The winners of the Mystery Box Challenge and Invention Test were split in pairs for the first round of the Immunity Challenge. Chloe, as the winner of the Mystery Box Challenge, had a second advantage of picking one of the Invention Test winners as her partner. She chose Matt and in the first round, they had to cook two jaffles (sweet and savoury) in 75 minutes. Matt and Chloe beat Mimi and Karmen with his spiced mince jaffle and her apple pie jaffle. As a team, they then competed against Woodland House chefs Thomas Woods and Hayden McFarland from Melbourne in the second round with a chance for both of them to win Immunity pins. With 75 minutes, they were given the option to choose two ingredients: one sweet and one savoury, for them to cook their dishes. Matt chose prawns and Chloe picked raspberries. Thomas and Hayden had 60 minutes to cook their dishes with the same ingredients. While Thomas' raspberry vinegar jelly scored 28 points to Chloe's rosewater bavarois with 21, Hayden's miso glazed prawns was criticised for the use of bitter melon in the dish and given a score of 18 points to Matt's 27 for his hot n' sour prawn head broth. The professionals' final score was 46 while Chloe and Matt, for the first time, won an Immunity pin each with their total score of 48.
