone, and she was eliminated.
778,000
#6

Week 6 - Yotam Week

26/06-1
Sunday, 4 June 2017
Yotam's Mystery Box Challenge and Invention Test - Celebrity chef and writer Yotam Ottolenghi made his first appearance as this week’s guest judge. His Mystery Box had ingredients that are used in Middle-Eastern cuisine: freekeh, tahini paste, lamb, date syrup, parsley, eggplant, rose water and sumac. After 75 minutes against Michelle, Eliza, Sarah and Ben, Karlie won the challenge for the second time, gaining the advantage of a 30-minute head start to cook a stuffed dish in 60 minutes. She then won the Invention Test, and joined Diana and Tamara with immunity. Pete and Ray, facing their third Pressure Test, were joined by Eloise, after all three served undercooked dishes.
794,000
#6

27/06-2
Monday, 5 June 2017
Pressure Test: Yotam Ottolenghi's Mezze Feast - Eloise, Pete and Ray had one hour to recreate five dishes from Yotam's mezze: lamb koftas, deep fried olives, butter bean hummus and roasted ricotta with broad bean spread. Eloise won praise for the overall taste and quality of her dishes. Ray also won praise with his feast but served large chunks of onions in the koftas and some of his dishes were under-seasoned. Pete’s disorganized plating failed in presentation while his flatbreads and fried olives received praise in the tasting, but overcooking his lamb and pomegranate jam saw him eliminated.
767,000
#12

28/06-3
Tuesday, 6 June 2017
Immunity Challenge: Blayne Bertoncello - Karlie, Tamara and Diana compete in the first round where each of them take turns to name one of the 25 ingredients of Yotam’s pastilla. Diana and Tamara were eliminated in consecutive guesses which left Karlie to cook up against O.MY head chef Blayne Bertoncello. Both of them had to feature the ingredients from the first round to cook their dishes. In 75 minutes, Karlie cooked Braised Chicken with Onion Sauce, Chipotle and Tomato while Blayne made a Tomato Salad with Chicken in 60 minutes. Karlie was praised for the cooking of her dish but received mixed reviews on the blubbery chicken skin. While Blayne’s salad lacked acidity, it received overall praise for its taste and presentation, winning by 35 points to 30.
927,000
#7

29/06-4
Wednesday, 7 June 2017
Vegetarian Feast Team Challenge - Teams had to cook a feast with vegetable-based dishes to impress 10 meat-eating guests and the judges. In the two-hour prep time, Callan’s uncertain leadership and decisions pushed the Blue Team over the edge while both teams had issues in cooking their flatbreads. In the tasting, both teams' dishes were praised for highlighting the brief but their flatbreads were undercooked and, despite Callan’s restrained leadership, it was the Green Team's overuse of the sour plum compote that diluted and imbalanced their fried halloumi dish which sent them to elimination.
868,000
#6

30/06-5
Thursday, 8 June 2017
Visual Perception Elimination Challenge - The seven contestants took turns identifying a chosen sliced cross-section of an ingredient. Incorrect guesses led to three contestants being sent to the elimination round. Arum, Samuel, and Tamara had 75 minutes to cook their dishes from the pantry of ingredients that were guessed correctly in the first round. Arum's apple dessert was applauded, saving him from elimination. The verdict came down to Tamara’s fruit tart with unusual flavour combinations and Samuel’s vegetable tart with disproportionate quantities. The latter was eliminated as a result.
834,000
#5

MasterClass: Yotam Ottolenghi, George Calombaris and Gary Mehigan - Yotam, with assistance from Matt, presented three dishes to the contestants: a salad of cauliflower, shallots, barberries and pistachios, scotch eggs with aubergine and manchego; and a pistachio and rose semolina cake. George cooked one of the dishes from his Press Club restaurant: a potato skordalia, while Gary made a savoury yabby tomato tart.
562,000
#10

Week 7

31/07-1
Sunday, 11 June 2017
Curtis Stone's Mystery Box Challenge and Power Pin Invention Test - Curtis Stone presented the ingredients for the Mystery Box challenge. Sam beat Diana and Ray to secure the advantage for the Invention Test. He chose three core ingredients (kingfish, capers and turnips) from farmers' produce. This season introduces the Power Pin that grants the wearer 15 minutes extra time in any individual challenge until the finals. The best dish in this Invention Test will win the pin. Diana, Karlie and Michelle were named the Top 3 with Karlie delivering the winning dish for the pin. The four cooks facing elimination are Arum, Ray, Sam and Tamara.
605,000
#8

32/07-2
Monday, 12 June 2017
Pressure Test: Deniz Karaca's "Passion for Caramel" - The bottom four were tasked in a three-hour challenge to recreate a chocolate caramel tart by pastry chef and chocolatier Deniz Karaca. While some of the contestants struggled in replicating the elements, Arum got the dish of the day. Though Sam’s tart was too soft and his passionfruit jam lacked flavour, Tamara excluded her tempered chocolate garnishes while her cremeux leaked into her tart shell and her caramel crème was undercooked. Ultimately, the caramelization in the mousse was vital to the dish and Tamara's mistake was enough for her to be eliminated.
847,000
#8

33/07-3
Tuesday, 13 June 2017
Second Chance Cook-Off - The previously eliminated contestants returned to compete for a place back in the competition. In two rounds, they could only choose one core ingredient from the given pantry to cook a first-round savoury dish and a second-round dessert dish. Jess, Samuel, Bryan, Tamara, Pete and Lee had the top savoury dishes and advanced to the next round. The top three in the second round were Bryan, Tamara and Jess. After her elimination in the previous episode, Tamara returned to the competition after producing the best dish.
902,000
#5

34/07-4
Wednesday, 14 June 2017
Pop-Up Restaurant Team Challenge - Season 8 runner-up Matt Sinclair mentored two teams of contestants to create pop-up restaurants and cook a four-course meal to be served to 100 customers in three hours. Tamara, having an advantage after earning back her place in the competition, chose to spare Eloise from the team challenge. Karlie's Red Team were assigned to cook dishes with meat and Ben's Blue Team cooked seafood dishes. Both teams struggled early in the prep time: The Red Team fell behind making their dishes due to a series of technical errors, while the Blue Team had issues of preparing their entrée and delayed their second main dish in preparing the noodles. Both of the teams' dishes show technique and flavour but the Blue Team's delayed tuna dish with technical flaws and confusing apricot flavours of their dessert took them to elimination.
889,000
#6

35/07-5
Thursday, 15 June 2017
Potluck Elimination Challenge - The contestants chose a covered bench of their choice with different ingredients and kitchen equipment, to make a dish without the use of the pantry. Ben received praise for the cooking of his Moreton Bay bug bisque. Tamara’s use of the hibachi grill for her duck dish met with acclaim. Sam succeeded in the cooking of his lamb apart from his use of fruit. Michelle’s crepe dessert was applauded for the use of apple in three different ways. Ray tried to think of a dish with the use of a fryer and an oven, and he decided to cook a simple fish and chips dish, of which the judges were not impressed with its lack of originality. Arum, despite his concerns of the rareness of his steak after having issues with his cooking time, was commended on the quality of his dish. It was clear that Ray’s dish did not match the competition and he was eliminated.
824,000
#5

Week 8 - Heston's Road Trip

36/08-1
Sunday, 18 June 2017
Murray River Mystery Box Challenge and Invention Test: Water - Heston Blumenthal took the Top 12 contestants on a road trip around Victoria for the week’s challenges inspired by the four classical elements. They arrive at Swan Hill on the Murray River for their first challenge based on water. Contestants were given 75 minutes to cook a dish with Heston's Mystery Box ingredients: corn, olives, oranges, Murray cod, currants, saltbush, oats and snails. Diana, Karlie and Sarah produced the top dishes, with Diana gaining the advantage of extra time and mentoring by Heston in the second round. The least-performing contestants from the following challenges will be sent to this week's Elimination round. In the Invention Test, some of the contestants produced inventive dishes but Diana (whose elements in her dessert were disjointed), Tamara (whose technical dessert was too sweet) and Sarah (who served undercooked yabbies) struggled. Consequently, Diana and Sarah were the first two contestants to face elimination.
737,000
#7

