Haricot Flair
Four women compete to prepare tasty appetizers, using banana blossoms. Later, a notoriously stinky ingredient is featured in entrée dishes; and dessert baskets hold a colorful surprise.
More from Season 20
Episode 1
Dread and Breakfast
Breakfast, lunch and dinner are made by the competing chefs, who must prepare a morning meal from coffee cake and cream-filled chocolate eggs. Round 2 features fish dishes and an emergency situation.
Episode 2
Leftovers Rescue Mission
All of the baskets contain leftovers. Included: the chefs must transform the contents of restaurant-takeout containers; use packets of hot sauce in their entrées; and make bacon-centric desserts.
Episode 3
G'day, Chefs!
Basket contents have an Australian theme, beginning with lamb ribs and a very alcoholic beverage in Round 1. Also: the chefs serve emu entrées to the judges; and one finalist makes a mistake when using the ice-cream machine for dessert.
Episode 4
Salt Pearls of Wisdom
Appetizers are made with shrimp and chickpeas; entrée ingredients include baklava and salt pearls; and dessert dishes feature booze and cashews.
Episode 5
Swai Not?
Falafel mix and date paste are among the mandatory ingredients in the appetizer round. Also: a fish proves puzzling for the competing chefs; and there is hesitation about transforming a cookie.
Episode 6
Short and Sweetbreads
Sweetbreads and a strong spice blend show up in the first two rounds. For dessert, the final two chefs serve dishes that are chocolaty, salty and fruity.
