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NARRATOR:
Previously on Dessert Masters...
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(CONTESTANTS EXCLAIM)
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..the kitchen
was bubbling with excitement.
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WOMAN: Yay!
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MELISSA: We want you to make us
a dish that celebrates bubbles.
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So let your imagination run wild.
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NARRATOR: And with
a double elimination on the line...
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CHRISTY:
I'm gonna go big or go home.
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..their dishes
were mind-blowingly good.
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WOMAN: Look at this!
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AMAURY:
There is a party in your mouth.
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MELISSA: That was so much fun.
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AMAURY: It's just perfectly crafted.
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NARRATOR: But it was the end
of the journey for Darren and Alisha.
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It's been an absolute privilege
to cook alongside you all, and...
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..the future of pastry
in this country is in safe hands.
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Kill it, guys!
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NARRATOR: Tonight...
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..the plot thickens.
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AMAURY: Are you ready?
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NARRATOR: Who will be through
to the grand finale
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of Dessert Masters 2024?
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Ooh!
Oh! There's a book, Milsie.
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Oh, it's the library.
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The reading room's open.
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JOHN: I was hoping
I would make it this far, but I just
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didn't know, uh, you know,
when I saw the talent in the room.
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I know that tonight,
I just need to give my all.
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I've come so far,
but this is my last chance
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to get into the grand finale.
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Welcome to the semifinal
of Dessert Masters 2024!
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(CHEERING AND APPLAUSE)
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(LAUGHTER)
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Before we get to the story
behind this enchanting display,
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just take a second
to appreciate this moment,
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because you have
well and truly earned it.
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Kilograms of sugar, litres of cream,
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plenty of chocolate
and a couple of tears.
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(LAUGHS)
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All of that
has led you to be here tonight.
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You are five of the most talented
pastry chefs in the country.
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Now...
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..it comes down to this.
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This cook is the gateway
to the grand finale.
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(EXHALES)
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Christy,
what have you proved to yourself?
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That...
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..I still got it,
that I still can do it.
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You know, like, you can...
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..you can be a mum,
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you can be a mum again and again
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and still come back and probably
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become a better version of yourself.
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For God's sake. (LAUGHS)
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Oh.
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(BOTH LAUGH)
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Jana.
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You came so close
to winning the Coupe du Monde.
Yeah.
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Does that drive you
to get to the finale even more?
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It always drives me.
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When I'm that close...
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..I always want more. (LAUGHS)
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Well...Amaury,
it's time to hit the books.
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Let's get this semifinal started,
shall we?
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Let's do it.
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The five of you are so unique.
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We know each of you
have stories to tell.
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And tonight,
we want to hear them and taste them.
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Bring us a collection of desserts
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that when eaten all together
tells a story,
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one with
a tasty beginning, middle and end.
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That's right.
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We want you to bring us three dishes.
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(CHRISTY SIGHS)
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(LAUGHS)
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It could be based
on a personal experience
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or your favourite fairytale.
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The only limit is your imagination.
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We're giving you
three and a half hours.
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Three dishes in three and a half
hours sounds like...a lot to do,
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but at the same time,
that crazy in me is kind of saying,
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"Ooh - maybe I can do this,
maybe I can do that,"
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and kind of building up
what I can do in my head.
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AMAURY: The three of you
who impresses the most
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will win a spot in the grand finale.
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(CHEERING AND APPLAUSE)
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Mel, should we do this?
(LAUGHS) Let's do it.
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This is the semifinal.
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Hit us with your best plot.
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Your time starts now!
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Oh, my God! Oh, my God!
Oh, my God, it's real.
Open sesame.
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It's real, everyone.
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Wow.
What am I making?
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What am I...what am I doing?
I don't know.
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Behind you. (LAUGHS)
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CHRISTY: Super-ripe. Me lovey.
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Coming to Dessert Masters
has been a rediscovery of who I am
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till tonight's cook.
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So I think it's only fitting
for me to tell the story
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of how I become a pastry chef.
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Alright. Check this out.
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How I have to move to
three different countries
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to land myself here a spot
in Australia, Dessert Master.
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I think that will be
an interesting story to tell.
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Amaury, we finally made it.
It's semifinals time.
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AMAURY: I think this is one of the
biggest challenge we've set so far.
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They have three and a half hours
and three dish to make.
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I'm very excited to know
what they have to tell us
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with those three dishes.
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MELISSA: Yeah.
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Do you think it will be
something more personal
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or they will pick
their favourite fairytale?
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I wonder.
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I mean, I think that
that's the beauty of the brief,
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is that you could tell us
about a fairytale,
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your favourite childhood story,
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or it could be a story about
who they were and who they are now.
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Either way, we still get a glimpse
into who they are.
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JANA: I feel that the...the...
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..the crying gods are... (LAUGHS)
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..touching me right now, so, yeah.
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Yeah, I have a lot of emotions.
(LAUGHS)
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I'm gonna put it all in today.
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I grew up
being quite a closed-off person,
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like, not wanting to show
that side of me,
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but I felt like
expressing myself through my pastry
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has been kind of that little door
open to really showing who I am.
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And this is why telling my story
is really important.
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Put it like that.
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Hey, Jana.