37/08-2
Monday, 19 June 2017
Brim Silos Team Challenge: Earth - The remaining contestants arrived at the silo mill in Brim, Victoria for their second challenge. They were divided into pairs and had 75 minutes to cook a main dish and dessert inspired by the earth element. The Purple Team (Karlie and Nicole) were first to be declared safe after impressing with their saltbush lamb dish, and grapes and grains dessert. While the Blue Team’s (Callan and Sam) dessert pleased the judges, their chocolate lamb dish was deemed the worst with undercooked meat and an unnecessary flavour combination. The elements conflicted in the main dish of the Yellow Team (Arum and Ben), however, their refined dessert was enough to save them and the Blue Team was sent to elimination.
839,000
#8

38/08-3
Tuesday, 20 June 2017
Mildura Salt Flats Team Challenge: Air - The contestants arrive at the salt pans of Mildura for their air element-based challenge. They split into two teams to cook a three-course meal, including a salt element dessert, to be served to the guests and the judges. The progress of Eliza’s Blue Team strive in the captain’s poor leadership, composing a small underseasoned entrée. While Nicole’s Red Team were fascinated with their entrée and main dishes, they struggled to cope their team member Michelle in making the dessert - their whipped chocolate ganache was too thick and lacked salt in the plate. Eventually, the Blue Team wins and were pronounced safe with their other course dishes. For the Red Team, their dessert failed to meet the brief and they were sent to elimination.
913,000
#5

39/08-4
Wednesday, 21 June 2017
Jack’s Magazine Invention Test: Fire - Arum, Ben, Eliza and Eloise faced off in their last challenge inside Jack's Magazine from Maribyrnong. The challenge was an two-round Invention Test cooking dishes (savoury and sweet) with the element of fire as inspiration. Ben's dish met with acclaim from the judges with Arum also declared safe while Eliza and Eloise, both had technical issues with their dishes, were sent to the second round to compete and avoid landing the last place of the Elimination Round with Eliza's Peach Ember dessert beat Eloise's Rhubarb Sorbet with Smoked Italian Meringue to join Ben and Arum in the Top 3.
761,000
#9

40/08-5
Thursday, 22 June 2017
Elimination Challenge: Deception - The contestants return to the kitchen after their four-day road trip for the Elimination Challenge. From series 6, the contestants got 75 minutes to cook a dish that focused on culinary deception. While she struggled with her caramel element, Eloise was safe after delivering the dish of the day. Ultimately, Sam and Nicole (both of their dishes had less deceptive creativity) were among the Bottom 3. Michelle, however, presented a frigid parfait when she used cream cheese as the base for the mixture while her coating was butyraceous and that sealed her elimination.
790,000
#5

MasterClass: Heston Blumenthal, Gary Mehigan and Matt Preston - Heston presented dishes with different cooking methods of eggs. Gary made a Blue Eye Cod with Bacon and Mussels. Matt showcased his use of molecular gastronomy in making his ice cream bread and baked a self-saucing chocolate pudding. Lastly, Heston served a spit roasted barbecue lamb to the contestants.
623,000
#10

Week 9

41/09-1
Sunday, 25 June 2017
Peter Gilmore's Mystery Box Challenge and Invention Test - Peter Gilmore's choice of ingredients from his Mystery Box tasked the contestants to cook a dish in 75 minutes. After winning the advantage for the Invention Test over Arum and Diana, Tamara was given the choice to pick one of Peter’s three technical dessert dishes that were used in Pressure Tests of previous seasons: Guava and Custard Apple Snow Egg (from series 2), Eight Texture Chocolate Cake (from series 4) and Cherry Jam Lamington (from series 8). She chose his series 8 Pressure Test dish, requiring the contestants to cook a dish inspired by the lamington in 60 minutes. It was Eliza, Eloise and Sarah who won the opportunity to cook for immunity. Callan, Arum and Nicole failed to recreate the flavour of the dish and were sent to elimination.
709,000
#7

42/09-2
Monday, 26 June 2017
Pressure Test: Paul Carmichael's "Bajan Fish Fry" - Arum, Callan and Nicole had three hours and forty five minutes to replicate a Bajan three-course meal - a fried snapper, a charred pumpkin with salted cod, a black pudding with cucumber and a spiced cucumber juice by guest chef Paul Carmichael. None of them managed to complete all the elements in their dishes, particularly in their pumpkin. Arum’s cooking of the fish damaged the presentation, but his dishes stood out in the tasting. After Callan struggled throughout the challenge and won praise for his fish, his accompanying dishes had too much spice and vinegar while his pumpkin was undercooked. However, it was Nicole’s failure in deboning her fish which was the deciding factor in her elimination.
871,000
#9

43/09-3
Tuesday, 27 June 2017
Immunity Challenge: Ben Devlin - Eliza, Eloise and Sarah were given 60 minutes to cook a stuffed dish in the first round. The judges loved Sarah’s chicken wings with mushroom filling and she competed in round two against chef Ben Devlin of the Paper Daisy restaurant. From a choice of similar paired ingredients, Sarah picked prawns and shrimp paste for her 75-minute cook. Both she and Ben received overall praise on their grilled prawn dishes but the professional won the challenge by one point over Sarah (28-27).
894,000
#5

44/09-4
Wednesday, 28 June 2017
Blind Pairing Team Challenge - The Top 10 were divided randomly in pairs for the team challenge. Through the use of communication, they had to cook two plates of the same dish while each member was separated by a divider. None of the teams’ dishes matched completely, but all won praise in the tasting. The split decision came down to the Green Team (Tamara and Sarah) and the Purple Team (Arum and Eliza) with the judges voting the Green Team as the winners. Ultimately, Eloise and Callan's overcooked scallops and Diana and Sam’s misplaced praline sent them to elimination.
904,000
#5

45/09-5
Thursday, 29 June 2017
Time or Ingredients Elimination Challenge - Callan, Diana, Eloise and Sam competed in the time displacement elimination challenge from series 8 where they had to gather their ingredients from one of the following four different hidden pantries on the prescribed time limit. Eloise, Sam and Callan had 60 minutes to cook with herbs, fruits and vegetables while Diana waited for the last pantry (protein) with 30 minutes left to cook. Her risk paid off when her dish was praised by the judges, along with Eloise’s ice cream dessert. The difficult decision was between Callan and Sam as their dishes did not impress. Callan took a risk with odd flavour combinations in his ice cream dessert, while Sam’s execution let him down when his flawed elements impacted the presentation and taste of his dessert. As a result, he was eliminated from the competition. Tamara and Sarah will fly business class for the Top 9 contestants’ trip to Japan after winning the team challenge.
899,000
#5

Week 10 - Japan Week

46/10-1
Sunday, 2 July 2017
Tokyo Eclectic Box Challenge and Invention Test - After arriving in Japan with the judges, the Top 9 contestants each bought one ingredient around Tokyo for the Mystery Box: scallops (by Tamara), lily root (Sarah), soya beans (Callan), honey yams (Arum), cherry blossom radish (Eloise), wagyu (Karlie), sesame dressing (Diana), miso (Eliza) and sake (Ben). After 60 minutes, the three best dishes were cooked by Karlie, Eloise and Diana, who was the winner for the Invention Test’s advantage. She chose wasabi (over ginger and soy sauce). The contestants then had 60 minutes and an open pantry to cook their dishes. Beating Eliza and Sarah was Ben, whose Wasabi Ice Cream with Yam Fondants and Nutmeg Biscuit earned him a chance for immunity.
780,000
#8

