All language subtitles for dessert_masters_-_s02e09

Previously on Dessert Masters, the
kitchen was bubbling with excitement.

Yay! We want you to make us a dish that
celebrates bubble. So let your

imagination run wild.

And with a double elimination on the
line.

I'm going to go big or go home.

The dishes were mind -blowingly good.

Look at that.

There's a party in your mouth.

That was so much fun.

It's just perfectly crafted.

But it was the end of the journey for
Darren and Alicia.

It's been an absolute privilege to cook
alongside you all, and the future of

pastry in this country is in state
hands.

See you later, guys.

Tonight, the plot thickens. Are you
ready?

Who will be through to the grand finale
of Dessert Master?

Oh,

did the book.

Oh, it's the library.

The reading's open.

I was hoping I would make it this far,
but I just didn't know, you know, when I

saw the talent in the room. I know that
tonight I just need to give my all. I've

come so far, but this is my last chance
to get into the grand finale.

Welcome to the semi -final of Dessert
Masters 2024.

Before we get to the story behind this
Antarctic display, just take a second to

appreciate this moment because you have
well and truly earned it.

Kilograms of sugar, litres of cream,
plenty of chocolate, and a couple of

All of that has led you to be here
tonight.

You are five of the most talented pastry
chefs in the country.

And now...

comes down to this.

This cook is the gateway to the grand
finale.

Christy, what have you proved to
yourself?

That I still got it. That I still can do
it.

You know, like you can be a mom. You can
be a mom again and again and still come

back and probably become a better
version of yourself.

For God's sake.

Yana, you came so close to winning the
Coupe du Monde. Does that drive you to

get to the finale even more?

It always drives me. When I'm that
close, I always want more.

Well, Amaury, time to hit the books.

Let's get this semi -final started,
shall we?

Let's do it.

The five of you are so unique.

We know each of you have stories to
tell.

And tonight... We want to hear them and
taste them.

Bring us a collection of desserts, then
when eaten all together, tell the story.

One with a tasty beginning, middle and
end.

That's right.

We want you to bring us three dishes.

It could be based on a personal
experience or your favorite fairy tale.

limit is your imagination.

We're giving you three and a half hours.

Three dishes in three and a half hours
sounds like a lot to do, but at the same

time, that crazy in me is kind of
saying, ooh, maybe I can do this, maybe

do that, and kind of building up what I
can do in my head.

The three of you who impresses the most
will win a spot in the grand finale.

Now, should we do this? Let's do it.

This is the semi -final.

Hit us with your best plot.

Your time starts now!

Oh my God, oh my God. Oh my God, it's
real. It's been established.

It's real, everyone.

What am I making? What am I making? I
don't know.

Behind it.

Super right. You love it.

Coming to Desert Master, it has been a
rediscovery of who I am.

Till tonight's cook.

So I think it's only fitting for me to
tell the story of how I become a

Patricia. All right. How I have to move
to three different countries

to land myself here spot in Australia. I
think that will be an interesting story

to tell.

Amaury, we finally made it. It's semi
-final time.

I think this is one of the biggest
challenges we've set so far. They have

and a half hours and three dishes to
make. I'm very excited to know what they

have to tell us with those three dishes.

Yeah.

Do you think it will be something more
personal or they will pick their

fairy tale? I wonder. I mean, I think
that that's the beauty of the brief is

that you could tell us about a fairy
tale, your favorite childhood story, or

could be a story about who they were and
who they are now.

Either way, we still get a glimpse into
who they are.

I feel that the crying gods are touching
me right now, so yeah.

I have a lot of emotions.

I'm going to put it all in today.

I grew up being quite a closed off
person, like not wanting to show that

me. But I felt like expressing myself
through my pastry has been kind of that

little door open to really showing who I
am.

And this is why telling my story is
really important.

I'm seeing a lot of coconut -related
activity on your bench and some lime.

That's already making me salivate
because the smell is beautiful.

Tell us, what's your story?

So I am creating three different dishes
today. This is based on the story of my

parents.

The reason why I am here today is
because of them.

