Original subtitles

VOICEOVER: Previously on Dessert Masters...

(GASPING) CONTESTANT: Oh, my gosh.

..it was all about smoke and mirrors.

What the...? (BOTH LAUGH)

Bring us both a trick and a treat.

Their clever creations had to trick the tastebuds...

DARREN PURCHESE: It's going to look just like an avocado skin.

..to keep them in the competition.

MELISSA LEONG: Breakfast is served. AMAURY GUICHON: Thank you.

I absolutely love it.

Look at this.

That's so many layers of clever.

You know what? She may have convinced me

that I like Vegemite now.

But we had to say goodbye to Katherine.

KATHERINE SABBATH: It's been such a phenomenal experience,

and I'm enormously proud.

Tonight...

..can they work as a team for the sweet prize of immunity?

Hi!

CONTESTANTS: Hello.

Where's all the benches?

What do we have here?

Shopping!

I forgot to buy milk.

Good evening, everyone.

CONTESTANTS: Good evening.

Give yourselves a huge pat on the back.

You survived the first elimination of the competition.

And tonight is your chance to win immunity from the next one.

For a lot of pastry chefs, this challenge

would be their worst nightmare.

Oh, gosh.

Oh, no.

But let's hope there is nothing but sweet dreams for you tonight.

It's an absolute classic in this kitchen.

Of course, I'm talking about...

..the Team Relay!

Oh, my God.

Emelia is like, "Ah, shit."

(LAUGHTER)

Emelia, do you have fond memories or slight PTSD about this challenge?

I just only have recessed memories.

(LAUGHTER)

Blocked them all.

Didn't happen. Didn't happen.

Reece, what do you think of the relay?

I've never, ever been on a team

that has set an idea and executed it.

Ever.

Yeah, Team Relay. Um, I've lost them numerous times before,

so I know what not to do.

Alright, let's get you into teams.

Grab an apron out of the bag.

Don't look.

It's just pure, chaotic energy.

Like, everything or anything can go wrong.

Teal.

It looks great on you. (CHUCKLES)

Donato.

Three people. Three absolutely different backgrounds.

No recipes.

(GASPS)

I really don't like this.

JOHN DEMETRIOS: I know that Team Relays are notoriously hard.

Team Teal.

The way we hand over sort of sets up the next person to succeed.

Alright, let's do this, guys.

If you forget some important information or you don't tell them

what's going on, it's... Anything can happen.

It's definitely nerve-racking.

Oh, Mel, you're so kind.

Thanks, mate. Alright.

Just got to have you looking tickety-boo.

We've got the bald men together.

Oh, yeah!

Oh, my God, we're all twins! The bald men together.

Have fun, not hair.

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

As a team, you need to create one dish.

You'll get 45 minutes to work on it each,

and only 45 seconds to hand over to your next team-mate.

So, communication is key.

You may be working as a unit,

but we want a sweet that tastes like it was made solo.

We don't just want elements on a plate.

Bring us something considered and cohesive.

The most impressive dessert will save all three team-mates

from the next elimination.

Who's up first? You guys need to decide who's starting.

You go. Make something. Alright.

You want me to go first? Alright.

Are you happy to? Yeah, I just have no idea, but sure.

I have some really good ideas how to start it.

Like, just because I've done it before.

Go. Alright.

Darren,

Reece,

Jana,

you're kicking this off.

Everyone else, head to the pantry and wait your turn.

I feel the jitters, going first.

Oh.

I'm shit-scared.

Up here is everything you can possibly need to make

a fantastic dessert.

But...

..there is also a little something extra we've added

to the mix, just for you.

Which is?

Hiding under here...

..is a secret ingredient that each team must include in their dish.

Tonight,

you're working with...

..ricotta!

Ooh! Wow.

I did not expect ricotta.

Oh, I've got an Italian.

Perfect.

Ricotta is amazing because it's beautiful,

rich and creamy.

It goes really well in cakes.

It also goes really well in creamy elements.

So, if you're thinking, like, mousses, ice-creams,

like, those types of elements, ricotta is perfect for that.

Jana, are you in the ricotta fan club?

I haven't touched ricotta in many, many years.

