This challenge was an early start for the 4 remaining finalists Bill, Sophie, Fenton and David. It began at the fish markets in Sydney's Chinatown where Ben explained the art of finding a fresh fish. Each finalist asked around to find out as much information as they could about a fish they had never cooked before. Fenton was so impressed with the filleting of the salmon that he wanted to meet the man responsible. Turned out it was the No. 1 salmon filleter in NSW. At the docks, 4 BBQ's were set up and each contestant was given 60 seconds to look down the barrel of the camera and talk about how they would prepare this fish, as though they were hosting a show. This was a test to see how much of the information they could retain and deliver to an audience in a simple to understand language. A Teppanyaki Chef came out and gave the finalists a crash course in the ancient Japanese technique. For the final challenge the remaining 4 were taken to a Teppanyaki restaurant and asked to cook a meal for the judges using the technique. Each contestant was judged on the ability to talk and cook at the same time while using techniques that they were all unfamiliar with. The judges then decided they would send one home who they thought was 'throwing' the contest.