All language subtitles for Masterchef.Dessert.Masters.S01E04.720p.WEB-DL.AAC2.0.H.264-WH

ANNOUNCER:
Previously on Dessert Masters...

Your challenge is to bring us a dish
that is designed to be smashed.

The first elimination
had everyone trying to smash it.

KAY-LENE: So, today
I'm gonna make a moon sphere.

On the outside
it's gonna look all white,

but when you smash it open

everything on the inside
is gonna be red.

REYNOLD: Making a snow-white
sugar-blown apple.

ANDY: I'm attempting to make
a snow globe, a sugar dome.

Let's smash it.

Ah.

(SMASHES)

Oh, that's a smash.
Smashing.

The results...

(SMASHES)

..were cracking!

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

like, the barley, the spelt,
the Vegemite in the ice-cream.

It's very refreshing.
It's not overly sweet.

That's a very good dessert.

But Rhiann's piggy bank...

Agh...

..didn't want
to give up its treasures...

It's not really
what I was expecting.

..and she was the first
to say goodbye.

(CHEERING, APPLAUSE)

Tonight...

..an iconic challenge...

..with a sweet twist.

(INSECTS CHIRP)

ALL: Ah!

ANNA: So, I walk into the kitchen

and there's benches that are
missing, there's only three benches.

JESS: Oh, shit, we can only
use that pantry, I think.

KAY-LENE: Oh, my God!

There's some cloche
up there.

I don't know
what it is.

Why is my heart pounding?

What's going on here?

ADRIANO: So many ingredients.

Spoilt for choice we are today.

Good evening, everybody!

Things are looking
a little bit different in here,

but immunity
is still yours for the taking.

Tonight
we're going to have a little fun.

Fun for you or fun for us?

(ALL LAUGH)

Both, actually.
(LAUGHS)

This challenge
is one I've been looking forward to.

It's a classic with a sweet twist.

This is the team relay!

Yay!
No!

(LAUGHTER)

Great.
I know.

Amazing.

(BOTH LAUGH)

(CHUCKLES)

I never liked team relays.

Did you get anything in the
ice-cream machine? What's going on?

It's in the blast freezer,
the anglaise.

So, you need to make something
for dessert.

OK.

I think as much as you want
to prepare for a team relay,

you just can't because,
from my previous experience,

there's always something
that we forget.

There's always something
that, when we just finish our cook,

we're like, "Oh, dang!"

Alright, let's get into teams.
Let's pick aprons.

Don't even dare looking, OK?
OK.

You've gotta hold it up high.
There you go. That's fair play.

All the way to the bottom.

Why am I shaking it?

(OTHERS LAUGH)
Like something's gonna happen.

KIRSTEN: I have seen
team relay challenges before,

and they're very entertaining
for people viewing at home.

Oh! Hey, Gareth!
GARETH: Ah! Buddy!

(LAUGHS)

KIRSTEN:
But team relays are difficult

'cause everyone
has very different styles,

so, having that all gel as one team
with limited communication

will be a miracle.

Now, here's how it's going to work.

You'll have two hours and 15 minutes.

That's 45 minutes per team-mate.

Once your time is up,
you'll have 30 seconds to hand over.

That's cold.

Tonight
these ingredients are your pantry.

But you'll also notice
this cloche up here.

Beneath it is a secret ingredient

that each team
will need to use in their dish.

Oh, I'm already getting nervous.

Not only that,

we have to be able to taste it
in the finished product.

The most impressive dessert
will save its entire team...

..from the next elimination.

God, pressure's on.

Time to decide
who's leading the charge.

Who's up first?

You want to have a little huddle
and decide who your team captain is?

I can do it.
OK.

I'll get everything
organised, set, ready.

Maybe you.
One, two... You wanna go like that?

I think I'll be best second,
personally.

I feel like you guys
are better at plating than I am.

I'll go first.

You'll go first?
Yeah.

We feel good
about Gareth cooking first.

He knows his flavours.

I know that he's going to bring us
to a very strong start.

I'm just hoping that, once
Mel picks who's going to go next,

that it will be Morgan

so that I can finish off the dish.

Alright. Time's up.

Step forward.

Team Blue - we have Gareth.

Team Green - we have Anna.

Team Orange - Adriano.

OK, the rest of you, off to
the wine room and we'll see you soon.

TEAM ORANGE: Yay!
It's gonna be alright, Gareth!

Be brave. Outside the box.
Gareth! Gareth!

Gareth! Gareth!
(ALL LAUGH)

(LAUGHS)

I guess you're wondering
what's under the cloche.

Well, wonder no more.

(CHUCKLES)

In your desserts

we have to be able to taste...

..maple syrup!

Everybody loves maple syrup, but...

