All language subtitles for Masterchef.Dessert.Masters.S01E09.720p.WEB-DL.AAC2.0.H.264-WH

ANNOUNCER: Previously on Dessert
Masters.

MAN: Ho, ho, ho, ho, ho.

The big man himself brought a
flurry of festive fruits.

Reynold, you have passionfruit.

And challenged our contestants to
make it a sweet celebration.

KIRSTEN: I love Christmas.

I'm going to make a white chocolate
and lemon cake.

GARETH: I'm attempting to make a
spiced apple cake

that looks like a plum pudding.

I think it's absolutely delicious.
Thank you.

Kay-Lene had a reason to be jolly.

AMAURY: Oh, I love it, I have
goosebumps.

I swear I freaking love it.

But Anna and Andy's trifles...

I think it lacks a little bit of
generosity.

..both missed the mark.

I've had the best time ever.

ANDY: This competition reaffirms to
me that I have something to offer.

And it has a place in the pastry
world.

Tonight, it's the semi-final.

Five incredible dessert chefs.

Only three spots in the grand
finale.

(CONTESTANTS EXCLAIM)

Wow. Look at that.

That is beautiful.

REYNOLD: That's crazy.

WOMAN: That looks amazing.

KAY-LENE: Walking into the kitchen,

the first thing I see is all these
plants.

Oh, wow.

Look at all the plants.

I'm a crazy plant lady.

So, seeing all these plants

is helping me find a little sense
of calm.

I'm in plant heaven right now.

Mel and I stayed up all night
to do this.

MEL: I know.
It's all chocolate, right?

Yes. This is his greatest work yet.

Good evening, everyone.

And welcome to the semi-finals
of Dessert Masters.

Can you believe it?

Take a moment to let this all sink
in.

Wow.

For weeks you have delivered some
of the most incredible desserts

this kitchen has ever seen.

And now you are one cook away from
the grand finale...

..where one of you will be crowned

Australia's first ever Dessert
Master.

Well, this beautiful forest isn't
just here for looks.

Tonight, it's going to be your
inspiration.

Personally, I get inspired by
nature a lot.

It is a resource, a wonder, and our
job is really using our skills

and knowledge to make it better.

And that, in fact, will be your
challenge tonight.

We're giving you three hours to
bring us a delicious dish

inspired by nature.

The top three dishes will earn
their maker a spot

in the grand finale.

Which means, unfortunately for two
of you,

it will be the end of the line.

Are you ready?

Chefs...

Your time starts... now.

It's a funny strategy Jess is
taking.

Straight to plates.

JESS: I think nature to me is all
about finding your peace,

finding your inner self.

All I can think about when it comes
to being calm and zen

is the Japanese bonsai.

So I'm creating a bonsai tree and
I want it to be an experience.

You see the bonsai tree and you're
like, "Wow, this is incredible."

But you can actually eat what's on
the bottom.

A bonsai flowerpot is generally a
shallow dish.

It's just like a rectangle.

So when I saw the container, it
was just like, "Oh, bingo."

This is just the beginning.

There's so many things I want
to make.

So, I'm just hoping it's enough
time

because this is the most exciting
dish

I've ever attempted to do in my
life.

Oh. I'm so choppy.

KAY-LENE: I hope that's all I need.

Good Lord, have mercy on my soul.

KIRSTEN: Did you leave anything?

GARETH: No equipment for anyone.
Called shotgun on everything.

Well, we're finally here.

It's the semi-final of Dessert
Masters.

And what an incredible top 5 we have

to be able to show us what they can
do

to earn their place into the grand
finale.

Look at this place.

Absolutely incredible.
It's magical.

It's impossible not to be inspired
by it.

Let's talk about what we're looking
for this evening.

The sky is the limit, right?

Nature inspires us and gives us
everything we need to do our job.

But I think today I want to be
inspired by fruit,

maybe even flower taste.

And the visual...

There is so much thing you can do

playing with beautiful bright
colours.

That's what nature is all about.

Each of these chefs have different
skills in terms of plated desserts,

entremets and chocolate work.

So I think regardless of how they
approach it,

there is a real opportunity here to
create a magical, organic wow.

Yeah. Absolutely.