47/10-2
Monday, 3 July 2017
Kodama Eight-course Degustation Challenge - The other contestants arrive at the Michelin-starred restaurant of chef Tsutomo Kodama where each must cook a dish of a Japanese eight course degustation menu under mentorship by George. The two contestants who produce the best dishes will join Ben in the Immunity Challenge. Tamara had the first course of shiso with crab and yuzu. Eliza was assigned to cook white asparagus accompanied with a quail egg for course 2. Diana’s assigned core ingredient for the third course were clams, producing a clam broth with spring onions and ginger floss. Mackerel was assigned for Eloise’s fourth course dish, with cauliflower, tomato and wasabi. Karlie had course 5 with mushrooms in different ways. Arum’s dish of marinated eye fillet with sake, broccoli and wasabi was course 6. Callan produced a dessert with matcha for course 7. Sarah was last with a savoury dessert of black sesame for the eighth course. All of their dishes (except Eloise’s and Callan’s, after struggling with the flavours) earned general acclaim from the judges and the customers. In the end, the dishes of Karlie and Sarah won overall praise from the judges and they joined Ben to compete for immunity.
903,000
#7

48/10-3
Tuesday, 4 July 2017
Mount Fuji Immunity Challenge - Ben, Karlie and Sarah arrive at the Obuchi Tea Plantation in the foothills of Mount Fuji for the two-round immunity challenge. In the first round, each must cook a dish with one of the three Japanese fruits of their choice (fuji apple, shiranui and yuzu) to land two places in the second round. Karlie and Sarah had 60 minutes to make a dish that featured tea as the main ingredient. In the end, Sarah managed to claim the immunity pin after beating Karlie’s Tea Poached Chicken Broth with her Tea Braised Pork Belly, Vegetables and Bean Curd.
879,000
#6

49/10-4
Wednesday, 5 July 2017
Shinjuku Food Stalls Team Challenge - The contestants arrive at the food stalls of Shinjuku where they were divided into teams of three to cook three Japanese street foods to be served to 100 diners. The Yellow Team won the challenge with the prize of a private MasterClass and they were first to be declared safe. The Red Team’s beef skewer dish lacked sauce but otherwise, they were also safe. Although the judges applauded the prawn dish of Blue Team member Sarah, it was the technical flaws of her other team members’ dishes that sent them to elimination.
840,000
#6

50/10-5
Thursday, 6 July 2017
Akagi Shrine Elimination Challenge - Sarah decided to participate in the elimination round by not using her immunity pin. She, Callan and Tamara had 75 minutes to make a dish inspired by their personal past and future at the Akagi Shrine. Callan made a sushi-inspired dessert, Sarah made a dish called "steamboat" (pork with mushrooms, taro and wombok), and Tamara made pork dumplings with a spicy broth. In the end, both Tamara and Sarah had outstanding dishes and they were both safe, whereupon Callan was eliminated when his dessert lacked flavour in its roasted rice ice cream.
917,000
#5

51/10-6
Friday, 7 July 2017
MasterClass: Odaka Takayuki, George Calombaris, Matt Preston and Kagehisa Imada - On the last day in Japan, the judges along with local Japanese chefs gave the contestants a MasterClass before the finals. Yesterday, Gary took the Yellow Team members to the Soba restaurant Kanda Matsuya for their private MasterClass with chef Odaka Takayuki who explained the history and demonstrated the making of Soba noodles. The next day, the Yellow Team rejoined their fellow contestants in the next MasterClases at the Tateyama Castle. George made a modern Japanese seafood salad, Matt made three Japanese dessert slices and sushi chef Kagehisa Imada presented the basics of making sushi.
422,000
#14

Week 11

52/11-1
Sunday, 9 July 2017
Shannon Bennett's Mystery Box Challenge and Re-invention Test - Shannon's Mystery Box contained four special ingredients: Moreton bay bugs, porcini, yukon gold potatoes and sunrise lime, for the contestants to cook a dish and after 60 minutes; Eloise, Karlie and Arum delivered the top dishes. Arum won the advantage which is to pick a random dish from the knife block to re-invent the core dish in 60 minutes. Beef Wellington was chosen and he also got an extra 30 minutes to make his dish. Karlie used her Power Pin that she won in her previous Invention test, with an extra 15 minutes to re-invent a dessert version of a wellington. But Tamara, Eliza and Arum received praise in their dishes and were named the Top 3. The challenge struggled Eloise, Diana and Ben which sent them to elimination.
625,000
#9

53/11-2
Monday, 10 July 2017
Pressure Test: Kylie Millar's "Nest" - Kylie Millar set up a challenging Pressure Test in three hours for Ben, Diana and Eloise to recreate her elaborate 10-element dessert: "The Nest" with 15 minutes to plate it. Both Eloise and Ben struggled in making the honeycomb as well as plating the dish (the cured egg yolk in particular). In the tasting, Diana manage to interpret the dish while Eloise’s panna cotta was grainy while both her honeycomb and parsnip bark were overcooked which made the dish too bitter and Ben’s honeycomb was too chewy. Between the both of them in which their dishes did not score in presentation, the final decision came down to taste. As a result, the bitterness in Eloise’s dish failed to match the flavour profile of the chef’s dish and she was eliminated from the competition.
753,000
#8

54/11-3
Tuesday, 11 July 2017
Fast-Track to the Finals Immunity Challenge: Federico Zanellato - Before Finals Week instead of winning an immunity pin in the second round, a Top 3 contestant from the Invention Test will cook against a guest chef to win an automatic pass to the Finals. In the first round; Arum, Eliza and Tamara had 45 minutes to make a soufflé to advance. It was Arum who won with his vanilla soufflé despite missing out his prune puree. He compete against New South Wales' Chef of the Year Federico Zanellato with the advantage of choosing 10 ingredients of his choice from the available pantry of 20. It was his use of strategy of cooking his seared beef with celeriac, apple, black pudding and pernod to beat the simplicity of the professional chef’s pasta dish that won praise overall from the judges (26 points to Federico’s 24).
779,000
#7

55/11-4
Wednesday, 12 July 2017
Six-Course Meal Service Challenge - The other contestants faced an individual three-hour service challenge on a commercial kitchen with three-starred Michelin chef Clare Smyth as their mentor. Each had a responsibility to cook a dish of a six-course meal to be served to 50 diners and the judges. Clare assigned the pair of ingredients for each contestant to highlight their dishes. By knife pull; Tamara (with marron and ras el hanout) and Eliza (mushrooms and spruce) were assigned to cook entrées, Diana (who had venison and pear) and Karlie (duck and Tasmanian mountain pepper) do the mains & desserts were tasked for Sarah (assigned with sheep's milk yoghurt and bergamot leaf) and Ben (pineapple and coriander seeds). The best performers of the challenge will join Arum in the Finals. The time pressure was great for the contestants as they struggled to prep their dishes. Ben’s performance in the kitchen delivered the dish of the day and advances in the Finals. Tamara failed to highlight the second ingredient: ras el hanout while her couscous was undercooked which derailed the overall grade of her dish, Karlie’s duck was cooked inconsistently and Sarah’s savoury dessert was imbalanced with the use of roasted fennel. They were named the Bottom 3 as a result but Eliza, who overpowered the spruce flavour in her dish with her parmesan custard, has never been into any previous Elimination Challenges (including Pressure Tests) and therefore, she will face in her first if Sarah decided to use her immunity pin.
716,000
#8

56/11-5
Thursday, 13 July 2017
Outdoor Food Memory Elimination Challenge - Eliza took Sarah’s place in the Bottom 3 after the latter decided to use the pin. She, Karlie and Tamara had 75 minutes to inspire their dishes with the memories of their respective vacation with their loved ones for the last two places to advance in Finals Week. Karlie cooked Oysters with Oyster Cream, Cucumber Granita, Gin and Fennel which reflected in her beach living. Eliza’s trip to Sorrento inspired her Beetroot and Gin Cured Trout with Horseradish Crème Fraiche, Fennel Crackers and Beetroot Butter. Tamara’s Macaron Parfait Sandwiches with Strawberries contemplate her honeymoon in Paris. All of their dishes won praise with their creativity, flavour and technique from the judges but unfortunately Eliza’s choice of fish was slightly dry compared to the other contestants’ dishes without receiving any flaws. In the end, her first (and only) Elimination Challenge sealed her fate despite being consistent throughout the competition.
895,000
#5