..it can easily
over-sweeten your dessert.

We want to taste it,

but we don't want this
to overpower everything.

This is going to be challenging.

Are you excited?

Yeah.

Adriano, Anna, Gareth...

..your time starts...

..now!

Yeah! (LAUGHS)

GARETH: So, having seen team relays
in the past,

I know that this
is really coming down to cohesion.

Sorry, mate.

So, I feel like this is something
that I do on a daily basis.

I set out fundamental plans.

And had a bit of a snoop
around the pantry...

Pecan here somewhere?

..and I see some pumpkin,
I see some pecans.

I know that they work so well
with maple syrup.

What's the dish, Gareth?

I got a maple cake
that's about to go into the oven

with pumpkin crema
and a brown-butter mousse,

and I'm candying some pecans,
I'm gonna candy them as well.

They're kind of like
a pumpkin-spiced autumnal wonder.

Yeah.
A pumpkin pie with pecan on top.

I like it.

American over American
over Canadian.

OK, well, you're on turbo speed.
This is Turbo Gareth.

Sounds like you have a plan.

Yep.
Now we need to stick to it.

See how we go. Wish me the best.

So, this dish is inspired by pumpkin
tart, but layered like an entremets,

which is a layered cake

all bound inside a mousse.

Agh!

I'm joking.

All good.

ANNA: I feel, actually,
a lot of pressure right now

because letting my team down
in a kitchen

is my worst nightmare

because I feel
like I've failed for the team.

Come on!

So, I've really got to set them up
properly from the beginning

to get to the end result.

Look, I'm just going to get
the base stuff done.

My job as the first cook
is to cut the building blocks.

I'm going to build the foundation.

I'm going to make
a passionfruit curd

and a passionfruit maple caramel

to break down the sweetness
of the maple.

And I'm hoping that Andy's next

because
I know Andy can make good cakes,

so, I'm going to get Andy to make
a maple cake and the ice-cream,

and then it's up to Reynold
to put it all together

and plate it up beautifully.

So, you're really
thinking about the strategy

in terms of the way
you're constructing the dish.

You've thought about
the overarching dish

and what each of the members
of your team are going to be doing.

Absolutely. And running a kitchen,
especially at a five-star hotel,

you use people's weaknesses
and strengths.

So, this is a superpower of yours.

This is a strength for you
in this challenge.

Oh, it is, it is.

It's interesting to see
the difference of speed...

I know.
..between both benches.

She's very composed.
Alright. Thank you. Good luck.

Thank you.
Thank you.

Oh! Oh! (PUFFS)

That's what I was doing.

So, you're just going xanthan gum
without scaling?

Yeah.

You're freestyling.
Freestyle, man.

Freestyling today.
I love it.

Maple...

So, the dish I'm making
is a flavour combo I like,

which is grapefruit,
strawberry yoghurt...

Argh, shit.

..pecan, maple.

So, to me at the moment it's just
an abstract dessert of textures.

I'm feeling really, uh...

..hoo!

Hey, Adriano.
Hey. How are ya?

I'm great. How are you?
Already sweating, Adriano?

Fantastic. Yes. Sweating.
It's all happening, isn't it?

Talk to us. What are you making?

I'm making...

I've done sorbet.

Yeah, compressed strawberries.

Sponge.

Strawberry crisp. Maple cream.

Yeah. I've got a mousse,
you know, with a jelly insert.

A gel.

And just doing a foam.

Sugar, sugar, sugar.

I'm confused.

Just making elements
for the rest of the team

to hopefully be creative
and put it together.

Best of luck to you.
Thank you so much.

Good luck. Thank you.
Thank you.

In the handover you don't have
much time to share the vision,

so, I'm hoping by only telling
what the elements are

IS enough to help the next cook.

Where's the...

Just keep working. Keep working.
Thanks.

(BOTH LAUGH)

Thanks. Thanks, Mel.

Yeah, yeah. He's... He's flying.

Yeah...
This is our third relay.

I just... I've been here
too many times, huh?

Yeah, man.
Please stop coming back.

You want me to get rid of that pin?

(ALL LAUGH)

Well, the relay
is such a classic in this kitchen

and it guarantees spontaneity
and a huge amount of chaos.

But there's a lot up for grabs
today.

All three members
of the winning team

are immune from the next elimination,

which is huge.
That's huge.

Absolutely huge. But let's talk
about what everybody's making.

Gareth is moving
at, like, five times the normal pace.

He's almost a blur.

What do you think about the dish?

It's very complementary flavours -

pumpkin, pecan, maple.

Brown butter as well.
Yeah. Brown butter.

Everything goes well together.
It's very earthy.

It's very autumn.
Yeah.

I think it's easy
for the next person to pick up.

