All language subtitles for Masterchef.Dessert.Masters.S01E01.720p.WEB-DL.AAC2.0.H.264-WH

This year, we're doing something
that has never been done before.

We have called upon the most elite
group of pastry powerhouses

ever assembled anywhere
in the world, going head to head.

They'll put their skills to the test
and their reputations on the line

to be Australia's
very first Dessert Master.

Judged by me and our megastar.

His incredible creations have,
quite simply...

..broken the internet.

They've been viewed billions
of times.

Billions.

Amaury Guichon.

I've spent my entire life
travelling the world

to find new ways to push the
boundaries of the pastry industry,

and that search has led me here, to
Australia.

To be a Dessert Master,

they're going to need passion,
dedication, creativity...

..and massive skills.

(ALL EXCLAIM)

These challenges
are some of the most difficult

this kitchen has ever seen.

Bring us a dish inspired by nature.

It's magical.
It's stunning.

Bring us a dish
that isn't what it seems.

Wow.

Bring us a dish that is designed
to be smashed.

(LAUGHS)

CONTESTANTS: Whoa!

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

Fun for you or fun for us?
(ALL LAUGH)

You've never seen a mystery box
quite like this before, have you?

Oh, it's an actual ice block.

That is sick.

Well, how festive is this?

Ho, ho, ho, ho, ho!

It's Curtis Stone!

I'm pretty happy with this.

That's crazy.

It's mind blowing.

You guys are talented
here in Australia.

The pressure is higher
than ever before.

(GASPS)

She broke it.
Ooh, shit.

What, what, what...
So, we're doing...

Build an entremet.
Get this into a ring.

What, what, what, what?
Entremet?!

It's so hot in here.

It's cause you're here.
(LAUGHS)

Hands up who's had a spectacular
pastry failure in their career.

Right?

(ALL LAUGH)

And the results? Spectacular.

It's almost a shame to demolish it.

(CRUNCH!)

Oh!
Wow, wow, wow.

I have goosebumps, I swear.

You do!
I freaking love it.

A dessert is an opportunity
to create whimsy and magic.

That je ne sais quois
that I really like.

Oh, wow.
No way.

I want the recipe.
Would you give it to me?

Of course!

That's what we're looking for.

We're looking for
that kind of magic.

And that is how you eat
an Anna's mess.

Pear flavours aren't in the pear.

It's in the plate.

In the plate?
Yeah.

The kinds of things where art
meets science meets dreams.

I would eat the whole thing.

But only one will claim
the title of Dessert Master.

Good evening, co-host.
Good evening, co-host.

Welcome to Dessert Masters.
Thank you

Oh, my God!

Oh, my God, we're here!

It's so incredible!

Whoa! Look at all this smoke!
(LAUGHS)

My name is Kay-lene Tan.

I am an executive pastry chef.

How pretty does everything look?
My God.

I love creating desserts

that combine classic
French technique

with Asian flavours.

Fantastic.
(LAUGHS)

I'm here with Andy Bowdy.

He's just a flavour master.

He is renowned for his cakes.

I know that he's a force
to be reckoned with.

I wonder who else is here.

Let's get inside and find out.

(GASPS) Oh, my God!
Whoa!

Welcome, Kay-lene Tan
and Andy Bowdy!

Whoo!
Can't believe we're here.

Oh, my gosh,
it looks so much bigger.

Jeez. What are we doing here?

Hi! (LAUGHS)

Check you guys out!
How are you?

How are ya?
So good to see you.

Oh, great to see you too.

Oh, my gosh. Crazy.

Looking at the trophy,

the first thing
that comes to mind is...

Do you think it comes with
the stick?

I hope so.
(LAUGHS)

Is it made of chocolate?
Possibly.

Wouldn't it be incredible
if I could win Dessert Masters?

I'm obviously known as
that dessert guy from MasterChef,

but I gotta up my game.

What's this,
your fifth time going on?

(BOTH LAUGH)

GEORGE: What's your name?
Uh, Reynold.

I've been on MasterChef
two seasons previously.

JOCK: What is the dish?
Down The Rabbit Hole.

Oh!
There's the rabbit hole.

MasterChef has definitely
changed my life.

Being able to really establish
a family business out of that.

There's KOI Dessert Bar,

there's Monkey's Corner,
which is my brother's concept,

and then we also have
KOI Experiential.

I think I've really found
my place in the industry.

You know how scared I am?
I'm nervous.

I'm nervous too.

I didn't win MasterChef twice.

Third time's a charm, I hope.

Mate, this is just awesome.

This is epic.

Even the 'm' symbol is pink.

It's a sign that I need to be
in there, by the food gods,

and they're like,

"Anna, welcome home
for the next few weeks.

"This is for you."

Let's do this.
Ooh-hoo-hoo.

It's Anna Polyviou
and Reynold Poernomo!

(CHEERING)
Look at this.

I think I'm going home now.

(KAY-LENE AND MELISSA LAUGH)
I'll get the Uber.

Seeing Reynold walk through
those doors,

this guy's a legend,
he's a genius.

Rey-Rey.
Hey, Mel.

And there is Anna Polyviou.

Like, I don't belong here.

These people are my idols.