And this is my way of showing my
appreciation for everything that they've

give up and everything that I have
today.

The emotions are running high in this
kitchen tonight.

It's already started.

Yeah. So my first dish is based on the
flavors that I remember my mom making

when I was younger.

So that comes from her country. It's
called East Timor.

Basically, she used to make this
glutinous kind of cake, steamed cake.

Yeah. So I wanted to do my own version
of it, so I'm doing a sega pudding.

Yeah.

Dessert with a big slap of coconut.

Amazing. Well, we love coconut, so I
think that that's wonderful.

So my next dish is based on, because
they were refugees, and so they kind of

went around to different countries, and
one of them was Portugal. And so I'm

taking something that is really
emblematic of Portugal, so I'm working

version of pastel de nata.

which is a custard inside filet pastry,
which I love.

And the last country which I went to was
Australia.

And so taking a bit of my French
training infused in with what is

Australian, which is the pavlova, but in
the form similar to a midway with

different layers, which make up a
pavlova midway.

But for me, it's a beautiful story and I
really can't wait to see it on your

plate. Thank you.

I know that these dishes mean a lot to
you. And we've seen you bounce back time

and time again.

So you can do this.

Thank you.

Whoa, whoa, whoa.

What is John doing?

What is he doing?

Big pumpkin.

Really big pumpkin.

I'm going to call my dishes fairest of
them all. So Snow White inspired today.

My strategy throughout the competition
is to embrace every brief with a

different side of pastry.

Making your own mochi. Interesting.

Yeah, dog.

Yeah, dog.

I really want to show different sides of
technique and of myself.

The first dish I'm going to do is from
an early scene in the film where she

makes soup for the seven dwarves. So I'm
going to do...

Soup with a fairy tale pumpkin here.
It's going to have a whipped cinnamon

caramel in the center and that's going
to be topped with white chocolate flames

to resemble the cauldron where the soup
is made.

I'll have the seven dwarves around which
is actually tonka bean and bitter

grapefruit ice cream wrapped in a mochi
shell and then we'll pour a pumpkin and

grapefruit consommé in front of the
judges.

The next dish, she cooked a gooseberry
pie.

So I'm going to do a refined version of
that.

And then I'm going to finish with the
poison apple.

It's a caramelia chocolate cremeux
sitting on a cinnamon biscuit.

Going to have an apple sorbet and then a
glass sugar apple.

I hope, I hope, off to work we go.

The scariest technical ability is the
sugar dome for sure. So I need to make

sure I'm in a good spot before I start
blowing sugar.

Sweating.

Three into the finale and three hours to
go.

That was quick.

Oh, John.

Don't kill me.

The final countdown.

Wait, what?

You think it's in potatoes?

That's weird.

I'm interested to know what the story
is.

Today I really would love to tell the
story of my history here at MasterChef.

I'm doing three dishes today.

They're a reflection of the highs that I
had here.

I've made all of these dishes for
MasterChef previously.

But one thing I was always kind of sad
about when I was here is I just didn't

feel like they were super refined.

This time I want to show you that not
only my stuff is quite delicious, but it

can be super refined.

Hey, Rhys. Hey, guys. How are you?

What story are you telling us tonight?
So the first of it's going to be a play

on the first dish I ever made here,
which was splattered on the plate.

I'd love to recreate that in, like, a
more sophisticated way.

The second dish I want to make is a
rumbaba, which I made for Katy Perry.

Oh, I love rumbabas. Yeah, me too.

And then the final dish is a... I caught
it at the time. I'm not sure if you

remember. It was called a potato sack.

I remember.

It's texture of potato.

A potato in a dessert? Yeah, yeah.

I've never seen this before.

Well, Mel, I'm just going to read you a
passage of my favorite book, French

Grammar. Okay.

It means literally nothing.

Honestly, grammar is boring in any
language.

Oh, God.

Cut me.

pretty stressed about the time. Three
and a half hours is super tight. Not a

of time for three dishes. So I'm trying
to really work with as much clarity as I

can. I don't want to make any mistakes.

So my story today is kind of about how
this kitchen really shaped and molded

I really want to pay homage to how much
I've grown and evolved in this kitchen.