Hello.
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MELISSA:
I'm seeing a lot of coconut-related,
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uh, activity on your bench
and some lime.
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JANA: Yeah.
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That's already making me salivate,
'cause the smell is beautiful.
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(LAUGHS)
MELISSA: Tell us, what's your story?
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So I am creating
three different dishes today.
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This is based
on the story of my parents.
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The reason why I am here today
is because of them,
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and this is my way
of showing my appreciation
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for everything
that they've had to give up
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and everything that I have today.
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Emotions are running high
in this kitchen tonight.
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So...
It's already started.
MELISSA: Yeah.
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So my first dish is based
on the flavours that I remember
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my mum making when I was younger,
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so that comes from her country.
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It's called East Timor.
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Basically, she used to make this...
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..glutinous kind of cake,
steamed cake.
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Yeah.
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So I wanted to do
my own version of it.
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So I'm doing a sago pudding, um...
MELISSA: Yeah.
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(SNIFFS) ..dessert
with a big slap of coconut.
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(LAUGHS)
Amazing. Well, we love coconut.
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Mm-hm.
So I think that that's wonderful.
JANA: Yep.
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So my next dish is based on...
because they were refugees,
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and so they kind of
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went around to different countries,
and one of them was Portugal,
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and so I'm taking something that
is really emblematic of Portugal,
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so I'm working on
my version of pastel de nata,
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which is a custard,
inside filo pastry, which I love.
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Yeah? Wow.
(JANA LAUGHS)
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And the last country which
they went to was Australia. (LAUGHS)
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And so taking a bit
of my French training infused in
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with what is typically Australian,
which is the pavlova,
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but in the form
similar to a mille-feuille,
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with different layers, which make up
a pavlova mille-feuille. (LAUGHS)
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But for me, it's a beautiful story,
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and I really can't wait to see it
on your plate.
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Yeah.
JANA: Thank you.
Alright.
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Thank you.
Thanks.
You've got this.
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(SNIFFS)
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(SNIFFS)
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(LAUGHS)
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MELISSA: I know that these dishes
mean a lot to you,
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and we've seen you bounce back
time and time again.
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So you can do this.
(LAUGHS)
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OK?
I will get it done.
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Right.
Thank you.
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AMAURY: Whoa, whoa, whoa!
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What is John doing?
Pumpkin John!
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AMAURY: (LAUGHS) What is he doing?
(LAUGHS)
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Oh.
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Big pumpkin. Really big pumpkin.
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JOHN: I'm gonna call my dishes
Fairest of Them All.
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So Snow-White-inspired today.
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My strategy
throughout the competition
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is to embrace every brief,
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uh, with a different side of pastry.
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Uh...
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EMELIA: Making your own mochi?
Interesting.
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Yeah, dog.
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"Yeah, dog." (LAUGHS)
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I really want to show different
sides of technique and of myself.
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First dish I'm gonna do
is, uh, from an early scene
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in the film,
where she makes, uh, soup
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for the seven dwarfs,
so I'm gonna do, uh,
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soup with a fairytale pumpkin here.
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It's gonna have a whipped
cinnamon caramel in the centre,
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and that's gonna be topped
with, uh, white chocolate flames
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to resemble the cauldron
where the soup is made.
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I'll have the "seven dwarfs" around,
which is actually
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tonka-bean-and-bitter-grapefruit
ice cream,
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wrapped in a mochi shell.
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And then we'll pour
a pumpkin-and-grapefruit consomme
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in front of the judges.
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The next dish, uh,
she cooked a gooseberry pie.
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So I'm gonna do
a refined version of that.
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And then I'm gonna finish
with the poison apple.
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It's a Caramelia chocolate cremeux,
sitting on a cinnamon biscuit.
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Gonna have an apple sorbet
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and then a glass sugar apple.
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# Hi-ho, hi-ho
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# Off to work we go... #
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The scariest technical ability
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is the sugar dome for sure,
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so I need to make sure I'm in a good
spot before I start blowing sugar.
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Sweating. (LAUGHS)
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Three into the finale
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and three hours to go.
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(APPLAUSE)
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That was quick.
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Oh, John.
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Don't kill me.
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# The final countdown... #
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Wait. What?
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Is he cutting potatoes?
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That's weird.
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I'm interested to know
what the story is.
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REECE: Today, I really would love
to tell the story
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of my history here at MasterChef.
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So I'm doing three dishes today.
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They're a reflection of, like,
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the highs that I had here.
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I've made all of these dishes
on MasterChef previously,
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but one thing
I've always, like, kind of...
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..thought about when I was here is,
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I just didn't feel like
they were super-refined.
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This time, I want to show you that
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not only my stuff is quite delicious
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but it can be super-refined.
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Hey, Reece.
Hey, guys.
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How are you?
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What story
are you telling us tonight?
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So the first dessert's
going to be, um, a play on
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00:11:01,840 --> 00:11:05,280
the first dish I ever made here,
which was splattered on the plate.
247
00:11:05,280 --> 00:11:08,520
Um, I'd love to re-create that in,
like, a more sophisticated way.
248
00:11:08,520 --> 00:11:11,360
Um, the second dish I want to make
is a rum baba,
249
00:11:11,360 --> 00:11:13,360
um, which I made
for Katy Perry, um...