Here we go again. (LAUGHS)

Wowee. Look at that!
Yeah.

Smoke everywhere.
I know.

It's like a wonderland.
A little bit.

So keen.

There's the big 'm'.

Back when I was, I think, 7 or 8,

when I literally
first started cooking,

I applied to be on
Junior MasterChef.

And I remember I was pretty gutted
when we got the call

saying I didn't make it
to the next stage.

Fast forward 12 years...

Please welcome Morgan Hipworth!

..I'm on the other side of
Junior MasterChef, being a judge.

Thanks for the doughnuts.
That's alright. Least I could do.

People probably know me
for my bakery, Bistro Morgan.

We were supplying about 25 cafes

and making 800-900 doughnuts
every weekend

and I just didn't have time
to make anything else,

so doughnuts stuck,
and people loved them.

It's Jess Liemantara
and Morgan Hipworth!

(CHEERING, APPLAUSE)

It's been four years
since I've been in the kitchen.

Hi!

And there's so many things
I've done thanks to MasterChef.

I've been able to work at Om Nom,
The Press Club, Nobu,

work overseas.

Being able to come back
into this competition

and feeling a little bit more
confident in myself,

I think I've got
what it takes to win.

We have Rhiann Mead
and Gareth Whitton!

(CHEERING, APPLAUSE)

There comes the King of Tarts.
Oh, my God.

Where are the tarts, Chef?
(ALL LAUGH)

Come and say hi!
Hello!

Gareth is a master technician
and...

Hey!
Hi!

..Rhiann, she's got
a pedigree under her belt.

You know, working at
The Quay and Bennelong

under some incredible
Australian chefs.

I know that this competition
is gonna be hot.

ANNA: Who do you reckon's next?

I'm looking to my left.

I'm looking to my right.

Everyone's awesome.

But...

..there's one thing
I'm really, really worried about.

Who have they left to last?

And last through the doors...

Oh, my God.

..it's Kirsten Tibballs
and Adriano Zumbo!

(CHEERING, APPLAUSE)

Alright, let's go home.

Wow, I mean,

those two are some of the biggest
pioneers of pastry in Australia.

The mum and dad of
Australian pastry.

I started cooking desserts
because of Adriano.

MATT: We call on
the dark lord of pastry himself,

Adriano Zumbo.

(CHEERING)

Zumbo is such an icon.

Oh, my God!

He changed people's perception
of what desserts could be.

And Kirsten, she is
the queen of chocolate.

She has set some of the hardest
pressure tests

in MasterChef history.

Aren't you glad to see me?

(CONTESTANTS CHUCKLE NERVOUSLY)

Can you imagine
what the inside looks like?

She is an amazing chocolatier.

She's won Chocolate
Olympic titles and world titles,

and Kirsten is superhuman.

And now, competing against them,
I'm very, very intimidated.

How sweet is this?

Take a look around.

You are in incredible company.

But...

..it is about to get even better.

Over the next few weeks,

not only will you have to
impress me,

but also an international superstar.

This French-born chef started
his culinary career at just 14,

and at 21, he was the youngest
executive pastry chef in Paris.

Holy shit.

Wow.

Now a global sensation
with over 54 million followers,

today, he is quite simply, the
biggest pastry chef in the world.

Please welcome Amaury Guichon!

(CHEERING, APPLAUSE)

Oh, my God!

Jeez, it's like God has arrived!
(LAUGHS)

Amaury Guichon,

he's always pushing boundaries
in the world of creativity.

I think if you wanna be judged
by anyone,

you wanna be judged by him.

(HOWLS)

The stuff he does is insane.

Every video he posts goes viral.

He's a master and, um...

..he looked like
an action figure.

I think I've turned straight.
Just saying.

(ALL LAUGH)

Amaury, I am thrilled to have you
by my side for this competition.

How are you feeling?

I'm really honoured
not only to be here with you,

but to be here in Australia.

In the last five years,

I've been lucky enough
to travel all around the world,

and I can tell that here,
the pastry scene is unique.

And with that, welcome to
the first ever Dessert Masters!

(CHEERING, APPLAUSE)

Whoo-whoo-whoo!

OK, so now that we're all here,

we would like to pay our respects
to Wurundjeri Woi Wurrung,

the traditional owners of the land
that we film this program.

We acknowledge their elders,
past and present.

This is a place that has always
been rich in food culture

and story,

so take that as inspiration
for what you do in here.

Now, all of you are here

because you are masters
of your craft.

You are the 10 best pastry chefs
in the country,

and by the end of this competition,
one of you will be crowned

Australia's first ever
Dessert Master,

and will walk away with ¤100,000!

(CHEERING, APPLAUSE)

Whoo-whoo-whoo!

So let's get to it.

For the first challenge,

what we want is to see the dish
that defines you now.

Your very own
dessert masterpiece.

If you cook the top dish,
you're in for a treat...

..because whoever wins
this challenge

will win the one and only
immunity pin of the season.

Oh, what?
(LAUGHS)

Matches you, Anna. It's pink.
I know!

This show's made for me!

Is it meant to be?

The only pin!

If you find yourself
in an elimination,

you can play this pin to guarantee
your safety in any cook

right up until the semi-final.

To win that pin, it'd be huge.