So the beginning of my story is based
off the first thing I ever cooked back

2014.

I want to get up there and cook and show
them what I can do so that I can get my

own apron.

Wait.

Hello. Hello.

Is that a panna cotta?

That is a panna cotta. A demoulded panna
cotta. That's not the way I like my

panna cottas.

And that was a lemon panna cotta with
bay leaf.

And it just had a lot of elements in it,
so I'm refining it today. I'm pulling

it all back to do a little lemon and
beige for tea gâteau.

really simplified and a lot more of who
I am today.

The second is a Hazen Up for Nancy,
which is my back to wing chapter.

And then the third element in my story
is about where I'm at now.

I do lots of baking at home with my
babies. Lots of cookies are made. So I'm

actually making a cookie.

I want this to be elegant and refined
and really represent who I am today and

what I love making.

I'm very inspired by the books, so I
think I'm going to write a poem today.

My poem is going to be really the tie
that brings these three petty fours

together.

Happy New Year.

I'm absolutely buzzing. I'm in the semi
-final. I can't believe it.

But only three of us are going to be
through to the grand finale.

I don't want to go home.

Yeah, no, I can take the grand final.

I've never achieved anything like this,
so I really want to make that trip.

Definitely been intimidating, you know,
being in here with such big names. These

are people I've been following for
years.

Amelia and Reece are playing this really
humble game, like just a home cook, but

actually absolute weapons.

What Yana's doing over in Paris is like,
I couldn't even imagine doing things

like that.

And Christy, all the success she's had
in Melbourne.

And, you know, I'm just like the little
guy from Melbourne.

Hey, John.

Hello.

Is this how you work out, John?

Pumpkin lifter?

Exactly. What's going on?

What story are you telling us? I'm going
to tell Snow White.

Snow White. Snow White, yeah.

We all know Snow White as a story.

What are the dishes?

First thing with food, she cooked the
dwarf soup.

So I'm going to symbolise the dwarves
running to the cauldron.

I've got my pumpkin consomme cooked and
cooling.

Got two types of ice creams that
symbolise the seven dwarves. What's the

dish? The next dish, she cooked a
gooseberry pie.

So I'm going to do a refined gooseberry
tart and I'm going to use a caked

gooseberry. And then...

The last poison apple, of course.

It's going to be like caramel and apple
ice cream with a little bit of sourness

and then a glass sugar apple on top.

Okay, so you're inflating sugar.

So that's the last aspect of you we
haven't seen. It's sugar, John. Sugar,

Sugar, John.

To be honest, fighting this off in the
semifinal is such a big risk.

But I know if I can pull this off, I'm
going to have a really great chance of

being in the grand finale.

I feel like I'm working on five
different things at once, but I'm

rum bubble for my second dish. I'm
trying to get the potato infused to the

for my third dessert.

And then my first dessert has a frozen
element, so I'm working on that at the

moment.

The first dish I'm making today is
called the Splat. This version is a

chabut, which has a macadamia crumb, a
beetroot caramel and a mandarin granita.

I finished off my frozen element. It
still needs to be decorated.

I've done my caramel. Grenade is
freezing.

So, like, first one's cold, second one's
a hot dish.

And the second dish I'll be making is my
rum bubba.

The elements will be my rum -soaked hot
bubba with a hot chocolate mousse and a

beautiful creme fraiche cream.

Here it is.

Hey, how are you? Tell me, what did Katy
Perry thought of your rumbaba?

She had a little dance and made some
origami.

Riz, this makes me feel like death.

You're the tits, Riz.

Will you be the tits tonight?

You're the judge of that.

Let's hope so.

I hope so.

Bye, Johnny.

Love those.

Woo!

Hi, Christy. Hello, guys.

Dying to know, what are you cooking this
evening?

I'm taking you in Christy's adventures
around the world. Love it. Three

desserts. Ticket than a plane ticket.
Fantastic.

What's the first dish? So the first dish
is going to be Indonesian dish inspired

by strip dessert called es campur. I'm
going to sort of put it into like a

gâteau form. It should have...