Which is really what I'm hoping
to see this evening.

Me too.

KIRSTEN: I love this theme.

It's amazing for me.

There's so much you can do with
artistry.

And so many ingredients we use are
from nature.

So yeah, right down my alley.

I'm going to make a chocolate
mousse cake.

Really decadent, rich chocolate

with a touch of passionfruit in
there.

And I'm going to do some chocolate
work

creating a three dimensional
birdcage.

The key to this dish is all in the
detail.

So first I'm going to do an
entremet.

A beautiful, delicious but soft
chocolate mousse.

A creamy creme brulee centre.

A gorgeous crunch layer with that
crumble and caramelised pecans.

And a soft and chewy dacquoise.

Hey, Kirsten.
Hi.

What do you have for us today?

A mousse cake.

I'm hoping to make a chocolate
structure.

What is the structure?

Do you have a clear vision?

A really rustic birdcage.

Incredible.
And...

Yeah, so I really hope I have the
time.

It's a big vision, obviously making
a three dimensional structure.

And an entremet that's glazed
in this time

is really pushing myself.

Okay.
Okay.

Good luck.
Thank you.

It's bold.

This is maybe the most ambitious
design she's creating.

KAY-LENE: Syrup.

I can't believe I'm here.

Semi-finals. I cannot believe I'm
here.

Regardless of what happens today,
being on Dessert Masters,

it's like a new beginning for me.

This is the start of something new.

And so my dish is called New
Beginning.

It's like when winter goes into
spring.

The snow melts on the ground.

And you can see, like nearly the
green coming in of a new season.

I'm making a basil and lemon
verbena sorbet.

A rhubarb compote.

And there's also a coconut jelly
that's going to sit in the middle

to kind of look like a puddle.

I want this dish to be like fresh
flavours of spring.

Beautiful and tart.

So the first thing I need to get
started

is my basil and lemon verbena
sorbet.

It's going to sit underneath the
sheet of coconut jelly.

And it's going to give that little
bit of green to the plate

amongst all the leaves.

I wanted to bring a lot of
freshness and herbaceousness.

The dish has to be inspired by
nature.

And you know me, I go in all the
way.

I need to make sure I hit this
brief on the head.

GARETH: This is my truffle custard.

REYNOLD: Using truffle?

Yeah.
What?

Fresh or oil?
Fresh.

I mean, it is in season.
It's go hard or go home.

Yeah. Damn, man.

So I'm going with hazelnut,
Jerusalem artichoke and truffle

as the main protagonist in this
dish.

Very earthy tones.

Earthy flavours.

The first thing I get onto is my
truffle mousse.

The flavour profile is quite bold.

I feel confident that I'm going to
be able to pull out

something special.

So the inspiration for this dish
comes from certain memories

that I have as a young man

growing up in the Highlands
of New South Wales,

playing in the river skimming
rocks.

So I'm hoping that the visual
of this dish

is really going to be evocative
of that riverside scene.

Once this mousse is set, it's going
to give the appearance of rocks.

JESS: Oh, my lordy. I've made so
much mess.

REYNOLD: All right, semi-finals.

Feeling pretty nervous because I
was in the semi-finals last time.

And to be back here again getting
this opportunity once more,

I can't miss it.

There's a lot of pressure.

I've always just been a little out
of reach from the grand finale.

This can't be any regular dishes
that I've done.

It's got to be wow enough for me
to be able to get through...

..get that ticket into the grand
finale.

Three hours is pushing it.

I'm going to give everything I got.

So tonight I'll be making a
dessert called Natura.

Natura is Latin for nature.

So I want to take a piece
of the forest,

and put it onto the plate.

I'll make it look like a broken
branch...

..with some butterflies and leaves
on the branch.

Working with fragrant flavours,

it's going to be, you know, a
little touch of fragrance.

A French Earl grey with a bit
of bergamot marmalade.

And some lemon citrus in there to
add some zing.

The chocolate is going to be quite
rich.

And the Oakwood gelato will carry
the whole kind of refreshing...

..component of the dish.

Aside from the flavours,

it's all going to come down to the
visual.

And that's something that I really
want to take my time and work on.

And the next thing I need to do is
incredibly intimidatingly scary.