If I happen to be
in an elimination,

I can just tap out and hopefully,
I guess, not be booted out first.

Yeah, really.

OK, so here are some rules.

You will have a total of
three hours

to show us exactly
what you're made of.

This kitchen is
a Dessert Master's dream,

decked out with every piece of
equipment you could possibly need.

And the pantry is a wonderland
of possibilities.

Remember, you are dessert masters.

Show us why.

Your time starts...

..now!

God, I'm out of breath already.
(LAUGHS)

There's the baskets.

Eggs.
Ooh, I can do a flower.

Plums.

This is good. Beautiful.

Alright. Let's start with this.
First one out.

First one out? Not quite.

Oh, there's two more.
Better hustle, Hipworth!

The calibre is quite different
here tonight.

We've got some of
the best of the best.

So to get that immunity pin
is very important.

To win the title of Dessert Masters
would mean so much.

And I could also just be
really proud of myself.

Like, I finally did it.

I've been so close,
but I'm now in a room

with some of the best pastry chefs
in Australia.

The calibre of
this competition is...

..it's insane.

Tonight I'm doing my masterpiece,
pretty much to showcase what I do.

My philosophy in cooking

and the desserts
that I love to make.

You can look around here.

I've got purple, purple,
purple flavours.

I love to work with colours,
so I've done green.

I've done yellow.

I've done white.

And now I want to showcase purple.

My vision is to create flavours
and textures

with fruits that are purple.

Hey, Reynold.
Hello, Mel.

Ooh, I like that.

I'm already immediately struck at
the hues going on on your bench.

What are you making?

So I'm making a dish called
Monochrome,

so I'm just working with
monochromatic flavours.

This is cassis and blackcurrant
with some berry tea.

And some rosella.

I'm going to make a gel
out of this consomme,

mix it with a cassis mousse
on the outside.

And then we've also got
a blackberry sorbet.

Visually and taste dimension,
it should be very interesting.

Thanks so much. Thanks, guys.

ANNA: Rey, I can't wait to eat it.

You know, I'm only here
so I can eat your food.

(CHUCKLES)

Who cares about the trophy?
Just feed me!

I'm super excited.

I mean, Reynold and I have been
friends for how many years?

So being next to him
is pretty awesome.

I'm doing the Firecracker.

It's pretty sick.
It's got peanut butter.

It's got potato chips,
candied popcorn.

It's crazy, it's wild
and it's very me.

I've gotta take out all these.

Jess!

Hi!
Hello!

Really, really excited
to have you back

and really excited to know what
you're cooking as your masterpiece.

So, my dessert masterpiece
is called You Give Me Butterflies,

so it's basically...it revolves
around all citrus.

What I'm envisioning
is to have the butterflies

hovering over a yellow cube
with the snow smoking around it.

It is definitely a Jess classic
to have so many elements,

but I think it is well composed
this time.

Just keep moving.
Absolutely.

My dessert masterpiece
is called a Tropical Bloom,

so I'm doing a cheesecake
on the inside,

and then I've got some
chocolate petals around the outside

that will sort of represent a lily.

And then we pour
a hot lemon sauce on,

and it should bloom
and open like a flower.

Oh! Look at that!

AMAURY: Really trying to
blow us away.

I've grown up as
the kid who makes doughnuts,

but there's so much more to me
than just that.

Even though I'm the youngest
in the competition,

doughnut underestimate me.

(LAUGHS)

If I was a whisk attachment,
where would I be?

Oh, my God.

30 minutes down.
You have 2.5 hours to go.

Come on!

It goes so fast.
I know.

When I hear masterpiece, you know,
I think of, you know, a book

or a painting or, you know,
a sort of thing.

For me, that's a masterpiece.

My creation's gonna be a dessert
flavoured mango,

mandarin, hazelnut, coffee.

My dish is going to be called
Masterpiece Within A Masterpiece.

The book's gonna be made out of
a hazelnut crumbly shortbread base.

The next layer on top is the mango
and mandarin compote.

Need to get that nice and set
before I do the next layer,

which will be coffee cream.

Encase that in a chocolate sheet,

so that will make it look like
a book.

And then the easel frames

will be made out of a salted
caramel and a hazelnut praline

that will be dipped in chocolate
to make the wooden easel frame.

I've never made this before,
so it's just in my head.

I'm here on Dessert Masters to
test myself and really push myself

to be creative fast and
doing things, like, on the moment.

And I'd love to go all the way,
you know.

Definitely love to win it.

I'm feeling very nervous
about how much time I've got

and how much I've got to do.

It's going to be very, very close.

Alright, baby.

Come on.

Everyone's just, like,
super focussed.

I am so excited.

The very first cook
in the competition.

And it's actually incredible

the amount of talent we're able
to gather in this room.

I've never seen a competition
with so many high-end profile.

I think that some of them
are very bold

and quite humble to come here.

Their reputation is on the line.

There is the money prize.
Yeah.

Right now, it's about drawing a line
in the sand

and saying, "I'm here to win and
I really want that immunity pin."

Let me ask you, you know,
three hours -

what would you be doing
if you were in this challenge today?

What we expect from them,
it's this amount of risk.

But if you go entremet route,

I think that might be
too challenging.