He's starting every single element

and I think
even finishing some of the elements

so when he does that handover

he can just say,
"This, this, this, this,

"and this is how it's going to be."

So, I think he's expecting

the end result to be as close
to his vision as it possibly can be.

Logistically wise, we see a great
difference between Gareth and Anna.

I think so,
I think her strategy

relies very heavily on what each
of the members are going to be doing.

Adriano is working also
at triple time.

He is sweating, he is moving.

He's doing so much.
He is.

And he has that creative brain
where it's going in every direction.

Adriano's style is just so pure chaos
to look at, but it works in his head.

Yeah, yeah!
That's the magical thing about it.

I wonder how the next person
will be picking the pace up...

Yeah.

..knowing that no-one
will be inside his head.

So, Reynold...if you go next,

I'll be expecting to walk out there
and have my section set up

and just be...
(OTHERS LAUGH)

..just be ready to plate, please.

REYNOLD: I'll clean everything.
I'll clean everything.

Make sure
there's a little pot of spoons.

Warm water?
In warm water, please.

OK, guys, you have one minute to go!

I'm gonna go get
your next team-mates.

Oh, shit!

BOTH: O-h-h-h-h-h-h-h-h-h-h-h-h...

Hello, Mel.

OK, Kay-Lene, Andy, Jess,
you're up next.

Come with me.
Oh, my God.

Oh!
Good luck!

Good luck! Good luck, guys.
Good luck.

You've got it.

No!

Is that how you thought it would go?

No!

Alright, get out there! Come on!
Hustle, hustle, hustle!

Alright, Andy. Alright, over here.

I've got a milk-chocolate crema,

a passionfruit curd,

a passionfruit caramel

and maple syrup -
it's the key ingredient.

Mm.
Obviously, that's your jam.

So, I've got all your ingredients
you might need over here

thinking about maple syrup cake
that you do, which is awesome.

Maple syrup
is the secret ingredient.

Yep, yep, yep.
So, the brown-butter mousse is here.

There's a pumpkin crema
in our blast chiller

along with the maple syrup cake.

OK.

There's some
candy-fried pecans here.

I think we go try and build an
entremets, get this into a ring...

Wh-wh-wh-what?! Entremets?!

We'll build something...
(LAUGHS)

ADRIANO: In there I've got a mousse
with a jelly insert.

Rightio. I've got strawberry crisp.

OK.
OK? I've got a foam in here.

I've got a foam.
Yep.

I've got compressed strawberries
and raspberries.

OK.
OK?

And then I've got flavours -

our flavours
are strawberry, grapefruit,

yoghurt, pecan and maple.

Strawberry, grapefruit and maple.
I put them here.

The yoghurt.
What's the hero element?

Hero is just that mousse-y thing.
OK, that's it! Gareth, Anna, Adriano!

Dip it in a cocoa-butter-chocolate
solution.

I think I went really well,
I was fast,

I got everything I set out to do,

so, I don't have any concerns
walking away from the kitchen.

Come through! Come through!

You know, nice to sit back
and just chill.

JESS: I don't even know what to...
where to start.

I'm confused.

Oh! I forgot to tell her
maple's the key flavour.

Oh, you didn't?

I told her the flavours of the dish
and that's it.

What's the hero item?
Is it honey...maple?

I'm tight-lipped.

JESS: I don't even know what to...
where to start.

I'm confused.

Hey, Jess.

I'm not sure what the hero
ingredient is at the moment.

Oh.

I feel like there's...
Adriano forgot to tell you?

I think...
I have a feeling it's maple,

but there's a lot of strawberry
going on.

Strawberry or maple syrup?

I will leave you to figure it out.

Thank you.

Looking around the other benches
and there's no strawberries

apart from everyone has maple syrup.

And I feel like, I've also got
maple syrup on my table...

Uh...

..I'm thinking,
"OK, it's maple syrup."

I wanna caramelise some pecans
with the maple

just to bring out the maple syrup.

And then maybe
a different, like, cream instead

to balance everything out.

I'm going to make
strawberries and cream dish

with a hint
of maple syrup through it.

Strawberry yoghurt...

So, I want to add
the caramelised maple pecans

because I feel like it will bring

a bit of nutty savouriness
to the dish.

And creme diplomate is quite
a classic for strawberries and cream

and without it
it's not strawberries and cream.

So, I'm going to be replacing
the sugar with maple syrup

to make sure the maple syrup
is really coming through the dish

and ensuring that all elements
that we do put together works.

ADRIANO: Well done.

A-a-a-a-gh!

Agh!

So, after Gareth's handover,

all I heard was 'entremets',

and my heart goes to my stomach.

And the first thing is,
"Why, Gareth?

"Why?!"

(LAUGHS)

So, Gareth is making an entremets.