I knew she wouldn't.

With a properly French training,

ricotta is not something we often use in dessert.

Ricotta is not something that I've touched, no.

But you know what? The solution is going to come.

You need to set your team up for success.

Yeah.

I'm very excited to see what you come up with.

Your 45 minutes...

..starts now!

Caster sugar, flour...

Yeah, we'll be staying here for an hour and a half.

I am team captain, and I'm stressing out.

Oh, my gosh. Oh, my gosh.

My experience has been in French kitchens,

so I have never worked with ricotta in my life.

How to get this in the dish?

Um...

I don't know.

Hurry, Jana, do something. Think of something.

But then, I see croissants on the table,

and the French chef in me is like,

"Hmm...

"Why not make this into a pain perdu, or French toast?"

Hi, Jana.

Talk to us. What is the dish?

So, the dish is called Breakfast of Champions.

So, it's a croissant, which is eventually going

to be a pain perdu.

I've put a granola into the oven.

I saw some figs, which were winking at me, so I took them.

OK. Winking figs - we like that.

Yeah.

We're going to roast them with some maple syrup.

So, the ricotta is going to be found in a creme Chantilly.

So, it's a...

..fancy...fancy, fresh, fancy French toast.

Yes.

I was expecting you to make your own croissant, Jana.

Are you kidding me?

Wow. I could, I could.

Well, not in 45 minutes. (CHUCKLES) No.

REECE: My strategy is to rely on everyone's strengths.

And then, hopefully, the three of us can smash a win.

The most difficult thing about a Team Relay is communication.

I need to make sure

that it's very clear what's going on.

These guys are so talented.

I want to kind of utilise them for their expertise.

And then, I think my experience in this kitchen, my experience

in Team Relays can really set us up to really impress the judges.

Hi, Reece. Hey, guys.

Hey, Reece. So what are you planning for today?

I'm going to kind of try and use my team.

I have one of the best gelato makers in the world...

Yes. ..and I have one of the best chefs

in Melbourne.

So, today, I'm going to be making a ricotta and orange cake.

I'll get all the baking elements of the dish done.

Donato will come in, hopefully make an amazing gelato.

Hoping he knows how to make a ricotta gelato.

I feel like he knows how to make every kind of gelato under the sun.

And John will come in and help with the final garnishes

for the dish, and bring it all together.

Can I ask you just one question?

How do you know Donato's next?

Uh...

Best case scenario, it's going to go like this -

I make the cake.

A bit longer.

Messina Man, Donato, makes gelato.

Fine-dining Man, John, last, plates perfectly.

It's the perfect order.

So, you know, I'm relying on the Dessert Master gods

to just, yeah...

..give me the order I want.

Oh, I hope it's him.

Come on, Donato.

I have got my eyes on getting that immunity, and I think the most

important thing in relay is getting off to a good start

to really set our team up for success.

Um...

But my mind is all over the place.

Hello, Darren. Hi.

What's the dish?

Not quite sure.

Not 100% sure of a dish at the moment.

This is new for me, so just trying to get a few components down

with some flavours that work together for my team-mates.

So, I've made a ginger ice-cream. I'm working on a lemon curd.

I've got whipped cream in the fridge at the moment, and I'm just doing

my whipped ricotta base for my ricotta cheesecake

with lemon, and I've got some poached rhubarb with some raspberry

in the oven.

Where's the rhubarb going?

Um, don't know yet.

So, you...you don't have a dish.

You're just relying on the team?

Yeah.

I think, for me, the concern is we want a dish that tastes

and feels like it was made by one person.

Will it come together as one cohesive dish?

I don't know. We'll see.

(VOCALISING)

(LAUGHS)

I don't know. I don't know what I need to tell them.

Just relax.

Let everything melt away.

Oh.

(CHUCKLES) Oh, dear.

Making a mess.

My cream's boiled over.

I'm trying to do too many things at once.

Mel wants a dish that seems to have been composed

by just one person, something really cohesive.

That's such a challenge when you've got three

really diverse chefs.

I'm trying to leave them a message.

"Help!"

Don't know who's coming next, but I've done so many elements

without a finished dish in mind at the start, and quite a lot

of information to pass on in 45 seconds.