Week 12 - Finals Week

57/12-1
Sunday, 16 July 2017
Finals Mystery Box Challenge and Free Choice Invention Test - The top 6 finalists must use all of the ingredients from their Mystery Box to make a dish in 60 minutes. All of the finalists chose to make a dessert with these ingredients and three of them (Karlie, Ben and Tamara) stood out in the judging. It was Ben’s unique ice cream dessert that won him the Invention Test’s advantage. The advantage was that he got to choose any ingredient of his choice from the pantry to be a main feature in the dish. Relying to strategy, Ben chose liquorice and despite serving his second ice cream dish that was too soft, it was Diana, Karlie and Sarah who struggled with the core ingredient that sent them to the Pressure Test.
806,000
#6

58/12-2
Monday, 17 July 2017
Pressure Test: Shaun Quade's "Pearl on the Ocean Floor" - Diana, Karlie and Sarah had three and a half hours to recreate “Pearl on the Ocean Floor” – one of the very intriguing signature dishes of the Lûmé restaurant by chef Shaun Quade. The dish is composed of various seafood and lemon marmalade concealed with flavoured sand, mussel foam and a miso pine nut ice cream encased in a small sugar pearl and chocolate. Karlie was the only contestant who manage to have all the elements in her dish and impressed the judges. The missing singular elements of Diana and Sarah could affect the balance in both of their dishes. But Sarah not only missed out her foam, she also had a pale and bland ice cream which ensures her elimination.
853,000
#7

59/12-3
Tuesday, 18 July 2017
World Class Service Elimination Challenge - The Top 5 compete in their places for the Top 4 in the Surprise Elimination Challenge. They each had to cook a dish of a five-course meal (3 savoury and 2 desserts) in two hours of service to impress the judges, Shannon, returning chef Peter Gilmore and other popular chefs: Ross Lusted and Alla Wolf-Tasker. Diana, Arum and Karlie were assigned to mains while Ben and Tamara did desserts. In judging, Diana’s Charred Squid with Peas, Mint and Cucumber and Tamara’s Chocolate Mousse with Orange and Fennel delivered the dishes of the day with Karlie also declared safe with her Pork Loin with Mushrooms and Blueberries. Arum and Ben were the last two remaining. While Ben’s lavender ice cream impressed the judges, his shortbread was undercooked but the fact that Arum cooked his duck (the main element) early before service hinted his meat becoming dry, which meant he was eliminated.
828,000
#7

60/12-4
Wednesday, 19 July 2017
Dinner by Heston Service Challenge - Ashley Palmer-Watts instructs the Top 4 finalists to recreate four signature dishes of the menu at the restaurant Dinner by Heston in Melbourne to be served to 40 diners in 5 hours. Karlie got the Frumenty octopus dish, Tamara recreate the Roast Groper and Green Sauce but she discarded the onion element when she ran out of time to make it and her dish was imbalanced. Diana cut the sirloin for the Beef Royale incorrectly. Ben was tasked to replicate the complexed 105 step Lamington Cake. After being affected and struggled with the recipe, he took control to produce the best replication of the dish which impressed the judges overall and Ben advances to the semifinals.
955,000
#5

61/12-5
Thursday, 20 July 2017
Freestyle Elimination Challenge - Diana, Karlie and Tamara were given the option to design the concept of their own innovative dish with any cuisine and ingredients. After 75 minutes, the two best dishes will secure the last two places and join Ben in the semifinals. In the tasting, Diana's Thai Broth with Crayfish and Karlie's Spicy XO Pork Belly with Rice Cakes met with high acclaim. Both of them were declared safe and advanced while it was Tamara who served underbaked brownies to the judges despite winning praise in the flavour. She was eliminated for the second time in the competition.
980,000
#4

MasterClass: Chefs vs. Contestants - In the last MasterClass of 2017, the semifinalists and Matt set a Mystery Box Challenge with their chosen ingredients for Gary, George and Shannon to cook a dish in 60 minutes. The winning dish was Gary's roti with pepper and tea pork. Curtis Stone returns to join George and Gary to pit against Ben, Diana and Karlie to cook a dish featuring coral perch in a team relay challenge in 60 minutes. In a split decision verdict, the finalists were declared the winners with their Steamed Coral Perch with Spiced Tamarind.
841,000
#6

Grand Finale Week

62/13-1
Sunday, 23 July 2017
Semi-Finals: Service Challenge - The semifinalists compete in a four-hour service challenge where they had to cook one main dish and a dessert to be served to 25 diners and to the judges. Diana’s dishes of Wagyu with Mushrooms and Lemon Verbena with Whey Caramel met with overall acclaim in its complexity. Despite struggling in the challenge to prep his dishes, Ben also won praise with his main (Cinder Fillet, Tulip Bulbs, Port Jus and Greens) and dessert (Pumpkin Galette with Dutch Spices, Cream Cheese Mousse and Vanilla Bay Leaf Ice Cream) on his bold flavours. Karlie also struggled throughout in prepping her dishes and, despite the judges applaud her main dish of Crayfish with Ginger Broth, they noted the pieces of pith and the bitterness involved in her mandarin syrup for her black sesame ice cream. This dessert doesn’t match her sophisticated main dish to advance as she was eliminated, leaving Diana and Ben to compete in the Grand Finals.
953,000
#5

63/13-2
Monday, 24 July 2017
Grand Finale - The finale took place over three rounds: In the first round, the finalists had to choose at least one ingredient from a selection of every mystery box they had in 60 minutes from which Ben picked Elena's mystery box and Diana picked Peter Gilmore's mystery box. Ben's Lemon Myrtle Ice Cream with Macadamia Shortbread received 26 points out of 30, while Diana's Abalone with Chinese Broccoli, Mushroom and Green Juice received raved reviews from the judges and got a perfect score of 30 points.
For the second round, there were no rules, with contestants cooking three identical dishes to the judges in 75 minutes. Ben's Cardamom Coffee Ice Cream with Butternut Three-ways and a Dutch Spice Biscuit impressed the judges with his creativity of his ice cream and received 28 points while Diana's Malaysian Oatmeal Prawns with Vegetables in a Creamy Sauce also impressed the judges and received 27 points. Diana took the lead with the total score of 57 while Ben got a total of 54 points.
For the last round, Ben and Diana faced the longest pressure test yet in which they have to recreate Kirsten Tibballs' Trio of Fruits dessert made of chocolate disguised as an apple, pear and mandarin. In six hours, Both Ben and Diana struggled with the final task, failing to make the sugar-crusted liquor center for the apple, which came out like a jelly rather than a liquid. In the tasting, Diana's trio of fruit received praise in flavor but the chocolate in her mandarin is thick and lacking in mandarin flavor. Ben had a better replication despite accidentally covering his pear with too much tempered chocolate. Diana scored 33 points (8 points each from all the judges except Matt who gave 9 points), tallying to the overall score of 90 points. Ben scored 35 points (9 each from all of the judges except Gary who gave 8 points), but it wasn't enough to beat Diana finalizing the score of 89 points.