So, Gareth left me a maple cake,
pumpkin crema,

brown butter and candied pecans.

So, at this point of the cook,

I just want to stay true
to Gareth's vision,

which was pumpkin, pecan
and brown-butter mousse.

Just gonna make a maple glaze for
the entremets to finish at the end.

In my mind, I'm just hoping
that at the end of the cook

that there will be a beautiful
glazed entremets on the plate

with a couple of Gareth's
beautiful caramelised pecans

and maybe some sort of ice-cream.

(SINGSONG)
Hopefully it all goes together!

Who knows at this point?

Uh... I need some...

Jesus!

Andy's struggling there, isn't he?

I'm sitting in the locker room

and Andy
is not impressed about something.

I tell you what - Anna didn't set up
my section properly.

There's no spoons here, Chef.

She didn't leave you what?
Any spoons.

She's gonna be in big trouble
later.

It's OK.
There you go.

What else I can get for you?

If you can
just duck off to the pantry

and maybe grab me
some cherry purees.

Of course. Yeah. One moment.
(LAUGHS)

Oh, my God,
I didn't give him the spoons.

I've given him everything,
but I forgot the tasting spoons.

I'm pretty happy
with where Anna's going with this.

Anna's left me a passionfruit
caramel and a passionfruit curd,

which I'm more than happy with

because maple kind of lends itself
to kind of an acidic note.

It helps
break through the sweetness.

I figured
that the dish needs a cake element,

and just so happens
that currently at my shop

I'm serving a maple cake,

so, the recipe
was fresh in the back of my head.

It's nice and moist.

I'm going to make a maple cake.

So, my maple syrup cake

is full of maple flavour,
vanilla flavour,

added a little dash of bourbon
in there as well

to kind of give it, like, you know,

that kind of adult feel

Kind of tastes like a pancake,
to be honest,

like a pancake
covered in maple syrup.

The girls back at the shop
call it the 'pancake cake'.

I'm liking what Andy's doing.
Yeah, it looks good.

So, so far I've got
a maple cake in the oven for him.

I'm going to make a maple ice-cream

and I'm going to bash out
as many elements as I can

that I think will work...

..and trust that he can come in here
to bring it home.

If we lose, it's his fault.

(CHUCKLES)

Smells like sweet success so far.

15 minutes to go!

15!

JESS: Flew by. It's so quick.

What's she doing with yours, Adge?

I don't know
what she's doing with it.

Everything is pretty much
all ready to go.

I'm just coating the mousse
in the cocoa-butter coating,

which I'm going to dip
into a strawberry powder.

Adriano has made
this beautiful strawberry mousse
and strawberry gel insert,

and, because I'm dipping it
into white chocolate,

white chocolate is quite sweet,

so, I decided to coat it
in freeze-dried strawberry powder

to enhance
the strawberries and cream idea.

Oh, she's dipped it in...

Ah, wow! Well done.

Jess, what are you hoping
to leave for Kirsten?

I just want to help set her up.

I want this bench to be quite clean

so she has a clear mind
to know what she can do next

and it's just about her plating up.

Ice-cream's already churned, so, she
doesn't have to worry about that.

And I've got a couple of options
for her to choose from.

Only 30 seconds
to give all the information.

That's a lot of information to give,
huh?

I think I'll try
to keep it quick and simple.

Good luck, Jess.
Thank you.

I've never seen so much liquid
nitrogen used in a kitchen before.

I actually never, ever, ever
used the liquid nitrogen.

Only 10 minutes before handover,
Chefs! Only 10!

Yes, Chef! Yes, Chef!
KAY-LENE: Yes, Chef!

Jess?!
JESS: Chef, Yes!

Good.

(LAUGHS)

Kirsten will know
what to do with that one.

That one's in. That one's done.

Hi, Chef. I'm still waiting
for that cherry puree.

Alright.

Agh! Oh. Nice one.

So, there's 10 minutes left
in my cook.

I need to start building
the entremets.

So, an entremets
is a layered mousse cake,

which is not really in my arsenal.

So, I'm worried
about putting this together.

He's tasking you with an entremets?

Uh... Yeah.

(LAUGHS)
Are you feeling good about this?

Honestly,
when Gareth said 'entremets',

I think I shit my pants a bit.

I don't know if there's enough time

for me to create those
perfect layers of an entremets,

but the beautiful pumpkin crema -

I'm gonna make sure
that beautiful cake

and the brown-butter mousse
and those pecans are in there.

ANNA: Ohh!
There's already maple in the cake.

(CHORTLES)
(LAUGHS)

Oh, you mean, like,
they're dipping it in in maple?

She just drizzled more maple!
She's drowning it in maple syrup.

Oh, don't put it inside!

Oh, they're going to go soggy!