How would you best describe
what an entremet is?

I'm going to break it down to you
in French, OK?

(SPEAKS FRENCH)

So, for the viewers,
just Google Translate.

(LAUGHS)

No, an entremet
is just a cake to share.

It has to be built with multitude
of flavour and textures

in order to get the name entremet.

How much time has passed, Adriano?

Already, like, 45 minutes.

Oh, my God.

What I'm making today
is an entremet.

It's got layers of pistachio mousse
cake, a little bit of raspberry.

It has a pistachio crunch.

It has a rose and vanilla bavarois,
which is like a mousse.

Another layer of
pistachio financier.

Then it's surrounded with pistachio
and white chocolate mousse.

The number one priority is to get
the entremet cake done

as quickly as I can,
and into the freezer to set.

I'm trying to showcase
two different skill sets.

One is being able to balance
flavour and texture

and create an entremet
with really beautiful, even layers,

but also chocolate artistry
to create a flower.

It's very tight.
Very tight in the amount of time.

I'm used to taking weeks, let alone
hours to create something,

so a little bit under the pump,
building up a bit of a sweat.

Kirsten Tibballs.

Hi!
Hi.

Talk to us.
What's the dessert?

It was chocolate or entremet,
so I went with entremet.

The one thing Amaury said
he definitely wouldn't do

if he was in this competition today
would be to make an entremet.

Talk to us.
What's the dessert?

It was chocolate or entremet,
so I went with entremet.

The one thing Amaury said
he definitely wouldn't do

if he was in this competition today
would be to make an entremet.

Are you nervous?
Very nervous.

Very nervous.

How are you placed
with your elements?

So with this entremet,

I've got financier, rose bavarois,
pistachio mousse.

and then I've got to create
this flower on top of the cake.

I know you cannot rush perfection,

even though today
you might have to.

Good luck, Kirsten.
Thank you.

Thinking this through now,
I think that I probably

should have done
something different.

The dish is really ambitious
to actually make all the layers

and then have those set in time.

I'm sort of second guessing
myself now.

An hour flew by literally.
It's so quick.

Yeah. Shit.
You got this, Morgan.

Yeah, the young'uns.

We need a better nickname.

I'm basically assembling
the cheesecake inside.

You've got the coconut friand,

then the lemon myrtle
and mango crema.

It's now going into the blast.

What's going on, Morgan?
You look flustered, mate.

I'm always flustered, mate.
(BOTH LAUGH)

To actually do something
that is masterpiece worthy,

I need to be making a tart.

To give the punters what they want.

So, we're doing
a smoked sour cream ice-cream,

and that's going to go with
a brown butter miso and yuzu tart.

And so my masterpiece,
it's plum blossom.

So, we've got mousse, compote,
a lot of Asian ingredients.

And then it's going to be finished
with sugar petals.

I'm going to stand there
for the next 30 minutes,

looking at what you're doing.

(LAUGHS) No pressure.
No pressure at all.

Hey, Kay-lene!

Hello.
Hi!

I see one of my favourite
ingredients going on here.

You've got pandan.
Yes.

I'm currently working on
a pandan chiffon cake.

And I'm going to pair it
with a peanut parfait.

And I'm going to try to do a bird's
nest made of mooncake skin.

Wow.

And then finish it with
blue coconut sorbet egg.

I've never actually made
all these together before,

and then making it for one of
my pastry superstar idols...

..just, like, no pressure.

It's alright.
Just another day in the office.

Good luck.
Thanks, Chef.

What are you working on now?
Everything at once.

Everything is happening.
I've got a prep list.

And I haven't ticked anything off,
but I've marked a lot of stuff off.

So, my dessert masterpiece, I guess
everyone would expect me

to make one of
my big, extravagant cakes,

but I've
taken my fiance's favourite salad

and turned it into dessert.

Viewers would probably
best know me for my cake

which I set as a pressure test
challenge.

Today you guys will be cooking
Rita.

Wow.
Oh, my God.

So, I've got my fennel roasting
in the oven,

breaking down mandarin
for my mandarin jam.

I'm here because
I wanted to challenge myself

to kind of see whether, like,
I still have it.

And then I found out Amaury
was going to be the judge.

He's known for very technical,
super refined,

and I'm a lot more rustic
than he is.

Uh...a lot.

And I don't know how he's going
to receive my desserts.

It's quite a daunting thought.

What's up, Andy?
Hello. How are you doing?

Is it a bad moment for us to come?
Uh, no.

Are you doing something citrusy?
I am doing something citrusy.

So, it's a roasted fennel cake.

You got, like,
a whole mandarin jam,

so a little bit of
a bitter element to it.

There will be a fennel
salted caramel on the bottom,

a sheep's yoghurt mousse,

and then you've got
some mandarin sorbet

and fennel pollen tuile.

I got the idea from a salad.

Thoughts?

Well, it's always a bit risky,
right,

to pair savoury and sweet.

It's a high risk, high reward.

Hopefully you guys enjoy it.
Good luck, Andy.

Amaury's put
a little seed of doubt in my mind.

I feel like I am taking a massive
risk using this flavour profile,

but, like, thinking of
a masterpiece

that represents who I am,

I think all the flavours kind
of represent my ethos with cooking

and I've gotta stick to my guns.

