Challenge: The chefs created dishes using dry and slimy ingredients. Adam: Salt Baked Oyster, White Miso Glaçage, Pickled Morels & Nori. Katie: Pancetta & Mascarpone Stuffed Morels with Tomatillo, Cranberry & Pepita Salad with Miso Vinaigrette. Rebecca: Warm Octopus & Confit Potato Salad, Toasted Pepitas & Pickled Red Onions.