250
00:11:13,360 --> 00:11:16,120
Oh, I love rum baba, so...
Yeah, me too.
251
00:11:16,120 --> 00:11:18,840
And then the final dish is a...um...
252
00:11:18,840 --> 00:11:20,960
..I called it at the time...
I'm not sure if you remember.
253
00:11:20,960 --> 00:11:23,280
It was called a Potato Stack.
254
00:11:23,280 --> 00:11:24,280
Um...
I remember.
255
00:11:24,280 --> 00:11:27,640
It's textures of potato. Um...
256
00:11:27,640 --> 00:11:30,320
A potato? In a dessert?
Yep. Yeah. Yeah.
257
00:11:33,400 --> 00:11:35,920
I've never seen this before.
258
00:11:46,560 --> 00:11:49,120
Well, Mel, I'm just gonna read you
a little passage
259
00:11:49,120 --> 00:11:51,400
of my favourite book, French Grammar.
260
00:11:51,400 --> 00:11:53,760
OK.
(READS IN FRENCH)
261
00:12:04,840 --> 00:12:06,600
It means literally nothing.
262
00:12:06,600 --> 00:12:10,160
Honestly,
grammar is boring in any language.
(LAUGHS)
263
00:12:16,360 --> 00:12:18,120
CHRISTY: Ooh, good.
264
00:12:19,840 --> 00:12:20,840
REECE: Let's cut this.
265
00:12:23,360 --> 00:12:25,600
EMELIA: I'm pretty stressed
about the time.
266
00:12:25,600 --> 00:12:27,000
Three and a half hours,
it's super-tight,
267
00:12:27,000 --> 00:12:28,400
um, not a lot of time
for three dishes,
268
00:12:28,400 --> 00:12:30,640
so I'm trying to really work with
as much clarity as I can.
269
00:12:30,640 --> 00:12:32,680
I don't want to make any mistakes.
270
00:12:33,720 --> 00:12:35,960
So my story today is
271
00:12:35,960 --> 00:12:39,600
kind of about how this kitchen
really shaped and moulded me.
272
00:12:39,600 --> 00:12:43,760
I really want to pay homage to
how much I've grown and evolved
273
00:12:43,760 --> 00:12:44,760
in this kitchen.
274
00:12:44,760 --> 00:12:47,480
So the beginning of my story
is based off
275
00:12:47,480 --> 00:12:52,000
the first thing I ever cooked
back in 2014.
276
00:12:52,000 --> 00:12:54,560
I want to get up there and cook
and show them what I can do
277
00:12:54,560 --> 00:12:56,880
so that I can get my own apron.
278
00:12:56,880 --> 00:12:59,360
Right.
Hello.
279
00:12:59,360 --> 00:13:00,680
Hello.
Is that a panna cotta?
280
00:13:00,680 --> 00:13:01,960
EMELIA:
That IS a panna cotta, George.
281
00:13:01,960 --> 00:13:04,320
A de-moulded panna cotta.
282
00:13:04,320 --> 00:13:05,720
And that's the way
I like my panna cottas.
283
00:13:05,720 --> 00:13:10,440
EMELIA: And that was
a lemon panna cotta with bay leaf.
284
00:13:10,440 --> 00:13:11,720
And it just had
a lot of elements in it,
285
00:13:11,720 --> 00:13:14,560
so I'm refining it today,
I'm pulling it all back,
286
00:13:14,560 --> 00:13:19,040
to do a little
lemon-and-bay petit gateau,
287
00:13:19,040 --> 00:13:23,280
really simplified
and a lot more of who I am today.
288
00:13:23,280 --> 00:13:24,680
Next.
289
00:13:24,680 --> 00:13:26,880
Financiers.
290
00:13:26,880 --> 00:13:31,600
The second is a hazelnut financier,
which is my Back to Win chapter.
291
00:13:31,600 --> 00:13:35,560
And then the third element in
my story is about where I'm at now.
292
00:13:35,560 --> 00:13:40,280
Um, I do lots of baking at home with
my babies. Lots of cookies are made.
293
00:13:40,280 --> 00:13:42,960
So I'm actually making a cookie.
294
00:13:42,960 --> 00:13:45,720
I want this to be elegant and refined
295
00:13:45,720 --> 00:13:51,280
and really represent who I am today
and what I love making.
296
00:13:52,600 --> 00:13:56,840
I'm very inspired by the books.
I think I'm gonna write a poem today.
297
00:13:56,840 --> 00:13:59,760
My poem is going to be really the tie
298
00:13:59,760 --> 00:14:03,160
that brings
these three petit fours together.
299
00:14:03,160 --> 00:14:05,200
Happy.
300
00:14:05,200 --> 00:14:07,080
Whoo!
301
00:14:07,080 --> 00:14:08,640
I'm absolutely buzzing.
302
00:14:08,640 --> 00:14:10,560
In the semifinal.
I can't believe it.
303
00:14:11,840 --> 00:14:14,400
# Duh-nuh-nuh-nuh-nuh-nuh-nuh,
nuh-nuh-nuh-nuh... #
304
00:14:14,400 --> 00:14:17,400
But only three of us are gonna
be through to the grand finale.
