The Great Kiwi Bake Off season 5

The fifth season of The Great Kiwi Bake Off return to Parihoa Farm in Muriwai, Auckland. This season premiered on Thursday 25 January 2024 at 7.30pm on TVNZ 1 and streams on TVNZ+. As with the previous season, it was hosted by comedians Pax Assadi and Hayley Sproull, with the judges being Peter Gordon, Jordan Rondel, and - for episode 3 - New Zealand TV chef and restaurateur Michael Van de Elzen.
Ages, names, and hometowns stated are at time of filming.
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For their signature, bakers had ninety minutes to bake a Swiss roll, featuring two flavours. Peter Gordon's mini boiled orange cakes, with pandan custard was set as a technical challenge to be completed in ninety minutes. For the showstopper challenge, the bakers had to create a double-sided reveal cake in four hours, with one side of the cake representing who the baker is as a person, and the other side their family.
For their signature, bakers had ninety minutes to bake eight filled biscuits, with at least two flavour components. The technical challenge was to make ten Flødebollers within ninety minutes. For the showstopper challenge, the bakers had four hours to create an historical scene made using biscuits. Due to Peter Gordon being unavailable, this challenge was judged by Jordon Rondel alone.
Due to Peter Gordon being unavailable, Michael Van de Elzen joined Jorden Rondel to judge this episode. For the Signature dish, the bakers had two hours to make a savoury vegetarian pie. The technical challenge was to make Jordon's vegan mulled wine and blackberry cake within two hours, with Jordon supplying instructions from the front of the shed. For the showstopper challenge, the bakers had four hours to create a dairy-free mousse and jelly art cake.
For the signature dish, the bakers had two hours to make eight burger buns, two of which then being served as burgers. Judging was done by Jordon Rondel and Hayley Sproull. The technical challenge was to make a decorated focaccia bread, using a rēwena starter, within two hours. Judging for that challenge was done by Jordon. For the showstopper challenge, the bakers had four hours to create a Pull-Apart Sweetbread Centre-piece. Peter Gordon returned, to join Jordon to judge this challenge.
For the Signature dish, the bakers had two hours to make six small misu-style desserts. The technical challenge was to make Jordan's poached rhubarb tart within two hours. For the showstopper challenge, the bakers had four hours to create a bombe dessert.
For the Signature dish, the bakers had two hours to make twelve Middle Eastern pastries. The technical challenge was to make Peter's sugar six ways dessert within two hours. The dessert contains six different types of sugar; coconut, brown, raw, caster sugar, golden caster, and maple syrup. For the showstopper challenge, the bakers had four hours to create a fairytale-themed krokan-bouche, a hybrid of the croquembouche and krokan.
For the Signature dish, the bakers had two hours to make a jigsaw slice, made up of three layers and cut into twenty evenly-sized pieces. The technical challenge was to make Death by Chocolate within two hours. For the showstopper challenge, the bakers had half an hour to design, and then four hours to create, a child's birthday cake.
For the Signature dish, the bakers had one hour 45 minutes to make four savoury soufflés, with an accompanying sauce or gravy. The technical challenge was to make a high tea, consisting of two sweet and one savoury bakes, and incorporating elements of their previous bakes. For the showstopper challenge, the bakers had four hours to create an anti-gravity illusion cake.