I'll leave that on there - that might help.

But it's too late.

I've just got to trust my team members can come in,

understand the flavours and then build

on the work that I've started.

I'm going to speak really quickly and just explain to them the idea

of the dish, the flavours,

and...

..we're gonna hope for the best.

Well, the Team Relay is back, and it's an iconic part

of the competition - I'm so excited.

But there are some challenges here, as well.

Oh, for us, it's very fun.

For them, it's an absolute nightmare.

(CHUCKLES)

Jana going first for the Purple Team.

Jana is the only one with a clear dish in her head,

with specific flavour, visual elements -

pain perdu, or as you guys know, French toast.

Uh-huh.

But you really have to have an amazing communication

in 45 seconds to pass down the secret ingredient,

but also your vision and all element that has been done.

I would be surprised to see her exact vision

being passed down until the final dish.

Me, too.

Now, Reece is cooking first for the Turquoise Team.

Pizza done.

And he has a fairly clean strategy.

Experience in this kitchen pays off because Reece knows what's ahead,

and he is not only doing an element, but also playing on the strength

of his team-mates.

I think the only spanner in the works there

is that he is really pinning his hopes on Donato coming second

in the relay,

and that may not happen.

And we have Darren on the Pink Team.

Lots of delicious elements, but no real dish.

Still am not very clear about what the dish

is going to look like it.

Yeah, and I don't think he does either.

I think he's going to rely heavily on the last team-mate

to finish the job.

I can definitely juggle with two. Look at this.

ALISHA: That's amazing!

DONATO: I'm just looking at his guns as he's juggling.

It's just like... That's why he's doing it.

Jesus Christ. Oh.

Wow. Wow.

Wow, look at... Wow!

Chefs, you'll be handing over your dishes in five minutes.

Garnishes are done.

Yeah, I feel like I'm on time.

I just want to make sure that I've got everything for the boys.

Like, I really want to get them set up

so they can come in here and smash it.

Oh, that one's really cute.

That's going to be it, I think.

Cake is done.

It's really good.

I'm really happy with it.

Wow. That's good.

Oh, shit, that's so good!

The next thing I want to do is dehydrate some of the cake

so it's a beautiful little crunchy element.

Chuck it in the oven at a really low temperature.

It will be, like, a nice crunchy crumb.

If Donato comes out next, I will be so happy.

There'll be a reaction.

A very good reaction.

Alright, chefs, I'm bringing in your next team-mate now.

Oh, right now?

I haven't cleaned up!

Oh, my God. Please.

Please, please, please, please, please, please, please,

please, please, be Donato.

Alright, whoever's closest to the door.

Come on, let's go.

Donato! (CHUCKLES)

OK, so I've got ricotta, orange, olive oil cake.

I was hoping it was you for a gelato.

Yep. Hero is ricotta. OK.

JANA: We are doing granola, pain perdu, a French toast.

And the main thing is ricotta.

DARREN: Dan? Yes?

Now, it's all about ricotta.

There's a ginger ice-cream in there.

I've made a whipped ricotta cheesecake.

It's in the fridge for piping.

I've also made a lemon curd. It's in the fridge.

Yeah. In the oven, there's some rhubarb.

There are some nuts here. I've got some walnuts.

Alright, your 45 seconds is up.

So, just to recap, so you have a ginger...

Come on. I take you with me. Come with me.

OK, thank you. Good luck.

Good luck to you. Thank you.

REECE: Come on. (LAUGHS)

OK, I'm in the midi. And I'm locking.

Honestly, I'm a little bit confused.

My ears were literally open.

I tried to catch everything he's saying,

but there are so many ingredients.

Oh, my gosh. And I have no idea what's my dish.

Come on, brain, work!

I'm panicking.

So, Darren, he made the cheesecake and he made the ice-cream.

And he made, like, five or six added creamy elements.

100g, the pistachio.

So, I decided to add some crunch with some pistachio crumble.

Ricotta and pistachio?

Hello! It's Italian.

They go perfectly together.

The flour.

The pistachio crumble is going to give a little bit

of texture to the dish.

And then, I'm going to make a quick gel after, as well.