All of the components that you get in an
ice shampoo. So you have the Fumato de

Casa, but you have the avocado, you have
the jackfruit, you have the gula jawa,

which is the pure coconut, sago, and a
little bit of jelly in a coconut mousse.

I've got my passport out. Where are we
heading next? The next will be France.

So I'm going to pull a Mont Blanc.

Very traditional French dessert.

It comprises of a crunchy meringue
shell, vanilla chanthilly cream with

cremeux. And this is sort of my take on
it. Yeah. This is the first dish that I

was trusted and trusted in when I was
working at the Ritz. I'm really looking

forward to this because it is one of my
favorite French traditional desserts.

Okay. Where are we going next? We're
going to Australia.

Let me guess.

Leamington.

Yeah. Your take on the Leamington. My
take on Leamington. For real? For real.

No, I swear I guessed it.

Boom. If I can make my Australian
husband fall in love with my Leamington.

I hope I can make you fall in love with
my Huntington as well. Thank you so

much, guys. Thank you.

It would mean a lot for my family if I
could survive tonight's cook and go to

the grand finale.

It justifies all the hard shifts that
we've done together as a family.

If I could win the Desert Master, it
would mean absolutely the world for me.

just, like, reset everything. It, like,
brings back to Christy, who just started

this 15 years ago, that, like, I want to
go back to that little girl.

You can do it.

Don't let this be the final chapter. One
and a half hours to go.

How are you going, John?

Yeah, not bad.

You? Yeah, good.

I've got my pie elements ready to go,
cheesecakes and all my pastries ready.

I'm about to move on to the sugar work.
I need to take a deep breath here.

In the pastry world?

The poison apple in Snow White is really
iconic.

Just checking the temperature here.

Ah, the old finger test.

I have a really high standard that I
want to produce.

Sugar John really needs to come out and
fight to make it to the grand finale.

It's looking good, but I know this is
make or break.

This is the hero item of my story today.

I need this to get through to the grand
finale, I know that.

John, what's going on? Hi, Chef.

Making a nice polished sugar apple.

Without that sugar apple, you have no
dessert, right?

I have no dessert. No third pastry.
That's right.

You got this, John.

Time is slipping away now. It's starting
to get the best of me. I'm feeling

really frantic, but I need to snap out
of it.

I need to get my head in the game, calm
down and breathe, and really get this

done.

Wow, they're really going for it.

Of course, there is this underline of
wanting to go to the grand finale, but I

think before anything, they really want
to tell us the story.

I think by telling us those stories that
are so near and dear to them and who

they are, there's so much emotion
spilling out of the books onto the bench

The one that gets me the most is Yana's.
Yeah.

Doing an ode to your parents who self
-sacrificed their whole life.

I think that really if she can draw on
that emotion, it's going to bring out

some beautiful dishes in her.

Right now I'm working on my third dish,
which is pavlova.

I've got the meringue inside the oven.

And I'm going to make my passion fruit
mango and yuzu curd, which is going to

a layer in my pavlova as well.

I'm thinking about Christy and a similar
story of traveling around the world.

becoming who she is through that growth,
being born in Indonesia and then going

to France and learning to become a
pastry chef there before coming to

and falling in love with this incredible
country.

This is going to be the base of my
lamington.

It is not the ordinary lamington. I'm
going to stock it with coconut panna

and raspberry jelly.

I know you've been a big part of
Amelia's story. I cannot wait to see how

translates into the plate.

She has had this relationship with this
kitchen over a decade and in that time

she has discovered who she is as a
creative and she's still discovering who

is now as a mother.

It's cookie time, third dish. I'm making
little chocolate sable, like a bitter

chocolate short cookie, really thin. I'm
going to sandwich it with a passion

fruit pate de cuivre and then I'm going
to pipe around it a tonka bean ganache.

I'm also really excited to see what you
think of Reese's potato dish.

It's super uncommon.

I mean, it's something that do not
belong in the realms of sweet.

So I'm excited to see how he
incorporates it and translates and re

sweet. I'm working on three dishes at
the same time, but I finished off my

mandarin frozen shaboos.