305
00:14:17,400 --> 00:14:18,880
I don't want to go home.
306
00:14:18,880 --> 00:14:20,800
(LAUGHS) Yeah, I know.
I can taste the grand final.
307
00:14:20,800 --> 00:14:23,200
Um...I've never achieved
anything like this, so I...
308
00:14:23,200 --> 00:14:25,480
..I really...
I really want to make it through.
309
00:14:26,560 --> 00:14:28,880
It's definitely
been intimidating, you know,
310
00:14:28,880 --> 00:14:30,600
being in here with such big names.
311
00:14:30,600 --> 00:14:32,920
These are people
I've been following for years.
312
00:14:35,200 --> 00:14:37,840
Emelia and Reece are playing
this really humble game, like,
313
00:14:37,840 --> 00:14:39,480
"Oh, I'm just a home cook,"
314
00:14:39,480 --> 00:14:41,520
but actually absolute weapons.
315
00:14:41,520 --> 00:14:44,880
What Jana's doing over in Paris
is, like... (LAUGHS) ..I can't...
316
00:14:44,880 --> 00:14:46,920
..I couldn't even imagine
doing things like that.
317
00:14:46,920 --> 00:14:50,720
And Christy, all the success
she's had in Melbourne.
318
00:14:52,200 --> 00:14:56,520
And, you know, I'm just, like, the
little guy from Melbourne. (LAUGHS)
319
00:14:57,520 --> 00:14:59,440
# Hi-ho, hi-ho
320
00:14:59,440 --> 00:15:01,480
# Skippa-dippa-dip-ba-bo
321
00:15:01,480 --> 00:15:02,840
# Duh-duh-duh-duh-duh,
duppi-dup... #
322
00:15:02,840 --> 00:15:04,720
Hey, John.
JOHN: Hello.
323
00:15:07,120 --> 00:15:08,480
Is this how you work out, John?
324
00:15:08,480 --> 00:15:10,440
Pumpkin lifter?
(LAUGHS) Exactly.
325
00:15:10,440 --> 00:15:12,080
MELISSA: What's going on?
326
00:15:12,080 --> 00:15:13,960
What story are you telling us?
I'm gonna tell Snow White.
327
00:15:13,960 --> 00:15:15,960
Snow White?
Ooh!
Snow White. Yeah.
328
00:15:15,960 --> 00:15:19,560
MELISSA:
We all know Snow White as a story.
329
00:15:19,560 --> 00:15:20,560
What are the dishes?
330
00:15:20,560 --> 00:15:23,360
First scene with food,
she cooks the dwarfs soup,
331
00:15:23,360 --> 00:15:26,480
so I'm gonna symbolise, uh,
the dwarfs running to the cauldron.
332
00:15:26,480 --> 00:15:29,440
I've got my pumpkin consomme
cooked and cooling.
333
00:15:29,440 --> 00:15:33,360
I've got, uh, two types of ice cream
that symbolise the seven dwarfs.
334
00:15:33,360 --> 00:15:35,360
What's the next dish?
The next dish.
335
00:15:35,360 --> 00:15:36,800
She cooked a gooseberry pie.
336
00:15:36,800 --> 00:15:39,480
So I'm gonna do
a refined gooseberry tart.
337
00:15:39,480 --> 00:15:41,960
MELISSA: Nice.
JOHN: And I'm gonna use, uh,
Cape gooseberries.
338
00:15:41,960 --> 00:15:43,160
And then...
AMAURY: Third and last?
339
00:15:43,160 --> 00:15:44,800
The last, the poison apple,
of course.
340
00:15:44,800 --> 00:15:46,240
It's gonna be...it's gonna be, uh,
341
00:15:46,240 --> 00:15:49,000
like, caramel-and-apple ice cream...
342
00:15:49,000 --> 00:15:50,680
Yep.
..with a little bit of sourness...
343
00:15:50,680 --> 00:15:52,560
MELISSA: Nice.
..and then a glass sugar apple
on top.
344
00:15:52,560 --> 00:15:55,240
OK, so you're inflating sugar?
Nice.
Yes.
345
00:15:55,240 --> 00:15:57,480
AMAURY: So that's...that's the last
aspect of you we haven't seen.
346
00:15:57,480 --> 00:15:58,520
Yeah.
AMAURY: It's Sugar John.
347
00:15:58,520 --> 00:16:00,520
Sugar John.
MELISSA: Sugar John.
348
00:16:00,520 --> 00:16:02,280
JOHN: To be honest,
349
00:16:02,280 --> 00:16:06,280
biting this off in the semifinal
is such a big risk.
350
00:16:06,280 --> 00:16:08,200
But I know if I can pull this off,
351
00:16:08,200 --> 00:16:11,640
I'm gonna have a really great chance
of being in the grand finale.
352
00:16:11,640 --> 00:16:16,440
Bring us a story we can't put down.
Two hours and 30 minutes to go!
353
00:16:16,440 --> 00:16:19,280
(APPLAUSE)
354
00:16:19,280 --> 00:16:21,680
Feel like I'm working on
five different things at once, but...
355
00:16:21,680 --> 00:16:24,880
..I'm working on my rum baba
for my second dish.
