All language subtitles for Masterchef.Dessert.Masters.S01E03.720p.WEB-DL.AAC2.0.H.264-WH

ANNOUNCER: Previously,
on Dessert Masters...

Everything
is not always as it seems.

Everything you see is edible.

..a challenge to make
a delicious trick of the eye...

The dish I'm making tonight
is a Chinese money plant.

Today I'm making a game of marbles
for us to play.

I'm doing a hot dog.

..had our contestants
pulling out all the stops...

I'm making a pair of desserts.

Oh, that's twisted.
(MEL AND AMAURY LAUGH)

..to fool the judges.

Look how cute.

Wow.
Nice.

The results were confounding.

It's still just that moment
of, "Am I eating...

"What I think I'm eating?"

Beguiling.

I'm going to call it
Bound For the Bin.

And delicious.

Gorgeous trash, mate.

The sorrel sorbet, the freshness,
it's so surprising.

In the end, Anna and Andy
couldn't be separated.

Oh, my God.

And both won immunity.

Tonight,

the very first elimination.

One of you legends is leaving.

And it's a cracker.

(AMAURY CHUCKLES)

Hi, guys.

GARETH: My Dessert Master experience

has been absolutely incredible
so far.

Woop! Woop!
MEL: Hello.

Just in the calibre of talent
really is inspiring.

And I'm feeling
a little bit nervous.

I really don't want
to be the first to go home.

Look at these two.

Not even in chef's coat?
This is my uniform.

Look, chef.
Very custom.

I've even got socks and underwear
the same.

Oh my God.
(LAUGHTER)

We won't show it, but I believe you.

(LAUGHTER)

Good evening, everyone.

Well, you knew this was coming.

Tonight
is our very first elimination.

Be in no doubt,
whatever happens tonight,

you are the 10 best pastry chefs
in the country.

Nothing that happens in this kitchen
can change that.

But one of you legends is leaving.

Every time you enter this kitchen,

we want you to absolutely
smash it out of the park.

Especially today.

Because your challenge

is to bring us a dish
that is designed to be just that.

Smashed.

ANNA: Oh, what?
This was made for me.

You can still switch.

If you want to swap it out

I'm sure that you could find someone
to do that.

Can I?

I don't know if you remember,

but a while back,
I did a chocolate pinata

that was holding a lot of goodies.

The idea was to smash it,
to reveal everything on the inside.

I think it's interesting
for a pastry chef

to give an experience to our guests,

whether it's a playfulness
or a sense of show.

And this is what Mel and I
will be expecting today -

for you to give us a show.

Show us your goodies.

(CHUCKLING)

We're giving you a total
of 2.5 hours to bring us a dessert

that we can crack into.

Bring us something
built to be broken.

And as always,
make sure it's delicious.

The cook who serves up
the least impressive dish

will be the first chef
eliminated from the competition.

So the pressure is on.

Are you ready to smash it?

CONTESTANTS: Yes.

Your time starts now!
Go!

(SHRIEKING FROM THE GANTRY)

And milk powder. Milk powder.
Milk powder.

RHIANN: This challenge
is very, very close to my heart.

I think it's a beautiful way
to show who I am,

show what I can do.

When I think of something
with a smashed dessert,

I think something quite playful,

something that's filled
with lots of delicious things,

but something
that's going to surprise.

So, I'm thinking chocolate work.

Can I have the passionfruit
after you, Ads?

Yeah. You want this one?

The first thing I think of
when it's smashed desserts,

I just think of all the things
in life that break or smash.

I think the idea I'm going
to go with is sugar-based eggs.

So, the idea I'm thinking
about is something quite abstract,

a little bit interactive.
ANNA: Zumbo, what are you making?

I'm making a dessert
that looks like a recipe.

And the smashed element is an egg.
I love it.

My dish is going
to be mimicking a baking scene.

All the ingredients are edible.

This is going to be flavours
of banana, passionfruit

and malted milk.

The cracking bit
is going to be an egg

that gets cracked into the bowl.

So, the first thing I've got to
get started on is the isomalt eggs.

You've got to get them
nice and thin,

making sure that that crack element
is really lived up to.

I heat up isomalt sugar
till it melts.

And then I add
a little bit of colouring

to get the colour of the egg.

Pour that into an egg mould

and then I tip out the excess
to get the shape I need.

He's making eggs to crack.

He's a freak.

Inside the isomalt egg I'm going
to have malted milk Chantilly,

and this is going
to be the white of the egg

with a passionfruit gel as the yolk.

With these eggs, it's super important
to get them right.

They are that smash element.

So if they don't smash or crack
when I present, then I'm in trouble.

Behind.