Just, hopefully, they will taste delicious.

Cross my fingers.

I think Reece handed over seamlessly.

He has made a ricotta and orange cake.

I am going to do that with a gelato,

but I'm going to make a ricotta gelato with olive oil,

and I'm going to make an orange gel,

which will top the ricotta cake beautifully.

So, my strategy is to continue

on exactly what information Reece has passed on,

and I'll do the same with John.

So, hopefully, we'll have a great cohesive dish at the end of it.

I'm so excited about this gelato.

I want to eat it.

This is really different for a Team Relay

because I'm normally stressed out,

but this is pure heaven.

I just get to watch Donato make gelato.

Might as well get a champagne or something.

Sit back, relax and watch the show.

Oh!

I forgot to tell Donato...

..my crumb is in the oven.

I remember, "Oh, no! My little crumb is drying out in the oven."

It's just sitting there, drying.

Look in the chef oven.

I'm trying telepathic communication, so...

"Donato, crumb. Donato, crumb."

That's all I'm thinking right now.

"Get the crumb out of the oven!"

We're doing pain perdu, like, French toast.

Got one that we can grill, and then I'll do the rest

as, like, more of a bread-and-butter pudding

so that we can cut a beautiful piece out of it.

I love the ricotta Chantilly that Jana started,

but I feel like, in order to nail this challenge

and really use that ricotta,

I've got to incorporate it in another element.

So, I'm studding the bread pudding

with a little bit more of that ricotta.

Emelia is fantastic. She's just added ricotta.

She's freaking awesome.

Are you juicy enough?

Because I want it to cook really gently in the oven,

I'm going to do it in a water bath.

REECE: That's smart. She's really smart.

I love her. Yeah.

This dish really needs to be beautiful and cohesive.

It has to be strong on flavour,

but it also really needs to be balanced.

Jana's chosen figs to serve with this.

Figs are a bit...

..boring.

But I'm feeling like that's a little bit lacking.

I'm looking for a little bit of brightness and freshness,

so I'm going to ditch the figs.

OK, she's got some quince in there.

She's going to put some acidity. Fantastic.

I love quince. I love it. Fantastic.

Emelia. Hello.

Hi.

What are you contributing to your 45 minutes?

I love how she started.

I don't want to overcomplicate the dish, so I'm not going

to just throw things in for the sake of doing something.

Sure. So I am changing her figs to quince.

Doesn't it take a long time to cook quince?

I know my way around a pressure cooker.

OK.

So, you think pressure cooker, under 30 minutes, will be good?

I think so.

We've got Alisha's time, so she can check it when I come off

and see where they're at.

I kind of love it. Yeah.

I kind of love it. Thank you.

Alisha has a really big job coming up,

so I'm giving her choices.

We've got all of our ducks in a row.

I'm setting it up as well as I can for Alisha,

and hopefully she brings it home.

What snackies can we have?

I do like a Bounty.

Five minutes until the final changeover.

Come on!

DONATO: Five minutes left.

My olive oil and ricotta gelato is done.

It's so nice. It's one of my favourite flavours.

The gelato is done, puree's done.

Just blitzing that.

All John really needs to focus on is the plating.

Look in the oven.

Donato is nearly done in the kitchen,

but he's still not noticed the crumb.

Donato, hear the oven. Be the oven.

Find the crumb.

Find the crumb, Donato. It's behind you.

Behind you right now.

The crumb is really important because that crumb

is like the beautiful texture.

Behind you, Donato.

Behind you, behind you.

It's gonna be charcoal. It's gonna go black.

It's gonna die. It's not going to be beautiful crumb.

It's going to be horrible.

Donato, get it out!

Look at it!

Donato, get it out!

Look at it!

Behind you. Behind you!

Look in the oven.

Is that my oven?

Oh! Donato's found the crumb.

Get it out!

Ah! What is it?

It's exactly what I needed it to be.

It's a crunch element. Oh!

Oh, Donato!

He found the crumb.

Oh. (LAUGHS) He found the crummy bits.

The crunchy bits, he found it. Nice and crunchy, now.

Oh, my king. (LAUGHS)

Donato's found the crumb.

