All language subtitles for Masterchef.Dessert.Masters.S01E08.720p.WEB-DL.AAC2.0.H.264-WH

VOICEOVER:
Previously on Dessert Masters...

(CHORTLES)

Where's the popcorn?
Date night!

..a challenge
of cinematic proportions.

Pretty In Pink,

and, I don't know, her dress kind
of reminded me of a pink pavlova.

So, I've chosen Grease.

Rizzo's got a bun in the oven.

REYNOLD: I'm making a dish
called To The Stars.

Where no man has gone before.

The dishes were action-packed.

AMAURY: Wow.
MEL: Oh, that's pretty.

This is a very good dessert.

Jess's humble honey and ginger
creation stole the show.

This dish is really extraordinary.

It's sweet, sour,
the heat of ginger.

It's definitely our tastiest dish.

But Zumbo's dish wasn't a smash hit.

Structural issue. We can tell
that this is about to collapse.

You know?
Yeah.

And he was sent home.

Whoa!

You have shaken up the industry
from the moment you walked into it.

In a way, you are
the original Dessert Master.

(APPLAUSE)

Tonight...

..things are feeling festive.

(TINKLING)

(MYSTERIOUS MUSIC PLAYS)

ALL: Ah!

(BOTH CLAP)

Entering
the Dessert Master's kitchen,

there are baubles
hanging everywhere,

there's a Christmas tree,

Mel's in a red suit.

It's like, oh, my God,
Christmas is in the air.

(KIRSTEN LAUGHS)

There's always one.

(LAUGHS)

I already know who's been naughty.

Well, how festive is this?

Christmas is just around the corner,

so, Merry Christmas to you all.

(ALL LAUGH)

But, as festive as this is,
it is still an elimination.

Anna, help me picture
a Polyviou Christmas.

Well, there's no Christmas puddings,
pavlovas or anything like that.

Ooh.
It's all about Greek.

So, it's, like...we do biscuits that
have got walnut and honey in it -

makarona.

Jess, what do you love
about Christmas?

Mum always loves putting up
the Christmas tree.

It's probably the one thing
that she...

She actually does it
two months beforehand,

so, she does it very early.

(LAUGHS)
But we love Christmas events.

We're religious, so,
it's a really important day for us,

so, we just celebrate that.

Well, as you can see,

this Christmas tree is clearly
missing something important.

Any guesses?
Presents.

Ding-ding-ding. Jackpot.
That's right.

The presents.

They're on their way,

along with someone very special.

Santa?

He's come
from a long way away to be here,

and he's been travelling all night.

He knows whether or not
you've been naughty or nice.

And it wouldn't be Christmas
without him.

Please welcome the big man himself...

Ho! Ho! Ho! Ho! Ho!

..Curtis Stone!
(CHEERING)

(LAUGHS)

Curtis!

Whoo-hoo!
(CHEERING, APPLAUSE)

I can't believe Curtis Stone
is our Santa Claus today.

Merry Christmas, guys.

I think he looks more rugged
and more handsome than ever.

Hey, Curtis.
Nice to meet you.

Pleased to meet you.
Merry Christmas.

Nice to see you.
Hi! Nice to see you too.

I don't think Curtis Stone
can ever, ever age. (CHUCKLES)

Curtis, what does
a Stone family Christmas look like?

Or, more importantly, taste like?

Ooh, well, you know,
it's that one time

that you can be
totally overindulgent

because the only thing left to do
after lunch is lay down on the sofa.

Right?

We have a beautiful roast turkey.

I always cook a duck.
My mum cooks roast pork.

It's a little bit all over the place
when it comes to the main course.

But for dessert
we really celebrate Aussie fruit.

Well, no prizes for guessing
what today's challenge is all about.

We want you to make us a dish

that represents what Christmas
is for you,

and, to help you do that,

Curtis has a gift for each of you.

Oh, no.

I absolutely do not wish
he has a present for me

because I don't want to know
what's in those presents.

Anna.

Ah! Good child.

Thank you very much, Curtis.
Good to see you.

I can just see her as a child,
you know,

like getting the gift, shaking it.
Yeah. A-a-a-gh!

Andy.

ANNA: Oh, it's massive, Andy!

ANDY: I can only hope

that he has a fresh pair of sneakers
for me.

Merry Christmas, Andy.
Thank you.

'Cause I love sneakers.

Well, Merry Christmas, everyone.

Go ahead and open your gifts.

ANNA: Oh, I got blackberries.

(LAUGHS)

Is that a banana in your pocket
or are you just happy to see me?

(LAUGHTER)

What did YOU get?
I got some strawberries.

Oh!

OK, so, here's what I gave you all.

Anna, blackberries.

Andy, you have strawberries.

Kay-Lene, you found bananas.

Reynold, you have passionfruit.

Kirsten, you have lemons.

Of course always 100% Aussie-grown.

Gareth, pink lady apples.

Jess, raspberries.

Always beautiful berries
around Christmas time.

All those amazing
berries, bananas, apples and lemons

are all 100% Aussie

and perfect for making
mouthwatering Christmas desserts.

Right. You'll have two hours
to complete your dish.