Oh...

Oh, my God, what are we doing?

I'm just a bit worried that the cake
might be a bit too sweet

because there's a lot
of maple syrup flavour in the cake

and she's added...well, she's
essentially soaked the cake now,

which I don't think
is gonna take too well

because it will end up
going quite pasty and mushy.

Those nuts
are gonna be, like, soggy, man.

Yeah, mate, sorry to say that,

but you're going down!

She'll be fine. She'll be fine.
(SINGSONG) She'll be fine!

Uh...

(SIGHS HEAVILY)

MEL: One minute till changeover!

I'm gonna grab the last of your team!
Hustle!

Anna didn't leave me spoons,
so, I'm not leaving him soon.

ANNA: Is she putting maple syrup?

Looks like.
(LAUGHS)

It's gonna be sweet as, man.

It's gonna be so sweet.
So sweet.

And the nuts....
The nuts are gonna go soggy, man.

Don't make...
It's gonna go sticky.

I don't usually work this messy,
Chef.

Please don't hold it against me!
(LAUGHS)

So, I've glazed two
of these entremets for Morgan.

Hopefully he knows
that one of them he is able to try

so that he knows
what the flavours are in the cake.

But, just in case, I bring a couple
of pumpkins over onto the bench

just so that he knows that there is
pumpkins in the entremets

if I forget to relay the message
across to him.

Last time I did it, I was last,

I just literally walked on,

made a couple of things,
like, finished cooking,

plated.

This is my third relay

and my previous two
have been hit and miss.

MATT PRESTON: More importantly
for you, Reynold, you took the lead.

At the end you've taken this
to a really good dish.

Well done.
Thank you.

ANDY ALLEN:
We've got the panna cotta.

It's not set.

Despite team relays
being a chaotic challenge,

I kind of feel pretty good
about this

because we're all
accomplished chefs

and Anna and Andy are strong cooks,

so, I'm pretty sure

that they'll have everything ready
for me to just plate up.

Hello.
Hello!

Are you ready?
No.

No?

Come on, let's go.
OK!

Hustle, hustle! Get out there!

Come on. Come on, team.
Are we in?

Alright, guys, get ready.
Give your information. 30 seconds.

Maple cake.

Brown-sugar pecans
with a bit of bourbon through them.

I see some custard, some caramel.
I see some creams.

And what's this?

This is maple custard.
Hero ingredient?

Huh? Maple.

I'm the last to cook,

so, it's really important
to taste everything,

make it look pretty

and bring it all home
for the Green Team.

So, we're making entremets.
Yeah.

Maple too. This is the tuile mix.

The entremets
is in the blast freezer.

And then there's a crumble.
What's the main flavour?

Maple.

Have we got a glaze done?
Yeah.

So, this is the glaze. I reckon
just make a simple ice-cream.

A lot of flavours going on.
It's almost like
a strawberries and cream.

But the hero ingredient
is maple syrup.

I think he's made a yoghurt mousse.

And then under here he's made

a strawberry and yoghurt ice-cream.
Time's up! Come on!

So, we need more maple.

Kay-Lene! Andy! Jess!
You've got some, uh...

..just chocolate crumb here.

Time's up!
That's a lot of shit.

Huh?
It's a lot.

Go, go, go! Andy, out!

Sorry. I was just
cleaning up my mess. Put it down!

Far out.

OK, OK.

Where are the spoons?!

(LAUGHTER)

You started out really well.

Oh, God.
How was it?

I didn't even think!
Yeah, it's pretty turbo, eh?

I've inherited a lot of elements,
so, I've got a lot of options.

That's a good thing, to have
a lot of options to work with.

So, I don't think
that's a bad thing.

There are quite a few elements
already done,

but I feel,
after tasting everything,

we need a little bit
more maple syrup in the dish.

I think she's doing OK,
but, yeah, I feel like she is...

..she's adding something on.

So, I'm thinking
of making a maple syrup brownie.

That looks really good, guys.

Yeah, that looks yum.
Chocolate brownie?

JESS: Watching Kirsten,

I think Adriano and I are quite...

..confused what's going on.
She's adding...

..other ingredients
and other elements to the dish.

I feel like we've made, like,
three separate dishes.

I wanted Kirsten to keep
the strawberries and cream idea.

So, I am a little bit nervous

that our dish is going to have
too many elements on one plate

and they're just gonna overpower
the dish.

But, you know, Kirsten's amazing,

so, hopefully
she can pull it together.

Why are they not...

Handover with Kay-Lene
was so chaotic.

I was left very confused

and I'm not

too sure what she actually said...

Oh, my lord!

..except
that we're making an entremets.

OK.

We got it. It's alright. It's fine.

