All language subtitles for Masterchef.Dessert.Masters.S02E01.720p.WEB-DL.H.264-bill

AMAURY GUICHON: Season one
of Dessert Masters...

..was incredible.

MELISSA LEONG: Kicking off the
competition with a dish like this?

I'm deeply, deeply impressed.

This is definitely
a Dessert Master-worthy dessert.

(YELPING, LAUGHTER)

I have goose bumps, I swear.

You can be so, so proud.

You are our Australian
Dessert Master!

(CHEERING AND APPLAUSE)

Dessert Masters is back!

I am so excited to be back
in the kitchen with the most

phenomenal mind in the world
of pastry, Amaury Guichon.

DARREN PURCHESE: There's nothing
he can't do.

Our all-new line-up of pastry chefs
is unbelievable.

Whoa, whoa, whoa!

So beautiful.

Let's get the party started.

Oh, my God, we're all twins!

(LAUGHTER)

I love this competition

because creativity
takes centre stage.

(GASPING, EXCLAIMING)
OK, guys, it's showtime.

Cook us a dish that celebrates
the fun and the theatre

that a circus can bring.

Yeah!

For a lot of pastry chefs,

this challenge would
be their worst nightmare.

EMELIA: Ooh!
REECE: Oh, there's a book, Melsy.

Oh, it's a library.

Bring us a collection of desserts
that tells a story.

CONTESTANTS: Ooh!

DARREN: Something bubbling.

Go!
(OTHERS SCREAM)

But there is nowhere to hide.

REECE: Oh, no. I just broke it.

Oh, Amaury! Oh, no!

It's happening.

(CRACKING)
It's breaking.

CHRISTY: I'm absolutely terrified.

Run!
Oh, this is the worst part.

Ah!
Oh!

No, I broke it!

Absolutely crazy.

Let's just skip to the good stuff.

MELISSA: The results
are spectacular.

Wow.

That was unbelievable!

It's tens across the board.

(LAUGHTER)
Come on!

Good one.

This is what I came
to Australia for -

to see this type of things.
Yeah.

This is close to perfection.

My daily greens.

You are unstoppable!
(CHEERING AND APPLAUSE)

I have never seen anything like this
in this kitchen ever before.

Who will be Australia's next
Dessert Master?

REECE HIGNELL: Oh, Katherine,
let's go! (LAUGHS)

Look at this!

Oh, my God, it's so pretty.

Wow, that is so beautiful.

Oh, my gosh, look at that.

What's it like being back?
Katherine, third time -

I'm so excited.

I cannot believe I'm back.

First time I stepped
into this kitchen

was six years ago.

PRESENTER: What's your name?
I'm Reece.

My experience in this kitchen
was an amazing journey.

You're the tits, Reece.

Making that Rum Baba for Katy Perry
was the most iconic thing

I think I could ever do.

Literally, in Newcastle, I would get
people driving their car past me,

shouting on the side of the road,
"Reece, you're the tits!"

(CHUCKLES) I was like, "What the...?
What is going on?"

So, honestly, MasterChef
completely changed my life.

Katherine, your first time
as a contestant.

I know!
Let's go! Let's go!

I'm Katherine Sabbath.

People know me
for my big, celebratory,

joyous, colourful cakes.

I have over 20 years
of cake-making experience.

I've written three cookbooks.

(APPLAUSE)
Back, back, back again.

Hi.

I'm excited to push my epic cakes
to another level.

You ready for this?
Yeah.

My secret weapon - gelato.

I'm Donato Toce.

I'm the head chef and co-owner
of Gelato Messina.

Working at Messina
is a whole heap of fun.

We get to be really creative
and come up with new flavours

and just make people happy.

I'm competing for everybody
who works for Messina.

It's that that really
pushes me ahead.

Let's do this.
Don't kick my ass.

(BOTH LAUGH)

My name is Jana Lai.

I am a pastry chef teacher in Paris,

at a school called
Ecole Bellouet Conseil.

I'm a Melbourne girl, but I've never
been in this kitchen before,

so I don't know what to expect.

But I live for the pressure
of competition.

That makes me thrive.

Donato Toce and Jana Lai!

KATHERINE: Oh, my gosh!

I've come from Paris to compete
in this competition,

so I want to win it.

Cristy Tania and Dan Pasquali!
(APPLAUSE)

Oh, my God!

I've been through Dan's Instagram,
and the guy's creating actual,

like, scenes of crazy stuff
out of cakes.

And Christy Tania is just
an absolute goddess

when it comes to this pastry world.

So, this is competition
like I don't think I've ever seen.

It's so much bigger than I thought.
It is, isn't it?

Yeah. Wow.
Oh.

My name is John Demetrios,
and I'm an executive pastry chef.

I'm best known for refined
and finesse dishes

in a fine dining environment.

Plated desserts
is definitely my forte.

I've worked in some of the best
restaurants in the world,

as head pastry chef for
three-Michelin-star Pierre Koffmann,

two-Michelin-star Bordeaux,

Vert Mont.

I've never competed
in any type of competition.

I normally like to stay
out of the spotlight.

I'm here to prove to myself
that I can work

in this competition environment.

I just hope I don't get flustered
by all the attention.

Yeah, I just need to stay calm.

It's Alisha Henderson
and John Demetrios!

(CHEERING AND APPLAUSE)

My name is Alisha Henderson,

and I am a self-taught cake maker.

I started posting photos
of my creations onto social media,

and, all of a sudden, I just had
people out of nowhere wanting

to order my baking from me.