What you've been given must be used
in your finished dessert.

This is your pantry,
and what you see is what you get.

Now, tonight the stakes are higher
than they have ever been before.

The two least impressive dishes
will send their makers home.

Ooh.

KIRSTEN: Double elimination.

That's double the pressure.

Creates something in the shortest
time you've had so far.

And also two of you are going home.

We are at the tail end
of the competition.

This is the gateway
to the semifinal.

Right.

Curtis, would you do the honours,
please?

Absolutely.

Time starts now!

Go! Go! Go! Go! Go! Go!

ANDY: Slow off the mark today!

Ooh!

THAT'S the Christmas spirit -
pushing the siblings.

Brutal.

Watch out, behind you.
Ooh, hello.

Sugar.

(GRUNTS)

(KIRSTEN CHUCKLES)

I LOVE Christmas!

I like the abundance of food,
and I make far too many desserts.

Christmas for me
is about my son and my family

spending time
designing the Christmas table,

making my own bonbons.

I'm that type of person

that, you know, wants to lavish
everyone with food and treats.

For me, I always like to make
a mousse cake for Christmas.

I think it's easy to portion
and people love to eat it.

Santa Curtis has given me lemon,

and I'm going to make
a lemon entremets.

I've got a lemon cake and then
a white chocolate and lemon mousse

and then a lemon jelly.

I'm gonna make it festive on top,

like a wreath.

Starting on the mousse now.

JESS: It's the Christmas spirit.

Well, Christmas is my favourite
festive event in the year,

so, this is quite a fun challenge.

I mean, I get to pop out a red wine,
I get to smell the spices,

so, it's gonna be
quite an exciting cook.

In my family there's no specific
theme. We're always changing it up.

We will have Japanese parties,
Korean parties.

And we will never have, like,
a traditional Christmas dinner,

but I'll usually make the dessert.

So, Curtis has gifted me
raspberries,

and I'm really stoked because
I love working with raspberries.

So, I'm gonna be making
my Shiraz raspberry sorbet.

I'm gonna make a cardamon
and fruit-mince semifreddo.

It's gonna have
the raspberry meringue on the top,

and then on the side you'll have
the Shiraz-berry sorbet.

Yeah!

It wouldn't be Christmas
without a gift for everyone.

So, this is one
for you guys to share.

Thank you so much!

Merry Christmas.
My goodness.

Do you want to do it Anna-style?

Rip it open?

Yah!

Oh, yeah.

It's the quintessential fruit
in Australia.

The cherries for Christmas.
Oh, yeah!

You really can't have an Australian
Christmas without cherries.

This is quite different
from my vision of Christmas.

Right.

For me, Christmas
would be chestnuts, blue wine...

Mm!

..something very rich,
very heartwarming,

because it's obviously much colder
where I'm from.

Yeah, definitely. But, you know,
of course, mince pies, yule log.

We see those things too.
It just depends on your family.

And I think what's wonderful here

is we have seven different versions
of Christmas there.

And I think we're going to get
some really great dishes.

Yeah.

REYNOLD: The judges
want us to create a dessert

that represents Christmas to us.

And it's an interesting one

because Christmas for me, it was...

..wasn't really celebrated much...

..because I didn't have my family
with me fully.

So, my brothers were overseas.
My dad wasn't really there.

But when we could we just gather as
a family to have Christmas dinner.

And we don't have a Christmas tree.

Mum would grab a couple
of, I guess, decorative branches

and put up little baubles
on the Christmas 'tree'.

Hey, Reynold.
Hey, Curtis. How are you?

Good, mate. How are you?
Good, man.

What's going on
other than sugar work?

I'm sure people at home
are watching this and thinking,

"What on earth is he doing?"

So, passionfruits...

The first thing that comes to mind
is really just tropical flavours -

coconut, palm sugar and mango.

So, those are the three
that I'll be working with,

obviously with passionfruit
being the forefront flavour.

And I want to do little...

Instead of gingerbread men,
I want to do palm-sugar cookies.

Oh, my God.

That's so cute.

And I want to fill that
inside the Christmas bauble.

So, you know,
when you crack it open,

it's Christmassy,
but summer in flavour.

Oh, I absolutely love that.

But you also have the pin there
as well.

You were shaking your head before.
You said you wouldn't play the pin.

Is there a chance at all you might?

I mean, I may.

It really depends
if this works out or not.

Well, you are capable of amazing
things, especially in this kitchen.

So, bring us
some of that Christmas magic.

Will do.
Good luck, buddy.

With this bauble idea in mind,

having it to taste
like summer inside

and have it to look
like a Christmas bauble,

it's very difficult.

It may look simple or a simple idea,

but, in two hours,
it's really pushing it.

ANNA: Christmas for me...
This is very different

'cause I'm known
for grand, crazy elements that I do.

Walking gingerbread houses,
trains that move.

But when it comes to family
it's dialled down.

So, being first-generation
Australian-Greek-Cypriot,

we eat stuff from our garden,

we make our own yoghurt,
our own olive oil,

and we do makarona,

which is, like, a honey-soaked
biscuit with crushed walnuts.