1,120,000
#3

Winner Announced - Diana Chan won the title of Masterchef 2017, the grand prize of $250,000 and a monthly column in the magazine Delicious while Ben Ungermann, as runner-up, received $40,000. Karlie Verkerk, who finished in third-place, also received a cash prize of $10,000.
1,303,000
#2


document_title: Epic (2013 film)

question_text: who does the voice of ronan in epic

question_tokens: who does the voice of ronan in epic

root

text: Epic (2013 film)

text: Plot[edit]

text: 17 year old Mary Katherine, or M.K., moves in with her eccentric scientist father Professor Bomba, who has been searching for tiny humanoid soldiers called Leafmen. They protect the forest that Bomba lives near from wicked creatures called Boggans and their malevolent leader Mandrake. An independent young soldier named Nod decides to quit, much to the ire of the no-nonsense Leafmen leader Ronin.

tag: p

text: The queen of the forest, Queen Tara, must choose an heir to her throne and goes out to a field of leaf pods, guarded by a laid-back slug named Mub and a wannabe Leafman snail named Grub. Immediately after she chooses a pod, the Boggans attack. Tara flees the area with the pod, and though her bodyguards do their best to protect her, they are soon overwhelmed by the sheer number of Boggans. Eventually, Ronin arrives for her and the pair fly off on his hummingbird mount. They are then attacked by Mandrake and his son Dagda. Dagda is killed by Ronin, but the former shoots Tara beforehand.

text: Meanwhile, M.K. decides to leave after having an argument with Bomba about his research. Before she can leave, Bomba's dog Ozzy runs into the woods. While looking for Ozzy, M.K. sees Tara falling. Dying, Tara gives her the pod and uses her magic to shrink her. She tells M.K. to take the pod to a Glowworm named Nim Galuu before she dies, and M.K. joins Ronin and the Leafmen, along with Mub and Grub. Ronin discovers that Nod has entered a race against other creatures and bugs on birds. Nod goes back on a deal with a tough toad named Bufo to throw the race. Before Bufo and his two henchmen can feed Nod to a snake, Ronin intervenes and orders them to leave. A reluctant Nod joins him, M.K., Mub, and Grub after hearing about Queen Tara's death, which Bufo overhears.

text: Ronin, Nod, M.K., Mub, and Grub eventually track Nim Galuu down. He then leads them down to the scroll library, where M.K. discovers Tara's brief message before shrinking her, and a message that will get her back to normal size. When Ronin leaves, Nod takes M.K. on a deer ride and they begin to fall in love. Meanwhile, Mandrake has had the Boggans bring Bufo to him, finding out the location of the pod. Mandrake goes to Nim Galuu's place to steal the pod, which, if it blooms in darkness, will help Mandrake destroy the forest. He takes the pod and kidnaps Mub and Grub. Ronin scolds Nod for not being there to protect the pod. To get into Boggan territory undiscovered, M.K., Nod, and Ronin set out to Bomba's house to get some disguises, where M.K. learns that the Leafmen have deliberately been leading Bomba off their trail. Bomba sees that he has visitors and captures M.K., fainting when he sees her. M.K. marks the location of Moonhaven on a map Bomba has made of the forest before rejoining Nod and Ronin.

text: When they reach the Boggan land Ronin distracts the Boggans while M.K. and Nod rescue Mub, Grub, and the pod. Mandrake discovers them and orders the Boggans to stop them. M.K., Nod, Mub, and Grub escape alive, but Ronin sacrifices himself to ensure their escape. Before the full moon can sprout the pod at Moonhaven, Mandrake's bats block the light, causing the pod to begin sprouting in darkness. The Leafmen set out to fight the Boggans; M.K. tries to get help from her father by visiting his various cameras he had set in the forest. However, upon regaining consciousness, Bomba believes that he didn't really see M.K. and that he has been insane all these years, and shuts down all his cameras. He changes his mind when he sees the red push-pin that M.K. had put on his map.

text: Bomba is overjoyed to see that he has been right and he follows M.K. to Moonhaven. M.K. uses Bomba's iPod to make bat sounds, luring Mandrake's bats away. Meanwhile, Mub and Nim Galuu try to stop Mandrake from reaching the pod, but are unsuccessful. Just then, Ronin appears, bearing scars and bruises from the Boggans. Mandrake manages to outdo him, but is defended by Nod, who finally realizes the importance of teamwork. Before Mandrake can obtain his victory, the pod blooms in moonlight, defeating the Boggans, and sealing Mandrake into the burl of a nearby tree.

text: The chosen heir is the flower child who helped save Tara earlier in the film. Grub becomes a Leafman, Nod and Ronin reconcile, and Nod and M.K. kiss before M.K. is returned to her original size. After reuniting with Bomba and becoming his assistant, the human family still keeps regular contact with their small friends as they continue the research of their world.

text: Cast[edit]

text:
Colin Farrell as Ronin, a seasoned Leafman warrior, leader of the Leafmen, Nod's guardian and teacher, and a friend of Nod's late father.[7]
Josh Hutcherson as Nod, a rookie Leafman warrior.[7]
Amanda Seyfried as Mary Katherine (a.k.a. M.K.), Professor Bomba's 17-year-old daughter.[7][8] She is named after William Joyce's deceased daughter.[9]
Christoph Waltz as Mandrake, the leader of the Boggans.[10] Waltz also voiced Mandrake in the German dub of the film since German is his native language.[11][12]
Aziz Ansari as Mub, a slug, Grub's best friend and caretaker of the pods.[7][10]
Chris O'Dowd as Grub, a snail, Mub's best friend and fellow caretaker.[10]
Pitbull as Bufo, a toad who works as a race fixer and a businessman.[7]
Jason Sudeikis as Professor Radcliffe[13] Bomba, Mary Katherine's father and a scientist.[7][10]
Steven Tyler as Nim Galuu, a Glowworm, a showman and keeper of magic scrolls that tell what has occurred during the times, in a tree.[7]
Beyoncé Knowles as Queen Tara, the Mother Nature-like queen of the forest and Ronin's childhood love.[7]
Blake Anderson as Dagda, Mandrake's son and the Boggan general.[8][14]
Judah Friedlander as Larry The taxi driver.
Thomas F. Wilson as Finn, second-in-command of the Leafmen. His name only appears in the closing credits.
John DiMaggio as Pinecone Jinn.

tag: ul

text: Production[edit]

text: In 2006, it was reported that Chris Wedge would be directing an animated feature film based on William Joyce's book, The Leaf Men and the Brave Good Bugs for Fox Animation. Joyce, who had already collaborated with Wedge as a designer and producer on the 2005 film Robots, was set to produce the film.[15] At one point, Wedge got permission to find a new home for the film and turned to Pixar, led by John Lasseter, a close friend that Wedge knew from working on Tron. When Pixar tried to close the rights for the film and start development, Fox changed their mind, and the film returned to Fox. The film was officially greenlit in 2009, under the title Leaf Men.[6] In May 2012, Fox announced the final title for the film (Epic), its first cast details, and a plot.[7] According to Wedge, he was not satisfied with the renaming, which was decided by the marketing department. He also expressed dissatisfaction with subtitles given to the film in some non-English countries, including the French subtitle, The Battle of the Secret Kingdom.[16]

text: Although the film is based on and borrows many characters from Joyce's book, its plot has been significantly changed. Wedge explained: "But while Bill wrote a wonderful book, it is a quaint story. We wanted to make a gigantic action-adventure movie." To address online speculations about whether the film is similar to other films, like FernGully: The Last Rainforest or Avatar, Wedge said: "I hate to associate it with other movies. It is adventure on the scale of Star Wars. And it does immerse the audience completely in a world like Avatar. But it has its own personality."[10]

text: Release[edit]

text: The film was released publicly on May 16, 2013, in Argentina, Bolivia, Chile, Germany, Peru, Puerto Rico, and Switzerland.[17] The film was released in the United States on May 24, 2013.[10]

text: Box office[edit]

text: Produced on a budget of $93 million,[2][3] Epic grossed $107,518,682 in North America, and $160,907,952 in other countries, for a worldwide total of $268,426,634.[4] In North America, the film earned $9.3 million on its opening day,[3] and opened to number four in its first weekend, with $33,531,068, behind Fast & Furious 6, The Hangover Part III, and Star Trek Into Darkness.[18] In its second weekend, the film dropped to number five, grossing an additional $16,616,310.[19] In its third weekend, the film stayed at number five, grossing $11,876,003.[20] In its fourth weekend, the film dropped to number seven, grossing $6,284,905.[21] While the film was overshadowed by other animated films that summer including Monsters University and Despicable Me 2, the film finished in third out of six family films that summer, and became a moderate box office success.[22]

