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Professor of life and environmental sciences Stephen Simpson and political writer Annabel Crabb make food that follows the way people's bodies are programmed to provide nutrition.
Bakers Madison Bronte and Steph Stanhope assist Adam Liaw in creating a selection of moreish biscuits.
Jake Kellie from Arkhé in Adelaide and Louis Tikaram from Stanley in Brisbane use the elements: fire, water, air and earth.