356
00:16:24,880 --> 00:16:28,280
I'm trying to get the potato infused
to the milk for my third dessert,
357
00:16:28,280 --> 00:16:31,480
and then...my first dessert
has a frozen element,
358
00:16:31,480 --> 00:16:33,760
so I'm working on that at the moment.
359
00:16:35,640 --> 00:16:38,720
The first dish I'm making today
is called the Splat.
360
00:16:38,720 --> 00:16:43,040
This version is a mandarin chiboust
which has a macadamia crumb,
361
00:16:43,040 --> 00:16:45,200
a beetroot caramel
and a mandarin granita.
362
00:16:45,200 --> 00:16:49,000
I finished off my frozen element.
It still needs to be decorated.
363
00:16:49,000 --> 00:16:52,240
I've done my caramel,
granita's freezing, so, like...
364
00:16:52,240 --> 00:16:53,720
..first one's cold,
second one's a hot dish.
365
00:16:53,720 --> 00:16:56,880
And the second dish I'll be making
is my rum baba.
366
00:16:56,880 --> 00:17:00,680
The elements
will be my rum-soaked hot baba
367
00:17:00,680 --> 00:17:04,960
with a hot chocolate mousse
and a beautiful creme fraiche cream.
368
00:17:07,920 --> 00:17:08,960
Hey, Reece.
Hey. How are you?
369
00:17:08,960 --> 00:17:11,960
Tell me, what did Katy Perry
thought of your rum baba?
370
00:17:11,960 --> 00:17:15,440
She had a little dance and, um,
made some origami.
371
00:17:15,440 --> 00:17:17,680
Reece, this makes me feel like this.
372
00:17:17,680 --> 00:17:19,560
(LAUGHTER)
373
00:17:19,560 --> 00:17:21,920
You're the tits, Reece.
374
00:17:21,920 --> 00:17:24,040
(LAUGHTER)
375
00:17:24,040 --> 00:17:26,440
Will you be the tits tonight?
376
00:17:26,440 --> 00:17:29,240
You're the judge of that. (LAUGHS)
377
00:17:29,240 --> 00:17:31,880
Let's hope so.
I hope so.
378
00:17:31,880 --> 00:17:33,680
Go, Johnny.
Whoo!
379
00:17:38,400 --> 00:17:39,440
CHRISTY: I love those.
380
00:17:40,800 --> 00:17:42,200
Whoo!
381
00:17:42,200 --> 00:17:44,240
Hi, Christy.
Hello, guys.
382
00:17:44,240 --> 00:17:46,960
Dying to know,
what are you cooking this evening?
383
00:17:46,960 --> 00:17:50,120
I'm taking you in Christy's
adventures around the world...
384
00:17:50,120 --> 00:17:51,880
MELISSA: Love it.
..in three desserts.
385
00:17:51,880 --> 00:17:53,240
Cheaper than a plane ticket.
Fantastic.
386
00:17:53,240 --> 00:17:54,600
Yeah.
What's the first dish?
387
00:17:54,600 --> 00:17:56,280
So the first dish
is gonna be an Indonesian dish,
388
00:17:56,280 --> 00:17:58,560
inspired by a treat...dessert
called es campur.
389
00:17:58,560 --> 00:18:02,040
I'm gonna sort of put it into, like,
a petit gateau form.
390
00:18:02,040 --> 00:18:06,600
It should have all of the components
that you get - you have the fermented
cassava, you have the
391
00:18:02,040 --> 00:18:06,600
avocado,
392
00:18:06,600 --> 00:18:09,040
you have the jackfruit,
you have the gula jawa,
393
00:18:09,040 --> 00:18:12,960
which is the pure coconut, sago,
and a little bit of jelly
in a coconut mousse.
394
00:18:12,960 --> 00:18:14,880
Like, I've got my passport out.
Where are we heading next?
395
00:18:14,880 --> 00:18:16,640
The next will be France.
396
00:18:16,640 --> 00:18:18,720
So, I'm gonna pull a Mont Blanc.
397
00:18:18,720 --> 00:18:21,160
Very traditional French dessert.
398
00:18:21,160 --> 00:18:23,560
It comprises of
a crunchy meringue shell,
399
00:18:23,560 --> 00:18:27,400
vanilla Chantilly cream
with chestnut cremeux.
400
00:18:27,400 --> 00:18:28,920
And this is sort of my take on it.
401
00:18:28,920 --> 00:18:29,920
Yeah.
Yeah.
402
00:18:29,920 --> 00:18:31,800
This is the first dish
that I was trusted, and trusted in,
403
00:18:31,800 --> 00:18:33,960
when I was working at the Ritz.
404
00:18:33,960 --> 00:18:35,560
I'm really looking forward to this
because it is
405
00:18:35,560 --> 00:18:37,680
one of my favourite
French traditional dessert.
406
00:18:37,680 --> 00:18:39,200
OK.
Yeah. Where are we going next?
407
00:18:39,200 --> 00:18:42,720
Uh...we're going to Australia.
Let me guess. Lamington.
408
00:18:42,720 --> 00:18:43,960
Yeah.
409
00:18:43,960 --> 00:18:45,760
Your take on the lamington.