I've pretty much been left
with a glazed entremets,

and I'm not too sure what the exact
flavours in that entremets are.

I can't work out what's been used,
what's yet to be used,

what's in the fridge,
what's in the blast.

And I'm just trying
to work it all out.

Why is there a pumpkin
on our bench?

I see some pumpkins on my bench and
I'm not too sure why they're there.

I think to myself,
"It must be a message from Kay-Lene

"that there's something in this dish
with pumpkin."

Yes, it's in the entremets.
It's in the entremets already.

I'm getting an idea
about the flavours of the dish.

(UNDER BREATH)
Pick it up, pick it up.

It's like a pumpkin tart
filled with pecan and maple syrup.

So, I'm going to make
a whipped vanilla ganache,

which will help
sit on top of the entremets,

a cornflake crunch
and then a toasted vanilla ice-cream

because I know
those flavours will pair.

Perfect.

He's just setting himself up.

OK.
He'll be fine.

What's he doing?

Mmm!

OK.

So, after tasting everything...

That's good.

..and I can already count
how many components there are,

there's about six components
already.

I've got the maple cake. It's nice
and warm right out of the oven.

It's delicious.

The maple gelato is nice
and smooth and not too sweet.

Oh, yum.

He's making me really nervous.

And I'm just thinking to myself,

"OK, will passionfruit cake
absorb it?

"Nice and acidic.
Not too rich, not too heavy.

"This is actually really tasty."

ANNA:
He's just off with the fairies.

Can I go back out there?

I've got the crunch from
the caramelised brown-sugar pecans,

and then the cold maple gelato.

I hope he hasn't forgotten
about my crumb!

And I'm just thinking,

"What do I need to make this dish
a little bit more wow?"

It's all up to me now.

But I'm going to turn that custard
into a diplomat cream.

I'm going to blend in some white
chocolate to be a bit more velvety.

ANNA: He's forgotten.
Do you reckon?

Yeah, 100%.
You can smell it.

I'm watching Reynold.

He's forgotten to take
my chocolate crumb out of the oven.

Mm, does that smell like something
burning in your oven, Reynold?

I mean, I've burnt that crumb
before myself,

and before it burns,
you can definitely smell it.

So...

..I'm kind of wondering if
Reynold's kind of nose is turned on.

Oh, you're so close to the oven!

He's ducking down next to the oven,

you know, 10 centimetres
away from the oven.

I'm just, like, thinking to myself,
"How can he not smell that?"

Oven!

Oh, no.

Hey, Reynold.
Hey, guys.

What's your contribution
to the dessert?

My contribution
is putting it all together

and figuring out
what the textures are.

(YELLS) Reynold, crumble!

I'm just tasting everything as I go.

OK.
Making sure it's not too sweet.

Making sure the flavours work.

Yeah.
Everything seems to be here.

Crumb, Reynold!

Too easy. We'll leave you to it.
(CHUCKLES)

(LAUGHS)

(SINGSONG) Chocolate crumb, Reynold.

Oh, here we go.
What have we got here?

Shit!

Oh, they're gonna kill me.

O-h-h-h-h-h-h-h-h-h-h-h-h-h-h-h-h!

ANDY: Crumb, Reynold!

ANNA: (YELLS) Reynold, crumble!

REYNOLD: Oh, they're gonna kill me.

Holy shit.

O-h-h-h-h-h-h-h-h-h-h-h-h-h-h!

ANDY: Reynold finally realised

that the chocolate crumb
was in the oven

and...it looked a little...it looked
a little black around the edges.

I think there's...
If he wants to go with it,

he can still use
some stuff in the middle, I hope.

I thought the crumb
would add a nice bitter note.

It would definitely be bitter
if he decided to use the crumb.

Let me just dig in through
this crumble I just murdered.

I'm so sorry, guys.

I'll just, like, taste this part.

I'm tasting the crumble

and it's completely scorched.

And that's something
that I can't use,

so, I've got to just keep moving on

and count the components of
whatever I have left to work with.

Five minutes to go!

Five minutes, guys! Keep pushing!

Get it done!
You should be plating up by now!

Go, go, go!

Sorry, guys, behind.

KIRSTEN: Time is going really fast.

There's so many elements.

I haven't even thought about

how I'm going to get everything
onto the plate.

But I know
that I only have five minutes to go,

so, I have to plate the dish.

I place the brownie on,
which is still warm.

I then pipe in some
of the maple syrup creme patissiere.

I place
the strawberry yoghurt globe on.

I put a little bit
of the caramel in.

And then I put

some of the citrus glass biscuits,

some of the cocoa arabesque.

And, lastly,
I finish with the churn sorbet.

(EXHALES HEAVILY)

JESS: I'm so pensive.
ADRIANO: Yeah, I'm a bit worried.