ANNA: Kay-Lene,
smash it up. Literally.

(LAUGHS)

All my dishes are based on memory.

And, yeah, being so far away
from home,

that plays a really huge part
in the dish I'm creating today.

So, today I'm going to make
a moon sphere out of meringue.

Flavour wise, I'm going
to go for classic French

which is raspberry, lychee and rose.

On the outside
it's going to look all white,

but when you smash it open,

everything on the inside
is going to be red.

So, colours of Singapore,
red and white.

I'm so happy.

(LAUGHS)

Gareth, are you making us a tart?
Ha! You wish.

Oh, I do wish.

In the last two cooks,

I feel like I really bit off a lot
more than I could probably chew.

Tonight's a very different story.

I'm really going to play
to my strengths.

Tonight, I'm going to be making
a chocolate and malt mousse cake

using chocolate and mugicha.

So, mugicha
is a traditional Japanese tea.

It's made up of roasted barley,
which forms the foundations of malt.

Mugicha works great with chocolate.

Kind of like having Milo.

Gareth.
Hey, Mel.

Hi.
Chef.

How are you, Gareth?
How is everything going?

Yeah. Good.
So, what's the dessert?

It is a mugicha
and chocolate mousse cake

with a chocolate
and Vegemite ice-cream.

It's a good idea, Gareth.

So, what's your smashing element?

I'm attempting to make
a somewhat of a snow globe.

I'm going to be doing some...
a sugar dome.

Over the clingfilm.

Oh, really?
Yeah. Um...

It was a technique
I was unfamiliar with

until I saw you, your...
some of your videos.

Yeah. Pretty, like, blown away.

This gives you
the thinnest dome you can do.

Perfectly transparent.

This is all about precision.
Yeah.

You do my sugar dome,
it must be perfect.

Yep.
Good luck, Gareth.

Thank you.

I'm going to encase the dish

using the technique which has
actually been created and made famous

by Amaury himself.

And the best part?

Yeah. I've never done this before.

Ever. No pressure.

(CHUCKLES)

What an idiot.

Here's hoping.

Oh.

I really love this challenge

because it really invites
that element of theatre,

that joy
and the excitement that can happen.

I hope they're going to find
clever ways

to incorporate the smashing elements.

We want a show.

We want something that's really wow,
is something different.

I can't believe that one of our 10
very talented pastry chefs

is going to be leaving us
at the end of this.
I know.

The first elimination
is always the worst

because we get attached to them.

They get attached to each other.
Absolutely.

We don't want to see anyone go.

And there's a lot of pride
in play today.

Nobody wants to go home first.

How long has gone?

I'm going to be making my signature
chocolate berry caramel tart.

I've cooked this tart many times.

It was actually the start
of my sole trader business,

so it is quite a special tart to me

and I do want
to hopefully do a good job today.

During the first COVID lockdown,

that's when my business came about,
where Jess Lemon started.

I started producing tarts from home.

Selling it to people
as a care package,

and it just grew from there.

From just doing 25 boxes
to doing 250 boxes,

it became established business.

But tarts are still something
that I love making.

And this one here really helped me
find my purpose

when lockdown was happening.

So, today I need to be proud of it.

Jess's tarts are awesome.
Yeah.

She's really good at tarts.

There's a few elements.
The crucial part is the tart shell.

So, I'm getting on to that first.

I'm hoping that the judges
like the dish,

because there is a lot
at stake today.

And I don't want to go home first.

Alright, alright.

Good, there, Reynold?
All good.

Alright. So, I'm going to be making
a dish called For Snow White.

So, it's a little
fairytale reference.

I'm going to be making
a snow white sugar blown apple.

So, I'm going to coat it
with chocolate inside and out

and fill it inside with flavours
of jasmine tea, feijoa and apples.

So, crack it
and reveal all the components inside.

I've done some sugar work
over the years, just self-taught.

It's a very delicate, sweet spot
to get it right.

The sugar has to be the right
temperature, the right thickness,

and it has to hold the right shape.

It's all about the execution.

And so, there's no room for error.

I don't plan to use my pin today.

I want to hold on to my pin
for as long as I can.

I'm in this competition
to kind of show my worth

and really prove myself

as one of the top pastry chefs
in Australia.

I just really want to be able
to showcase what I can do.

Morgan, you look very relaxed.

Trying. Trying.

Being surrounded by some
of the best chefs in the country

it's definitely very intense.

Obviously a lot of pressure.

Giving tonight
absolutely everything I've got.

Really loving being here.

And I don't want tonight
to be my last.

I've got so many more skills that I
haven't been able to showcase yet,

and I really want to try
and get the opportunity to do so.

I'm making a blown sugar apple.