Ooh!
My take on lamington.
410
00:18:45,760 --> 00:18:47,640
For real?
For real.
No!
411
00:18:47,640 --> 00:18:48,960
Yeah!
I...I swear I guessed it.
412
00:18:48,960 --> 00:18:50,320
Boom!
413
00:18:50,320 --> 00:18:53,520
If I can make my Australian husband
fall in love with my lamington,
414
00:18:53,520 --> 00:18:54,800
I hope I can make you fall in love...
415
00:18:54,800 --> 00:18:56,520
MELISSA: OK.
..with my lamington as well.
416
00:18:56,520 --> 00:18:58,280
Thanks so much, guys.
Good luck, Christy.
Thank you.
417
00:18:58,280 --> 00:19:02,840
It would mean a lot for my family
if I could survive tonight's cook
418
00:19:02,840 --> 00:19:03,840
and go to the grand finale.
419
00:19:03,840 --> 00:19:09,240
It justifies all the hardships
that we've done together as a family.
420
00:19:09,240 --> 00:19:12,400
If I could win the Dessert Master,
421
00:19:12,400 --> 00:19:13,800
it would mean
absolutely the world for me.
422
00:19:13,800 --> 00:19:15,400
It just, like, reset everything.
423
00:19:15,400 --> 00:19:20,160
It, like, brings back the Christy
who just started this 15 years ago,
424
00:19:20,160 --> 00:19:23,240
that, like...I want to go back
to that little girl and said...
425
00:19:23,240 --> 00:19:24,360
.."You can do it."
426
00:19:24,360 --> 00:19:26,600
Don't let this be the final chapter.
427
00:19:26,600 --> 00:19:29,080
One and a half hours to go!
428
00:19:29,080 --> 00:19:30,800
(APPLAUSE)
Whoo!
429
00:19:33,480 --> 00:19:34,840
EMELIA: How you going, John?
430
00:19:34,840 --> 00:19:36,520
Yeah. Not bad.
(LAUGHS)
431
00:19:36,520 --> 00:19:37,880
You?
Yeah, good.
432
00:19:37,880 --> 00:19:40,920
I've got my pie elements ready to go,
433
00:19:40,920 --> 00:19:43,760
cheesecakes
and all my pastries ready.
434
00:19:43,760 --> 00:19:46,480
I'm about to move on
to the sugar work.
435
00:19:46,480 --> 00:19:48,200
I need to take a deep breath here.
436
00:19:48,200 --> 00:19:49,760
(SIGHS)
437
00:19:49,760 --> 00:19:51,080
In the pastry world,
438
00:19:51,080 --> 00:19:53,240
the poison apple in Snow White
is really iconic.
439
00:19:53,240 --> 00:19:55,840
Just checking the temperature here.
440
00:19:55,840 --> 00:19:58,320
Ah, the old finger test.
441
00:19:58,320 --> 00:20:00,400
I have a really high standard
that I want to produce.
442
00:20:02,320 --> 00:20:05,200
Sugar John really needs
to come out and fight
443
00:20:05,200 --> 00:20:07,240
to make it to the grand finale.
444
00:20:09,520 --> 00:20:12,640
It's looking good,
but I know this is make-or-break.
445
00:20:20,800 --> 00:20:22,560
This was a disaster.
446
00:20:27,680 --> 00:20:30,640
This is the hero item
of my story today.
447
00:20:30,640 --> 00:20:33,600
I need this to get through
to the grand finale. I know that.
448
00:20:56,360 --> 00:20:57,520
John? What's going on?
Hi, Chef.
449
00:20:57,520 --> 00:21:00,360
Uh...making
a nice polished sugar apple.
450
00:21:00,360 --> 00:21:02,200
(TRILLS LIPS)
451
00:21:02,200 --> 00:21:04,920
Without that sugar apple,
you have no dessert, right?
452
00:21:04,920 --> 00:21:06,720
I have no dessert.
No third pastry?
453
00:21:06,720 --> 00:21:08,000
That's right.
454
00:21:08,000 --> 00:21:09,640
You got this, John.
455
00:21:09,640 --> 00:21:11,400
JOHN: Time is slipping away now.
456
00:21:11,400 --> 00:21:13,040
It's starting to get the best of me.
457
00:21:13,040 --> 00:21:14,640
I'm feeling really frantic.
458
00:21:14,640 --> 00:21:16,680
But I need to snap out of it.
459
00:21:17,840 --> 00:21:20,120
I need...get my head in the game,
calm down and breathe
460
00:21:20,120 --> 00:21:22,040
and really get this done.
461
00:21:24,320 --> 00:21:25,880
Wow. They're really going for it.
462
00:21:25,880 --> 00:21:29,400
Of course, there's this underline of
wanting to go to the grand finale,
463
00:21:29,400 --> 00:21:32,880
but I think before anything, they
really want to tell us the story.
464
00:21:32,880 --> 00:21:35,440
MELISSA:
I think by telling us those stories
465
00:21:35,440 --> 00:21:38,680
that are so near and dear to them
and who they are,
466
00:21:38,680 --> 00:21:44,600
there's so much emotion spilling
out of the books onto the benchtops.