My sugar tuiles, which are going
to be the leaves.

These leaves are pretty much the
same...

..ones I did from my semi-finals.

So a little... little bit of
nostalgia there.

So when I was last in the semi
finals in my season, Back To Win,

I lost out in the Martin Benn's
pressure test.

And that was kind of creating
these leaves with an apple toffee.

MAN: Reynold. I'm sorry to say
you're going home.

And I was really devastated.

These leaves...

I want to take that into this cook
right here.

Because I kind of want to redeem
myself.

So it is kind of a risk.

I'm... I'm gambling on this one.

But when you're at this point at
the end of the competition,

you kind of really have to push
yourself

to prove that you are a Dessert
Master.

GARETH: The challenge for tonight
is to deliver a dish in three hours

that is inspired by nature.

The top 3 contestants will be
going through to the grand finale,

whilst the bottom 2 will be going
home.

Um, right...

So I'm happy with the truffle
mousse.

Plenty of truffle.

The next thing I move on to is
mixing my hazelnut cake.

This is going to go inside the
mousse.

Already I can see a lot of really
impressive dishes

being put together by some real
big hitters.

Obviously Kirsten, everything
she's done in this competition

has been untouchable.

Reynold obviously has proven
himself to be an enigma.

Not to mention, Kay-Lene and Jess.

The two powerhouses of the dessert
game.

So the pressure is on to really try
and nail it.

Hey, Jess.
JESS: Hello. Hello.

Hi. What's the dish?

So I'm making a bonsai tree.

It's flavours of matcha, black
sesame, passionfruit and pistachio.

I've already made the pot.

I'm going to have a really nice
twined bonsai

with dehydrated sponge.

And then on the bottom, you'll be
able to discover the moss

that's within the actual
ground underneath.

So you're not going to see the
tart.

It's going to be... you're going
to dig for it.

So you want us to do a little bit
of gardening.

A little bit of gardening.

Yes. Well, you have to tame a
bonsai, right?

I was just in Tokyo and I saw a
million dollar bonsai.

The most expensive one in the world.

Here's hoping you can bring a
million dollar vision to life,

because I want to see it.

But also, you're fighting for your
place in the grand finale.

That could be your ticket.

I hope so.
Good luck, Jess.

Thank you.

I have to work extremely fast

because there's a lot of elements
just to make the matcha tart alone.

You've got the pastry, the
financier.

You've got the matcha mousse.

The black sesame, the coating, the
crumb, the wild rice.

So matcha powder basically
is green tea.

9, 10, 11, 12, 13.

It's a really nice sort of bitter
flavour,

but then really herbaceous as well.

That is obviously going into my
matcha mousse.

I'm getting on to my wild rice
as well

whilst I'm baking off the tarts.

Three elements at the same time.

My biggest worry is that I've got
a lot of elements.

I've got ten elements to make.

Today is going to be a massive
cook for me.

KAY-LENE: Too many ingredients, too
many things.

Hi, Kay-Lene.
Hi, Chef.

I'm a big green thumb.

I have, I think, too many plants.

My... My partner's a bit like,
"You need to stop now."

Oh, so this is...
This is my house.

Your house?
Yeah.

Wonderful. Well, then this challenge
should be a pretty easy one for you.

I would never say easy.
Good luck to you, Kay-Lene.

High stakes. High reward.

Thanks, Chef.

So I've tasted the sorbet base.

It tastes really delicious.

I really love that beautiful
lemon verbena

just coming through with that
basil.

So the next thing I get started on
is the vanilla tuile leaves.

The leaves are going to sit right
on the top of the dish.

Should just give that artistic
nature vibe.

I want to make sure that everything
is perfect.

You know, the littlest thing could
send you home.

Chefs, you are halfway there. Only
one and a half hours to go.

Come on.

REYNOLD: Tonight, the stakes are
way too high.

To have that third chance...

That never ever comes in life.

So I'm working on multiple things
at once.

I've got my first batch of leaves
out of the oven.

And I'm letting it cool down.

The lemon bergamont marmalade
is done.

And that's going to go with

the earl grey whipped chocolate
ganache.

And that's going to be the main
body of the broken tree branch.