Then on the inside it's
a caramel cinnamon creme chiboust,

green apple sorbet.

And then it's got
roasted sorrel apples as well.

This dish is definitely a play

on a classic
apple crumble and ice-cream,

but making a more modern version
with a bit of a twist.

The two boys are doing the same,
apple and apple.

My mind's going to blown sugar
because it's a technique

that I think will be a really
cool way to showcase my skills.

You're working with sugar
that is over 100 degrees.

Oh, that's hot.

You've got burning-hot hands,

and then you're really trying to use
every single muscle in your arms

to stretch that sugar
as far as you can.

Hey, Morgan.
Hello, chef.
Hey, Morgan.

Hard at work. What are you making?

I'm currently satinising my sugar
for my blown sugar apple.

OK.
You're making an apple, too?

I'm making an apple. Yes.

Is someone else making an apple?
Mm-hm.

Beautiful.

It's going to be comparing
dem apples.

It's going to be the apple-off.

Hopefully this can get there.
Yeah.

Good luck to you.
Thanks.

Being against someone like Reynold
in elimination

puts the stakes even higher.

I need to make sure I nail it.

MORGAN: Tonight's challenge

is to cook a dish
that's designed to be smashed,

and the bottom dish
is going to be going home.

Tonight,
I'm making a blown sugar apple,

and I really want it to look

like a beautiful,
shiny green apple on the plate.

ANNA: The two boys
are doing the same, apple and apple.

A little bit worried
about making a similar style of dish

against someone like Reynold.

Can we watch, Reynold?
Why not Morgan?

Because I want to watch you.

I want this dessert to look unique.

I want to create a snow white apple,

a visual representation
of a fairytale.

If I can get that sugar work
perfect, nice, delicate and thin,

it's going to be out of this world.

I'm shaping it, I'm shaping it,
and it's slowly coming together.

Oh, I think this one's it.

This is it.

It's nice and smooth looking,
very transparent.

And I gently heat it over the heat
lamp to make that apple shape.

Oh it's close.

So talented.

I want to hide components
within the apple.

It's to be fragrant,
to be light and refreshing.

So, next thing I start working on
is my gelato.

I'm going to blend in some
feijoa fruit, similar to guava.

This gelato is going to be
at the very bottom of the dish.

When you crack everything open,
you see all the little dry components

and all that gelato is going to do
is just soak everything up.

This dish is to be
an experience for the judges.

I'm actually really excited.

Sorry to crack the whip.
90 minutes to go.

Whoo-hoo!

ANDY: He's spending a lot of time
with that sugar.

It's been an hour
and he hasn't done anything else.

This makes me nervous.

ANNA: It broke again.

I just need to do it again.

Just stay focused.

The apples are pretty stressful.

They're a very, very delicate
and fragile procedure.

Any sugar work is.

I'm just worried about time. It
creeps up on you and just goes bang.

And one mistake can set you behind.

I reckon if it pops again,
He's lost it.

You definitely
don't have a lot of wiggle room.

I can't afford for this sugar work
to take too long.

Rhi, you're so clean.
It makes me so happy. I love it.

I learned from my first cook.

Today I'm going to make
a chocolate piggybank.

Something fun that
you should be able to smash open.

And then inside,
there's going to be chocolate coins

and chocolate petit fours,

which are baking caramel,
prune jam and chocolate.

The judges should experience
a happy mess.

That's sort of what I'm aiming for.

Hi, Rhiann.
Hi.
Rhiann.

What are you doing?

So, it's going
to look like a piggybank

An actual little pig.
Yeah.
Oh, cute.

The idea of breaking the piggy bank
and spending the cash is, you know,

a concept near and dear to my heart.

But also, you know,
it's part of the story.

So, it's a really nice thing
to kind of weave in.

That's very, very cool.
Thank you.

I love how she bounces.

Being here as part of this kitchen
is new to me.

Although I'm confident in myself,
I do feel like a bit of an underdog

because these people
are just legends.

She's nervous, but she's focused.

Do you do a lot of chocolate work?

Hasn't been for a few years, but
yeah, that was my original training.

OK.

Being here, I want to push myself,

go a little bit
out of my comfort zone

just to really try
and nail this challenge.

Our queen of chocolate. How are you?

Good.
Good.

What's the dessert?
What are you busting out?

She's making chocolate. Obviously.

So, what's the concept?
What does it look like?

It's a piggybank.

Really?

So, I thought of something
that you smash.
Yeah.

Kirsten, you have competition

because you're
the second piggybank.

Really?
Yeah.

I'm filling him with truffles,
passionfruit caramel

and a gianduja praline sea salt.

Ooh.

I like that she's sculpting it, too.