That was when I was 19,
11 years ago,

and I am still here now.

I want to prove to myself
and to everyone else

that you don't have to have any
formal training to be a master.

Wow.
Yeah, wow.

(CHUCKLES)

You've done this walk
a few times, though, haven't you?

Once or twice.
(BOTH LAUGH)

No, you've been here
more than anyone.

I am really familiar
with being in this kitchen.

JUDGE: Darren Purchese.
JUDGE 2: Darren Purchese.

JUDGE 3: Darren Purchese.
JUDGE 4: Darren Purchese.

JUDGE 5: Darren Purchese.
JUDGE 6: Darren Purchese.
JUDGE 7: Darren Purchese!

I'm Darren Purchese. I've been a
pastry chef for about 30 years now.

I've authored five cookbooks,

and I owned and operated

Burch and Purchese Sweet Studio
for 12 years.

I love pastry so much.
I think it is a bit of an art form.

Passion flower.

I'm known for my amazing creations.

Passionfruit pavlova.

I use lots of different components,

and I try and blend familiar
flavours together.

Bombe Alaska.

WOMAN: Oh, my God.

It's on.
(CHUCKLES) It is on.

And finally...

it's Darren Purchese
and Emelia Jackson.

(CHEERING AND APPLAUSE)

Hey.

Good evening, everyone.

From gelato empires

to cake kingdoms,

home-grown pastry chefs
and global superstars,

and, of course, MasterChef royalty.

Take a look around.

This is one impressive line-up.

By the end of this competition,
one of you is going to be crowned

Australia's Dessert Master for 2024

and walk away with ¤100,000.

(APPLAUSE)

I am so excited to be back
in this kitchen,

and even more excited
to eat your dishes.

Last year, I didn't know
what to expect,

and I was blown away
by the level of expertise.

So, obviously, this time around,
my expectations are huge.

Great.

(LAUGHTER)

Part of the magic of this place
is sparked by the earth

on which this kitchen is built.

We pay our respects
to the Wurundjeri Woiwurrung,

the traditional owners of the land
Dessert Masters is filmed on.

We acknowledge their elders,
past and present.

This is a place that has always
and continues to celebrate food,

culture and story.

So, be inspired by that

when it comes to what you do
in here.

Let's get down to business.

Because it's your first cook
in this kitchen,

the stakes are high.

Tonight, if you cook the best dish,

you will receive
a sweet advantage...

..never before seen in this kitchen.

Wow.

Not ready. (LAUGHS)

My God.

What is it?

A safe?

This is the secret SOS box.

Ah...
OK.

What?

If you're ever in trouble
in this kitchen,

you can use its power
to save your sweet.

However, you won't know what power
it holds until you choose to use it.

Oh, my God.

If I'm thinking about
what the best help

when you scream out SOS could be,

it's Amaury coming
to finish your dish

if you put your hand up and say,
"Please, help me."

But any advantage
in this competition is a godsend,

so of course I want to win
this challenge today.

OK, for your first challenge,
we want you to bring us

a dessert masterpiece.

This is your chance to show us
your greatest strength.

There are endless possibilities,

but make sure you bring us
a jaw-dropping,

showstopping,

chart-topping dessert.

Oh, God.
You will have three hours.

And this kitchen
is the ultimate playground.

Are you ready?

Ready as ever. Let's go!

Good because your time starts now.

Go!
(YELPING)

Baskets, baskets. OK.

Alright. OK. OK.

(CLATTERING)

Oh, man.

There's just so many things.
(LAUGHS) I just...

I want to cook with everything.

Reece, have things changed
since you've last

been in the pantry, or are you good?

Yes, it has, girlfriend.
It has?

What are you looking for, doll?

Oh, I'm just grabbing stuff,
hoping for the best.

I've taken a whole bowl
of raspberries.

We're at number three.

Number three.

Got to use the French butter.

French butter.
For the brownie point.

I'm next to Reece! (CHUCKLES)

It's, like, nice
having a little familiar...

We're home!
Yeah, we're home.

But we'll fight to the death
over the SOS box.

(LAUGHS)
Don't you think, Reecey?

No, I want it, Melsy.

You want it?
I want it.

You're not getting it.

My name is Emelia.

You may remember me from such shows
as MasterChef: Back To Win

and season six.

Emelia, you are the winner
of MasterChef: Back To Win!

(CHEERING AND APPLAUSE)

I don't think I've ever been able
to replicate that feeling

of holding that trophy
above my head.

It was just enormous.

This kitchen has shaped who I am.

It has shaped my career.

I know what it takes to win.

I'm definitely here to try
and do it again.

So, I'm going to make
a dessert masterpiece that reflects

my greatest strength.

Hey!
What a man!

Look at that.
What a man.

Thank you.
Pleasure.

These are not just
showpiece muscles.

These are functional muscles.
(OTHERS LAUGH)

Mels, you are the queen
of choux in this kitchen.

I can only assume that choux
will form some part

of your presentation today.

Choux - I'm doing eclairs today.

I want them to kind of show
a bit of my story,

throughout my entire
MasterChef experience.

I'm doing three different flavours.

One will be my pistachio-strawberry.

Another one is a choc-hazelnut.

And then, the third will be
one for my daughter,

who loves all things
mango and passionfruit.

So, I'm doing a little
tropical number.

Classic French.
Yep.

And I love a good twist
on an eclair.

Well, choux queen making choux
for the choux guy.