Sorry to break it to you,
we're already halfway there.

90 minutes to go.

Far out!

Alright, baby.

Wait, stop, stop, stop!

Someone splashed me with
a blackcurrant.

I'm known as one of the cleanest
pastry chefs that exists.

This is not right.

Reynold, I think you have
some explaining to do.

How come?
What is this?

Is that from me?
Oh, yeah.

Aw, jeez. OK.

Uh, I'll buy you a new one, Chef.
(LAUGHS)

I'm just messing with you.

For tonight, I'm making Monochrome.

This dish is a bowl that is made
of a cassis mousse,

blackberry compote inside.

Sitting on top of that sphere
will be a blackberry sorbet,

and on the sides, a cassis meringue
is vibrant in purple.

Wow.

And then lastly, on top,
a blackberry sugar tuile.

Be able to differentiate
the layers,

that's the tricky little
fine balance.

When you work with ingredients
of the same colour,

they can all kind of taste
the same.

So I'm just adding a little bit
of lemon myrtle oil,

so that's for fragrance.

And also got some long pepper
to go with the sorbet,

so adds another depth of flavour.

It's going to help me separate
and segregate all the fruits

that are purple.

Overall, what I want this dish
is not to be too rich and heavy.

It's meant to be a light,
tart and fragrant dish.

I want this dish to stand out.

To win that pin
is a huge advantage.

If I happen to be
in an elimination,

I can just tap out
if anything goes wrong.

The pace in this kitchen
has really picked up.

One hour to go, chefs.

Come on! Push!

They're going to be the stamen
of the flower.

Service, please!

This pin is the most important
advantage that you can receive

in the competition,

because when you are cooking
amongst the best of the best,

having this advantage

that you can use all the way
up until the semi-final

to get you out of trouble
in an elimination -

you want this.

I'm feeling very nervous
about how much time I've got

and how much I've got to do,
so...

I got half the easel done.

Right the minute,
we're making the book.

Going as hard as I
can to get as much done.

Ooh. Very nervous.

Adriano.
Hey!

What are you making today?

Well, I'm trying to make
a book with a picture frame.

It's smart.
I like the book concept.

Look, you're known
as Australia's Willy Wonka.

That's become your signature style.

So I love that you're bringing
that into the kitchen

in a challenge like this.

Looking good for finishing
in the time limit?

Gonna try.

Probably got half of
my elements done.

I'm not used to being on this side.
It's just...aah!

Here's hoping we see
the complete picture.

Let's see it.
Good luck.

Thank you.

Having the career that I've had,

I've achieved pretty much
everything.

Books, shows, judging,
business - you name it.

So the biggest thing at stake
for me is my reputation.

Why is it not coming off?

Crap.

Need more gold.

I hope I haven't bitten off
more than I can chew.

You have 45 minutes left
to finish your masterpieces.

Come on!

Time is moving so fast.

Ooh, sorry, sorry!
Sorry.

You pretty much realise that, like,
some of the ideas you want to do,

they're not possible.

I'm way behind.

I think I really need to rethink
what I'm doing,

or I might end up
with nothing to plate up

and I'm gonna look like an idiot.

Oh, shit.

Oh, shit.

You pretty much realise that, like,
some of the ideas you want to do

they're not possible.

I think I really need to rethink
what I'm doing.

I'm way behind.

Now I'm just going to focus

on probably just doing
the book by itself.

The easel's gotta go.

OK.

I still need to spray this book,
give it some colour.

I need to make a quick picture
to fit inside that picture frame

and get this on a plate
and finished.

It's too big. Too big.

It's just not my day.

Chefs, I know the pressure
you're under.

Only 30 minutes remaining.
Keep pushing.

I'm doing the Firecracker.

I've got all my inserts done,

then we start assembling,
then chocolate work,

and then it's ready to rumble.

Pop-pop-pop, pa-pa-pow!

Oh, look at this. That's pretty.

Butterfly are taking shape.
Yeah.

Look how thin they are.

My dessert masterpiece is called
You Give Me Butterflies.

So, there is nine elements
altogether,

so I've got my kaffir lime leaf
already dehydrating.

That's gonna be with
the honey snow,

which is gonna be at the end.

And then I've got calamansi yuzu
chiboust, mandarin camomile jelly.

I've got a majority of
my elements done.

Oh, it's beautiful, Jess.
Good job.

Perfect.

What I've created is an entremet

and it's surrounded with pistachio
and white chocolate mousse.

Fingers crossed that
it's going to freeze in time.

The next thing I do is move on
to the chocolate flower,

which will then sit
on top of this entremet.

It's going to be quite large,

because I wanted
to have a big impact.

I'm making some chocolate petals,

but to make it look natural,
I've got to do graduating sizes.

Now this is my happy place.

I'm really comfortable
working with chocolate.

Flower needs finishing and
then that needs a bit of colour.

And then I have to glaze the cake.
Then I have to paint the cake.

Looking around the room,

you've got lots of chocolate
being used.

I'm definitely the only person here
taking such a savoury route.

On top of that, my plating
and my presentation,

it will be rustic.

My fennel cake's out of the oven.
It's cooked.

It's looking nice and golden brown
and very delicious.