Yeah, that's a little snout.
I love that. It's really cute.

I see a little curly tail.

I now need to start thinking
about the shape of the piggybank.

It's really important that
the chocolate is as thin as possible.

If the chocolate is too thick,
you're not going to get that smash.

But also the eating experience
isn't as good if it's thicker.

Kirsten works very calmly.
Yeah.

That's because
she's doing what she knows.

You can definitely feel the tension.

The energy is completely different
and the pace is so much faster

because it's really high stakes
tonight.

Chefs, I hate to break it to you,
but you only have one hour left.

One hour left to go.

It's like they are not listening.

You really want the, "Yes, Chef!'

I like it.

It makes me feel powerful.

Because of my childhood
I need this.

Rhiann.
Hello?

Guess what?
What?

You are not the only piggybank.
Really? There's another one.

Yeah. Is this bringing pressure?

Uh, yeah.

And so I have a quick turn around
to see who's doing it.

And, of course,
it's Kirsten Tibballs.

The one person

I think I would never want to go
up against in a chocolate challenge.

She's a magician with chocolate.

And so I feel going up against
someone like her is terrifying.

I left my chocolate moulds
on the bench for a few minutes

just to make sure
that outer layer sets.

I pour the chocolate again.

If it's too thin,

it could start to break and crack
as soon as I start to assemble it.

Put it in the fridge, let it set up.

And I'm on to creating the ears
and tail for my piggybank.

Can I steal some of your sugar?
Yeah. Go, go, go. Don't need it.

Oh, good.

There's some interesting things
going on here.

For example, breaking an egg.

There's sort
of a narrative behind it.

I really think attention to detail
is super important

in a challenge like this,

because if, for example, that
cracking element isn't made well

and it doesn't crack
the way you want it to.

say it's meringue, it's sticky...

If it just cleaved in. Yeah.

You know, then
there's a little bit of a let down.

I don't want to be let down
by anybody in this room.

Yeah.

It is OK.

Go, Jess.
Thanks.

Hi, Jess.
Hello.

Hey. Jess.
Hello.

This is looking very interesting.
You're taking the tart approach.

Yeah.

So, the dessert is basically
my chocolate berry caramel tart.

It is actually why I started loving
making tarts.

On the very top
you've got a chocolate mousse

with a raspberry gel insert
to surprise you.

And then on the bottom,
you've got some salted caramel,

dark chocolate mousse,

and also a chocolate sponge.

The crack element is actually
a very delicate crack,

so it's not something
for you to completely smash.

OK, so just so break
that one down for me again.

So, the crack element is...
The very top part.

So, it's the dome.

It's made from cocoa butter.

And when you cut into it.

You heard what you just said.

And then when you...

..cut it.

Are we going to be able to smash it?

I hope so.

OK.

Think about
what the challenge means.

When we say 'smash' it.
It's not break it gently.

It's not push it open.

It's not cut it. It's smash it.

Think about the experience
you're giving us

because this sounds like
a delicious pastry.

However, it's really about
creating a showstopper.
OK.

I think you're heading
in the right direction.

I just think you really need
to focus on the brief. Smash it.

Yeah.
OK.

Good luck, Jess.
Thank you.

Mine's more of a delicate smash,

so I have to figure out

how I can incorporate more
of a bit of a smash at the start.

And I think I'm just a bit not sure
now, so I'm just a little bit...

Uh... Yeah. Frantic.

At this point,
I just want to get my pastry done,

all of my inserts all frozen,

and I'll think about it at the end.

Jess.
Yeah.

You're OK, honey?

Uh, not in the best,
but I can't fix it at the moment.

Just keep on going, huh?
Yep.

I like your focus.
Trying to.

Try and keep it that way.

Have you got anything else on?
I'm doing this.

Then I'm moving. On.
Yeah, you have to.

I hear the judges may be actually
comparing apples to apples,

so, hopefully
mine stands above the pack.

It looks a bit...
Is it a bit thick?

Feeling really behind, I think,

'cause I spent the whole hour
pretty much on the first element.

I still need to finish off
every other element on this plate.

Green apple sorbet,
roasted sorrel apples

and the cinnamon sugar chiboust.

Now is not the time
to crack under pressure.

30 minutes to go.
30 minutes.

Is that all?

Gosh, I don't know what I'm going
to be able to get done in that time.

I'm definitely cutting it fine.
I'm in trouble.

Morgan looks like
he's in a bit of a frantic.

I think Reynold is OK.

Oh, yeah. He's just, like, breezing.
I know. Yeah.

Conceptually, this dish

I want it to kind of represent
the fairytale Snow White.

So, the idea is to have cocoa butter
to really kind of protect the sugar.