I love 'shoes' also.

Serendipitous.
Can't wait.

Well, we'll let you work.
Thanks for that.

Shit.

Ooh, it's been a while.

You have two and a half hours to go!

(CHEERING)

Time moves so much faster
in this kitchen, doesn't it?

I know. Too fast! Woo!

Let's get this party started.
(CORK POPS)

Have you got a mixer?

I'm Christy Tania,
owner, chef, director of Glace.

I'm a pastry chef and I'm a mum.

I've been in MasterChef
kitchen before, many times.

Today, you will be recreating
my Mistique.

It's called Mango Alfonso.

My Ice-Cream Float.

Oh, my God.

It put myself in a map
of Australian dessert.

But I have been out of the business,
basically, for 12 months

to raise my son.

And I love being a mum,
but the last 12 months,

it's all been baby food or something
that you can process without teeth.

OK.

So, I'm here to prove to everyone,

but most importantly myself,

that I'm still a good pastry chef.

Christy.
Hello.

Hello.

What's the dish?

So, it's my interpretation
of vacherin,

called
the Raspberry Mushroom Vacherin.

Vacherin is one of the oldest

traditional childhood desserts
in France.

It comprises of a red-fruit sorbet,
a meringue and Chantilly cream.

It's looking like
a mushroom sort of field.

So, the top of the mushroom is made

out of the raspberry-rosewater
sorbet.

The stalk is meringue,
filled with, like, Chantilly.

And then, we have some,
like, caramelised

white chocolate crumble,

coconut and raspberry panna cotta,

lychee and rosewater sphere.

So, it's a revisit
of, like, my first dish

that I created as a head chef.

Oh, I love a good vacherin.

Thank you Christy.
Thank you.

Today, for my dessert masterpiece,
got to raise the bar even higher

because I'm on show now.

So, that means lots
of different components,

lots of different techniques.

This is a dish that would normally
take me hours and hours,

if not working a day ahead,
to get everything done,

so it's going to be a massive push.

Hi, Darren.
Hey.

How are you going?
Good. I'm sweating.

You are sweating. I can see that.

Out of all the contestants we have,

do you feel like your reputation
is really on the line?

I do feel a bit of pressure.

I feel like people are looking to me
to create something amazing.

So, I've got to be
at the top of my game.

Now, what are you making?

I'm going to be doing
an interpretation of Peach Melba.

Yeah.
Something I learned as a pastry chef

when I did my apprenticeship
at the Savoy Hotel in London.

So, Chef Escoffier
was the Chef de Cuisine there.

Escoffier made this dessert
for Dame Nellie Melba,

a famous opera singer
from Australia,

to soothe her vocal cords

while she was performing
at Covent Garden.

It was a dish that really

made me fall in love
with being a pastry chef.

What are the elements?

I've got a peach mousse
with a peach-schnapps-infused

peach-compote centre.

I've got vanilla ice-cream.

Peach-schnapps sauce.

I've got raspberry cream,
raspberry jelly,

raspberry crumble, raspberry tuile,

white chocolate and raspberry disk,

peach compote in a clear gel.
Wow.

I've also got a peach-schnapps jelly
and a white chocolate vanilla cream.

Some poached peach.

Oh, there's also
a vanilla panna cotta.

It's a lot of elements
for three hours.

Yeah.

Yeah, well, um...

I mean, 16 separate recipes,

in three hours,

made by one human.

I mean, 16 separate recipes,

in three hours,

made by one human.

Well, we'll see.

We will.
Yeah.

Aim for the stars.

I'm going to go for it.
Yeah.

And then, we'll see what happens.

I think if anyone's going
to do it, it'll be you.

So, good luck.
Thank you. Awesome to meet you.

Thank you.

I'm feeling the pressure.

Although I was trying
not to show it,

but I'm up for the challenge.

I don't want to be standing here
with 10 minutes left, you know,

wondering what might have been.

I'm just going to go for it.

ALISHA: Looking around me,

and I'm pretty excited
because there is some

extremely high-profile names here.

I've got my money on her to win -
best pastry chef in the world.

Jana Lai.

REECE: Girl, they look stunning!

Thanks, girl.

I've seen Emelia compete
in this kitchen many times,

and she is an absolute
force to be reckoned with.

Godspeed, my beautiful angels.

I know that John may look
unassuming.

He is used to working
behind closed doors,

but I have had the privilege
of eating in his restaurants,

and he is a wizard.

He is one to watch
in this competition.

So, for my masterpiece,
coming in really strong

is really important to me.

Hi, Alisha.

Hi.

We are so excited
to have you in the kitchen.

You bring such a wonderful energy.

What are you channelling
that energy into?

So, I am making a dish called
Let Them Eat Pavlova.

Right.

So, I want to make a cake stand
out of a pavlova,

encase the pavlova flavours
inside the stand,

with a piece of pavlova-inspired
cake on top.

OK.
OK.

I don't have an engineering degree,
but why not try now?

I love the concept because it's like
two desserts in one, per se...

Thank you, yeah.
..with a sense of showmanship.

(LAUGHS)

Did you put your meringue stand
in the oven already?

Yeah.
OK, so it will be dry on time?

Yes.
Great.

Thanks, guys.
Good luck.

I'm just crossing my fingers
and hoping the Dessert Masters gods

who've come before me
will be very kind.

I'm here at Dessert Masters
because I love a good competition.

I live for adrenaline,
which is why I continuously compete.

After every competition,
I always say, "That's enough."