text: Critical reception[edit]

text: Epic received mixed reviews from critics. Rotten Tomatoes gives the film a score of 64% based on 119 reviews, with an average rating of 5.9/10. The site's critical consensus reads: "Though its narrative themes are all too familiar, Epic is beautifully animated and crafted with just enough flair to make for solid family entertainment."[23] Another review aggregation website, Metacritic, which assigns a normalized rating out of 100 top reviews from mainstream critics, calculated a score of 52 out of 100 based on 30 reviews.[24] Audiences polled by the market research firm CinemaScore gave Epic an "A" grade on average and an "A+" among kids.[25]

text: Stephan Lee of Entertainment Weekly gave the film a B+, saying "The story lacks the specialness of a Pixar movie—it retreads the same eco-battle archetypes as FernGully and Avatar—but it's a perfectly appealing explosion of color for a lazy summer day."[26] Michael Rechtshaffen of The Hollywood Reporter gave the film a mixed review, saying "Where the animated film comes up short is on the inspiration front—despite the intriguing terrain, its stock inhabitants lack the sort of unique personality traits that would prevent them from feeling overly familiar."[27] Michael Phillips of the Chicago Tribune gave the film two stars, saying "It's difficult to keep its story and characters, or even its visual design, in your mind's eye, in part because the five credited screenwriters overload the narrative with incident and threatening complication."[28] Kyle Smith of the New York Post gave the film one-and-a-half stars out of four, saying "It’s not that the plot of Epic is complex; it’s just untidy. There’s a lot going on that goes nowhere."[29] Moira Macdonald of The Seattle Times gave the film three-and-a-half stars out of four, saying "The story's simple enough to appeal to young kids (the 8-year-old with me pronounced the movie "awesome"), but adults will enjoy the beautiful animation, whether 3D or 2D."[30] Stephen Holden of The New York Times gave the film two-and-a-half stars out of five, saying "As beautiful as it is, Epic is fatally lacking in visceral momentum and dramatic edge."[31]

text: Home media[edit]

text: Epic was released on DVD, Blu-ray and Blu-ray 3D on August 20, 2013.[32]

text: Accolades[edit]

text:
Awards

Award
Date of ceremony
Category
Recipients and nominees
Result

Annie Awards[33]
February 1, 2014
Animated Effects in an Animated Production
Alen Lai, David Quirus, Diego Garzon Sanchez, and Ilan Gabai
Nominated

Character Animation in an Animated Feature Production
Thom Roberts
Nominated

Directing in an Animated Feature Production
Chris Wedge
Nominated

Music in an Animated Feature Production
Danny Elfman
Nominated

Production Design in an Animated Feature Production
Michael Knapp, Greg Couch, and William Joyce
Nominated

Black Reel Awards[34]
2014
Outstanding Voice Performance
Beyoncé Knowles
Nominated

Casting Society of America Awards[35]
November 18, 2013
Outstanding Achievement in Casting - Animation Feature
Christian Kaplan
Nominated

Motion Picture Sound Editors[36][37][38]
February 16, 2014
Best Sound Editing in an Animated Feature Film
Randy Thom, Gwendolyn Yates Whittle
Won

Producers Guild of America Award[39]
January 19, 2014
Outstanding Producer of Animated Theatrical Motion Picture
Jerry Davis, Lori Forte
Nominated

Satellite Awards[40]
February 23, 2014
Best Motion Picture, Animated or Mixed Media

Nominated

Visual Effects Society Awards[41]
February 12, 2014
Outstanding Animated Character in an Animated Feature Motion Picture
Bomba (Thom Roberts, Haven Gordon Cousins, Tim Bower, Daniel Lima)
Nominated

Mary Katherine (Jeff Gabor, Dylan C. Maxwell, Sang Jun Lee, Chris Pagoria)
Nominated

Outstanding Created Environment in an Animated Feature Motion Picture
Pod Patch (Aaron Ross, Travis Price, Jake Panian, Antelmo Villarreal)
Nominated

Outstanding FX and Simulation Animation in an Animated Feature Motion Picture
Boggan Crowds (Thierry Dervieux-Lecocq, David Gatenby, Mark Adams, Matthew D. Simmons)
Nominated

World Soundtrack Academy[42]
October 25, 2013
Film Composer of the Year
Danny Elfman also for Frankenweenie, Hitchcock, Oz the Great and Powerful, Promised Land, and Silver Linings Playbook
Nominated

tag: table

text: Soundtrack[edit]

text:
Epic: Original Motion Picture Soundtrack

Film score by Danny Elfman

Released
May 28, 2013

Recorded
2013

Genre
Score

Length
52:25

Label
Sony Classics

Danny Elfman film scores chronology

Oz the Great and Powerful
(2013)
Epic: Original Motion Picture Soundtrack
(2013)
American Hustle
(2013)

text: Danny Elfman composed the original music for the film, which was released on May 28, 2013 by Sony Classics.[43][44] Beyoncé performed and co-wrote with Sia an original song, titled "Rise Up."[45] The song was released as a digital single[46] and as part of the digital version of the soundtrack.[47][48] This is the first time that a film produced by Blue Sky Studios has not been scored by John Powell since the first Ice Age installment, which was composed by David Newman.


document_title: United States House Committee on Ethics

question_text: who is the chairman of the house ethics committee

text: United States House Committee on Ethics

text: Members[edit]

text: The committee has an equal number of members from each party, unlike the rest of the committees, which are constituted with the majority of members and the committee chair coming from the party that controls the House. This even split has limited its power by giving either political party an effective veto over the actions of the committee.

text: 115th Congress[edit]

text:
Majority
Minority

Susan Brooks, Indiana, Chairwoman
Pat Meehan, Pennsylvania (Until January 2018)
Kenny Marchant, Texas
Leonard Lance, New Jersey
Mimi Walters, California
John Ratcliffe, Texas

Ted Deutch, Florida, Ranking Member
Yvette Clarke, New York
Jared Polis, Colorado
Anthony Brown, Maryland
Steve Cohen, Tennessee

text: Sources: H.Res. 6 (R), H.Res. 56, H.Res. 127 (D), H.Res. 685 (R)

text: Past committee rosters[edit]

text: 114th Congress[edit]

text:
Majority
Minority

Charlie Dent, Pennsylvania, Chairman
Pat Meehan, Pennsylvania
Trey Gowdy, South Carolina
Susan Brooks, Indiana
Kenny Marchant, Texas

Linda Sanchez, California, Ranking Member
Mike Capuano, Massachusetts
Yvette Clarke, New York
Ted Deutch, Florida
John B. Larson, Connecticut

text: Sources: H.Res. 6 (R), H.Res. 30, H.Res. 71 (D)

text: 113th Congress[edit]

text:
Majority
Minority

Mike Conaway, Texas, Chairman
Charlie Dent, Pennsylvania
Pat Meehan, Pennsylvania
Trey Gowdy, South Carolina
Susan Brooks, Indiana

Linda Sanchez, California, Ranking Member
Pedro Pierluisi, Puerto Rico
Mike Capuano, Massachusetts
Yvette Clarke, New York
Ted Deutch, Florida

text: Sources: H.Res. 6 (R), H.Res. 7, H.Res. 42 (D)

text: 112th Congress[edit]

text:
Majority
Minority

Jo Bonner, Alabama, Chairman
Michael McCaul, Texas
Mike Conaway, Texas
Charlie Dent, Pennsylvania
Gregg Harper, Mississippi

Linda Sanchez, California, Ranking Member
John Yarmuth, Kentucky
Donna Edwards, Maryland
Pedro Pierluisi, Puerto Rico
Joe Courtney, Connecticut

text: Source:

text: Resolutions (H.Res. 6 and H.Res. 62) electing members to certain standing committees of the House of Representatives.