It's like a really thin coating.

It's, like, almost like
a praline crunch inside and out.

And what I like about this
is that you don't see what's inside.

So that's the whole part
of the discovery as well.

So I can fill it with some wet
ingredients of, like, ice-cream,

fresh apples, compressed apples,

without actually affecting
and melting through the sugar.

Do you know that you're not the only
apple with sugar dome here?

I heard Morgan's doing one, right?

Does this scare you at all?
No.

No, no.

How are you going, Kay-Lene?
Yeah. Good.

I'm happy with the meringue.

It's crispy.
It's thin, glossy on the outside.

They look lovely, Kay-Lene.

And I'm happy with everything
that's on the inside.

The red ruby, the raspberry.

You've got the beautiful
rose cream as well.

So, when it's cracked open,
it will be red and white,

which symbolises my home
at the end of the day,

at the heart of it all,
which is Singapore.

ADRIANO: My smash element today
is my eggs.

That's the theatre
and the interaction.

Yeah, I've done quite a bit.

I've got my cake done,
some soft, creamy textures.

Coconut, tapioca.

I've got a grandma's bowl,
some textures in there.

It will look like dusty flour.

I've got enough elements.
I've just got to nail it.

Kirsten, how's your piggy?
Good.

I'm really happy with the look
and feel of what I've done.

The shell has now set.

The truffles
look absolutely brilliant.

It's now time to assemble the pig.

Beautiful.

What are these, Rhi?

These are my petit fours
going inside the piggybank.

Oh my God. In love.

But, Anna, she needs
to get her piggybank made

because otherwise she's not going
to have anything to put in there.
I know.

Where's your piggy bank?

Ah, good question.

I've made the chocolate coins.

I've got my ears
and my tail setting.

So now I'm going to pull out
my chocolate moulds

and put them together.

They are slightly thicker
than I would like them to be.

It's a concern

knowing that Kirsten Tibballs
is doing a similar idea to me,

and I just think maybe I can try

and see if I can get another
chocolate mould done in time

with a thinner shell.

Are you going to have time
to get that done?

Uh...

I'm going to pop it in the fridge

and hope for the best
that it could set up in time.

Make sure it's a smash hit.
15 minutes to go.

Are you going OK?
Yeah.

Sick.

This dish is a really nice,
complex array of layered flavours.

It's all about
having roasted, malty, dark notes

carried through
the fattiness of the chocolate.

I don't want to count any chickens,
but ice-cream is looking great.

The mousses are looking really good.

I'm up to cooking the sugar
for the sugar domes.

I'm going to be doing
this sugar dome as my smash element.

It's going to encase the dish.

With such a short amount of time
on the clock,

I need to get a real move on,

because to make the sugar dome
is pretty tricky.

After watching
the MasterChef grand finale...

(GASPS)

..there is so much that can go wrong.

This could be
a very, very risky idea.

Oh, dude.

But, look,
I think if I can get this right,

then it's definitely
going to hit the brief

and hopefully impress Amaury.

I've got to get these bang on.

If I don't end up
getting sugar dome,

then there's a very good chance
that I'm going to be in the bottom

and run the risk of going home.

You've got this, big dog.

So, I pour my sugar mix
on to the cling film.

Press down around the area
where the sugar is sitting,

hoping to get that nice round shape.

Once it cools to a point
that the sugar will harden,

we have a sugar dome.

(CRACK!)

So, the first one's not worked.

I think
it may have been a little too hot.

He's popping.

Right now I'm feeling so stressed.

MEL: I do worry that Gareth has,

you know, bitten off
more than he can chew again.

I think there is a danger there
that it may not pan out.

Yes.

Come on.

Oh, it's just like, seriously,
it's torturing me.

Can't get it right.

Something's
just not working out for me.

This could be an absolute blow out.

Time is really starting
to slip away.

I'm starting to have regrets.

I'm only going to need one.

But I know how delicate
these things are.

Finally, it holds firm.

Hey. You have it.

ANDY: Oh, mate. Love it. He got one.
Whoa!

You only need one, right?

So, now that I know
that I've completed that aspect,

I feel confident
about the rest of the dish.

I've got
my spelt and macadamia crumble,

the ice-cream and the mousse
and the soft cake bases.

Happy days.

Chefs, your dishes
should be coming together.

You only have 10 minutes to go.

10 minutes.

JESS: I'm feeling really, really
stressed at this point.

I hope Jess is OK.

I've got a lot of my elements done.
I've just got to keep positive.

I'm really happy
with my chocolate mousse,

which is the soft texture
of the dessert

encasing the raspberry gel insert.

After the judges' visit,

I know that the dessert
has to be able to be smashed.