What am I doing?

Rum Bubba. I want to soak one. I just
grabbed my Rum Bubbas out of the oven.

They look so good. I'm really happy with
them. I'm just going to let them soak

in a rum syrup.

So I'm just trying to juggle.

It is chaos in this kitchen at the
moment. It's really maddy. Oh, my God.

There's a lot to do, like a lot to do.

Working on the potato cream now.

The third dish I'll be creating tonight
is a potato dessert. The last dessert I

ever made on MasterChef, which got
really amazing feedback and gave me a

confidence. I call it like a potato
stack. Some fried potato.

Underneath that is a potato creme, a
raspberry granita, a little bit of

in there, and on top of it is a smoked
salted chocolate ice cream.

I want to recreate that today in the
most elegant way. Instead of using

chips, which I made by, like, mandolin
potatoes and cooking them, I'm making

wafers myself from scratch.

I'm making a really beautiful creme
diplomat with potato, and I'm going to

try and bring life to it by adding
ginger and rosemary to the dish.

So it enhances the flavours off of it,
but doesn't, like, taste like potato.

Things are getting serious in here. 30
minutes to go.

That's really wise, man.

For the Flemington, my sponge is done. I
take it out of the oven.

Oh, my God.

And, ah, just too thin.

It's not going to be able to absorb all
the coconut panna cotta. It's going to

taste like biscuit, not going to taste
like spot.

Sorry, guys. I'm just going to put it
here.

I can't fix this. I really need this to
be able to tell my Australian story.

I have no other choice. I just have to
redo it.

I'm not feeling good about that, but
that's what we do as chefs. We fix

We fix things.

Feeling very stressed.

I'm blowing sugar up on my glass. Sugar
apple.

And it's not working.

They're just collapsing in my hand. And
I'm starting to get really on edge here.

If I don't absolutely nail this apple,
it's going to cost me my ticket to the

grand finale.

Look at this.

There you go.

Boom. Now you can smile.

Took me a while to warm up, but I got
there in the end, so happy now.

I feel like I'm okay. I haven't really
stopped to think about it, but I think

it's okay.

I start to assemble my mid -foe pavlova,
and the layers are looking great.

What is missing, though, is something
which is going to really bring it all

together. For the three dishes, I'm
currently working on a little plate for

desserts to sit on. I'm going to create
a wave out of sugar.

Why I picked the wave is because in my
parents' journey, what connected all

these countries was water.

Water has a lot of meaning to me. It's
continuous.

It is always moving, and it's like...

And I feel like this represents exactly
what they have been through.

I need to curve my plate, which I need
to take off right now.

And then I need to... Oh, it doesn't
want to come off.

I slowly go in to pull it, and I
suddenly realise... Uh -oh. Uh -oh.

It's solidified.

And as I'm pulling it, no.

There is less than 15 minutes to go, and
I've shuddered my sugar wave.

I'm feeling bewildered.

Don't let it shake you.

Don't let it shake you, all right? Just
keep going strong.

If you need to, just take a moment and
breathe.

Yeah.

This is really all or nothing.

You can do this.

I can do this.

Okay. I just need to make it again.

The plate is essential in my dish
because it brings together the desserts

way that will tell my story.

My parents deserve that.

It's up to you how the story ends. Ten
minutes.

Come on, guys.

Oh, my goodness.

Run,

run, run, run, run.

At the stage where I'm about to assemble
my first little lemon cake.

I do think it's much better than my
first time here.

24 -year -old me would be very proud.

Now it's time to dip my financiers in
the Rocha chocolate.

I'll finish it with a whipped praline
ganache and some tempered chocolate

garnish.

And then I'm going to pipe a tonka bean
ganache into my final dish, my chocolate

tonka passion fruit cookie.

This is the time. This is the moment.

Yes.

Damn. Damn, girl.

Damn, girl.

I'm so excited to read my poem to the
judges because I feel like it brings it

all together. It tells my story.

Oh, now you decide to be okay.

I take my second sponge out.

It's looking good.

I'm like, ah, this huge sigh of relief.