I plan to get this shaped and
dipped and looking all pretty.

The next thing I start working on
is the oakwood gelato.

It's a light gelato.

It's a caramelised oakwood gelato.

Oakwood? Wow. Okay.

And just in time. Oh, my eyes.

You all right?
'Cause I toasted...

Toast the wood first...
All right.

..with some brown sugar.

Wow. Okay.
Would you like to try it?

You want a spoon?

I'll strain this through a fine
cloth.

Treat it like tea.
Okay.

Turning that into an actual gelato.

I'm eager to try the oakwood
gelato.

Little tree flavour.

It will be a first for me.

During this cook, I have to be as
focussed as possible.

I've got to make sure that
everything tastes good.

It's balanced.

In my head, I'm just combining all
the flavours together.

And I'm tasting everything
together as well.

Just making sure that everything
is perfect.

Pretty damn good.

You have one hour left to bring
your creations to life.

One hour.

Come on, guys.

KIRSTEN: It is heating up in the
kitchen, let me tell you.

Physically and... mentally.

To make it through to the grand
finale,

I really need to push the envelope.

I want to prove to the judges

a combination of really great
techniques,

in terms of the entremet.

To give them an intense hit of
chocolate

with light touches of passionfruit.

But also creativity with the
birdcage.

The entremet is in the blast
freezer.

Amazing. Yeah. That's perfect.

I'm going to start making the
birdcage.

This is really nerve-wracking

because I need to pipe individual
pieces of chocolate

at the correct angle to ensure
that they come together.

I think this might be the most
ambitious thing you've done so far.

I think every challenge you're
trying to push.

But this might be the biggest
one, isn't it?

100% the most ambitious.

I really want to push boundaries.

And maybe defy gravity a little
bit,

in the time that I have.

Good luck to you.
Thank you.

It does require quite a bit
of engineering,

as well as skill in chocolate.

I don't know if I'll be able to
pull it off.

But I need to really push to get
through to that finale.

Hopefully it's a birdcage and not
a shipwreck.

GARETH: So the dish that I'm
cooking tonight

is something I'm calling River
Stones.

These truffle mousse stones are
going to form the major part

of the dishes aesthetic.

But they're also going to be the
creamy, savoury element.

I am going to glaze them in a
Jerusalem artichoke glaze.

Hey, Gareth.
Good evening.

What is the dish?

So I'm going down a pretty unique
route.

I've got some truffle.

I've got some Jerusalem artichoke.

I'm pairing that with some Granny
Smith apple.

Yeah, again, like I think I've
said it all.

Competition, like a... No risk, no
glory.

This cook's no different.

This is the sort of thing that I
personally believe

is going to be what could
potentially get me

into the grand finale.

So yeah, let's hope it all comes
together.

I mean, one. vegetable, it's one
thing.

Two very distinct ones in 1
dessert...

It sounds almost like an appetiser.

I know, yeah.

So...

So are we going to have enough
of the sweet balance

to make it an actual dessert?

I think so, yeah.

Gareth, I want a dessert, not a
bowl of vegetables.

Yeah.

JESS: I'm starting to panic.

KAY-LENE: Ooh...Yummy.

Well, it's the dying minutes of the
semi-final.

Everybody in this room and you
can feel it.

They really, really want this
because the top three dishes

will end up being our grand
finalists.

Everybody is pushed for time.

This challenge is going to come
down to the last few seconds.

That's right. I love everyone's
inspiration.

But Gareth is worrying me a lot.

Two vegetables in a dessert.

You know, one vegetable you might
like pique my interest.

Yeah.
Two... It would be...

It would be fantastic for him to
make me like that dish.

Absolutely. And this is the thing,
right?

When you try to beat nature into
submission, it will fight back

and not work.

So I don't want that to happen to
Gareth but it could definitely.

Look I mean, I think there's always
going to be a little bit of doubt

around this flavour profile,
particularly from very conservative

and classical perspective.

But I'm very confident in how
these guys eat together.

And again, I'm...

..just as happy to go ahead
with the dish as planned.

I trust the flavours.

The next thing I get onto is my
apple sorbet.