(LAUGHS)

There's so many elements.

OK. OK. OK. OK, buddy.

Morgan? Morgan?
Take it off the plate.

MORGAN: Far out.

The last few minutes of this cook
is frantic, as always.

You only have three minutes to go.

Three minutes!

I'm trying to put everything
on that plate.

Dollop. Dollop. Dollop...on top.

I'm pretty confident
the vanilla ice-cream

will bring out the flavours
of pecan, maple and pumpkin.

Really happy with the end result

and I hope it tastes

just as good as it looks.

It might be a team relay,
but it all comes down to you.

Two minutes to go!

Two minutes!

That was amazing.
Not even rehearsed or anything.

REYNOLD:
It's time to plate the dessert,

so, I put the cake
in the centre of the plate,

I pipe in a little bit
of passionfruit textures inside.

Then I get a little bit
of pecan crumble on top.

As I'm plating,
I'm piping little dollops of crema,

putting little more dots
of passionfruit curd.

Putting the gelato on top.

It's looking quite pretty.

I can kind of imagine in my head
the textures, the taste,

there's a bit crunch in there,

a little bit of acid,
a bit of creamy,

and you have that little
nice dense, cold maple gelato.

But I feel like
it's still not a complete dish.

Do I have time? Do I have time?
Yes, I do.

One minute, guys! Get it done!

Go! Go! Go!

I'm going to pipe the maple diplomat
into liquid nitrogen

and make it look like
this little cool, squiggly bit.

It's like a frozen diplomat cream

with a very abstract squiggly

and a little dusting.

I think this dish

looks like a proper dish
that you get in a restaurant.

I'm really hoping that it's enough

for my whole team
to be safe from elimination.

This is it!

ALL: Ten, nine,

eight, seven,

six, five,

four, three,

two, one!

Hands up, everyone!

(CHEERING, APPLAUSE)

Ooh-ah.
OK?

Oh!

Jesus!
Rey-Rey!

(LAUGHTER)

Yes or no?

Unbelievable!

Good job.

Good?
Yeah. I think it'll be pretty cool.

I did two components.

How'd you go?

Oh, my God.
A lot of smoke in the kitchen.

Huh?
Smoke in the kitchen.

Yeah!

The first dish we'd like to taste
belongs to the Orange Team!

(CHEERING, APPLAUSE)

JESS:
Walking this dish to the judges,

I think there's definitely
a lot of elements on the plate

that might compete with each other.

Well, hello, the Orange Team.

Hello!
(CHUCKLES)

So, all we can do is just hope
that the flavours are OK.

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

Watch full episodes on 10play now.

Kirsten, what's the dish?

It is Turning Autumn.

So, it's the end
of the berry season,

and then it's coming into autumn,

where I think we start introducing
some warmer flavours

of maple syrup and some chocolate,

some textural elements.

So, it's a fusion of those two.

What are the elements?
Can you name all of them?

Probably not. No.

(BOTH LAUGH)

We can probably collectively
tell you...

Yeah, yeah.
..what is in the dish.

So, I can tell you that there is

a chocolate brownie
made with maple sugar,

caramelised maple sugar
with maple syrup

and a cocoa arabesque that is also
made with the maple sugar.

Jess, what was your contribution
to the dish?

I crafted
the butter and almond soil

and then I also made
the maple creme diplomate

as well as the caramelised pecans.

And you everything else.
(ALL LAUGH)

I got the yoghurt sorbet.

It's got a little bit of compressed
strawberries and grapefruit.

And then the...

There's a grapefruit
and strawberry gel

that's got a maple cream around it.

And there's a strawberry
glass tuile.

Yeah.

Oh!
Oh, yeah!

That's lovely!

I feel like it's definitely
a maximalist dessert.

But every single element
is beautifully crafted.

I'm constantly thinking
about the richness of the chocolate,

the sour freshness of that
strawberry-grapefruit-yoghurt sorbet,

the tuile,
the beautiful sort of stone set

with the compote through the centre.

Which is delicious, by the way,
and really smooth and well-crafted.

Can I taste the maple syrup?

It's definitely
humming in the background,

so, I think it was a success,

a resounding success I'm still
putting a question mark on...

..just because,
when you have so many elements,

the clear, distinct idea can
sometimes be just a little bit lost.

Yeah, I think it's not as cohesive

as what a finalised
restaurant-ready dessert should be.

It's a beautiful mess.

It's a beautiful... (LAUGHS)
NOW it's a beautiful mess.

Thank you so much, guys.

(CHEERING, APPLAUSE)

JESS:
I think the feedback is very true.

Like, I think
all the individual elements

were done just right

but just didn't work well together.

Come on up, Blue Team.

(CHEERING, APPLAUSE)

Here we go.