This is the sponge how I want it.

I'm glad I redid it again.

Now I just have to assemble them. To
build my lamington, I pour coconut panna

cotta on it and top with the raspberry
jam and just... Keep repeating the layer

until I got the size that I want. I'm
finishing my lamington right now,

considering that I have to redo my
sponge.

It came out nice.

So the decision to redo it again was
absolutely a good decision.

Three minutes to go. Allez, allez,
allez.

Come on, guys.

A taste of the pumpkin soup.

Seasoning is perfect.

I've got my ice cream dwarves around the
cauldron.

It's how I pictured it, so I hope it's
enough to get me through.

For my gooseberry tart, managed to write
Amore and Mel on the plate, so

hopefully that's a nice touch.

I did manage to get everything done. It
was just a lot more stressful than I

expected.

I've just put the sugar apple on.

It'll look amazing.

One -way ticket to the grand finale. One
minute to go.

The very last minute is just a... I
can't even explain it. It's like a

has just run through.

I've had to redo my wave.

It's looking great.

I gave it all I had.

Time's up in ten.

8, 7, 6, 5, 4, 3, 2, 1.

Hands up.

Look how dirty I am.

I love you too.

You're amazing.

I'm really happy with all the elements.
They're flavours that I know and I trust

and it probably isn't like a really
French thing to put.

Vegetables and desserts, but I'm excited
for Amory to try it.

They're all my favorite desserts.

It's just that I have never done three
of them in three and a half hours.

So I'm happy with my dishes.

Those dishes tell the story that I would
like to tell. I just hope that they are

enough to put me to the grand finale.

Hey, John.

Hello.

John, tell us the story.

Snow White and the Seven Dwarfs.

The first scene in the film, the Seven
Dwarfs gather around the cauldron

and enjoy soup.

Snow White is prepared for them.

This is a pumpkin consomme.

It's a grapefruit ice cream in mochi,
white chocolate, flames.

Second food scene of the film, she bakes
a gooseberry pie, the almond sweet

paste.

candied cake gooseberries down the
bottom and green kiwi, as they used to

known, Chinese gooseberries.

And she writes grumpy on top.

I didn't want to call anyone grumpy.

Why?

And then, of course, symbolise the evil
queen.

The apple.

Cooked Granny Smith apples and made an
ice cream.

Caramel chocolate cremeux and the glass
apple.

You have this really affable kind of
bashful demeanour about you, but I know

behind that is someone who has such a
strong sense of conviction and killer

instinct. I think you're absolutely
correct. The fun part of it is the glory

it, I guess, but it's hard work and it's
dedication and discipline and sacrifice

and long days and long nights.

Did you see yourself lifting that trophy
on grand finale evening?

I would love to be lifting that trophy.
Yeah.

Hope you enjoy. Thank you. Thank you,
John.

Ready?

Yeah.

It's so thin.

Mm -hmm.

That's what you want with sugar.

This is a real dessert with character.

Starting with the first one, I love the
chewiness of the mochi that surrounds

perfectly the ice cream. The consumable
soup on the bottom is just right.

I love that it's really hitting us with
so many different textures, finishing by

the twill, perfect, thin, snappy,
crunchy.

The tart that was playing the role of
the pie, I thought was utterly charming.

So you see the two layers of the golden
and the regular kiwi that are masking

that lovely cheesecake beneath it, which
was airy but rich at the same time.

And the crown jewel, the sugar apple,
the deadly apple. I'm not that surprised

that that apple looked the way that it
did because he dedicated a huge amount

real estate during the cook to getting
that particular part perfect.

He made the right choices at the right
time to give us a series of dishes that

can find a zero fault in. This is
elevated, and it takes a little bit of

thinking to actually appreciate it, but
it's completely flawless.

I feel like I got the world's biggest
tray.

You do.

Rhys, what's the story? This is the
story of my time on MasterChef.

The first dish here is the first dish I
ever made on MasterChef in 2018.

I called it the splat dessert.

Here is the dish that I made for Katy
Perry.

It's my rumbaba.

Then we finish with the potato stack.