But, no, that's never enough.

I've competed in the Coupe du Monde,
which is the highest level

of pastry competition in the world.

With this competition,

only limit would be my imagination.

Butter.

Hi, Jana.
Hello.

What's the dish?
It's called Tunnel Vision

because that's what I need
to be having on the first day.

I'm basing it on multiple tubes,
multiple textures.

First tube is just a plain
vanilla ice-cream.

One is going to be a chocolate tube
with buckwheat-infused caramel.

The other one is going
to be a tuile.

Can you conquer this kitchen?

So, we'll see.

Every time I do a competition,
you want to win.

Hell, yeah, I want to win it.
(LAUGHS)

I want to win it.

Um... Uh...

I couldn't prepare
for this feeling -

being in the kitchen, looking up
at that famous MasterChef clock.

I'm definitely feeling
like a fish out of water...

(SIGHS)

..with such immense talent
around the room.

But I know I've just got
to take a breath,

let my muscle memory kick in.

I've done this
a thousand times before.

OK, OK. You can do it, man.

For me, the most important thing
in the kitchen is to stay calm,

be organised
and collect your thoughts,

and then work with precision.

So, I've got to do what I do best,

show them what I love to cook.

Smells so good.

I like to take this approach
where you have a hero ingredient

and really showcase it
in all different ranges of flavours.

So, I'm going to take the coconut.

All different components,
which I'm going to use,

different textures
and flavour profiles.

Dish is going to look
like a composed dessert.

So, it's going to be all built up
in the centre.

A bit of magic on the top.

My dish is called
Nuts About Coconut.

Bottom of my dish,
I'm making a doughnut,

which is half sponge,
half coconut mousse.

I'm going to fill that
with a caramel

made of candied coconut curds.

On top of that
is a young-coconut sorbet.

And then, I'm going to finish
the plate with a coconut sago sauce.

We're doing it! We're doing it!

Whew!

A dish like this shows
my understanding of flavour,

my understanding of technique,

and my understanding of finesse.

Warming up. Getting there. (LAUGHS)

Speak to me in an hour.

Show us why you're the best
of the best.

You have two hours to go!

Go!

Should we stop now?
It's a strong sample.

It's already very good.

Oh, no, I dropped my orange!

That's the good thing
about Dessert Masters -

we all have the same ingredients
on the bench.

Did you just take some of my stuff?
No.

I grew up in Italy - can you tell?

And I used to live in a farm,
and we had a lot of lemon trees.

So, every time I smell lemons,
for me, it's like being back home.

My dessert is called
Forbidden Flower,

with beautiful
white-chocolate-mousse petals.

And there will be
a lemon-peel centre,

lemon gel and honey jelly.

Once you bite it,
you feel like you're in Italy.

Hey, Kath.
Hey, judges.

I know what that means.

It means Celebration Cake.

Yes.

Three layers of a black sesame
sponge cake, with flavours

of pandan and mango.

And I'm hoping to do
a black and white marble glaze

on the outside, just to make it
a little bit more sophisticated.

You've got your work cut out for you

because that's a lot of work.

That's why we're here. Thank you.

This is the milk skin.

My dish is based around five
different textures of milk.

I need to get a milk skin
dehydrated.

I need to make a dulce de leche.

I need to get a ricotta made.

I need to make a gelato.
And I need to make a milk crumb.

I'm focusing on my dulce de leche.

It's one of our key elements
in this dish.

The idea behind this dish
is to show what milk can do.

The dulce de leche is on.

There is a secret advantage
on the line, guys.

One and a half hours to go!

Go, go, go!

Oh, my God!

Wow!

Sponge, done.

I'm going to keep it really
true to me today.

So, I'm going to be doing
a dessert trolley.

So, I'm going to be making
my bath cheesecake,

my signature lemon tart,

a chocolate and hazelnut
layered cake and my nan's sponge.

It smells so good.

What defines who I am now

is that I've opened up
my own bakery,

my pride and joy, Cakeboi.

The whole concept of Cakeboi
is that it preserves

this really unique memory
that I have of my nan

just being this most incredible
country baker.

And my bakery is 100% a dedication

to these beautiful old
classic cakes.

This is looking lush.

I'm just working on my lemon tart.

So, in the actual tart,
we have a beautiful tart shell.

But I want to bring out a little bit
of caramelisation in it.

And the lemon-tart filling,
which is, like, acidic and sweet,

bring it all together.

The key about Australian
country baking is everything needs

to be perfect and comfortable.

But I know what's around me.

There is some incredible dishes,

so my trolley's a massive risk.

But this is me to a tee.

It's just who I am now
at its purest.

Chefs, you only have 45 minutes
left to go!

Don't stop!

(SCREAMS)

ALISHA: Let's go!

We're getting towards
the pointy end of this challenge,

and I'm really excited.

Yes, because I think a lot of them
are really challenging themselves

into showing us
a dessert masterpiece.

I like the idea of Jana's
Tunnel Vision,

series of different flavours
and textures

in a tubular sort of structure.

I think, visually, it could
be very cool to look at.

Alright, so kiwi jelly
should be done.

Ambition-wise, I really like Alisha.

I love the sense of a little bit
of playfulness.

I agree. However, I think
that she's definitely taking a risk.

I mean, when I think
of load-bearing structures,

I don't think of pavlova.

Right, dip.

Speaking of taking a huge risk,
Darren Purchese and the Peach Melba

with 16 separate elements.

In three hours!

That's a huge undertaking.