And I think I can just incorporate

all these different Greek flavours
that I love into a Greek trifle.

I'm gonna do yoghurt pannacotta,

a blackberry gel,

rizogalo, which is rice pudding.

A crumble. A pop.

I've got figs and blackberries
in, like, an orange syrup.

And then I'm gonna do a quenelle
of the yoghurt and olive-oil sorbet.

And then I will do it in a glass

and the makarona biscuits
are gonna be on the side.

I've got 11 elements to make.

I believe this can be set in time,

but I've just got to keep on running

and not put my foot off the pedal.

So, there's one cook away
from the semifinal

and it's anyone's game.

(BLEEPING)

You've had half an hour already, and
you have an hour and a half to go!

Good luck!

Great, Chef!

Whoo-hoo!

Voila!

KAY-LENE:
I love it when they get all squidgy.

So good.

Hey, Kay-Lene.
Hi, Chef.

What's going on?

So, growing up in Singapore,

it's very traditional for us to have
lots of, like, sharing desserts.

So, my dessert is gonna be
a three-layered roasted banana cake.

Wow!
Ooh!

Which is very unlike my style.

So, banana cake.

Yep.
Essentially.

Talk to us about
the supporting flavours.

I can see a couple of spices
going on and, of course, palm sugar.

So, I've added spices
into the banana bread

to make it, obviously,
a little bit more festive.

I'm gonna make a kuih
called kuih kodok kodok,

which is like a banana fritter.

It's gonna look like snowballs on
the top of the cake as a decoration.

And then inside I'm gonna have
a banana-palm-sugar jam

and then
just a salted-caramel buttercream.

So, it's gonna be salty, sweet. Very
Asian direction I'm going, I guess.

This sounds sensational,

but it sounds to me
like it takes three to four hours.

On a regular day, yes,
it will take three to four hours.

You've got two total.

I'm trying to go big or go home
today.

Like, actually.

(INSECTS CHIRP)

KAY-LENE: My dessert is gonna be a
three-layered roasted banana cake.

This sounds sensational,

but it sounds to me
like it takes three to four hours.

I'm actually, like, sweating.

But I decided that, since
it's a double elimination today,

it's go big or go home.

And, you know, I'm not just
a one-dimensional pastry chef.

I can do other things as well.

Yeah, show us a winning dish
and you might be able to stay.

Swing for the fences.
Thanks, Mel.

So, I know that this is
an ambitious dish for me to take on,

but, you know,

it's getting stiff,

there's so much talent
in the kitchen,

and I know
that this is gonna be tasty.

I need to stick to my guns, make
sure I watch the clock, keep going.

Cake's in the oven.

GARETH: Ooh!

Hey, Gareth!
Hey, Mel.

Hi, Gareth!
Hey, Curtis.

Pink lady apples.
Couldn't be more grateful.

Thank you, Santa.
What are you doing with them?

I'm getting some caramelised pink
ladies on for a spiced apple cake.

I've got a calvados custard,
calvados ice-cream,

so, really tie back
into the apple theme.

But I'm also making a spiced...

..so, a mulled cider fluid gel,

which is kind of like indicative
of those Christmas markets

that I used to attend
back in my Europe days.

It's taking all my power
not to pull up a stool

and just sit here
and smell and enjoy.

Good luck.
Thank you, guys.

So, I spent a lot of time
living and working over in Europe,

and I really did enjoy
the Christmases over there.

So, I'll be trying to channel
those experiences tonight.

ANDY: OK, OK, OK.

Christmas for me
is all about nostalgia

and putting something big
to share on the table,

so, it's gonna be a classic
family style trifle.

It's gonna be a big trifle
in a trifle bowl.

So, Curtis
has given me strawberries.

Just works perfectly in a trifle.

So, I'm gonna strawberry,
strawberry, strawberry.

A strawberry jam, you know.

A strawberry and gin jelly.

A gin-soak on the sponge.

You're gonna have yuzu,
a citrus element,

to kind of elevate the strawberries.

Gonna add some saltiness
from coconut in there.

It's what you'd expect your nan
to make you, but a little elevated.

Andy.

Hey, Andy.
Good evening.

Now, Andy,
I'm looking around at this room,

and the talent here is unbelievable,
right?

And I can only imagine
how detailed the plate is gonna be.

Trifle's a bit more traditionally
served in a big pot

and everybody sort of digs in

and it's got a rustic
sort of appeal to it.

Yep.
How are you gonna present yours?

I'm gonna serve you
a straight-up trifle.

With this challenge, it's...

..it's tradition and it's, like,
what Christmas means to me,

and I guess Christmas to me
is a family dessert.

Good luck.
Good luck, mate.

For me, Christmas is family,

and, like, I want to maintain
that kind of authenticity.

No frills, no apologies.

If I'm going out,
I'm going out doing me.

OK, guys, if you survive today,
you are in the semifinal.

You only have 40 minutes to go!

Come on!
Go, go, go!

(MOANS) OK.

Makarona biscuits.

Agh!

(CHUCKLES)

(GROANS)

Is that marzipan?
Yeah.