He found the crumb. Everyone, chill out!

The crumb has been saved.

Is it still good? Yep.

It's meant to be like that.

It's not burnt, it's not black - it's caramelised.

It's cooked perfectly.

INTERVIEWER: Really? No.

You have three minutes until changeover.

Come on!

(APPLAUSE)

BOTH: Whoa!

That was, like, big-boy voice. Oh, it's too...too strong?

No, it was great.

Darren left me with some very good elements.

But what's our dish?

Who knows?

So, that's why I wanted to add some crunch with a pistachio crumble.

So, the crumble is nearly done.

I just have to finish it.

I made the lemon gel, the orange gel...

..and then, I'm just about to make

microwave ricotta sponge cake.

I think I don't have much time left,

so, yes, it's going to be very stressful.

I'm going to try the easy kind of sponge

that takes literally 30 seconds to make.

So good.

I'm very happy about the elements that I've added to the dish.

Oh, delicious!

Now, it's up to Christy to combine all the elements

to make them look beautiful.

Christy has lots of elements, but she's so smart,

so I'm sure she can do it.

Alright, I'm getting your team-mates now.

Alright, your time to shine.

Go, go, go, go! Go, go, go, go!

Run! ALISHA: It smells so good out here.

Alright. Hero ingredient, ricotta.

Ricotta. Pain perdu in the oven.

Yeah. Quince are in here.

Orange and ricotta cakes. So they're done, ready to go.

Tuile, orange and olive oil gel,

orange segments.

There were these in the oven.

I think they're just the ricotta cake that's been dehydrated.

I have the pistachio crumble.

I have some pistachio here, too, because I want to make some praline.

Ginger gelato.

And I made some sponges.

Orange and lemon gel. Yeah.

And then, Darren made some lemon curd, and then he made

some whipped cheesecake.

Oh, my God!

Christy's like, "Right. Well, we've got 7,000 components.

Alright, 45 seconds up.

Good luck. Bye.

Dan, Donato, Emelia,

come with me. I love you.

He loves you.

That's nice, right? Yeah. It's a brotherhood.

Follow me into the locker room.

And I set a timer for the oven.

Thank you.

(CHUCKLES) Well done.

Well done, my man.

(BEEPING)

What is it for? What is it for? What is it for?

Darren and Dan have cooked a lot of components, and I'm trying

to understand what is going on.

Don't worry, don't worry. Be happy.

Did Dan tell you what the finished dish is meant to be?

No. Do you have a clear vision?

No. No direction?

It's all being left up to you, then?

Pretty much, yeah. The pressure is on.

Pressure is on.

There is so much pressure to carry the baton to the finish line.

So, the first thing I do is try all of the ingredients.

We have a very smooth ricotta cheesecake, a lemon curd,

pistachio crumble, ginger sorbet.

The orange gel and the citrus gel.

And we've also got the ricotta sponge.

So, it all comes down to the components

that I choose to plate.

My job? I just have to try to make it a cohesive, like, dish.

I'm still thinking. I'm still thinking.

How did you guys go? What are you making?

We're doing, like, a dessert.

Oh, wow!

A dessert. Oh, my God, I did a steak.

Hello, Alisha.

Hello.

Do you know what the dish is?

We're doing a pain perdu.

What is pain perdu to you?

Pain perdu to me is bread-and-butter pudding.

Have I just committed a sin against France?

We might just take him away at this point.

I'm so sorry. Amaury.

I love the French. I love your people.

I love your food. (LAUGHS)

You just broke my heart, Alisha.

What is it called? (LAUGHS)

JOHN: What am I going to do here?

I'm feeling really good about this.

I expected to walk into a circus,

but directions have been super clear, so I'm feeling really lucky.

Reece's orange cake is one of the best cakes I've ever tasted.

It's so soft and moist and full of flavour.

When you eat that alongside Donato's gelato,

it's just a pair made in heaven.

Hey, John.

Hello, my friends. What is this?

That is the cake that's been dehydrated and lightly toasted.

So, I've used that as a crumb. Lightly?

That's a kind way to refer to it.

Are you going to use it? I am going to use it.

I'm going to hunt for the inside bits.