I'm going to add
a chocolate raspberry disc

on the top of my dessert.

It's going to have raspberry powder
on the top,

so when you crack it, it'll explode.

So, I'm hoping that's enough
to make me safe today.

RHIANN: I run to the fridge

to see if my second chocolate mould
is set up in time.

And it hasn't set up.

I'm just going
to have to abandon this idea

of getting a thinner mould.

It's a bit
of a heartbreaking moment.

It looks a bit thick now.
Did you make it?

That's your worry.
It's a little bit. Yeah.

I was worried about it
being too thin.

Mm-hm. And now you're a bit thick.
Yeah.

It's very, very thick.

I'll let you work.

I'm getting more and more stressed.

I'm coming to put on my nose,
tail and ears...

Oh.

..and the modelling chocolate
just hasn't set.

The only thing that's worked
has been the ears.

Yours looks so good.

(CHUCKLES)

Mine's like the budget version.
That looks amazing.

Ooh!

Kirsten's pig looks like
an actual piggybank.

She's moulded everything perfectly.

This is throwing me off
pretty badly.

Backs. Sorry.

Two minutes to go.
Only two minutes to go, Chefs.

Sweating.

I do like the pastel look too.
That's a natural pig colour.

It's very realistic pink.

Pig pink.

Piggy pink.
Piggy pink.

It's a pinky piggy piggy...

..piggybank.

(CLEARS THROAT) Anyway...

Holy crap.

So, last a couple of minutes,
and plating up is absolutely crucial.

I'm presenting an apple.
It's going to taste like apple.

So, I'm filling in
the cinnamon crumble,

the apples, the apple caramel.

I also want some fragrance,
so I add some herbs and flowers.

I'm working with a fairytale.
It's Snow White, princess.

You want it to smell good.

And of course, it's meant
to be a refreshing and light dish.

I start adding in the jasmine jelly

and then finally the piping
of the feijoa gelato.

Rey, you make it seem so easy
what you're doing.

Success comes down
to the minute little details.

It's more than just the concept.

It's about how well it eats,
the balance of the dish.

It's the full, complete package
that the judge is looking for.

And hopefully tonight I've done that.

Only one minute, Chefs. Go! Go! Go!

MORGAN: It's down to the wire.

I need to pull myself together,
make a hustle

and get something on that plate.

I've got my biscuit crumble.

I'm pretty happy
with my cinnamon chiboust.

The sauteed sorrel apples
are looking pretty good,

but I'm slightly worried

the sugar apple is thicker
than I would have liked.

MEL: Ten, nine...

JUDGES: Eight, seven...

JUDGES AND GANTRY: Six, five,

four, three

two, one.

Hands up, Chefs!

(CHEERING)

That looks amazing.
Thank you.

Whoo!

Yeah. That one was probably
the least favourite cook I've done.

I think I feel that pressure

being, you know,
my first time in this kitchen

that I need to sort of prove myself.

So maybe I'm trying a little bit
too hard to achieve that.

I know what I would like to see it
in my mind,

and it's not exactly that.

So, yeah, I am a bit worried.

This dish would,
like, really meant a lot to me,

and making it
in the Dessert Masters kitchen

definitely was not the easiest.

Looking around me, everyone's made
such beautiful dishes

and, yeah, I think I'm just very
overwhelmed with the whole cook

and I'm just hoping
I've just done enough.

Well, our very first elimination
for Dessert Masters.

And it's sad to think
that at the end of this,

one of our eight
incredibly talented pastry chefs

is going to be going home.
Yeah.

Shall we get the first dish in?
Let's get them in.

BOTH: Wow.
Look at that.

Very magical, huh?
It certainly is.

It feels like
it should be in a movie.

Mm-hm.

This is inspired
by the fairytale Snow White.

So, the dish is called
For Snow White.

Let's smash it.

Oh, you cracked it really nice.

Oh, it's really pretty.

It's like a little window
into a world.

It's a show.

So, inside
we've got cinnamon crumble

with mixed apple and feijoas,

compressed apples, apple caramel,
and a feijoa gelato.

Thank you.
Thank you.

You can smell this incredible aroma
of so many different herbs.

It really does invite you on
an extra sensory level to dig in.

Wow.

Oh...

I think he just made you
5% more French.

Ooh la la.
Ooh la la.
Ooh la la.

Oh, yeah. It's fantastic.

That's a very good dessert.

It's very refreshing.

It's not overly sweet.

The feijoa
and the tartness of the apple

really reinforce one another and give
you that sort of acidic freshness.

It's a very good combo.

And then you have that comforting
apple crumble aroma

of the cinnamon
and the white chocolate

to give it richness and depth.

