More than 200 people were on hand at Griffith Central for an absorbing heat, with contestants asked to prepare a chicken shitake and meatball pie and a coffee and streusal syrup cake in 90 minutes.

Ms McLeod's methodical approach to cooking and attention to detail were what separated her from fellow contestants Luke Testoni and Cecilia Blanco, according to judge and Griffith Central manager Cheryl Wood.

"The recipe asked for a pie and it had to be served on its own, out of the pie dish, and Amanda was the only one that did that," Mrs Wood said.

"Her cake was also spot on and we couldn't really find much fault with her at all."

Mr Testoni had the crowd on the edge of its seat, finishing his dishes with only seconds to spare, even finding time for a theatrical sip of water just seconds before the final buzzer.

Mrs Blanco also cooked well but was hampered by having the recipe instructions translated as she went.

Next Saturday will see the final heat of the competition before the semi-finals commence on March 20.

"The judges will meet this week to plan out the semi-final challenges and I must tell contestants that we'll be stepping it up a notch," Mrs Wood said.

"It won't be a case of simply following a recipe."

On Saturday, Griffith Central businesses At Home Homewares, Noni B and Ritchies IGA provided giveaways to the crowd while visiting magician Anthony Laye put on a show and collected donations for the McGrath Foundation.

Griffith's Masterchef is supported by The Area News, Griffith Central and The Good Guys Griffith.