text: Function[edit]

text: It has many functions, but they all revolve around the standards of ethical conduct for members of the House. Under this authority, it:

text:
Agrees on a set of rules that regulate what behavior is considered ethical for members (rules relating to gifts, travel, campaign activities, treatment of staff, conflicts of interest, etc. are typical)
Conducts investigations into whether members have violated these standards
Makes recommendations to the whole House on what action, if any, should be taken as a result of the investigations (e.g. censure, expulsion from the House, or nothing if the member is found not to be violating a rule)
Provides advice to members before they (the members) take action, so as to avoid uncertainty over ethical culpability.

text: History[edit]

text: The committee has a long history; the first matter it handled was on January 30, 1798, when Rep. Matthew Lyon of Vermont was accused of "gross indecency" after he spat on Rep. Roger Griswold of Connecticut after an exchange of insults (a week later, another complaint was filed against Lyon, this time for "gross indecency of language in his defense before this House"). Since the early days of the House, the Committee's reports have gotten much more technical, delving into the details of campaign finance and other financial arcana.

text: As a result of the criminal investigation of Majority Leader Tom DeLay (R-TX), and lobbyist Jack Abramoff, there was pressure on the Ethics Committee to take action to admonish members involved in their activities. However, action was slow and the responsibility for impeding its progress was attributed to then-Speaker of the United States House of Representatives Dennis Hastert. When the Committee did admonish Tom DeLay for a third time, Hastert removed three Republicans from the panel, including chairman Joel Hefley, (R-CO). Hastert had his own personal ethical problems, such as when he failed to take action when warned about Mark Foley's sexual relationships with young congressional pages.[6] The new chairman, Doc Hastings (R-WA), acted to rein in the panel, leading to a Democratic boycott and preventing a quorum. The stalemate lasted three months until Hastings backed down. By then the committee was left broken and unable to take action in the DeLay case, the full Jack Abramoff Indian lobbying scandal, or other cases such as that of ranking Ethics Committee Democrat Jim McDermott (D-WA), who revealed violations by Newt Gingrich without authorization to the press.[7][8][9]

text: On November 16, 2010, Charles Rangel (D-NY) was found guilty on 11 of the 12 charges against him by the adjudicatory subcommittee of the House Ethics Committee. They included solicitation of funds and donations for the non-profit Rangel Center from those with business before the Ways and Means Committee and the improper use of Congressional letterhead and other House resources in those solicitations; for submitting incomplete and inaccurate financial disclosures, for using an apartment as an office despite having Congressional dealings with its landlord and for failing to pay taxes on a Dominican villa.[10][11][12]

text: On March 29, 2010, the OCE released a report dated January 28, 2010, that concluded Rep. Nathan Deal (R-GA) appeared to have improperly used his office staff to pressure Georgia officials to continue the exclusive, no-bid state vehicle inspection program that generated hundreds of thousands of dollars a year for his family’s auto salvage business, Gainesville Salvage & Disposal.[13] The Ethics Committee never reported or commented on any investigation of Deal.[14] On March 1, 2010, Deal resigned his seat saying he was concentrating on a run for governor, which excluded him from the Office of Congressional Ethics' jurisdiction.[15][16] Besides Deal, another Georgia Republican, Rep. Paul Broun, accused of paying a consultant with taxpayer funds in his 2014 bid for a U.S. Senate race, avoided answering to charges by losing that primary and leaving office.[17][18]

text: The OCE discovered, via a difficult investigation, that a 2013 trip nine members took to Azerbaijan was paid for by funds laundered for the purpose from the Azerbaijani government. The Ethics committee had asked the OCE to drop the case, only approving release of a summary finding in 2015, deeming the full report “not appropriate for release because the referral followed the OCE Board’s decision not to cease its investigations.”.[19]

text: On January 2, 2017, one day before the 115th United States Congress was scheduled to convene for its first session, the House Republican majority voted 119–74 to effectively place the OCE under direct control of the House Ethics Committee, making any subsequent reviews of possible violations of criminal law by Congressional members dependent upon approval following referral to the Ethics Committee itself, or to federal law enforcement agencies. The new rules would have prevented the OCE from independently releasing public statements on pending or completed investigations.[20][21] Ethics Committee chair Bob Goodlatte (R-Va.) defended the action on the rules amendment saying it "builds upon and strengthens the existing Office of Congressional Ethics by maintaining its primary area of focus of accepting and reviewing complaints from the public and referring them, if appropriate, to the Committee on Ethics."[22] House Republicans reversed their plan to gut the OCE less than 24 hours after the initial vote, under bipartisan pressure from Representatives, their constituents and the President-elect, Donald Trump.[23] In addition to negative Trump tweets, criticism was widespread including from Judicial Watch, the Project on Government Oversight, former Representative Bob Ney (R-OH), who was convicted of receiving bribes, and Abramoff, the lobbyist who provided such bribes.[24]


document_title: Rust

question_text: what type of reaction is the rusting of iron

text: Rust

text: Chemical reactions

text: Rust is another name for iron oxide,[4] which occurs when iron or an alloy that contains iron, like steel, is exposed to oxygen and moisture for a long period of time. Over time, the oxygen combines with the metal at an atomic level, forming a new compound called an oxide and weakening the bonds of the metal itself. Although some people refer to rust generally as "oxidation", that term is much more general; although rust forms when iron undergoes oxidation, not all oxidation forms rust. Only iron or alloys that contain iron can rust, but other metals can corrode in similar ways.

text: The main catalyst for the rusting process is water. Iron or steel structures might appear to be solid, but water molecules can penetrate the microscopic pits and cracks in any exposed metal. The hydrogen atoms present in water molecules can combine with other elements to form acids, which will eventually cause more metal to be exposed. If chloride ions are present, as is the case with saltwater, the corrosion is likely to occur more quickly. Meanwhile, the oxygen atoms combine with metallic atoms to form the destructive oxide compound. As the atoms combine, they weaken the metal, making the structure brittle and crumbly.

text: Oxidation of iron

text: When impure (cast) iron is in contact with water, oxygen, other strong oxidants, or acids, it rusts. If salt is present, for example in seawater or salt spray, the iron tends to rust more quickly, as a result of electrochemical reactions. Iron metal is relatively unaffected by pure water or by dry oxygen. As with other metals, like aluminium, a tightly adhering oxide coating, a passivation layer, protects the bulk iron from further oxidation. The conversion of the passivating ferrous oxide layer to rust results from the combined action of two agents, usually oxygen and water.

text: Other degrading solutions are sulfur dioxide in water and carbon dioxide in water. Under these corrosive conditions, iron hydroxide species are formed. Unlike ferrous oxides, the hydroxides do not adhere to the bulk metal. As they form and flake off from the surface, fresh iron is exposed, and the corrosion process continues until either all of the iron is consumed or all of the oxygen, water, carbon dioxide, or sulfur dioxide in the system are removed or consumed.[5]

text: When iron rusts, the oxides take up more volume than the original metal; this expansion can generate enormous forces, damaging structures made with iron.  See economic effect for more details.

text: Associated reactions

text: The rusting of iron is an electrochemical process that begins with the transfer of electrons from iron to oxygen.[6] The iron is the reducing agent (gives up electrons) while the oxygen is the oxidising agent (gains electrons). The rate of corrosion is affected by water and accelerated by electrolytes, as illustrated by the effects of road salt on the corrosion of automobiles. The key reaction is the reduction of oxygen:

text: Because it forms hydroxide ions, this process is strongly affected by the presence of acid. Indeed, the corrosion of most metals by oxygen is accelerated at low pH. Providing the electrons for the above reaction is the oxidation of iron that may be described as follows:

text: The following redox reaction also occurs in the presence of water and is crucial to the formation of rust:

text: In addition, the following multistep acid–base reactions affect the course of rust formation:

text: as do the following dehydration equilibria:

text: From the above equations, it is also seen that the corrosion products are dictated by the availability of water and oxygen. With limited dissolved oxygen, iron(II)-containing materials are favoured, including FeO and black lodestone or magnetite (Fe3O4). High oxygen concentrations favour ferric materials with the nominal formulae Fe(OH)3−xOx⁄2. The nature of rust changes with time, reflecting the slow rates of the reactions of solids.