Oh, nice.
Yeah, I know. Old-school, mate.

Well, it's certainly smelling very
festive in here at the moment,

and I'm very excited because

there are some wonderful ideas
when it comes to dishes.

AMAURY: We're gonna
have a Greek Christmas.

We're gonna have
a traditional Australian Christmas.

And I love that, actually,
Gareth is going close to home,

he's going Germany with, like,

the (SPEAKS INDISTINCTLY)
he's going with apple, with cider,

with everything
I kind of desired so selfishly.

But I'm glad that we're gonna
get to experience Christmas

pretty much all around the world.

Of course,
there is the magic of Christmas,

but it is a double elimination,

and there are a few cracks
starting to show, right?

Yeah, I'm getting worried
about Reynold

on the inflated dome.

That might be a bigger...a big risk.

Yeah, absolutely.

The other one I'm a little
worried about is Kay-Lene.

She's doing a celebration cake
in a two-hour challenge.

And that really worries me.

Maybe she's trying to pull
a Christmas miracle on this one.

REYNOLD: 36 minutes to go,

and it's time to put in
my chocolate mixture to coat

the inside of my Christmas bauble.

Goddamn.

Got too many holes now.

I'm looking at my bauble,
it's already broken.

Argh!

I'm thinking, "OK, you know what?
I've got to play it safe."

I'm probably gonna play the pin.

It's broken.

Oh, no!
You broke your bauble?
Yeah.

I had a bit of moisture on my gloves
and it just punched through a hole.

Maybe I might play my pin.

Uh...

But at the same time my gut says,
"Nah, don't give up just yet."

Ha-ha.

Actually you know what?
Maybe I might.

The Christmassy part of me
wants to taste this dish,

but also the strategic part of me

thinks that you should consider
playing that pin.

I'm not gonna give up just yet
until to the very last second.

OK. Good luck.
Well, good luck, Reynold.

Thank you.

Come on.

(SINGS) # Jingle bells
Batman smells

# Robin flew away... #

My dish for tonight
is a Greek trifle.

I've got 11 elements to make,

and so far I've got my pannacotta
and the gel already set.

And my rizogalo
is already on the stovetop.

My rice pudding's
still taking ages to cook.

My rizogalo is my third layer
for my Greek-style trifle.

Everything in the trifle

needs to be cooked, it needs
to be cooled and it needs to be set.

Hey, Anna.
Hello, Chef. How are you?

You get blackberry as your fruit,
right?

Yes. So, I've got blackberries
in the gel.

I've got blackberries in the pot.

I've got blackberries
as fresh fruit.

And then I put blackberries, figs,
the syrup on top.

And then a quenelle sorbet.

How many layers do you have done
in your glass?

Two so far.

You just described, like, six.

Yeah.

And you have 20 minutes to go.

Yep.

And you're this calm?

Is that bad?

The longer
the rizogalo takes to cook,

the less time
I have to plate it all together.

I'm getting nervous now.

Come on!

I'm looking at my rizogalo
and I'm thinking to myself,

"Cook, cook, cook, cook, cook!"

Come on.

Got to hurry up! Let's go!

Cook!

(BELLS JINGLE)

KAY-LENE: (SINGS)
# Sleigh bells ring

# Are you listening?

# In the way snow is glistening... #

ANNA: I've never been so nervous.

It's done.

My rice pudding is finally cooked
and now I'm thinking,

"Cool!
Hurry up and cool, cool, cool!"

I've got to put, like,
my rice pudding,

I've got to put my crunch,
everything.

Now that everything's
taking so long,

I'm starting to worry

that I'm gonna struggle
getting all three dishes up

because it's a trifle,
there's layers involved.

This is a waiting game. It's
a speeding game. Let's hurry up.

Um... Titanium dioxide?

ANDY: Making my coconut chew.

AMAURY: Run, Jess!
I'm trying!

KIRSTEN:
I'm doing some chocolate bells.

KAY-LENE:
My God, I'm sweating today.

Yes! Looking good.

I've just got
to get this sugar-coated,

and then I need to make sure
that it sets nicely,

protect that sugar.

I think I should do it.
I really think I can.

So, I got my second bauble.
It's perfect. It looks good.

I coat it with the chocolate
inside and out.

(EXHALES HEAVILY)

I'm shaking.

If that breaks,
I'm done.

Actually, I think
I really can do this.

I've just got to now get the lids
for the sugar ball,

and when everything comes together
I think it will look epic.

Yes! OK. Sweet. Back in.

GARETH: All my components
are pretty much done.

Ice-cream is in the freezer.

The custard is in the bag,
ready to be put onto the plates.

I'm now working on the garnish,

add a little bit of that
Christmas whimsy to the plate.

Even though the apple is the running
theme throughout this entire dish,

I really want my cake to have
the appearance of a plum pudding.

I feel like plum pudding is
the quintessential Christmas scene.

The little sprig of holly on top

and the rum sauce
dripping down the sides.

Now it's just time to glaze.

So, I've made a toffee-apple gel
to glaze the cakes.

I'm also gonna do a nice little
marzipan Christmas decor

for the top of the plum pudding.

Yes!

