The Great Australian Bake Off Season 8 is to Premiere on LifeStyle FOOD

In the grand finale, our final bakers face off in the ultimate baking showdown to crown Australia's best amateur baker! First up they must create their Signature Fondant Fancies, then conquer Maggie Beer's luscious Chocolate, Pear and Hazelnut Torte. For their final Showstopper of the season, they must bake their Dream Homes- and their only limit is their imagination. 

Patisserie Week - It's the semi-final of series 5, and to claim their place in the finale, our remaining amateur bakers must prove they can master the challenging world of Patisserie. For their Signature, they must bake two different kinds of breakfast pastries. In their Technical challenge, Matt serves them up an intricate Gateau St. Honore, and for their Showstopper, they showcase their most ambitious creation yet- a fully-hung biscuit pinata! 

In Fruit and Veg Week, our remaining amateur bakers take a crack at baking the healthy way, showcasing delicious fruit and vegetables. For the Signature, they'll make two kinds of savoury vegetable tartlets, for the Technical, they take on Maggie's delicious erbazzone pie, and in Showstopper, they'll loom large to create a spectacular Basket Weave cake.

In Dessert Week, our remaining amateur bakers show us their sweet tooth, first creating a dreamy baked custard for their Signature. In their technical challenge, they must replicate one of Matt Moran's most cherished recipes- the one that started his first baking business- with a delicate Raspberry Tart 2.0. For showstopper, they take on the Instagram trend of a dessert charcuterie board.

Bonjour, it's French Week! After an exciting non-elimination in the prior week, our remaining amateur bakers deep-dive into all things classic French pastry. First they will bake a mille-feuille for the Signature. For their technical, they are faced with Matt's delicious brioche a tete. And for the challenging Showstopper, they must create a Religieuse a l'ancienne- a traditional choux pastry tower in the shape of a nun!

It's Homegrown Week. Our remaining amateur bakers celebrate the traditional First Nations ingredients that can only be found right here at home in Australia. In Signature, they'll bake an open galette. In technical, they'll tackle Maggie's formidable Macadamia, Aniseed Myrtle and Bush Honey layered trifle and for Showstopper, they'll bake bread sculptures inspired by the natural world of Australia.

In Nostalgia Week, our remaining amateur bakers deep dive into their memories to tackle a number of Aussie classics of yesteryear and invent one of their own! In signature, they'll create their own layered pavlovas, in technical will tackle a classic Maggie Beer steamed pudding, and for showstopper, will create a mashup of nostalgic Aussie flavours to invent something entirely new.

In Bread Week, our remaining amateur bakers wander into the wonderful world of bread. In their signature challenge they must create 12 identical flavoured bread rolls, for their technical they undertake a difficult Swedish cinnamon and cardamom bread, and for showstopper, create luscious gardenscape focaccias.

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

It's Cake Week! 12 of Australia's best amateur bakers are back in the Bake Off shed for their first week of challenges, under the watchful eyes of culinary icon Maggie Beer, and esteemed chef Matt Moran. This week, the bakers will tackle a signature sponge, a tricky technical Japanese Cotton Cheesecake, and for their showstopper, create their own Miniature Worlds.

After nine weeks of whisking, kneading and piping, it's time for the grand final. Our three finalists have three bakes that stand between them and the glory of becoming Australia's best amateur baker.

It's the semifinal, and what better way to celebrate than by baking for a party? Matt and Maggie set a series of party-themed challenges that will help them decide who will be celebrating a place in the final.

The bakers mix things up to create a fusion of favourites, croissants that look like muffins, doughnuts that aren't quite what they seem, and cakes made from anything but cake.

The heat is on for spice week, with the bakers having to carefully consider their flavours as they tackle Descriptionma'amoul biscuits and a baklava tower.

It's patisserie week and the bakers must prove their pastry skills and showcase their imagination with decoration.

This episode, it's a return to the classics and the seven remaining bakers need to bring their personal baking style and understanding of the basics to some traditional favourites.

The Bake Off shed has gone vegan and our bakers are challenged to substitute butter, eggs and dairy to create some classic favourites and a tricky technical bake.

This episode, the bakers are having a barrel of fun with biscuits. Making a batch of chocolate biscuits, French arlettes and biscuit boxes full of surprises.

It's bread week and our bakers must rise to the challenge. They'll take on a rye and beetroot bread and add their own twist to the pretzel showstopper challenge.

Twelve new bakers take on their first challenges in the Bake Off shed in the hope of impressing Maggie and Matt and being named Star Baker. This episode, the bakers' cake-making skills will be put to the test.

It's the grand final and the top three bakers of the series have their eyes on the prize.

It's the semifinal. Four fabulous bakers remain, and to celebrate their achievement, the theme is celebrations.

Cor blimey, guv'nor, it's British Week. Our bakers must make sponges, bakewell slices and a good old pudding fit for a queen.

For the seventh week the bakers are asked to use cunning creativity to cook desserts free from gluten, sugar and dairy.

This week the bakers get busy with batter, beating up wild waffles, an apple clafoutis and a 60 layer crepe cake.

The bakers must fulfil Matt's mantra that patisserie is perfection by piling pastries on the judges' plates.

As the bakers enter their fourth week in the shed, their thoughts turn to home with Matt and Maggie asking them to bake their family favourites.

It's biscuit week for our 10 bakers with biscotti, jamdrops and a tricky jigsaw made from biscuits on the menu.

This week we're down to 11 bakers who must rise to the challenge in bread week, and take on an afternoon tea classic with pumpkin scones.

Twelve new bakers are set to undertake 30 intricate baking challenges over the next 10 weeks in order to impress judges Matt Moran and Maggie Beer.

For the bakers' first challenge, a family-sized signature cake was set. This was set to be done in two hours, and should show the baker's style. For the technical challenge, Maggie's recipe for her constitution cake. It combined indigenous Australian fruits and icing to make three cakes. It was to be done in two and a half hours. A hidden design cake was set as the showstopper challenge. In five hours, the bakers must create a cake that shows a pattern or design once cut into.

This week, our 10 remaining bakers will put their best feet forward for choux pastry, baking éclairs for Signature, a technically demanding Paris Brest and a beautiful Gateau St Honore Showtopper.

The first season of The Great Australian Bake Off aired on the Nine Network and saw ten home bakers take part in a bake-off to test every aspect of their baking skills as they battled to be crowned The Great Australian Bake Off's best amateur baker. Each week, saw keen bakers put through three challenges in a particular discipline. And what better way to kick off the series than with a Bake Off cake off! The bakers have two hours to bake one family sized signature cake. The bakers have to cook in an unfamiliar kitchen to a tight deadline under the watchful eyes of the two judges.