Sheep's yoghurt is done.
Jam's done.

I've gotta still got to do
the fennel pollen tuile.

Immunity pin would look
great on me.

Like, I might even, you know,
like, in true Survivor style,

not actually play it when I need
to, just so I can take it home.

Little memento.

I join the two halves
of my cassis mousse together

to make a sphere,
and I dip it into my chocolate dip.

So, I've got purple with
a bit of white.

I've got some silver lustre that
I'm gonna mix with some alcohol,

marble that.

And all there is to it, is just,
like, garnishing and assembling.

ANNA: Oh, Rey! That looks hot.

So hot. Sexy.

Yeah. Super violet.

All I need to do now
is just assemble this dish.

That's the tricky part.

Oh, my God, guys, look at Kirsten.

Have you seen
what Kirsten's doing in the back?

Why's everyone such beasts?

This one with
all the little petal tuiles.

I'm so glad I'm not behind them,
'cause it would stress me out.

I'm about to pour the glaze on
my mango lemon myrtle cheesecake.

Beautiful. Exactly what we want.

Top it off with my whipped
coconut ganache.

Perfect.

I grab a melon baller
and create some little indents

in the top of each pipe.

And then top it with finger lime.

About to put the petals around it.

Looking really good.
Very happy with this.

All of these pedals have
come out just as I would like.

Looking at the petals,
I pick the best ones,

which are paper thin
and a great shape.

Now I need to stick each petal
carefully around the cheesecake

to create the flower effect.

I stick each petal down with a bit
more white chocolate...

..and then freeze spraying it
to the plate.

For me, I'm amongst
all these amazing chefs,

and I want to show them that
I am a force to be reckoned with.

I'm really keen to put up
a cracker first dish.

(WHISPERS) Last one, last one,
last one.

Oh, no.

Ohh!

Shit.
Oh, my God.

This caught on the gas.

Far out.

All of my work has literally
gone up in flames.

Oh, no.

Shit.

This caught on the gas.

Somehow I had my gas on,
and the freeze spray got caught

and I lit my entire dish on fire.

And it melts in front of my eyes.

Far out!

I feel so defeated.

I've got one more.
I'm gonna have to do it again.

I'm not going down without a fight.

Wowee!

Cutting it fine.

Cutting it very fine.

Don't know
if I'm gonna make it,

but I need to get something
on that plate.

Chefs, these last minutes
will be crucial.

Five minutes to go!

Come on!
Five minutes.

Whoo!

Doing my final, final garnish.

Time is going very fast.

OK.

I brought the entremet
out of the blast freezer.

Fingers crossed that
that's set enough.

I don't know if
it's completely set internally,

but I have no more time.

I'm going to finish it with sort
of a Carrara marble-like finish.

The aesthetic of what I'm trying
to achieve is, you know,

a marble table,
which is beautiful to look at,

and then the softer, more feminine
flower sitting on top.

I think my dish is probably
the most rustic in here.

I put my round of cake
in the middle of my plate,

pipe the sheep's milk yoghurt
mousse around the outside,

and then I build the textures
on top of it.

In order to win
the immunity pin today,

I'm really going to
have to stand out.

But at the same time,
I think the pressure's on.

Being a professional chef, there's
gonna be a lot of expectations.

I'm not gonna lie,
it's very stressful coming in here.

We'll probably be judged a lot
more and a lot more critically.

I've just gotta
back myself in, you know?

Chefs, one minute to go!
Go, go, go!

Far out!

Beautiful.

ANNA: Rey, that looks so good.
It's so hot in here!

30 seconds!

Hurry!

I love it.

Whoo!

Here we go.

10, 9, 8,

7, 6, 5,

4, 3, 2, 1!

That's it!
Hands up!

(CHEERING, APPLAUSE)

High fives all around.

I would love that immunity pin.
amongst very experienced chefs.

It's all going to come down to,
obviously,

the visual, taste,
and the balance of flavours.

And, of course, is it a masterpiece
enough that really represents you?

You happy?
No.

It's only halfway there.

That picture frame
was meant to be on an easel.

Right.

Sitting up, and the sorbet
sits underneath it.

If it was all done, I would have
been able to see the full story

of what I was...
my imagination thinking.

So I'm a bit disappointed in myself

that I just couldn't
get it all done.

May I just say
it was a true privilege

to witness such skill in action?

10 of the best pastry chefs
in the country,

doing what you do best.

The first dessert we'd like to taste
belongs to...

..Reynold.

My heart is racing.

I really hope I've managed
to separate all my purple flavours.

I really hope this is good
enough to win immunity.

Wow.

This one is called Monochrome.

The bottom ball there
is made of a cassis mousse.

Filled inside is a blackberry
compote with a rosella.

There's a blackberry sorbet
with long pepper,

a cassis meringue on the sides,

and lastly, on top you've got there

is a blackberry sugar tuile
with lemon myrtle oil.

Reynold, this looks like
absolute perfection.

It's very elegant.

It's a beautiful plated dessert.

Shall we get cracking?

Let's do it.

Ooh, la, la.

Wow.

It almost seems like such a shame

to destroy something so beautiful,
huh?

It's sexy.

(LAUGHS)

I hope it tastes
as good as it looks.