Happy days.

'Tis the season of giving.

Just give us a great dish.

You've only got 15 minutes to go!
Come on!

Oh!

ANDY: Sponge here.

KAY-LENE: Fritters are in.

Push. Push. Go.

ANNA: Makarona biscuits.

So hot!

JESS: Agh!

KIRSTEN: Great.

KAY-LENE:
I only have 15 minutes to go

and there are so many things
happening right now.

Oh, my God.

Are you in the shit?
A little bit.

I need to fry these banana fritters,

ice the gingerbread,

and I need to leave time
to build this cake.

Is this your sponge, Kay-Lene?

Yes, Chef.

They look fantastic.

Oh! Thank God.

KIRSTEN: You're not going home.

Yeah, I wouldn't say that too soon,
Cheffy.

My banana sponge
has now come out of the oven.

And normally I would just let them
cool at room temperature

before even attempting
to cut it open.

I'm so happy with my cake.

They smell amazing.

I usually would wait a little while
before I get this process done,

but there is no time to waste.

This is why you don't build a cake
in two hours, guys.

I need to start building this cake.

Really pushing it today.

I put a piece of sponge in there

and I put
a little bit of buttercream

and I put the banana jam in there
as well.

I'm pushing, I'm pushing,
I'm pushing.

And I throw this cake
into the blast freezer.

Oh, my God.

All I want for Christmas

is my cake to be standing
by the time it gets to the judges.

ANDY:
So, I've got everything finished.

Everything's kind of cool enough
for me to start assembling,

so, I'm just gonna whip up some
cream and get this bad boy done.

So, I don't like to create layers

when I do a trifle
with time constraints.

It's very hard
to get all those layers set.

So, the way I like to approach it

is, you know, kind of
a bit here, a bit here, a bit here.

So, when you dig in
you will get some of everything.

I've added the coconut chew.

You've got the fresh strawberries
in there for a bit of bite,

the milk crumb in there
for a little bit of crunch.

You've got the custard.

It's not Christmas without custard,
right?

The jam, the jelly,
the yuzu chiffon cake.

Give it a nice, old, generous brush
of gin and strawberry liquid

because, you know, no booze
in a trifle...probably not a trifle.

I think it represents
exactly what Christmas is to me,

you know, bringing
that family dessert to share,

and I just really hope
they enjoy it.

Don't let this be your last cook
in the Dessert Master's kitchen.

Five minutes to go!

KAY-LENE: A-a-a-h-h-h-h-h!

Hot pan behind!

I am still going!

Ooh!

Bit of Christmas cheer.

(LAUGHS)

REYNOLD: Looks great.

I start brushing the bauble
with gold and it's looking good.

Nice.

I put in my snowball coconuts
in there.

I put in my little gingerbread men
in there.

And then I start piping in my
passionfruit-mango with ganache.

Oh!

Goddamn.

Um...

Oh, it's not meant to be.

ANNA: I'd play the pin!

Play the pin!

Ohh!

What?! No!

Reynold!

I tried!

I tried. (CHUCKLES)

I tried so hard.

Oh, my...

I was plating it up
and then it broke through.

Oh, I thought I was back in.

You're out?

I'm out.

Damn!
Wow! Reynold's out!

KAY-LENE: Oh, well, there we go.

Well done, Reynold!

Reynold, congratulations.

You are officially
in the semifinals of Dessert Masters.

Give it up for Reynold!

(CHEERING, APPLAUSE)

You can make your way
up to the gantry.

You are safe
for the rest of the cook!

Good luck, guys!

There's been so many times
where I've seen people go home

with an immunity pin,

and I'm not gonna let that
happen to me.

I would be pretty embarrassed
if I went home with this pin.

It just shows that my ego
just got in the way.

I did not see that coming.

CURTIS: That's what you call
a bauble blow-out.

A bauble blow-out!

GARETH: Wow, wow, wow!

I'm feeling stressful. For sure.

Reynold's just played his pin.

That just really increased the odds
of going home tonight.

KIRSTEN: Perfectly frozen.

I can see a lot of really impressive
dishes being put together right now.

JESS: Semifreddo.
I am pretty happy that it's frozen.

Oh!

I'm starting
to get a little bit stressed

because now that's a 1-in-3 chance

of me potentially
leaving this competition tonight.

Is mine gonna be enough?

Um...

Beginning to look a lot
like elimination.

(INSECTS CHIRP)

Oh!

Come on!

This dish is, essentially, between
me and the semifinal at this point.

I'm a little bit stressed.

And, being a double elimination,

I need to do absolutely everything
I can to stay in this competition.

Thinking about adding something
with a bit of texture.

I'm going to try and do
a small batch of candied walnuts.

Hopefully it works.

The one thing that I'm really hoping
to set me apart in this cook

is the fact
that I've tried to serve up a dish

that has a lot of textural- but also
temperature-diverse ingredients.

Having that Christmas cake warm

and alongside
the cold calvados ice-cream

I think is gonna add that
other level of nuance to my dish.

And also just knowing that
there's a slight sort of nostalgia

in the way that this dish
is composed

by replicating a plum pudding,

I hope it will get me
across the line.