I'm going to use it to set the ice-cream, on top of.

Is that like when you get the toast

and you scrape off the...? Correct.

I think that there's a lot of potential here, but I'm going

to make more components to just lift the flavours.

I'm going to make a little cinnamon ricotta cream element,

and I'm going to make

a salted caramel sauce element, as well.

I think the flavours are going to be there.

I think the guys have left me in a really good spot,

so I'm just putting everything together, which is ideal.

DONATO: I think he's doing, like, an orange caramel.

REECE: That would be amazing, John! Yes, he is! Go, John boy.

That's my boy. You are the man, John.

Come on, Jean Paul John.

The pressure is rising.

I'm definitely feeling it now.

15 minutes left,

and the pressure of plating this dish up starts to dawn on me.

I get the croissant pudding out of the oven,

and I'm looking at it, and it looks really good.

It's really good, but I think I want to brulee it.

I think it sort of leans to more on the savoury side,

which is good because a lot of the elements are quite sweet,

but I think I just want to give it a nice crispy brulee finish.

This dish feels yummy, so I feel like there is a shot at immunity

at this point in time.

Uh, it just means I have to do the right thing.

This dish comes down to the choice of fruit that ends up on this plate.

There's quinces in a pressure cooker.

Nice smells.

Some figs on a pan.

Smells good.

The figs are stunning,

but all I've done is caramelise them,

whereas the quinces have been poached

in beautiful syrups and spices.

To me, the quinces feel like the better choice.

They smell amazing.

I think that's going to complement the dish just a little bit more.

I really hope that this is the right decision.

I'm trying not to think about

the girls watching me from the pantry.

I'm hoping that they're proud of me.

She looks nervous. Did you see that deep breath she just did?

I see the eyes.

Yeah, I see the eyes.

ALISHA: Oh, I feel tense.

Bring us a cohesive dish in five minutes.

Whoo!

OK.

Why is Christy in our section?

Have you got elderflower with you, mate?

Yeah. I'm hectic.

You do it, man! No?

You can do it! Never been hectic like this.

Flavours are there. A lot of textures are there.

I'm just trying to imagine

how am I going to put it together

so that one flavour wouldn't overcome the other?

I'm trying all the components

and it tastes like Italian spring.

I think I know what to do.

I think it's going to be a ricotta cheesecake

with lemon gel, ginger ice-cream, pistachio crumble

and pistachio ginger tuile.

So I'm just going to prep all of the components,

get ready, start plating.

Come on, my baby.

Come on.

Come on, Christy!

Yes! She can do it.

Three minutes to go, guys. Three minutes.

You can do it, Christy. Come on, do it!

Come on. There we go.

I think I'm about to Steven Bradbury this thing.

'Cause I have been set up for success.

The ricotta cream, the granola,

the bread and butter pudding,

everything has a purpose that's been left before me.

I had to choose which fruit, quince or fig.

I have made a quince jelly.

I'm really happy with everything that's ended up on the plate.

It seems as if one mind was here making this dish.

Gorge.

I just found it.

I just want a rhubarb.

If it's overcooked or if it's under,

like, just don't, don't use it.

Yeah, I can use it.

Wow!

This is so stressful.

There's already so many components in this dish

to make this dish feel like one person is cooking it.

I really need to make this dish balanced

and the rhubarb gives that additional tang and freshness.

It tastes beautiful.

I would like to be able to use it.

What is she blitzing?

Oh, she's blitzing the rhubarb.

Oh, yeah. Cool. Awesome.

She's amazing.

So I'm making like the rhubarb

and make it sort of like a sauce at the base.

I have 45 seconds to spare

and I just have to get this dish finished.

Yeah, it's not long left.

Come on. Good, good.

Come on, my baby.

So I add some rhubarb in the middle

and my tuile, give it a little bit of a height.

Then, to finish it off, ginger ice-cream.

I'm really happy with my dish.

I'm happy with the flavour combinations.

I hope the judges love them as much as I do.

Come on, Christy!

Oh, he's going to Cornell in advance.

Hopefully it's set for him.

Definitely a lot of pressure knowing I'm the last one.

There's nowhere to hide now.

Oh.

Who made that?