The idea of introducing apple
into this dish is that I think

it really will break up the earthy
notes of the hazelnut, truffle

and artichoke.

Amaury's a little bit worried.

He doesn't want a plate of
vegetables.

And I'm not going to give him
a plate of vegetables.

It's going to be well constructed
and well considered dessert.

You've had 2 and a half hours.

Naturally that means you have 30
minutes to go. Come on.

Come on, guys.

JESS: I still got to do my pebbles.

My passionfruit yuzu curd is nice
and cold now,

so I'm dropping them into the
liquid nitrogen,

making sure that they're encased
in chocolate,

so that it doesn't ooze out.

Are you feeling good?

No, I'm not feeling great.
No? Okay...

Because there's still so much to
do.

I haven't done my bonsai tree.

That's the most important part.

And then I need to assemble
everything together.

Okay, so you have a fair
amount to do.

Just keep on moving and get it done.

Good luck, Jess.
Thank you.

REYNOLD: I'm assembling everything
together,

shaping little garnishes to really
make this dish come to life.

There's a lot riding on these
leaves.

This time, I have to make sure I
get this right.

First one breaks.

I'm like, "Damn!"

They're so fragile and super thin.

I need to be extremely careful.

So far, they're looking good.

They're nice and crisp.

I feel absolutely relieved.

The visual elements of the dish.

And also the flavours and layers
of it.

Especially this oakwood gelato.

Oh, sweating like crazy.

KIRSTEN: I've got the entremet
setting.

I'm really happy with it.

The birdcage really is the
highlight of my dish.

It's really the key.

So just putting it together.

I have to be so delicate and
careful

because there is a chance I could
break a piece.

And then it won't be finished.

Yeah, a lot of pressure at this
point

because it could all collapse at
any moment.

Sorry.

Maybe we need a panic room.

GARETH: It looks like what I was
intending to make

in the first place.

It is reminiscent of a river scene.

There's pebbles and rocks and
leaves and bark.

It is quite an earthy flavour
profile, using hazelnut, truffle

and artichoke.

But with nice, sharp, fresh
punctuations in the apple sorbet.

I'm feeling pretty confident
with the dish

that I've put together.

And hope that it's good enough
for the judges to, you know,

keep me from elimination.

KAY-LENE: I definitely think it's
looking like water at the moment.

It's actually really good.

I love it.

I'm really happy with all my
elements.

I've made a vanilla sponge
to soak up all that beautiful

soft liquid elements.

My basil and lemon verbena sorbet.

My rhubarb compote with that
beautiful coconut jelly veil

just on top.

It kind of looks like a little
puddle in the middle.

It looks like when winter turns
into spring.

So the tuile leaves are going to
add a bit of crunch to the dish

because everything is eating
very, very soft.

I need to make sure that I have
enough leaves

to make it look like it's inspired
by nature.

JESS: I've only got a few minutes
to go.

I really need to start assembling
my bonsai tree

onto the actual pot.

I got my bonsai done.

I just have to assemble my moose,
which is actually the dessert

they're going to eat.

And I also have to assemble the
stones inside.

I turned my pot upside down and I
gave it a good spray of black.

Once my pot is ready, I glue
the chocolate chunks

onto the actual pot.

I'm just so exhausted.

I fill it with the chocolate rocks,

start adding the greenery
on top of the trunks.

I then placed tart shells inside.

And I arranged the passionfruit
pebbles on the top.

It's coming together.
Yeah.

Look at that.

I can't believe I actually got the
bonsai done.

And I think, you know,

if it was at the very beginning
of the competition,

I would not have the guts to even
attempt to make this bonsai tree.

And I'm thinking maybe I have a
chance to go into the grand finale.

Show us you're a force of nature.

One minute to go.

Just one.

KIRSTEN: The birdcage looks
amazing.

I'm so happy to have gotten it up.

It's a real highlight for me in
the Dessert Master's kitchen.

I just need to get that ivy and
the butterflies on.

My heart is absolutely racing.

30 seconds.

I've got the butterflies on and
they look beautiful.

Like they've just landed on top of
the cage.

It's held up beautifully.

It's quite sturdy.

I simply now need to put
it onto the plate.

This is it, Chefs.

HOSTS: Ten... Nine... Eight...
Seven... Six.