It's a multi-textured,
multi-layered wonder.

Look at the sugar work.

This is coated both sides
with chocolate.

Wow. It's so thin.

I know Reynold has been focusing
on savoury for a little while now,

but this is why he should never
leave the pastry kitchen,

a dessert like this.

Oh yeah. He shouldn't
go back to the dark side.

(LAUGHS)

Reynold impressed me so much so far.

Yeah.
He's a very impressive chef.

MORGAN: It's obviously
a really nervous feeling tonight,

walking in with a similar style of
dish against someone like Reynold

in the elimination.

I'm just hoping and praying that
this dish is up at the same level.

Hi, Morgan.
Hello.

Wow.
How about that apple?

This dessert is my Forbidden Fruit.

Oh, interesting.

I'm not eating it, then.

No, but you should.

Blown sugar apple
on top of a biscuit crumble

and a whipped vanilla ganache.

Well, that's a smash.
Yeah.

On the inside
we have a cinnamon cream chiboust,

a green apple sorbet.

Then we have sauteed sorrel apples.

Thank you, Morgan.
Thanks, guys.

You can sort of see

that there are some parts of the
sugar that are really, really fine.

And then other pieces like here
where it's thick.

Yes. This is
quite a heavy piece of sugar.
Yeah.

What I pick up from this dessert
first and foremost

is that apple cinnamon perfume.

I don't know if you know, but French
people are not big on cinnamon.

I like it.

This is the maximum amount
of cinnamon I can handle

in one serving.

And I think the Granny Smiths
being so fresh

and this being so rich in cinnamon,
I'm having almost like a disconnect.

Right. So, for you, those two things
don't really pair up.

Well I think that Reynold
did it beautifully.

We, unfortunately for Morgan,
have a point of comparison

and this is, in my opinion,
way under what Reynold did.

It's lacking
a little bit of refinement.

ANNOUNCER: Don't miss a delicious
moment of Dessert Masters.

Watch full episodes on:

JESS: I'm really worried about not
having the crack and smash element,

which the judges really need
for this dish.

The chocolate disc
was a last-minute addition.

Thank you.
Look at the little cuties.

Yeah.

And I'm not sure if it's enough
to keep me in the competition.

I do have this feeling
that I could be going home today.

How are you feeling?

Um...

Yeah, I think I guess
coming into the competition

is that chance
that I've been really longing for.

All my life, I've always loved
cooking since I was nine

and it's all I ever known.

I was never academically smart
at school,

and this is sort of my getaway.

I can totally relate to that.

I was seen and perceived as a loser
before I got into this industry.

It took me a long, long time
in order to find myself

and have self, like, self-belief
and self love

to become,
like, the chef I am today.

This is my signature
Chocolate Berry Caramel Tart.

Let's get cracking.

We should do that.

This is what you wanted?

Yeah, an explosion of raspberry.

Did I do good?
I think so.
You did good.

And inside you have the
chocolate mousse and raspberry gel

and all the other layers
underneath in the tart.

Thank you so much.
We're going to try.

Thank you.

It tastes like a very good
raspberry chocolate tart.

The chocolate shell is well baked.

The raspberry coulis
and compote inside are very good.

The chocolate mousse is light.

You have tart elements, sweet
elements, rich chocolate elements,

and that beautiful caramel.

I think this
is a really expertly made dessert.

But I think as far as the brief,
she might be slightly off.

Without this fine piece of chocolate

and the sort of dusting of raspberry,
you don't really have a crack.

I think that Jess
might find herself in trouble.

Absolutely. Unfortunately.

Hey, guys.

Wow. Look at that.
Look at this.

Chocolate and Vegemite ice-cream
with mugicha mousse

and macadamia and spelt.

Let's smash it.

Oh, that's a smash.

It sounded like glass...
Smashing.

Yeah.

Oh, that's beautiful.

Thank you so much, Gareth.

We're going to try this.
Thank you.

Cheers.

It's an excellent dessert.
Love it.

One spoon,
and you get all the effects.

The very buttery, flaky sablis
that still remains some crunch.

The sponge is very moist.

The Vegemite and chocolate ice-cream
is fresh

and perfect texture and temperature.

There are so many rich, deep
caramelised flavours going on here,

like the barley, the spelt

and also the maltiness
from the Vegemite in the ice-cream.

I think it's really generous
in terms of what it's trying to offer

and it makes complete sense
all in one.

It's well balanced.
Yeah.

I am thrilled, thrilled for Gareth

because this is, I know, the kind
of dessert he loves to make.

And when you eat it, you can see why.

You get something like this
that's extraordinary.

Hey.
Hey.

So, got an olive oil cake
with passionfruit and banana.