That was you! Was it?

I've got a really good vision of how I want this dish to look.

I'm going to hide the orange gel underneath the crumb

that's going to be underneath the ice-cream,

so it's a little surprise element.

I'm going to take the ricotta cream now and dress the top of the cake.

Next, I'll put on the orange segments and then my garnishes.

Caramel tying everything together.

So help me God, John, best be using my tuile.

This is it. 10, nine...

REECE: All you need is a tuile!

CONTESTANTS: Eight, seven, six... REECE: The tuile!

Five, four, three,

two, one.

Here come your team-mates.

John. How'd you go?

Are you alright?

There are so many things.

Well done. You're awesome! There were so many things.

Good job, girl!

Just amazing. Well done, well done.

John!

Reece is really pissed that you didn't use his tuile,

so he's probably going to not talk...

Ah! Tuile!

REECE: I even made fun shapes.

Love it.

Christy is amazing at plating up

and it came out awesome.

Madness. Was absolute madness.

So my job is to marry these two people together

and not creating any divorce in the middle.

So, like, it's just... It's a hard task.

We are looking for one top dish to snag its team immunity.

The first dish we would like to taste

belongs to the Turquoise Team.

The confidence in this man.

That looks rubbish.

No, it looks amazing!

What's the name of your dish, John?

Oops, I Forgot The Tuile.

Yeah. Where's the tuile, John?

What happened to it?

In the heat of the moment when I was plating,

I forgot about it. You forgot about it.

Ah-ha.

Yeah.

So, can you talk us through the elements?

We have the beautiful ricotta, olive oil and orange cake.

And then I've made a ricotta cream with...

I've just seasoned that with cinnamon.

There's a ricotta and olive oil gelato

which is sitting on a toasted cake crumb,

orange and olive oil gel.

And then I finished the plate with an orange salted caramel.

But the big question is, will we miss the tuile?

Let's hope not.

Shall we taste? Let's taste it.

I'm feeling nervous, but I'm also feeling proud.

This dish is like a warm hug.

I know that the tuile would have taken the dish

to the next level,

but let's see how we go.

Don't miss a delicious moment of Dessert Masters.

Watch full episodes on 10Play now.

Well, guys, it's a very good dessert.

I know it was not a requirement,

but, here, the ricotta is definitely the star of the show.

You have used it perfectly, brings some moisture.

And also your sponge is fantastic.

Oh, thank you so much. So good. So moist.

The crumb under the ice-cream

that we feared was on the strong side

turned out to be good and brings some strength.

The freshness of the orange segment really plays well here.

I love the little bit of spices in the whipped cream...

..but...

..I wish you would have put the tuile,

because overall, even though it tastes very good,

I think it's lacking a little bit of crunchiness.

I think it would have paired so well with your ice-cream.

Some really clever work here, guys.

I really love the flavours of olive oil,

ricotta and orange echoing through everything.

You get this reinforced set of flavours and textures.

It's a fresh, light dessert,

and I think that you really took the ricotta to new heights as well.

You really brought out the best it can give,

which is density, body and texture.

But I do agree that I would have loved to have seen

the tuile on the plate,

but in combination with the ricotta cream

and the caramel from you and the beautiful garnish work,

I think your strategy, Reece, of leaning on each other's strengths

is really celebrated in this dish,

so I think you should all be really proud of yourselves.

Amazing teamwork. Thank you.

Well done, guys. Good job, guys.

Good job, guys.

Can you believe it?

The tuile.

The next dish we'd like to taste is the Purple Team.

Precious cargo.

Don't drop it. Thanks, Reece.

It's really inspiring. Thanks, Reece.

Hello.

Good job, girl. Nailed it.

Alisha, what's the dish?

Our dish is called Breadwinner.

Breadwinner?

Now, of course, Alisha, the plan was to have a pain perdu.

Amaury...

This is definitely a version of a pain perdu.

Or, as you guys know, French toast.

Jana, is this the dish that you envisaged?

Not exactly.

How? I imagined figs.

However, in a team, three heads are always better than one.

So Emelia came up with the idea to use quince.

And I'm pretty happy about that.

Shall we taste? Yes.