ANNA:
I've only got a few minutes to go

and I want to take my time
assembling this trifle

so it's perfect layers.

I want people to look at it and go,
"Oh, my God, it's so hot!

"Just like the chef!"

So, I'm gonna do
three champagne glasses

so each judge gets their own glass.

And it's really important

it's elevated at the top
with the fruit

and you can see all the layers
because it's exciting!

Christmas is exciting!

Here's the question - will your
dessert get you onto the nice list?

Good luck! You've got three minutes!

Go, Andy!

ANDY: Whoa! It's huge.

OK.

Talk about pushing it.

Three minutes to go, and...

..I'm praying that it stands

when I take off the acetate.

Please, please, please.

(LAUGHS)

Oh, my God.

I can't believe it! (LAUGHS)

This is crazy.
I would have not even dare try it.

Yeah. I'm pushing.

Are you gonna leave this semi-naked?

I'm gonna leave it semi-naked.
It's very trendy now.

ANDY: It looks like one of my cakes.
(LAUGHS)

Stay focused, Kay-Lene.
Yes, Chef.

I piled the kuih kodok kodok
on the top.

I stick the gingerbread men
around the side of the cake.

(SINGS) # Let it snow, let it snow

# Let it snow. #

I dust the top with icing sugar

and finish it, of course,
with a Christmas gingerbread star

because that is always on the top
of the Christmas tree.

Ta-da!

All I need is some Christmas carols
playing in the background,

and I would be just transported
back home during Christmas.

Guys, just one minute left! Come on!

KIRSTEN: It's not Christmas
without a bell.

GARETH: Boozy custard.

JESS: Beautiful sorbet.

Done.

I've assembled my trifle glass.

It looks great, but I don't
have time to do the other two.

I'm just gonna present
what's in front of me.

Done, done, done, done, done.

Here we go!

ALL: Ten!

Nine.

Eight!

Beautiful.
Seven!

Six!

Five!

Four!

Three!

Two!

One!
Your bench, guys!

KAY-LENE: Oh, your bench-mate
gave up on you.

Nice work, guys. Whoo-whoo-whoo!

I think throughout the whole cook
I was like... (GROANS)

I know.

That was hard, man.

I'm impressed. You did a whole cake.

I really pushed, man.

It's beginning
to look a lot like Christmas,

but also a double elimination.

We asked you to turn Curtis's gifts
into your idea of Christmas.

Let's see how you went.

The first dish we would like
to taste belongs to Anna.

(APPLAUSE)

ANNA: I'm confident
that the flavours are great.

I know they work.

I'm just a little bit concerned
'cause I've only got one to present.

And I'm Greek! We overfeed people!

What was I thinking?

My mum is gonna be disappointed.

The Greek community there
is gonna attack me.

What have I done?

What is the name of your dish?

Christougenna,
which means 'Christmas' in Greek.

The bottom layer
is a yoghurt and vanilla pannacotta.

And then I've got a blackberry gel.

Rizogalo, which is a rice pudding.

And then a blackberry pop gel.

I've got fig, blackberry

and then
a yoghurt and olive oil sorbet.

Then got makarona biscuits
on the side.

I'm gonna try to divide it
in three equal parts.

I think that might be...

A bit tricky.

We need more ice-cream, actually.

I don't feel good.

I should have had three glasses.

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

Watch full episodes on 10play now.

(INSECTS CHIRP)

Anna, obviously I'm not familiar
with Christmas in Greece

or a fusion
Aussie-Greek celebration,

but I think it's quite festive,
it's quite beautiful.

The layers are well-defined.

It's your own take on a trifle
using Greek emblematic flavours,

you know, yoghurt, honey.

I love the ice-cream.
The ice-cream was quite fresh.

I'm not a big fan, as you know now,
of savoury and sweet,

but I think olive oil
when well-incorporated -

even more with yoghurt -

works well,
and this was, like, really spot-on.

Good texture, good flavour.

I quite like your dish.
I think it's very elegant.

However, it is a bit difficult

for us to be able
to experience every layers

when we have to share this
between three person.

I think it lacks
a little bit of generosity.

Anna, I think we're all used
to you being the show person

that gives us these perfectly
conceived, very polished desserts.

And that is one side of you.

But I think what I'm really
grateful for this evening

is that you've opened your home
and your heart to us.

You were gifted blackberries,

and I think you used them
to great effect here

by weaving the flavours
in different ways

and also providing us
with the fresh berry as well

because it is perfect on its own.

I'll start with the cookie, Anna.

It almost has
a gingerbread quality to it,

which I think is really nice because
it takes you straight to Christmas.

I've spent a lot of time in Greece
and I love the food of Greece.

I think it's wonderful.

Serving it in a champagne glass

really elevates the dish for me
as well

because it, again, makes it festive.

If I'm being perfectly honest,

to split one little champagne flute
between three of us...

I want another spoon of everything,
you know?

Thank you very, very much, everyone.

Great job, Anna. Well done.
Thank you. Thank you.

(APPLAUSE)

I don't think we really experienced
it the way she meant it to.