Likewise.

I think you are setting the bar
pretty high.

I love it.

Every element was really crafted
to perfection.

The chocolate shell was very thin.

Visually, we've said that
it's pretty,

but once you cut on the inside,

you're also not disappointed
to find the same type of colour

all blending together.

It's a very well-made dessert.
Thank you.

Thank you so much.

This is going to be hard to beat.
(LAUGHS)

You are such a surgeon when it
comes to that chic, sophisticated,

plated style of dessert.

But even when you break in
and it's all now, you know,

a bit of a mess,
it's still a beautiful mess.

And I think these flavours
in another person's hands

could be quite unwieldy.

But you've managed to kind of
just coax everything together

in a way that
it's just in perfect harmony.

So kicking off the competition
with a dish like this,

I'm deeply, deeply impressed,

and I'm so happy
you're cooking here.

Thank you, Mel.
Thank you so much, guys.

Honestly, that's dope, no?

Oh, my God, it's phenomenal.

It looked amazing, Chef.
Thank you.

Next up, it's Kirsten Tibballs!

(CHEERING, APPLAUSE)

The dish is really ambitious

because the cake in itself
has so many elements.

My biggest concern right now
is has it set in the centre?

It would be an absolute disaster
if they cut into the entremet

and the centre just oozed out.

I think my blood pressure's
through the roof.

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

Watch full episodes on 10 play now.

Wow, wow, wow.

My dessert masterpiece
is called Fleur.

Pistachio and raspberry financier,
rose and vanilla bavarois,

surrounded by pistachio mousse
and then topped with lotus flower.

It was really bold of you to...
to pick this.

Or crazy.
Yeah. Or crazy.

OK.

Are we ready?

No pressure.

Look at those layers.

Ooh!

That's sexy, Kirsten.

(CHUCKLES)

Madame.
Merci beaucoup.

Kirsten, I really like this cake.
Phew!

I really... (LAUGHS)

I like the difference
of contrast of texture.

I'm a big pistachio lover

and I think it pairs so well
with the raspberry.

The overall balance,
I really like. The mousse is light.

I love the flower. It's so pretty.

I love everything chocolate.

I know this is kind of your...
your signature.

Like I said, it's...it's sexy.

I think you like the sexy cake.

Yeah, I like sexy cakes, for sure.
(LAUGHS)

The play of pistachio and vanilla
and raspberry

is really cleverly done
in terms of the balance.

You know, this is...

..there is one thing creating
something that looks beautiful,

that has lots of
technical layers to it,

but is it fun and delicious
and enjoyable to eat?

This was, absolutely.

Thank you.
Thank you so much.

Thank you.
(APPLAUSE)

And it's only day one!
Only day one.

Good job!

That's gorgeous.

Next up, it's Anna!

I brought the Firecracker.

We've got peanut butter crema,
a raspberry brulee,

bubblegum marshmallow, and then
a vanilla milk chocolate mousse.

There is a real satisfaction
in seeing clear, discernible layers.

It just adds to
the whole experience.

I really appreciate it.
Thank you so much.

Rhiann!

Wow.

This is my plum blossom.

There's white chocolate mousse,
some arabica roasted plums,

and then surrounded by plum
sugar petals.

Oh!

Phew!

It's absolutely stunning.

If this was served to me
in a restaurant,

I would just be so thrilled.

Thank you.

Jess!

Wow!

I made you You Give Me Butterflies.

There is a calamansi yuzu chiboust,
which is the cube,

lime and honey snow, honey wafer,

and lastly, the kumquat jam.

I really like the combination
between the acidity and the honey.

Visually, it's stunning.

Thank you very much, Jess.
Thank you.

The next dish
we would love to taste

belong to you, Kay-lene.

It's a pandan chiffon cake
paired with a peanut parfait,

a coconut sorbet, and
the nest out of moon cake skin.

If I had any criticism at all,

the baked mooncake skin added a nice
contrast and texture to the dish,

but I think there might be
other textures

that might lend themselves
better to the entire experience.

Gareth!

This is a brown butter miso
and yuzu tart.

All those very strong leading
flavours crafted to perfection.

It's really, like,
the architecture of it

that, like, a little bit of work
for me.

Alright. Thank you.

The next dish we would love
to taste is from Morgan.

(CHEERING, APPLAUSE)

I'm feeling beyond proud of myself

that I was able to
pull that cook together.

My intent was to create a good
first impression.

Minus the fireball, I hope
I've managed to achieve that.

I'm in it to win it.

(CHUCKLES)

Look at that!

Bit more sauce.

There we go!
Yay!

Nice.

This is my Tropical Bloom.

It's a mango, lemon myrtle
and finger lime cheesecake,

finished with a lemon myrtle sauce.

All the elements
are very well crafted.

It's a good cheesecake.

I like the exotic flavour.

If I could say one thing
that could be improved...

..you never want the chocolate
to overpower the taste,

and I think you could have
gotten yours even thinner.

Yeah.

And I think the sauce takes over
a little bit of the experience.

The only danger in the drama
of pouring the sauce

is you needed to pour a fair amount
of sauce to get the flower to bloom,

and that was because of the
thickness of the chocolate, perhaps,

that you do end up with
quite a lot of sauce on the plate,

and then the ratios
are ever so slightly out.