The load of work is massive.

I have all of my fingers
and toes crossed for him.

Thank you, co-host.

Working on a raspberry tuile
at the moment, just to make

the dish look pretty.

I've still got quite a lot to do.

JANA: My dessert is called
Tunnel Vision

because I'm using different
types of tubes.

A vanilla ice-cream tube,

a chocolate tube filled
with toasted buckwheat caramel,

and the third tube is filled
with a coffee-vanilla cream.

OK, I'm done.

I finish my different tubes.

I'm looking at the time,
and I want that box.

My strengths in pastry would
be in sugar work.

I'm going to have to pull out
a little surprise.

I'm gonna make a sugar plate.

I knew we would
have some sugar work.

I can't resist doing it.

I've taken a lot of my inspiration
from beautiful glass sculptures,

plates from Murano in Venice.

Cool.

Why get a Murano plate
when I can get a Jana plate?

So, I'm hoping that will
impress the judges.

Whew! Not bad.

DARREN: Oh, dear me.

Can I have a bit more time, please?

I'm just recreating the Peach Melba,
kind of in a modern style.

I can't believe the time
has gone so quick.

I've still got loads more than half
of my 16 components to do.

Making a vanilla ice-cream
at the moment.

Making a raspberry jelly.
I've already made a peach compote.

I've made my peach
and white chocolate mousse.

I'm working as fast
as I possibly can.

A lot to go.

But you've got to keep pushing on.

Do this, 175.

Especially in this kitchen,
you cannot stop.

How are you?
In the shit.

Stressing out a bit.

JOHN: The clock is ticking
quickly now.

My dish is called
Nuts About Coconut.

I'm taking coconut and trying
to showcase it

in all different ranges of flavours.

I've completed my coconut frangipane
and my coconut mousse.

I've put them together to form
the doughnut that's going to sit

at the base of my dish.

Alright!

I taste everything.

Ugh!

I love the coconut flavour,
but it's really sweet.

So, I know I need to bring in some
bitter flavours with acid

that's not too heavy.

I'm going to start making
a lime and coconut sago sauce.

It's OK. You can do it, man.

I'm using lime for its acidity.

That's going to help balance
that sweetness of the coconut

and make the whole dish
work together beautifully.

Whew!

When the judges taste my dessert,
I really want them to be transported

to their favourite
fine-dining restaurant.

Just making a white chocolate
garnish to sit on top

of the dessert.

I want there to be clean,
pure flavours

and a bit of whimsical magic
on the plate.

Tick tock, tick tock.

I hope your creations
are coming together.

30 minutes to go!

Go, go, go!

(CLAPPING)

No pressure. Got to smooth this,
just a little.

Let's go.

Alright.

It's like watching the grass grow,
the pav grow.

Mm-hm. Exactly, yeah.
Exhilarating.

DARREN: Time is going pretty quick.

Donato, how is everything going?

I'd like to say really well
but probably not.

Am I arriving at the worst moment?
Uh...

Redoing a couple of things
just because they're not up to spec.

I've got my ricotta cheese,
gelato and milk crumb done.

I've got my milk skin in
and my dulce de leche.

How long does dulce de leche
take to make?

We've got 27 minutes left,

and I've got 26 minutes left
on my dulce de leche.

So down to the wire, huh?
Pretty much.

(LAUGHS)

KATHERINE: I'd like the glazes
to kind of marry together

and make a really beautiful
marbled pattern.

And I need to do that
with a hair dryer.

OK.
(HAIR DRYER WHIRRS)

I don't think I've seen a hair dryer
in the MasterChef kitchen before.

(CHUCKLES) Yeah.
Oh.

EMELIA: Go! Chocolate's done.

Each eclair has three
or four fillings.

So, next, I need to work
on slowly piping my eclairs

because I want them
to be as neat as possible.

These three eclairs represent
different aspects of me.

I've got Paris-Brest-inspired
eclair,

which is my all-time
favourite flavour.

I have a hazelnut cream,
hazelnut praline paste,

and then a crunchy
chocolate-hazelnut layer.

OK.

And then, the first-ever
choux pastry I did in this kitchen,

the pistachio and strawberry.

And then, my daughter's
favourite flavour, which is mango.

I'm so glad that I really played
to my strengths, and hopefully,

these will be enough
to get me the SOS box.

We're looking good.

You have 15 minutes to go!

(CHEERING AND APPLAUSE)

Do it like that, darling.
Yoo-hoo-hoo!

Oh, gosh.
Ooh-la-la!

Alright!

ALISHA: Alright, let's get
this pav out.

All of my elements are looking good,
so I think it's time to pull it out.

The pavlova.

Let's have a look, hey?

I think we're looking alright.

The meringue is looking amazing.

It seems to, at this point,

be holding its structure
really well.

We are ready to start assembling.

OK, OK.

No, don't do this.

This is the part where you have
to be super careful

because it is so delicate.

(CHUCKLES)

Oh, Amaury! Oh, no!

It's breaking.

I don't have a second one.

Um...

Oh, Amaury! Oh, no!

It's happening. It's breaking.

My meringue has cracked.

Yeah, OK.

Oh, dear. OK.

At this point, I could just serve
that tiny little slice of cake.

I just don't think that's enough.

And I really want to push forward
with seeing this completed.

Let's just keep the pieces.

No-one panic yet.

And we'll see if I can patch it in.

I'm going to get
an Italian meringue on,

and that can be used as a bit
of delicious glue

to patch this thing back together.