And I think that,
when you know you have three judge,

present something...
I would've loved one each of these.

Yeah, one each, and then we can dig
and do our thing.

Yeah.

Damn it!

The next dessert we'd like to taste
is Jess.

JESS: It's called
Shiraz-berry cardamon semifreddo.

And then inside
is swirled with Christmas pudding.

And then on the top
you've got the raspberry meringue.

And then you've got the Shiraz,
which is the mulled-wine sorbet.

I love the chocolate-cardamom
semifreddo

especially because you've sort of put
that fruit-mince fold through it.

So, it added that
sort of raisin-y, spiced goodness

that you really do associate
with Christmas

no matter where you come from
in the world.

I thought the balance
of the Shiraz and the raspberry

in that beautiful sorbet

was really good,

and I think it was really clever
to then reinforce that

with the meringue.

Thank you.

Next up - Kirsten.

Wow.

KIRSTEN:
It's a lemon Christmas wreath.

I have a layer of mousse.

Then I have a layer of lemon cake.

Then I have a lemon jelly.

Then I have the glaze
and the garnish.

It's a really fun dessert to eat.

You get the bright, acidic note
of the lemon.

Textures are wonderful.

And I can imagine
serving this to my kids.

I have an 11- and an 8-year-old,
and they would go wild for it.

Thank you.

(APPLAUSE)

The next dish we'd like to taste
belongs to Gareth.

Whoo!

GARETH: So, walking this dish up
to the judges,

I'm pretty stressed

considering the odds
with two people going home tonight.

I just hope that I've done enough.

What did you make for us
this evening?

I made spiced apple cake with mulled
cider and calvados ice-cream.

This is like Swiss Germany...

Yeah. Yeah.
..back home.

I feel that you made it
especially for me.

Gareth, I think the presentation
was really beautiful

in terms of it
looking like a Christmas pud

and the fact that you're drawing from
a northern Christmas,

your experience living there -

it's a beautifully festive moment
that I can visualise.

I loved the ice-cream.
I thought the texture was amazing.

It had that really adult
boozy kick to it

that just takes this dessert

from simple to spectacular.

Thank you.

What I love about what you've done

is how you've created
different flavours of apple.

I mean, that calvados ice-cream

might be one of the best ice-creams
I've ever had.

I think it's absolutely delicious.
Thank you.

It's like biting
into a beautiful apple,

but you made it with calvados,
and I think it's a real triumph.

Thank you.

I hope you will take it
as a compliment -

for me, this is like
a badass grandma great dessert.

Exactly.

It has that warmth.
It has that rustic-ness.

You're giving us a different feeling
on how to appreciate an apple.

All of that's wrapped
into a beautiful Christmas present.

Thank you so much.
Well done, Gareth.

(CHEERING, APPLAUSE)

Go get them!

(CHEERING)

(SPEAKS INDISTINCTLY)

The next dish we would like to taste
belong to Andy!

(CHEERING, APPLAUSE)

KAY-LENE: Ooh-la-la!

Do you need help carrying it, Andy?

That is a trifle to be trifled with!

(LAUGHS)
Wow.

What is the name of your dessert?

It's A Big Ol' Bowl Of Trifle.

There's a salted coconut cream.

There's a salted-coconut chew.

A yuzu custard.

A gin and strawberry jelly.

Also a yuzu chiffon through it.

Thank you, Andy.

Should we try it,
judges?

Just dig to the bottom
and just get a big old nice scoop.

There's a lot of bits to find.

I love a trifle,
and I like how generous it looks.

I just got the caramel-coconut bit.

Andy, I love your maximalist
approach to desserts,

but you have this beautiful, light,
kind of airy cake,

and then you tap into these little
veins of the chantilly, the custard.

Your salted coconut was really fun
to kind of crack into.

But, looking at each of our plates,

there seems to be
different proportions

on every single one of them,

and, so, I think that really does
affect the eating experience overall.

With a dessert like this,
in terms of the way it's configured,

that really heavily affects
that kind of consistency, you know?

Well, I'm gonna start
with this is a very good trifle.

The chiffon
is really light and delicious.

The yuzu works so nicely
with the strawberries.

There's so much going on

that it's making me think
as I'm tasting it.

Andy, the strawberry is very much
the star of the show here.

I do love strawberry and yuzu
together.

I think it's a great, great combo.

Pairing it with coconut,
it's a great idea.

Overall, it's a rich, Aussie,
Christmassy dessert.

But is it enough for you to be
a Dessert Master in this kitchen?

Thank you, Andy.
Thanks, Andy.

(APPLAUSE)

The next dish we'd like to taste
belongs to Kay-Lene.

KAY-LENE: I definitely do know
that my sponge wasn't 100% cool

when I built it.

(LAUGHS) So nervous.

There's a huge chance
that when they cut this cake open

it's just gonna be a huge mess
in there.

Kay-Lene,

there is many different aspects

to the realm of sweets and dessert.

You have showed us almost entirely
only plated desserts.

And the moment you decide

during the largest elimination
we had so far

to do something outside
of the realm, you decide to do THIS,

it's madness.