Yep.

But Morgan, nicely done
for turning around,

you know, that disaster

and being able to plate
something.

Well done.

Thanks, guys. Cheers.

You did well.
Cheers.

Adriano, we would like to try
your dish next.

Wow.

So, what do you call this creation?

The creation is called
Masterpiece Within A Masterpiece.

Flavours are hazelnut, coffee,
mandarin and mango,

and then the frame and the page
piping around the edges

is, like, a coffee and hazelnut
mousse.

Adriano,
what you're presenting today,

is it exactly
what you have envisioned?

No.

I got 70% of it there.
It's just missing...

The picture frame was meant to be
sitting on an easel

made out of caramel and praline.

I had to throw that out the door.

Improvisation on the moment.

Just... Yeah, I just had to do
what I could to get it up.

It breaks my heart because I think
we have a similar style and vision,

and those pastry illusion
take so much time.

They are very complex and it lacks
a little bit of refinement.

It's not exactly
what you had in mind.

But I really like the texture.

I can tell you put the emphasis
on that.

Every element
is really crafted to perfection.

Okay, so the outside, in terms
of the way you finished it,

you know, might be a book

that's been on the shelf
for a while, perhaps.

But when I'm reading this book,
this is a book with substance.

In terms of the flavours
and the textures on the interior,

that's really where it counts,

and you really showed
why you are who you are.

The combination of the coffee,
the chocolate and the mandarin.

The texture of the sorbet
as well, is perfect.

You really pushed the boat out

and for that,
you have my infinite respect.

Thank you very much.
Thank you.

The next dish we'd like to taste
belongs to Andy Bowdy.

(CHEERING, APPLAUSE)

So, this is my roasted fennel cake.

There's a sheep's milk yoghurt
mousse around it.

There's a mandarin sorbet,

and then
there's a fennel pollen tuile.

I really like the visual.
I think it's quite generous

Using savoury in a dessert,
in my opinion,

I have a very distinct vision
when it comes to pastry.

You never want the savoury
to take over

the sweet experience,

as a dessert
is really based on sweet.

So if it's not balanced,
the experience is ruined.

This is high risk, high reward.

Using savoury in a dessert,
in my opinion...

This is high risk, high reward.

Uh-huh.

Let's dig in.

(GASPS) So satisfying! (CHUCKLES)

High reward, for sure.

Fantastic.

I love how light everything is.

Everything goes together well.

You can feel the fennel,

but it's not taking over
the experience.

You made me like
savoury and sweet again.

Thank you.

Well done, mate.

(ALL LAUGH)

Is that your first "mate"?
Yeah, that's a good one, uh?

When it came to the table, you know,

it really kind of filled me
with curiosity

because there are
so many visual cues

for texture and flavour going on.

But when you dig in, the flavours
come together so beautifully.

And fennel and citrus,
it's a classic combination.

I love the airiness of the mousse.

I love the graduation of textures.

Everything has a place in this dish.

While you were known as
the cake guy,

you should be known for this other
feather in your cap as well.

It's phenomenal.
Absolutely.

Thank you.
Thank you, Andy.

Next time Amaury
comes around to my bench

and says, "I don't like
savoury things in desserts,"

I can say,
"Well, you do a little bit."

This has definitely given me
a lot of confidence.

I think I could well
be in with a chance

of winning the immunity pin.

What an honour tonight has been.

10 delicious desserts,

but only one immunity pin
up for grabs.

At the end of the day,
three dishes really stood out.

The first belonged to...

..Andy.

The next dish belonged to...

..Kirsten.

What you accomplished in just three
hours in this kitchen was a triumph.

Thank you.

And Reynold.

Reynold,
your dish was a work of art.

It put the master in masterpiece.

And quite frankly, it was flawless.

And that's why...

Oh! Shit! Really?
Oh, my God.

Congratulations,
you've just won yourself the pin!

You're joking!

Thank you so much. Wow!

I've been so close so many times,
so to have this finally...

Yeah?

Third time's the charm.
But that's crazy!

I'm genuinely shocked,

because of all the times
I've been in this kitchen,

I've not won a single immunity pin.

Perfect look.
Looks so good!

Thank you.

And to finally get it...

..oh, feeling pretty good.

Having this pin is literally
just for insurance.

I'm not going to slow down.

No, no. I've got plenty more
up my sleeve.

This is just the beginning.

The competition
is about to get real.

So, head on out
and we'll see you very soon.

See ya!
Bye, guys.

Congratulations.
Well done.

Well deserved.

I've taught you
everything you know, Reynold!

Just appreciate me.

I'm baffled, to be honest.
That's good, man. Smashed it.

You deserve it.
It was beautiful.

Stunning.

VOICEOVER: Next time,
on Dessert Masters...

These are some of my creations.

..a mind-bending challenge...

Everything you see is edible.
Now that's a flex.

..inspires our contestants
to bring their creativity

to another level.

I'm doing a hot dog.

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

I'm going to try to make
a bowl of congee...

..that's not congee.

The results will be a delicious
trick of the eye, but...

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

..is this a pastry illusion
in bad taste?

It's like your wet, wet trash.

Captions by Red Bee Media