My crack element is the eggs.

It's pretty brilliant.

The passionfruit pair
very well with the banana.

And then those malty,
toasty kind of notes

sort of round out the picture.

It's pretty big and I would eat
the whole thing. I don't mind.

Hey, Kay-Lene.

Lychee, rose and raspberry meringue.

It's so cool.

I like every element
on this dessert.

This is a real demonstration
of Kay-Lene's talent

and her family's story.

Hi.

Look at this little piggy.

This is truffle.

It's already just such a fun,
playful thing.

Oh, well, that's a show.

I put a few truffles
there in the bottom for you,

which is a passionfruit, caramel
and a gianduja praline

with sea salt.

The skill is in the chocolate work
and a simple truffle.

I think the flavour combination
is exactly right.

I really like
the finesse of the chocolate.

She definitely earned her title
of chocolate queen of Australia.

Yeah.

RHIANN: Presenting something,

you always want to be super proud
of what you've done.

At this moment, unfortunately,
all I'm thinking about

is the thickness of the chocolate.

Hi, Rhiann.
Hi.

Hey.
Look at her.

My dish is the Piggybank.

Petit four coins.

Prune jam
and dark chocolate cremeux.

Are you satisfied
with what you're showing today?

Not as satisfied as I'd like to be.

Would have liked it to be better.

For good luck.
OK.

Right.

I'm ready.

Oh...

Give it another go.

No.

No.

Alright.
So, we're going to switch weapon.

Thankfully, Rhiann,
I brought my own.

(CHUCKLES)

(GASPS)
Ah...

Well, we have a surprise.
Yeah.

Thank you, Rhiann. We'll taste now.
Thank you. Thank you so much.

So, that took quite some effort.

Yeah.

It's not really
what I was expecting.

If you look at the thickness,
it's half a centimetre thick,

Yeah.
if not more.

Flavour wise, I think
there's a lot to like there.

I like the combination of
the caramel and the prune flavour

as well as the chocolate.

I think there's a nice sort of rich
sweetness and perfume to the dish,

and then that cremeux
has a really wonderful texture.

The concept
is very well thought out.

She's giving us more than a dessert.
She's giving us an experience.

Yeah.

But it definitely
lacks some finesse and refinement.

I think it's too heavy.

Try to have a go and bite it.

This amount of white chocolate
is a bit much, right?

It's a chocolate-bar style.

And the problem being that there is
another piggybank better than this.

This could see Rhiann in trouble.

This was always going to be hard
no matter what.

No-one wants
to be the first to go home.

Never forget how remarkable it is
that you are all here,

regardless of the outcome.

There were a few smash hits
out there tonight, though.

Reynold.

Gareth.

Adriano.

You're all safe. Well done.

Your desserts were truly magnificent,
inside and out.

Now the not-so-good news.

When thinking about
who impressed us the least,

we came up with two names.

Jess.

And Rhiann.

Rhiann, your dish
did not smash well.

And parts of your pig were missing.

Jess, your smash element

the chocolate disc,
was underwhelming.

In terms of taste,

the end result...

..was the total opposite.

It was delicious.

Which is why, unfortunately,

Rhiann, you're going home tonight.

Rhiann,
you said you were an underdog,

but you've not once acted like it.

Being the first to go in no way
defines who you are as a chef.

What does define you

are the brilliant desserts
that you presented to us.

You are a pastry powerhouse.

And we have no doubt that you will
continue to shake up the industry

outside of this kitchen.

Thank you.

It's been fantastic.

Every minute of it's been great,

getting to meet everyone,
more than I could wish for.

With that, Rhiann,
it's time to say goodbye.

(KIRSTEN SPEAKS INDISTINCTLY)

Thanks.

I don't have any regrets
about the competition, to be honest.

Being on Dessert Masters

has reignited
a different kind of passion in me,

and it just gives me that
encouragement to keep doing better,

to keep creating,
to keep pushing myself.

Give it up for Rhiann, everybody.

(CHEERING)

I'm honestly so excited
to get back into the kitchen

and start developing,
tweak and perfect recipes

and use some skills
that I've learnt here.

ANNOUNCER: Next time
on Dessert Masters...

Tonight, we're going
to have a little fun.

..it's a classic...

This is the team relay.

(ALL EXCLAIM)

..the iconic game of culinary
whispers with a sweet twist.

Try and build an entremet.
Get this into a ring.

Whoa, whoa, whoa. Entremet?

With only seconds
to communicate the plan...

What's the hero item? Is it honey?
Maple? I'm confused.

Oh my God.

..it will be the most
action-packed cook so far.

Oh, they're gonna kill me.

Oh!!!

Captions by Red Bee Media