The whole point of me wanting to create
this today is to show to you guys that

every element of what I've done before
may have been...

Great. I just didn't have the skill or
the vision to play it.

Okay. Well, I think we'll taste.

Cool. Thank you so much. Enjoy. Thank
you.

Do you want to do one? I do the other
one.

Oh.

Is it missing the syrup? Like, is it
missing the soak?

Or on Baba, you should be able to go
through it with no resistance.

Oh, maybe some of the pressure.

of the semi -final has gotten to Rhys
because I can taste it in every single

dish. And I'm heartbroken for him.

We'll start off with the sagoose and the
granita. I feel like there are just too

many sweet and savoury elements
competing and they haven't been tamed

successfully. Moving on to the rumbaba,
I remember it to be syrupy, generous,

and I'm not getting that here.

All the alveol within the sponge should
be gorged with syrup. It should be rich.

It should be strong in flavor. There is
no flavor.

And then the potato dessert. The potato
twirls are soft. It's like a soft

meringue. It wilts under the touch of
the cutlery. The other dominating factor

in this dish is the ginger, which is
sharp, and it's definitely present. It's

present, in fact, I can barely taste
potato at all.

Let's start with the story of this dish.

This is the journey of my parents as
refugees.

So the first dish is a representation of
something that my mum got from East

Timor, which she still makes for us. It
is a sago pudding.

So from East Timor, where do we travel
next? We're travelling to Portugal.

I am revisiting the pastel de nata.

From Portugal, we're taking a little
voyage to Australia, where they've been

more than 40 years.

I've decided to revisit the pavlova with
layers of coconut, mango and passion

fruit, cremeux and meringue.

Thank you so much. Thank you, Yana.
Thanks for this opportunity.

Thank you.

I love the transparency and the curve on
the sugar display.

I'm almost glad she broke it to remake
it because I think the complexity in the

colours melding together gives almost a
more dramatic kind of effect.

What I love about these dishes the most
is that they feel so much warmer, so

much more personal than a lot of the
desserts we've seen from Jana.

Starting off with East Timor with the
sago pudding, it's just a celebration of

coconut in many textures and in many,
many layers. Moving on to Portugal, that

custard is really silky. It's really
rich. I think the orange gives a really

lovely dimension to the custard itself.

The Australian dessert, the emblematic
pavlova, is definitely the freshest out

of them all.

The meringue, because of the shape and
the thickness, is perfectly dry at core.

But I think the pastel de nata is a bit
on the sweet side. Yeah.

Hey, Amelia.

Hello.

What's the name of your story?

The name of my story is A Poem of Petty
Fours.

So the first is the lemon and bay leaf,
and it is a gentle nod to the very first

dish I ever cooked in the MasterChef
kitchen.

The second is my hazelnut financier with
a whipped hazelnut praline ganache, and

that is a nod to my time during Back to
Win.

And then the third is the passion fruit
and tonka cookie.

And it represents me now.

I feel like a bit of a poetry recital.
What do you say?

Okay.

This is the story of a little girl who
dreams of becoming a pastry chef.

Life had other plans, so MasterChef came
next.

Then wedding cakes came singing.

Raspberry white chocolate, said the
bride.

But something was missing. She wasn't
filled with pride.

So she went back to win. She practised
and found her groove.

She timed it so perfectly, making her
next big move.

This is the story of a young woman who
dreamed of becoming a pastry chef.

And while her training was lacking, she
put it to the test.

So she took on the titan. She went
swinging with punches.

in the hopes she could join them and
impress the judges.

This is the story of a young mother of
two showing her babies nothing can stop

you.

Love it.

Thanks.

We can't wait to taste this. Thank you
so much, Amelia. Enjoy.

It's so fantastic.

This is so good.

Starting with the lemon miniardis, the
sablé is baked to perfection.

You see the color here. It has the
perfect snap, the perfect bite on it.

lemon mousse is so soft. You can feel it
when you bite into it. It's like biting

into a little cloud.

The hazelnut financier is so rich, yet
so light.

The flavor is so straightforward. I
really, really like it.

My favorite has to be the last one.