For me, if the flavour
and the texture on the inside

are as good as it looks,

I think it's gonna be
a Christmas miracle.

(INSECTS CHIRP)

Kay-Lene,
what's the name of your dish?

Bananas For Christmas. (LAUGHS)

You have a salted-caramel
buttercream.

Sponge layers
are roasted banana cake

also layered with banana
and palm-sugar jam.

And then on the top
is kuih kodok kodok,

which is a fried banana fritter.

For me, if the flavour
and the texture on the inside

are as good as it looks,

I think
it's gonna be a Christmas miracle.

Oh, my God.

I mean, the fact that you can see
the layers like that...

Yeah, that's quite impressive.
..it's really impressive.

(SIGHS) Oh, my God.

You would think that the warmth

would have, like,
had everything collapse.

Look at the banana.
Yeah, it's quite nice.

Let's try this.

Mmm.

It is finger-licking good.

It's so good

and I'm so happy for you

because when I saw
it could be overly moist

because it didn't have time
to cool down properly...

This is not
a 2-hour type of dessert.

(LAUGHS)

Banana is a hard fruit to work with.

It can be... It can be slimy.
It can be mushy.

Oh, I love it.
I have goosebumps. I swear.

You do!
I freaking love it.

It is quite a miracle.

It's so good.

I'd eat that... I don't care,
I would eat this portion.

(LAUGHS)
I swear.

I love it.

You can be so, so proud.

Thank you so, so much.

It's a really well-constructed cake.

Considering the two hours,

it really is a Christmas miracle.

I think the flavour
of the buttercream is great,

the moistness of the cake is there

and I think you've really excelled.

I've got a new business for you -

custom cakes in two hours.

(ALL LAUGH)

I can see it.

You have made banana festive as hell.
You really, really have.

Roasting the banana, bringing out
the sweetness, the caramelisation,

the idea of having a chewy texture
to soft and creamy textures -

you're really thinking about
how those things layer together.

In terms of the challenge -

bananas - tick,

Christmas - tick,

a goddamn celebration cake
in two hours - 10 ticks.

That was incredible.

Well done, Kay-Lene.
Thank you so much. Thank you.

(CHEERING, APPLAUSE)

Oh, my God! That was crazy.

I taught you everything.
I taught you everything.

I love that you got goosebumps.
I swear!

From eating a cake!

Yeah, no, she really...
She really got to me.

(OVERLAPPING CHATTER)
Thank you!

Well, Chefs,

thank you for letting me
get to know you a little better

by showing me what Christmas
means to you Down Under.

I think everybody
did an incredible job,

but my personal favourite tonight
should come as no surprise.

Kay-Lene.

(APPLAUSE)

Thank you so much
for this beautiful dessert.

You literally gave me goosebumps.

Well done.

To invoke such emotion

from one of the best
pastry chefs

in the world?

I think I've already won.

(LAUGHS)

It wouldn't be a family Christmas
without you, Curtis,

so, thank you so much
for joining us tonight.

Oh, my pleasure.
Give it up for Curtis!

(CHEERING, APPLAUSE)

You're all so good at what you do.

And because of that

our decision tonight
was so difficult.

In the end
it came down to some minor flaws.

On a day
that we were hoping for generosity,

this dish fell short.

The other was full of flavour,

but, because of the way
those flavours were layered,

each of us
had a different eating experience.

It's for those reasons
that, I'm sorry...

..Anna...

..and Andy...

..you're going home.

Anna.
Yes, Chef.

You have the most beautiful heart.

And we loved
getting to know your food.

From messy desserts to
high-end pastry, you can do it all.

Thank you.

Andy.

You've really opened my eyes
to a new style of desserts

I've never tried before.

What you do is so unique
and so special.

Thank you for sharing that
over the competition.

You're welcome.

I've had the best time ever.

I mean, I've smashed, I've exploded
stuff, I've showcased my skill.

And to be around
such great talent, it's priceless.

Anna, Andy,
it's time to say goodbye.

(SPEAKS INDISTINCTLY)

What are you crying for?

I'm gonna miss you guys!

Oh, you're amazing.

ANDY: I'm a little bummed,
I'm not gonna lie.

I would have liked
to be leaving the competition

with ¤100,000 in my pocket.

High fives out.

But, you know, after getting
so much positive feedback

over this competition

reaffirms to me
that I have something to offer

and what I do
is completely different

but it has a place
in the pastry world.

Thank you so much.
I really loved it.

(APPLAUSE)
Bye-bye, guys.

Let's go!
Aww!

(LAUGHTER)

Anna and Andy!

(CHEERING, APPLAUSE)
Whoo!

Bye, guys! Good luck!
(CHEERING, APPLAUSE)

Wait! Wait! Wait! Wait!

Whoo!

(LAUGHTER)

VOICEOVER:
Next time on Dessert Masters...

KAY-LENE:
When I started this competition

I definitely did not see myself
getting into the semifinal.

..five incredible dessert chefs...

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

So, I really want to push boundaries

and maybe defy gravity a little bit.

..only three places
in the grand finale.

The smallest of mistakes
can send you home.

Ohh...

I'm so torn.

Captions by Red Bee Media