Pain perdu pour deux.

That's like the...

That's the smartest thing I'm gonna be able to come up with in French.

I am not disappointed that you used the quince.

I think they are beautifully cooked.

I think it's part of the talent of a great chef

is to know when to cut back.

Too often, we want to show everything

and all the sets of skills we have.

It must have been a difficult decision to take

to cut back on such a beautiful product,

but I'm glad you did. Good job.

Every element is perfectly crafted.

The use of the ricotta in the whipped cream

is exactly what I would have done.

I think it's the best way to incorporate it

to use its quality without it being overpowering.

It's a very tasty dessert.

This is perfect for a French bistro.

Nothing negative to say about this.

I think he likes it.

Yeah, he sounds like he might.

Talk about one team, one dream.

That was a really incredibly cohesive dish

that felt like all of you on one plate.

The detail is all there in spades as well.

The texture of the pudding is silky.

It has that custardy kind of lusciousness about it.

I think that this was a triumphant plate of work

because that seemed pretty effortless,

both in terms of the way you all approached the challenge today,

but, also, most importantly, what's on this plate

right in front of us.

Well done.

Thank you, Purple Team. Thank you, Purple Team.

Thank you, guys.

Well done.

(ALL TALK AT ONCE)

Next up, it's the Pink Team.

Right now, I'm feeling a little bit nervous

because there's a lot of responsibility on my shoulder.

There was so many elements to choose from,

and I just hope that what I put on the plate is cohesive.

It all comes down to me.

Guys, what's the name of the dish?

Um, Ricotta Cheesecake Madness.

Ricotta Cheesecake...? Madness.

Madness. Madness.

I get it. Yeah.

Now, Darren, your strategy going into this as the team leader

was to create lots of different components

that then your team-mates could kind of make sense of themselves.

How did you go with the challenge?

I wanted to have a really good start and give those guys options.

They use their knowledge and their experience

in getting this dish finalised.

Christy, what made it onto the plate in the end?

So we have the ricotta cheesecake.

We have lemon curd, the ricotta sponge,

pistachio crumble, rhubarb compote,

ginger sorbet and just a little of pistachio tuile

at the top just to add height.

They used the tuile.

Let's try.

If I was lucky enough to be vacationing

somewhere in Sicily,

I would be utterly delighted to be served something like this.

You're really celebrating summertime in Italy on a plate.

The flavours of lemon, pistachio and the ricotta all come through

in a really harmonious way.

And by blitzing the rhubarb, you get that stab of brightness

and acidity in the dish right at the heart of it all.

Really clever work. Well done.

Thank you. Thank you.

I agree with Mel.

I think the dish is extremely light.

It's something very pleasing.

I think all the elements are so well done

and in the right proportion.

It is a very cohesive dessert.

The only thing I would say that I wouldn't tell, like,

"Oh, this is a pistachio dessert, or this is a lemon dessert

"or this is a ricotta."

But, overall, good job, guys.

Thank you, thank you. Thank you.

Thank you. Thank you.

All of you came close to victory tonight.

It was the best relay I have ever witnessed.

With food this good, you've made our decision incredibly tough.

But a decision had to be made.

The winning team was unified on and off the plate.

These three chefs collectively poured

a lifetime of experience into this dish.

It had everything we could possibly want.

There's harmony in every component.

Congratulations to...

..the Purple Team!

Yay!

ALISHA: So good, you guys.

I was not expecting that at all.

Yes, you can have a hug.

Yeah.

Just one.

Jana, Emelia, Alisha...

..you are all safe from the next elimination.

Well done. Yay! Thank you.

Thank you. Well done.

Goodnight. Bye-bye.

Yay!

Well done. Well done.

Thank you.

Next time on Dessert Masters...

There's a bit of country in the kitchen...

(COW MOOS, HORSE NEIGHS)

This is an elimination.

Take one of those country classics and put your own spin on it.

..and it's a sugar showdown.

Can they give these classic Aussie favourites a modern twist...

I'm going to go all out.

It is a brave move, Darren.

..to save them from elimination?

AMAURY: It is so sexy.

MELISSA: It's absolutely gorgeous.

AMAURY: I freaking love it.