Pommes pâte de fruits are very sweet,
but this has just the perfect texture,

it pairs so well with the tonkia whipped
ganache and the crunch from the

chocolate sablé. I mean, home run.

She did it.

I feel so lucky to have met Amelia a
couple of years ago, and even then, she

impressive. There are dishes that I can
never get out of my mind.

Those dishes have a new set of friends,
because these are...

I'm happy with my dishes, so if this is
going to be my last cook,

I'm going out literally putting my heart
on the plate.

Hi. What do we have here?

Nice.

I would love to hear this story.

This is my story from Indonesia to
France to Australia, but I would like

have it backwards.

I'd like you to have the Lamington first
because that's the person you know.

Then I want you to move to the Mont
Blanc, because that's the cuisine that

still very guarded by technique, by
flavor, comprises of the chestnut,

chantilly, meringue, and blackcurrant.
And to finish it in Indonesia, because

that's a person you probably have never
met.

It is where I started, the curious
little girl who wants to see what she

in the world of sweet.

It's basically a cocoa pandan mousse.

I have a caramelized jackfruit with
mango, avocado, and fermented cassava

And on top of it, I have a coconut
pandan jelly veil.

Thank you very much, Christy. Thank you,
Christy. Thank you.

Ooh.

Talk about sexy.

Look at it dance.

This is very sexy as well.

I rather enjoyed getting to know Christy
through her dishes.

That is an A++, Lamington. It's an
unmistakable flavour profile.

It makes me proud to be Australian, and
it was a fantastic way to start.

Moving to Paris.

As a Mont Blanc lover, this one did not
disappoint.

It is everything I love about Mont
Blanc. The texture are all soft and

The meringue shell is perfectly baked.
The black currants with the acidity of

balance, the richness of all the
elements.

This is a very well executed Mont Blanc.
And then to Indonesia, the Estampor.

It's just a dish of textures. It's also
a dish of unapologetic tropical aromas.

And I think it's a lovely glimpse into
who Christy was when this all began for

her. Her love of sweets is very obvious
in a dish like this.

That semi -final was one for the history
books.

Those dishes were a window into who you
are as chefs and as people.

And we loved what we saw.

For three of you, the next time you set
foot in this kitchen, it will be the

grand finale.

Amory and I have made our decision.

The three of you going to the grand
finale of Dessert Master 2024 are...

Amelia. John.

Chrissy! Rhys, our cake boy, every time
you enter this kitchen, you leave an

even better cook.

How are you feeling?

Really honoured that I got to show off a
lot of stuff that I like to make and

what I like to do back home. Of course,
like, to work with you guys has been a

dream, and these people, like, they
already know what they mean to me. Like,

I've had such a blast.

Jana, you are a force to be reckoned
with.

You've proven that in every single cook.

Your parents must be so proud of what
you've achieved in this kitchen and

outside of it, and so are we.

Thank you so much. I think I've cried
enough tears today.

But it was an amazing experience.

I took so much away from it, from all
these people.

Some awesome friendships as well. And I
can't wait to see the final.

My cup feels full after this
competition.

I'm very proud with what I've done. And
I believe that I've really represented

myself to the best that I know how.

Amelia, John, Christy, you three are not
here by accident.

All of you produced epic dessert
trilogies we could not put down.

The next time you set foot in this
kitchen, one of you will be named

next dessert master.

I can't believe it. I've done it. I'm in
the grand finale.

Can you believe it?

This is right up there with some of my
biggest career achievements. I know both

Amelia and Christy are absolute weapons
in the kitchen. Their flavours are spot

on. So this is going to be the toughest
cook I've done yet.

Next time on Dessert Martin.

As far as grand finales go, this is the
biggest.

A massive finale.

inspired by iconic Australian colours.

I never used this technique before.

Taking a big risk here. Oh, my goodness.

Oh. My green dish is a total flop.

Don't stress.

They're amazing.

We'll have our cooks... Wow.

..going for gold.

It is so stunning.

I can't stop smiling. It's so good.

It's definitely Prince Naliworthy.

Who will be crowned Australia's next...

Dessert Monster.