text: Furthermore, these complex processes are affected by the presence of other ions, such as Ca2+, which serve as electrolytes which accelerate rust formation, or combine with the hydroxides and oxides of iron to precipitate a variety of Ca, Fe, O, OH species.

text: Onset of rusting can also be detected in laboratory with the use of ferroxyl indicator solution. The solution detects both Fe2+ ions and hydroxyl ions. Formation of Fe2+ ions and hydroxyl ions are indicated by blue and pink patches respectively.

text: Prevention

text: Because of the widespread use and importance of iron and steel products, the prevention or slowing of rust is the basis of major economic activities in a number of specialized technologies. A brief overview of methods is presented here; for detailed coverage, see the cross-referenced articles.

text: Rust is permeable to air and water, therefore the interior metallic iron beneath a rust layer continues to corrode. Rust prevention thus requires coatings that preclude rust formation.

text: Rust-resistant alloys

text: Stainless steel forms a passivation layer of chromium(III) oxide.[7][8] Similar passivation behavior occurs with magnesium, titanium, zinc, zinc oxides, aluminium, polyaniline, and other electroactive conductive polymers.[citation needed]

text: Special "weathering steel" alloys such as Cor-Ten rust at a much slower rate than normal, because the rust adheres to the surface of the metal in a protective layer. Designs using this material must include measures that avoid worst-case exposures, since the material still continues to rust slowly even under near-ideal conditions.[citation needed]

text: Galvanization

text: Galvanization consists of an application on the object to be protected of a layer of metallic zinc by either hot-dip galvanizing or electroplating. Zinc is traditionally used because it is cheap, adheres well to steel, and provides cathodic protection to the steel surface in case of damage of the zinc layer. In more corrosive environments (such as salt water), cadmium plating is preferred. Galvanization often fails at seams, holes, and joints where there are gaps in the coating. In these cases, the coating still provides some partial cathodic protection to iron, by acting as a galvanic anode and corroding itself instead of the underlying protected metal. The protective zinc layer is consumed by this action, and thus galvanization provides protection only for a limited period of time.

text: More modern coatings add aluminium to the coating as zinc-alume; aluminium will migrate to cover scratches and thus provide protection for a longer period. These approaches rely on the aluminium and zinc oxides reprotecting a once-scratched surface, rather than oxidizing as a sacrificial anode as in traditional galvanized coatings. In some cases, such as very aggressive environments or long design life, both zinc and a coating are applied to provide enhanced corrosion protection.

text: Typical galvanization of steel products which are to subject to normal day to day weathering in an outside environment consists of a hot dipped 85 µm zinc coating. Under normal weather conditions, this will deteriorate at a rate of 1 µm per year, giving approximately 85 years of protection.[citation needed]

text: Cathodic protection

text: Cathodic protection is a technique used to inhibit corrosion on buried or immersed structures by supplying an electrical charge that suppresses the electrochemical reaction. If correctly applied, corrosion can be stopped completely. In its simplest form, it is achieved by attaching a sacrificial anode, thereby making the iron or steel the cathode in the cell formed. The sacrificial anode must be made from something with a more negative electrode potential than the iron or steel, commonly zinc, aluminium, or magnesium. The sacrificial anode will eventually corrode away, ceasing its protective action unless it is replaced in a timely manner.

text: Cathodic protection can also be provided by using a special-purpose electrical device to appropriately induce an electric charge.[9]

text: Coatings and painting

text: Rust formation can be controlled with coatings, such as paint, lacquer, varnish, or wax tapes[10] that isolate the iron from the environment. Large structures with enclosed box sections, such as ships and modern automobiles, often have a wax-based product (technically a "slushing oil") injected into these sections. Such treatments usually also contain rust inhibitors. Covering steel with concrete can provide some protection to steel because of the alkaline pH environment at the steel–concrete interface. However rusting of steel in concrete can still be a problem, as expanding rust can fracture or slowly "explode" concrete from within.[citation needed]

text: As a closely related example, iron bars were used to reinforce stonework of the Parthenon in Athens, Greece, but caused extensive damage by rusting, swelling, and shattering the marble components of the building.[citation needed]

text: When only temporary protection is needed for storage or transport, a thin layer of oil, grease, or a special mixture such as Cosmoline can be applied to an iron surface. Such treatments are extensively used when "mothballing" a steel ship, automobile, or other equipment for long-term storage.

text: Special antiseize lubricant mixtures are available, and are applied to metallic threads and other precision machined surfaces to protect them from rust. These compounds usually contain grease mixed with copper, zinc, or aluminium powder, and other proprietary ingredients.[citation needed]

text: Bluing

text: Bluing is a technique that can provide limited resistance to rusting for small steel items, such as firearms; for it to be successful, a water-displacing oil is rubbed onto the blued steel and other steel.

text: Inhibitors

text: Corrosion inhibitors, such as gas-phase or volatile inhibitors, can be used to prevent corrosion inside sealed systems. They are not effective when air circulation disperses them, and brings in fresh oxygen and moisture.

text: Humidity control

text: Rust can be avoided by controlling the moisture in the atmosphere.[11] An example of this is the use of silica gel packets to control humidity in equipment shipped by sea.

text: Treatment

text: Rust removal from small iron or steel objects by electrolysis can be done in a home workshop using simple materials such as a plastic bucket, tap water, lengths of rebar, washing soda, baling wire, and a battery charger.[12]

text: Rust may be treated with commercial products known as rust converter which contain tannic acid or phosphoric acid which combines with rust; removed with organic acids like citric acid and vinegar or the stronger hydrochloric acid; or removed with chelating agents as in some commercial formulations or even a solution of molasses.[13]

text: Economic effect

text: Rust is associated with degradation of iron-based tools and structures. As rust has a much higher volume than the originating mass of iron, its buildup can also cause failure by forcing apart adjacent parts — a phenomenon sometimes known as "rust packing". It was the cause of the collapse of the Mianus river bridge in 1983, when the bearings rusted internally and pushed one corner of the road slab off its support.

text: Rust was an important factor in the Silver Bridge disaster of 1967 in West Virginia, when a steel suspension bridge collapsed in less than a minute, killing 46 drivers and passengers on the bridge at the time. The Kinzua Bridge in Pennsylvania was blown down by a tornado in 2003, largely because the central base bolts holding the structure to the ground had rusted away, leaving the bridge anchored by gravity alone.

text: Reinforced concrete is also vulnerable to rust damage. Internal pressure caused by expanding corrosion of concrete-covered steel and iron can cause the concrete to spall, creating severe structural problems. It is one of the most common failure modes of reinforced concrete bridges and buildings.

text:
Structural failures caused by rust

The collapsed Silver Bridge, as seen from the Ohio side

The Kinzua Bridge after it collapsed

text: Cultural symbolism

text: Rust is a commonly used metaphor for slow decay due to neglect, since it gradually converts robust iron and steel metal into a soft crumbling powder. A wide section of the industrialized American Midwest and American Northeast, once dominated by steel foundries, the automotive industry, and other manufacturers, has experienced harsh economic cutbacks that have caused the region to be dubbed the "Rust Belt".

text: In music, literature, and art, rust is associated with images of faded glory, neglect, decay, and ruin.

text: Gallery

text:
Rusted and pitted struts of the 70-year-old Nandu River Iron Bridge

Concentric rust patterns breaking through a painted surface

A leaking water pump caused severe corrosion of this engine block

A rusted but otherwise intact Pineapple grenade that was previously buried in the ground near Opheusden, Netherlands