I can bring it back, you know!

You have 10 minutes to go!

(APPLAUSE)

Well, I need a trolley.

Reece?
Yes.

I bring you your throne,
Your Highness.

Oh, my trolley!
Make good use of it.

Thank you.

So, final touches.

But, like, I'm looking around
and this is the bunch of people

who are just so talented.

OK.

They're very technical
and modern patissiers.

Like, I'm just a humble baker
from Newy.

I make delicious cakes
in their most traditional form.

So, I hope it's going
to be good enough.

(CHANTS) Pavlova! Pavlova! Pavlova!
(LAUGHS)

There's something there.
She's a bit rough...

But it's structurally sound?

I hope so.

Don't forget you're playing
for a secret advantage.

Three minutes to go!

JOHN: My coconut frangipane
and coconut-mousse doughnut,

I'm really happy
with the shape of this.

Fill the cavity
with my lactic caramel.

As you're eating through
the refreshing sorbet,

you're going to hit
this super salty, rich caramel

in the middle that's going
to send your tastebuds for six.

Oof!

I taste my young coconut
and lime sauce.

Wow!

It's super refreshing.

The lime balances the sweetness
of the coconut.

I put it in a mature coconut shell,

and I'm going to serve that
right in front of the judges.

I can stand behind a dish like this.

Elegant, refined and exciting
at the same time.

Get everything on the plate, chefs.

Only one minute left!

DARREN: This is insane.

Oh, my God!

I now feel sorry for all
of the contestants

I've put through pressure tests
in the past.

Let's do this.

But somehow, I've got all
of the components done

and on the plate.

I don't know how.

But hopefully, the judges
are really going to love it.

Can't wait to taste in 10...

MELISSA AND AMAURY: ..nine,

eight, seven,

six, five,

four, three,

two, one!

Hands up!
That's it.

(APPLAUSE)

Barely spoke to you the whole time.

Yeah! Team! (CHUCKLES)

Hug!

Congratulations.
Yeah, we made it.

That was stressful, eh? (LAUGHS)

Your first cook together
in the Dessert Master's kitchen

is over.

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

..Jana.

(APPLAUSE)

Oh!

JANA: It's called Tunnel Vision.

At the bottom,
I have a vanilla cream,

which has been infused with coffee.

And then, I did a vanilla ice-cream
with a caramel,

and I made a tuile,

which is also made
of buckwheat flour,

a little bit of chocolate.

That's it.

I don't think you've named
all the elements.

Oh. (CHUCKLES) The plate.

I mean, that's reasonably
impressive.

Not only did you make the dessert,
but you made the plate

out of isomalt, as well.

I mean, it looks like a beautiful
sculptural thing.

From now on, we want all
the presentation to be edible.

Yeah.
Fully. Plates, silverware.

Yep.
Please. Thank you.

(CHOCOLATE CRACKLES)

And now I get to do...

Oh, you can prepare.

(CHIMING)

(APPLAUSE)

Simply smashing.

I love it.

It's so good, so well balanced.

Within one spoon,

I'm getting everything,

all the elements -

The ice-cream, the cream, the tuile,
the chocolate work, the crunch.

If this was a representation of you,

you brought a lot of craft,
of skills.

And the fact that you even
went out of your way

to present us a little bit
of your speciality, the sugar work.

It is such a good dessert.

This is the type of dessert
where I want to finish the plate.

It's not just interesting,
it's something you want to go

over and over until it's finished.

You can literally finish the plate.

And you can finish the plate.

It's very elegant,
and it's just good.

Thank you.
This is a study in a significant

amount of skill,
a significant amount of focus.

Tunnel Vision you have.

I'm so happy you're here.

Thank you.
Thank you so much.

(APPLAUSE)

I'm so proud of you.

Emelia Jackson, it's time
to taste your choux.

(CHEERING AND APPLAUSE)

Ooh, look at these!

Wow.
Wow.

We're in Paris.
(EMELIA CHUCKLES)

What have you made us?

Um, I have made you my eclairs.

There's a Paris-Brest.

So, there is a hazelnut
praline cream.

And then, we have
a pistachio-strawberry.

And then, the tropical-flavoured one

is tropical cremeux

and coconut Chantilly.

Madam.
Merci.

Cheers.

That's how we do in Paris.

Cheers?
When you're eating a... Yeah.

You cheers with the with eclair.

I...I really like them.

As a professional,
you can pinpoint and say

the pate a choux is well done.

It's thin. It's well developed.

My favourite is going
to be the chocolate one.

I love the ratio of texture.

I love that you took the time
to do chocolate

in multiple interpretation.

You are bringing some crunch into it.

When it's pure gluttony,
and you have a bite,

and you just want to go back at it
because it's so good.

(CHUCKLES)

This is my type of pastry.

Thank you.

It looks like the shop window
of a Parisian patisserie.

It was absolutely beautiful.

Thank you, Melissa.

Thank you, Emelia.
Thank you, Emelia.

(APPLAUSE)

That was good.
So good.

The next dish we would like to taste
belongs to Darren.

DARREN: I was not expecting my cook
to be like that.

Big D.

It was super chaotic.

16 components is insane.

Ooh!

But just hope now
that the taste is fantastic.

That's a lot of work.

Yeah.

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

Watch full episodes on 10Play now.

AMAURY: Nice.

Oh, that looks pretty!

This is a version of Peach Melba,

but I've presented it to you
in a modern way.

Wow, wow, wow!