467
00:21:44,600 --> 00:21:47,480
The one that gets me the most
is Jana's.
468
00:21:47,480 --> 00:21:48,480
MELISSA: Yeah.
469
00:21:48,480 --> 00:21:52,720
AMAURY: Doing an ode to your parents
who self-sacrifice their whole life.
470
00:21:52,720 --> 00:21:56,000
MELISSA: I think that really, if she
can draw on that emotion, it's gonna
471
00:21:56,000 --> 00:21:59,200
bring out
some beautiful dishes in her.
472
00:21:59,200 --> 00:22:03,000
JANA: Right now, I'm working
on my third dish, which is pavlova.
473
00:22:03,000 --> 00:22:05,080
I've got the meringue
inside the oven.
474
00:22:05,080 --> 00:22:10,400
And I'm going to make my
passionfruit-mango-and-yuzu curd,
475
00:22:10,400 --> 00:22:13,760
which is gonna be a layer
in my pavlova as well.
476
00:22:13,760 --> 00:22:15,320
I'm thinking about Christy and...
477
00:22:15,320 --> 00:22:17,880
..the similar story of...of
travelling around the world and...
478
00:22:17,880 --> 00:22:22,960
..becoming who she is through that
growth, of being born in Indonesia
479
00:22:22,960 --> 00:22:25,240
and then going to France and...
480
00:22:25,240 --> 00:22:27,360
..you know, and learning
to become a pastry chef there,
481
00:22:27,360 --> 00:22:29,880
before coming to Australia and...
and falling in love with
482
00:22:29,880 --> 00:22:31,120
this incredible country.
483
00:22:31,120 --> 00:22:33,960
CHRISTY: This is gonna be
the base of my lamington.
484
00:22:33,960 --> 00:22:35,880
It is not the ordinary lamington.
485
00:22:35,880 --> 00:22:38,360
I'm gonna soak it
with, uh, coconut panna cotta
486
00:22:38,360 --> 00:22:39,760
and raspberry jelly.
487
00:22:39,760 --> 00:22:43,160
I know you've been a big part
of Emelia's story.
488
00:22:43,160 --> 00:22:45,520
I cannot wait to see
how it translates into the plate.
489
00:22:45,520 --> 00:22:48,680
MELISSA: She has had
this relationship with this kitchen
490
00:22:48,680 --> 00:22:49,920
over a decade,
491
00:22:49,920 --> 00:22:53,800
and in that time, she has discovered
who she is as a creative,
492
00:22:53,800 --> 00:22:58,000
and she's still discovering
who she is now as a mother.
493
00:22:58,000 --> 00:23:00,120
EMELIA:
It's cookie time, third dish.
494
00:23:00,120 --> 00:23:01,800
I'm making, um,
little chocolate sables,
495
00:23:01,800 --> 00:23:04,120
like a bitter
chocolate short cookie, really thin.
496
00:23:04,120 --> 00:23:08,080
I'm gonna sandwich it
with a passionfruit pate de fruits,
497
00:23:08,080 --> 00:23:12,520
and then, um, I'm gonna pipe
around it a tonka bean ganache.
498
00:23:12,520 --> 00:23:18,000
I'm also really excited to see what
you think of Reece's potato dish.
499
00:23:18,000 --> 00:23:19,040
AMAURY: It's super-uncommon.
500
00:23:19,040 --> 00:23:22,880
I mean, it's something that do not
belong in the realms of sweet.
501
00:23:22,880 --> 00:23:24,920
So...I'm excited to see
502
00:23:24,920 --> 00:23:28,560
how he incorporates it and translate
and read perfectly sweet.
503
00:23:28,560 --> 00:23:30,960
REECE: I'm working on three dishes
at the same time, so...
504
00:23:30,960 --> 00:23:34,160
..I finished off
my mandarin frozen chiboust.
505
00:23:34,160 --> 00:23:35,880
What am I doing?
506
00:23:35,880 --> 00:23:37,600
Rum baba. I want to soak one.
507
00:23:37,600 --> 00:23:40,440
I just grabbed my rum babas
out of the oven. They look so good.
508
00:23:40,440 --> 00:23:42,000
I'm really happy with them.
509
00:23:42,000 --> 00:23:43,400
I'm just gonna let them soak
in a rum syrup.
510
00:23:43,400 --> 00:23:45,800
So I'm just trying to...
511
00:23:45,800 --> 00:23:47,800
..juggle.
512
00:23:47,800 --> 00:23:50,360
It is chaos in this kitchen
at the moment. It's really manic.
513
00:23:50,360 --> 00:23:51,520
Oh, my God.
514
00:23:51,520 --> 00:23:52,720
There's a lot to do -
515
00:23:52,720 --> 00:23:54,840
like, a lot to do.
516
00:23:54,840 --> 00:23:56,400
Working on, um, the potato cream now.
517
00:23:56,400 --> 00:23:59,680
The third dish I'll be creating
tonight is a potato dessert.
518
00:23:59,680 --> 00:24:02,160
It's the last dessert I ever made
on MasterChef,
519
00:24:02,160 --> 00:24:05,680
which got really amazing feedback
and gave me a lot of confidence.
520
00:24:05,680 --> 00:24:07,800
I call it, like, a Potato Stack.