She broke it. Oh, shit.

KAY-LENE: Oh, shit.

REYNOLD: What happened?

She dropped her birdcage.

Ten... Nine... Eight... Seven...
Six.

She broke it. Oh, shit.

KAY-LENE: Oh, shit.

REYNOLD: What happened?

She dropped her birdcage.

So sorry, Kirsten.

Kirsten, I'm sorry.

KIRSTEN: It was something so silly.

I couldn't get the paper off the
bottom.

I had no hands free.

So I tried to sort of tuck it on
the side of the table.

And I obviously knocked it and it
just disintegrated.

So disappointed.

I'm not presenting what I wanted
it to be but I've got a cake.

KIRSTEN: Kirsten's birdcage.

I can really empathise.

And I think we can all sympathise
with how she feels,

because we put in so much work and
so much effort.

One little mistake.

It does break my heart.

For me individually to get to the
finale would mean a lot.

Touch wood.

I personally am very proud of what
I've created.

And hopefully all the elements will
come together

to create a cohesive dessert

We're the top five.

At the end of the day, you could
put up a really good dish,

but someone's dish is just that
little bit better than yours,

And it's all in their hands,
really.

Well that cook had absolutely
everything.

Suspense, drama, intrigue. A little
bit of a tragedy as well.

Yeah, tell me about it.

I think the pressure has never
been so high in this competition.

Five very diverse cooks.

Let's see how they did.

Wow.

What do we call this?

JESS: It is the Matcha Moss...

..underneath a bonsai tree.

How does that make you feel

that you've managed to achieve
that in three hours?

Honestly, I felt like I had to put
everything I could into this one...

..one cook because it could be my
last day.

And I wanted to showcase an
experience.

Like far out, right? There is...
There is petit four

hidden under some edible organic,
nature inspired elements.

And everything else is crafted
out of chocolate.

Yes, correct.
And you know what I love

about this? It's this.

Like it's in suspension.

Phenomenal work. Thank you so much.

Thank you Jess.
We can't wait to try it.

Thank you.

All right, let's shovel this out.

I...

I'm just in awe of Jess.

These are very difficult
flavours to wrangle.

Very.
Passionfruit,

matcha, the black sesame.

I'm really, really impressed.

We have multiple texture and
flavour elements.

If I want to talk about the tart
first, I think the crust

is very well baked.

She pushed the flavour.

I love the matcha mousse.

It's light, it's fresh.

I love the contrast of texture
with the black sesame praline

on the inside.

I love the financier itself because
it has that beautiful

sort of savoury, toasted quality
to it that adds an earthiness

to the matcha.

You can't get blood from a stone,
but you can get passionfruit curd

inside a stone in this particular
case.

And I think that sauce really works
to kind of add that lightness

to that mouthful of food.

I quite like even just the the
texture and the flavour

of the chocolate soil.

So I think all in all, a sight
to behold, not just here,

but the actual maker herself.

She has grown into such an
accomplished human being.

And to watch her cultivate herself
is exemplified in the dessert

that she's presented us with.

Yeah, I mean, she definitely
met the brief.

I mean, this is very nature
oriented.

Look wise, it's stunning.

And flavour wise, she doesn't
disappoint.

This is a major play for spot
in the grand finale.

I agree.

Hey, Kay-Lene.
KAY-LENE: Hi, Chef. Hi, Mel.

This is called a New Beginning.

There is a basil sorbet hinted with
lemon verbena.

The rhubarb compote, apple
mascarpone cream.

And then it's covered with vanilla
tuile, vanilla sponge.

And then on the top of that sits
a coconut jelly,

which is meant to represent a
puddle of water.

My inspiration is when winter
turns into spring.

I think this is...

accumulation of my journey in the
Dessert Master's kitchen so far.

As I've mentioned, I often have
time believing in myself.

And I think for me, this dish is me
starting to actually believe

that I can do this.

It's been winter for so long and
spring is about to come.

You can really be proud of
yourself.

If you came here for self
searching or to make a point,

I think point made.

Thank you, Chef.

Thank you, Kay-Lene. We'll now
taste.

Thank you.
Thank you.

Should we try?