Do you mind running us through
each of those elements?

Yep. OK, so there's a vanilla
panna cotta.

The peach coloured mousse is there.

It's glazed
with a white chocolate glaze.

And inside the peach mousse,

there's a peach compote
with peach schnapps.

There's also a vanilla ice-cream.

There's piped white chocolate
and vanilla cream.

There is a small sphere
of peach-schnapps jelly.

There is a tablet shape
of raspberry cremeux.

There is, underneath the ice-cream,
a raspberry crumble.

There's a vanilla sugar decor there
for crunch, and there's also

some poached peach slices,

peach compote,
which has been encapsulated

in a clear gel, some lemon balm
just to lift up.

And we've got some fresh
raspberries, as well.

Let's try it.
Mm-hm.

Also a white chocolate
and raspberry disk.

And on top, there's a little
bubble tuile of raspberry,

raspberry tuile for you.

And that's all we have time
for this week. Thank you so much.

(LAUGHS)
Goodbye!

(LAUGHTER)

Darren, I think you've taken

the sensibility of what makes
a Melba so special,

which is that beautiful play

of that creamy,
lovely vanilla ice-cream

and that sweet, sour tartness
of peaches.

And you've brought it together
in a way that is familiar.

But the way you have interpreted it

in so many different elements,
textures,

that's why your name is so renowned,

and I'm really,
really impressed with that.

I really like the dish.

You do get the peach Melba feeling
on steroid.

I love the contrast of texture.

You have multiple
variations of crunch, soft.

It's a very good plated dessert.

If I had to say one thing,

I think the result could be amazing

with less elements as well.

Yeah.
Well done, Darren.

Thank you very much.
Thank you.

(APPLAUSE)

The next dishes we would like
to taste belong to...

..Reece!
Yay!

I'm coming.
You're our trolley dolly!

Hello.

(LAUGHTER)

A bit rickety, but I'm on my Ls.

Reece, this is amazing!

Look at that.

It's not one masterpiece -
it's masterpieces.

So, can you please talk us
through what you made?

Top and centre is my Nan's Sponge,

Orange Bath Cheesecake,

my Lemon Tart.

And it's my favourite thing
to make, I love it.

Um, and over here is the 17-layer
chocolate-hazelnut cake.

I love Australian classics,

but I'm kind of, like, nervous

and a little bit scared
about the idea of the things

that I grew up loving to eat
will go lost.

So, yeah, it means a lot to me.

Alright.

I really love sometimes
the rustic-ness of pastry,

because sometimes
when we modernise everything,

we lose a little bit of the essence
of the...

The soul.
..the origin.

It's, yes, soulful.
Yeah.

Oh, my God, thank you.

My favourite is absolutely
the lemon tart.

Thank you.

It's so rare nowadays
to have authentic lemon tart.

The shine is perfect.

The dough is crunchy.

You push the colouration,

which is also something
I really appreciate.

Really good.

Reece, this is why you
are a Dessert Master.

What you do is different
to some super technical work

that's out there behind you.
Correct.

Your particular corner of pastry

is about honouring heirloom recipes.
Yep.

And you have done
that to perfection.

That's really kind.
Thank you so much.

Thank you, Reece.
Thanks, guys.

(APPLAUSE)

EMELIA: Amazing.

Good job, Cakeboi.
Oh, thanks, Melsy.

Dan, you're up next.

Voila.
Whoa!

What's the name of your dish?

Forbidden Flower.

So, I have a white chocolate mousse
with a lemon-peel interior,

lemon gel and honey jelly.

There is a very good
balance of flavour.

The lemon is here,
but it's not overpowering.

Thank you.

Katherine.
That looks stunning!

I've made you
my Black Sesame Marble Cake.

So we've got flavours
of black sesame,

a delicious mango curd

and pandan.

A black sesame sponge cake.

I thought the mirror glaze
was really lovely.

You have that beautiful
black and white marbled appearance.

It's very dramatic

And the sponge is really
lovely and light.

That combination of the rich
brown sugar and the chocolate,

along with nutty black sesame.

Thank you.

Christy.
(APPLAUSE)

Wow!

My Raspberry Mushroom Vacherin.

It comprises of meringue,
filled with coconut cream,

raspberry-rosewater sorbet,

lychee and rosewater sphere

and vanilla tuile.

Every element is well crafted.

Great contrast of textures.

It is as good as it is beautiful.

It's just stunning.

What I see standing before me
is a very elegant plate of food.

Thank you.

Donato!

DONATO: It's basically
a plate of milk.

So, we've got milk gelato,
a milk crumb,

we've got a dulce de leche,

a fresh-made ricotta,

and then covered with milk skins.

It's a very clever dish.

Every element is perfectly crafted.

It is a very minimalist approach.

You absolutely could see that
in a concept...

..three-star Michelin-type
restaurant.

Yep.
Thank you.

Thank you.
(APPLAUSE)

Next dish we'd like to taste
belongs to Alisha.

(APPLAUSE)

Hi.
Hello. Wow!

It's sort of in one piece.

Look at that.

Just.

Alisha, what have you made for us?

This is called Let Them Eat Pavlova.

Inside the baked pavlova shell
are my favourite pavlova toppings -

strawberry mousseline,

there is a passionfruit curd,
a kiwi jelly,

a passionfruit and lemon
olive oil cake.

And then, there is Italian meringue
on top of the little

slice of cake there.

OK, well, it's not a cake stand
and a slice of cake

if the cake isn't on the cake stand.
(CHUCKLES)

So would you like to do the honours?

