It has the same format and will see ten contestants across the United States battle it out over eight weeks with 24 challenges in a bid to be crowned the best baker.
Mary previously appeared on the spin-off show when it was titled The Great Holiday Baking Show which was axed after just one seasons due to reportedly poor ratings.
And, of course, he made some purchases like piloncillo, a brown cane sugar molded in a cone shape.
THE IMMERSERY: FESTIVAL KITCHEN, BAR AND RAINGARDEN, 28 February – 16 March The Immersery: Festival Kitchen, Bar and Raingarden, the centrepiece of the 2014 program, is a spectacular three-level hub space anchored to the banks of the Yarra River featuring a floating barge bar, open-kitchen eatery and skyline community space in Queensbridge Square.
A creative expression of the Festival’s theme of water, visitors are invited to soak up the Festival’s atmosphere and take in views of the city from the disused 19th century Sandridge rail bridge, transformed for the first time since 1987 with a cloud-like canopy constructed from a jigsaw of water pipes.
Wander through the urban space ‘greened’ by raingardens; enjoy a Western take on yum cha designed by a chef collective including Daniel Wilson (Huxtable & Huxtaburger) and Jesse Gerner (Anada & Bomba); take a tasting flight of wines from across Victoria; and sip cocktails crafted by one-off interstate bar collaborations in residence including Mona’s Void Bar (Hobart) and The Lui Bar (Melbourne).
OPENING WEEKEND, 28 February – 2 March Bank of Melbourne World’s Longest Lunch (28 February) gathers 1,500 lunching revellers at a 530 metre- long table to kick off the first day of the Festival along the banks of the Yarra in Alexandra Park with a menu designed by local chefs Jacques Reymond, Adam D’Sylva and Stefano de Pieri.
Sessions include ‘The Masters’ featuring an exclusive lunch with legends of the Victorian wine industry and ‘Noble Rot, Liquid Gold’, a journey through the world’s best sweet wines including Château d’Yquem.