Let's get into it.

It's really delicious.

I think the basil sorbet has such a
sour,

aromatic kind of flavour to it.

It's fresh and bright.

The lemon verbena perfume is just
there

to kind of give this romantic
fragrance.

It's really lovely in combination
with that rhubarb.

I don't know, it kind of makes
you smile a little bit.

Every item was crafted to
perfection.

The only thing I would say, it's a
little bit on the dry side.

Everything that looks so pretty
here.

They are crunchy, dry element.

And I'm not getting much of the ice
creamy element.

And it's really up to you to really
dig and compose in order to eat.

And we've talked about that before.

I want the maestro to compose
the melody for me.

I don't really want to have to put
the note together myself.

It is not a perfect dish.

The ratio is wrong.

GARETH: Amaury said that he wants
to have a dessert

and not a bowl of vegetables.

So I really hope that this is going
to be tasty enough

to get me through to the grand
finale.

Good evening.
Good evening.

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

Watch full episodes on Ten Play now.

My dish is called River Stones.

Granny Smith apples with truffle
and artichoke.

MEL: Thank you very much. We'll
taste.

Thank you.
Thank you.

There is a lot of technical mastery
going on in this plate of food.

I think Gareth should be very
pleased

that he has shown us so many
different facets in this one dish

of who he is and what he can do,

because what he can do is amazing.

Does he use natural inspiration? I
think absolutely.

For me, the sorbet is the star
of the show.

Perfectly smooth.

The glaze is perfectly shiny.

The mousse is very well made. It's
light.

The sponge as well, it has its
place.

Overall, I think everything is
well crafted.

But close your eyes.

You are the degustation menu.

This could definitely be like...
appetiser.

Is it well balanced? Well built?
The layers well defined?

Yes but it is on the very savoury
side.

REYNOLD: If this is my last cook in
this competition,

I would feel pretty heartbroken
because I am so close.

So, so close.

I really hope this is the ticket
for me to get to the grand finale.

Hey, Reynold.
Hey, Rey.

Wow.

This dessert is called Natura.

Inside the chocolate branch is a
earl grey milk chocolate mousse

with salted vanilla caramel and a
lemon and bergamot marmalade.

And the leaves are raspberry
and blackberry.

Are these leaves of redemption?
Oh, I hope so.

Thank you so much. We'll try now.

Enjoy. Thank you.
Thank you, Reynold.

He's giving us a perfect scene.
Nature inspired.

So I think he hit the brief big
time.

Can you please cut this thing open?
Yes.

All right, let's go.

The ice cream is unbelievable.

It's mind blowing.

You don't need to know anything
about pastry to eat that

and know that it was made so
masterfully.

Really and truly.

Let's start with the gelato.

It sounds not the most attractive
thing in the world to say,

"I'm eating an oak gelato."

But really, what this tastes like,
is like a smoky maple syrup.

It just has this savoury sweetness
about it

that just keeps you wanting
to go back for more.

And because of the way that it
has been made, it is silky smooth.

It's almost warm.

Every element has a specific
purpose, whether it's taste

or structural.

The earl grey mousse. The bergamot
inside.

The combination is perfect.

All the leaves have a different,
distinct crunchiness

and taste on the acidic side to
cool down the milk chocolate mousse

a little bit.

This is definitely a Dessert
Master worthy dessert.

Makes me smile because these are
the desserts that we live for.

These are the ones.

Reynold hasn't seen a grand finale
before as a competitor.

But I think he might now.

Hey, Kirsten.

KIRSTEN: This is my Chocolate and
Passionfruit Entremet.

Inspired by nature.

We both feel very bad for what
happened.

And I mean, at the 11th hour,
I mean, like down to seconds.

I know when you create something
that's fragile that defies gravity,

you have to be so, so careful
with it.

And I was just too rushed
at the end.

I must ask, if you were to leave us
this evening,

how would that make you feel?

I would be very sad to go but I
would be completely understanding.

Given that a large portion of my
time was spent on something

that is not... I can't present to
you.

I know that the cake would have to
be flawless.

I want to try this.
Yeah. Me too.

Thank you. Thank you.
We'll try it.

It's alive on the inside.