Sure.

I really don't know
if it's gonna go on there.

How are you feeling
about doing this?

Oh, this is... Yeah.
There's no pressure.

Loving you watching me do this!

I really don't know
if it's gonna go on there, though.

Would you like an additional...?

(WHISPERS) Yes. You got it.
You got it.

You ready?
Yeah.

Let Them Eat Pavlova!

Yes!

(APPLAUSE)

Should we just go for it?
Yes!

I think...I think we just...
Make it messy?

Alright.
(CHUCKLES) Yes.

I like it.

I like the combination of textures,

the moistness of the sponge,

all the creaminess and a little bit
of the crunchiness of the meringue.

However, it's a bit
on the sweet side.

I think, because of the structure,

you needed to have such
an amount of meringue.

You gave us something
that had this beautiful kind of

slight trick of the eye to it.

We knew that there was more
going on beneath the surface

that was bright and happy
and bubbly, just like you.

So, it kind of really does,
in that regard,

show us who you are,

as does the fact
that you pushed yourself.

Commendable effort. Well done.

Thank you.

Thank you very much.

Thank you.
(APPLAUSE)

Oh, my God, it's over! Yay!

Ah! (CHUCKLES)

Next dish we'd like to taste
belongs to John.

JOHN: I've never cooked
in a competition before,

and I had a really
wobbly start today,

but I think I've nailed
all the coconut flavours.

I just hope the judges agree.

Ooh!
Nice.

Chocolate work!
Yeah. It's for you.

Thank you.

What is the name of your dish?

Uh, Nuts About Coconut.

On the base, there's a coconut
frangipane and coconut mousse

double-layered doughnut.

I filled that
with a lactic caramel.

On top, is a young-coconut sorbet.

And then, I finished it
with a lime tuile

and white chocolate feathers.

The sauce is a take
on a coconut sago.

Kept it fresh.

Wow, wow, wow!

(LAUGHS)

Looking sharp, John.

Yeah.

This is something that I did try
to create to...for this moment.

It's not necessarily something
I would put on one of my menus

or anything like that.
Sure.

So I... Yeah, I wanted to show
a little bit of me,

without giving too much.

And this is... Like I was saying,
it's just the beginning.

So it's...it's the hello.

It's the purest of white.

OK, so it's the opening gambit.
Correct.

Yeah.
Alright.

(BOTH LAUGH)

Let's try it.

Mmm.

Flawless.

I love it.

Thank you.

The flavours are stunning.

All the texture complements
each other,

using the acidity of the lime
to counterbalance the sweetness.

Every element is interesting.

Even the tapioca, who appeared
to be transparent,

probably flavourless,
brings a lot of flavour.

And freshness.

Yeah, a lot of freshness.

And also, beautiful craftsmanship
on the feathers.

It's stunning in the simplicity
you've made it.

The goal of today was to get to know
you guys through your dish.

And the true meaning
of the Dessert Masters,

it's the mastering of the craft.

And this is just a mastered plate.

This is your first competition,
right?

I'm very excited to see
more and more of you.

Thank you.
The sponge was super light.

That deeply caramelised coconut
was sort of sticky,

so you have that lovely contrast
in texture.

And then, the tuile has snap
but no stickiness,

while still carrying that beautiful
purity of flavour from the coconut.

On a scale of one to sexy?

Oh, that's sexy. For sure, yeah.

(LAUGHS)

Hard work has paid off.

Thank you, John.
Thank you, John.

(APPLAUSE)

Well done, mate.
Thank you. Thank you.

(CHUCKLES)

Oh, my gosh!

Very cool.

Jeez, Louise.

You should all be so proud
of what you've delivered tonight.

There were so many standout dishes,

but there is only one
secret SOS box.

So, Mel and I narrowed it down
to two.

Jana.

Tunnel Vision turned laser focus.

You gave us a little bit
of everything,

and it was masterfully executed.

And...

..John.

Think of a tropical paradise,

I'll think of that dish.

It was refreshing, complex,
yet absolutely effortless.

Both of your dishes were flawless...

..but there was only one
that we were truly 'nuts' about.

It's you John!

(CHEERING AND APPLAUSE)

John, how does that feel?

Oh! I'm shaking.

I'm so excited. It feels amazing.
(CHUCKLES)

Well, congratulations, John.

The secret SOS box is yours.

Come and get it.

(CHEERING AND APPLAUSE)

(LAUGHTER)

Now, remember, it'll stay locked
and loaded until you choose

to unleash its power.

Got it.

Guys, I can already tell

that this is going
to be a fun few weeks.

So, go get some well-earned rest,
and we'll see you all tomorrow.

Good night.
Bye, guys.

See you!

Ah! I'm on top of the world
right now.

Well done, mate.
Thank you.

Well done.
Thanks very much.

Winning the first challenge,
impressing the judges and holding

this SOS box gives me the confidence
I'm going to need

to get through this competition.

ANNOUNCER: Next time,
on Dessert Masters...

Bring us a dessert
that incorporates movement.

Oh, my goodness!

We know they've got the skills.

AMAURY: You're starting off
with a bang.

I love it.

But...

Look at this!

..have they got the moves?

JANA: Physics is not
my strong point,

but it is a competition,

and we are Dessert Masters.

Are you nervous?

Here we go.

MELISSA: Yay!

That is very cool.

It is so playful.

It is so fun.

I freaking love this.

Captions by Red Bee Media