Served with a smile.
Thank you, Morgan.

What's the name of the dish?

This is our PMP.

Pecan, maple and pumpkin.

We have made a entremets,

which has very autumnal flavours -

maple, sponge, pumpkin crema

encased in the brown-butter mousse

with candy-fried pecans on top.

I added
a toasted vanilla ice-cream to it

and I thought it needed some crunch,

so, I did, like,
a maple crunch as well.

OK, let's try this.

I really like it. It's, uh...

It's very cohesive.

It's very autumn.

It's very maple.

The pumpkin is subtle,
but it's there.

I think the pumpkin
had this gentle sweetness to it.

The maple gave it
that rich, caramelised sweetness

that we love so much
about maple syrup.

And then I thought
it was really smart, Morgan,

that the elements you chose
predominantly consisted of vanilla...

Yeah.

..because vanilla really does
underpin all of those other flavours

and highlight and compliment
and uplift everything.

I really like the cornflake crunch.

You wanted to have a crunchy element
to it,

and I think it definitely needed it.

It is inherently
a little bit sweeter,

so, you could have
reeled back there,

but, not knowing
how sweet everything else was,

I think
that you are bang on the mark.

Great job, guys.

Well done, Blue Team!
Thank you, guys.

Thank you.

(APPLAUSE)

Really good.
That's very cool.

Really, really good.

Just nailed it.

The next dish we'd like to taste
belongs to the Green Team!

(CHEERING, APPLAUSE)

Ooh!
Wow.

What do we have here?

REYNOLD: Textures of maple and
passionfruit with pecan and bourbon.

So, we've got a maple cake

with a passionfruit curd,

maple gelato

and also got a maple diplomat cream.

Let's dig in.

Nice-looking ice-cream.

Mel, what does that mean?
Chef, what does that mean?

My heart has never pounded
so much in this kitchen.

Oh!

It's all you.

Go easy.

Um...

REYNOLD:
Textures of maple and passionfruit

with pecan and bourbon.

So, we've got a maple cake
with a passionfruit curd,

maple gelato

and also got a maple diplomat cream.

It's all you.

Go easy.
Yeah.

As a professional,
knowing the intricacy of the task,

it's unbelievable.

I think the idea of passionfruit...

..was a very clever use...

..to balance the sweetness of maple.

And the way
you featured the maple syrup

was the most clever way
you could have done it -

using it in a cold element
to remove the sweetness,

using it in the sponge
to add moistness.

And I cannot believe

it's three different persons
that work on this dish.

It's really unified.
It's really cohesive.

It's all the textures you want.

You have the cake.
You have the ice-cream.

You have a crunch element to it.

I loved that bourbon, maple,
generous-flavoured experience

but also the refinement
that you bring to plating

and also just curation of flavours
as well.

This dessert is demonstrative
of each of your skills separately

but also now wonderfully together
in one bowl.

Thank you so much, Green Team!
Thank you very much.

Thank you so much. Thank you.
Thank you.

(APPLAUSE)

Thank you, Andy.

Oh, group hug! Group hug!

Individually you are all incredible.

You guys know that.

But with your skills combined
you became unstoppable.

In theory,
you guys are a match made in heaven.

But in practice

we'll have to see who has
done enough to take home immunity.

It was a close race,
but it came down to two teams.

Green team.

And Blue Team.

The winning team
didn't just incorporate maple syrup

into their dessert,

they took it to the nth degree.

It was intelligent, refined

and well deserving of immunity.

And that team...

..was the Green Team.

Ohh!

(APPLAUSE)

(EXHALES HEAVILY)
I feel absolutely relieved.

(APPLAUSE)

That's just one less stressful day.

So close. So close.

Anna, Reynold, Andy, congratulations.

You three will be safe up on
the gantry at the next elimination.

Boring, yeah? Again.
(LAUGHS)

It's a good thing! (LAUGHS)
(OTHERS LAUGH)

Everyone else, here's a heads up -

your next challenge
is going to be massive.

And that's just
the tip of the iceberg.

Bye.
Bye, guys.

KIRSTEN: Good job, guys!

(INDISTINCT CHATTER)

ANNOUNCER:
Next time on Dessert Masters...

(ALL EXCLAIM)

What?!

Well, how COOL is this?!

(CHORTLES)

(LAUGHS)

..the most astounding Mystery Box
you've ever seen.

Oh, it's an actual ice block.

But...

The least impressive dessert
will send its maker home.

..with elimination looming...

Super important,
given it's a frozen challenge,

that we get a frozen element.

10 minutes to go!

..not everyone...

(PUFFS)

Agh!

..will keep their cool.

KIRSTEN:
I've never done anything like this.

No. No idea what I'm doing.

Captions by Red Bee Media