I have to say, it's very satisfying
to see all of those

really neat stacked layers within
the entremet.

It's very good.

This is what I could consider
like a...

..a comfort food type of entremet.

A rich, generous chocolate mousse

counterbalanced with the layer
of passionfruit.

Yeah.
I don't find any flaws.

You can finish this. Absolutely.
That's very good.

It's really...

It's really damn good.

And I think it's because of the
savoury qualities

of the pecan as well.

I can easily say that within the
whole competition.

This is her best tasting entremet.

I agree. So here's the problem.

We can only judge what's here.

Does it meet the brief?

Is it enough for the grand finale?

She's an amazing athlete in this
competition.

But she made a technical error.

She tripped during the run.

I don't know.

I'm so torn.

Naturally, at this stage of the
competition,

delicious desserts are par for the
course.

It's the way in which you elevate
them that sets you apart.

And some of you...

..took it to the next level tonight.

You are all fantastic chefs,

but only three of you can be
finalists.

And after much deliberation,

Amaury and I have come to a
decision.

The three chefs that have secured
their place

in the grand finale of Dessert
Masters are...

Reynold.

Jess.

And...

Gareth.

KAY-LENE: Congratulations.

(CONTESTANTS CONGRATULATE EACH
OTHER)

Of course, this means that
unfortunately...

Kay-Lene.

Kirsten.

I'm sorry.

We did love your desserts.

But Kay-Lene, the ratio between the
dry and the moist elements

in your dessert was a little bit
out of balance.

And Kirsten, we very much enjoyed
your entremet.

But your dessert was incomplete.

Therefore the brief was not met.

Kay-Lene, not only are you a
formidable pastry chef,

you radiate joy.

And we have tasted it in every
single dish.

I'm feeling, like, really happy,
to be honest.

I couldn't think of a three more
worthy

to be in the finale tomorrow.

They're so incredible.

And I'm just so...

I'm really happy to have spent
all this time with them.

And it's been an incredible
experience.

Kirsten.

You arrived here, the Queen of
chocolate.

And you showed us that you are still
the reigning monarch.

Thank you.

It has been incredible to watch
you in action.

How are you feeling?

I really feel like I've grown
as a professional...

..doing this competition and it's
been truly an amazing experience

with such brilliant professionals.

And these three are very worthy
of the finale.

Reynold. Jess. Gareth.

You are standing here

because your dessert were not only
enjoyable, they were extraordinary.

Reynold.

Your very first grand finale.

How does it feel?

I'm very, very speechless, super
honoured and very grateful.

To be able to just showcase
my growth

and my craft in this kitchen...

..is overwhelming.

Gareth, did you think you would be
standing here?

Uh, no, not at all. No.

Honestly...

..I think at this point now, it
just really makes me feel like...

..17 years of nose to the
grindstone,

working for other people,

before I took the plunge to go out
and do something of my own.

This is like a bit of a validating
moment, you know,

that it's all been worth it,
so...

Yeah, just stoked.

Just really, just really
just stoked.

Really proud too, to be honest.
Yeah.

Jess, you did it.

Can you believe it?

I'm like...

I'm like, so like, what do you
call it?

Like shivering inside because
I'm...

I've always dreamed of being in
this moment.

Gareth, pinch her please.

I've dreamt of being in this
moment.

Season 10. Season 12.

Always up on a gantry watching.

Then finally having this moment.

Yeah, it means a lot.

It's getting real.

The next time you guys walk in
here,

one of you will be crowned the very
first Australia Dessert Master.

ANNOUNCER: Next time on Dessert
Masters.

This competition has thrown
everything at you.

The final hurdle.

This is a service challenge.

We'll push our dessert cooks
like never before.

I feel very stressed.

Oh my God.

If you don't get it done, you
won't have a dish.

WOMAN: Oh, shit.

ANNA: Oh, no. Gareth cut himself.

Only three remain.

MEL: Wow.
Nice.

Jess.

This dish is really extraordinary.

It had that signature personality.

Gareth.

It's an excellent dessert.

That's a banger tart. Love it.

Or Reynold.

It's a multi textured, multi
layered wonder.

Who will be crowned the first
ever Dessert Master?

Captions by Red Bee Media