521
00:24:07,800 --> 00:24:08,800
Some fried potato.
522
00:24:08,800 --> 00:24:11,040
Underneath that is a potato creme,
523
00:24:11,040 --> 00:24:12,400
a raspberry granita.
524
00:24:12,400 --> 00:24:13,800
There's a little bit of beetroot
in there.
525
00:24:13,800 --> 00:24:17,920
And on top of it is
a smoked salted chocolate ice cream.
526
00:24:18,920 --> 00:24:20,600
I want to re-create that today
527
00:24:20,600 --> 00:24:22,760
in the most elegant way.
528
00:24:22,760 --> 00:24:24,000
Instead of using potato chips,
529
00:24:24,000 --> 00:24:27,680
which I made by, like,
mandolin potatoes and cooking them,
530
00:24:27,680 --> 00:24:30,480
I'm making wafers myself
from scratch.
531
00:24:30,480 --> 00:24:35,720
Um, I'm making a really beautiful
creme diplomat with potato,
532
00:24:35,720 --> 00:24:37,880
um, and I'm going to, um,
533
00:24:37,880 --> 00:24:41,280
try and bring life to it
by adding ginger
534
00:24:41,280 --> 00:24:42,720
and, um, rosemary to the dish,
535
00:24:42,720 --> 00:24:45,720
so it enhances
the flavours of the dessert
536
00:24:45,720 --> 00:24:49,320
but doesn't, like, taste like potato.
537
00:24:49,320 --> 00:24:51,560
Things are getting serious in here.
538
00:24:51,560 --> 00:24:53,440
30 minutes to go!
539
00:24:53,440 --> 00:24:55,640
(APPLAUSE)
540
00:24:57,080 --> 00:24:59,240
CHRISTY: That's...really flies, man.
541
00:24:59,240 --> 00:25:00,480
Before doing the lamington,
542
00:25:00,480 --> 00:25:03,960
my sponge is done,
I...I take it out of the oven.
543
00:25:03,960 --> 00:25:05,240
Oh, my God.
544
00:25:05,240 --> 00:25:06,680
And...
545
00:25:06,680 --> 00:25:10,160
..ah... (SIGHS)
..it's just too thin.
546
00:25:12,960 --> 00:25:14,800
Oh, shit.
547
00:25:14,800 --> 00:25:18,760
It's not going to be able to absorb
all the coconut panna cotta.
548
00:25:18,760 --> 00:25:21,320
It's gonna taste like biscuit,
not gonna taste like sponge.
549
00:25:21,320 --> 00:25:22,720
Sorry, guys.
550
00:25:22,720 --> 00:25:23,840
I'm just gonna put it here.
551
00:25:23,840 --> 00:25:25,600
I...I cannot fix this.
552
00:25:25,600 --> 00:25:30,160
I really need this to be able
to tell my Australian story.
553
00:25:30,160 --> 00:25:33,880
I have no other choice.
I just have to redo it.
554
00:25:34,880 --> 00:25:37,040
I'm not
feeling good about that, but...
555
00:25:37,040 --> 00:25:38,080
..that's what we do as chef.
556
00:25:38,080 --> 00:25:40,840
We fix...we fix things.
We fix things.
557
00:25:44,320 --> 00:25:45,400
Feeling very stressed.
558
00:25:45,400 --> 00:25:48,200
I'm blowing sugar
for my glass sugar apple.
559
00:25:48,200 --> 00:25:50,560
And it's not working.
560
00:25:50,560 --> 00:25:51,960
They're just collapsing in my hand.
561
00:25:51,960 --> 00:25:54,760
And I'm starting to get
really on edge here.
562
00:26:00,840 --> 00:26:03,040
If I don't
absolutely nail this apple,
563
00:26:03,040 --> 00:26:06,120
it's gonna cost me
my ticket to the grand finale.
564
00:26:16,760 --> 00:26:18,480
Look at this.
565
00:26:18,480 --> 00:26:19,480
There you go.
566
00:26:19,480 --> 00:26:20,920
Boom!
567
00:26:20,920 --> 00:26:22,360
Now you can smile.
568
00:26:24,080 --> 00:26:25,120
JOHN: Took me a while to warm up,
569
00:26:25,120 --> 00:26:27,240
uh, but I got there
in the end, so...
570
00:26:27,240 --> 00:26:29,560
..happy now. (LAUGHS)
571
00:26:31,240 --> 00:26:34,120
I feel like I'm OK. I haven't
really stopped to think about it.
572
00:26:34,120 --> 00:26:35,640
But I...I think that's OK.
573
00:26:35,640 --> 00:26:38,880
I start to assemble my...
574
00:26:38,880 --> 00:26:40,560
..mille-feuille pavlova,
575
00:26:40,560 --> 00:26:42,600
and the layers are looking great.
576
00:26:42,600 --> 00:26:44,120
What is missing, though,
577
00:26:44,120 --> 00:26:46,640
is something which is gonna
really bring it all together.
578
00:26:46,640 --> 00:26:48,360
For the three dishes,
579
00:26:48,360 --> 00:26:53,600
I'm currently working on a little
plate for my desserts to sit on.
580
00:26:53,600 --> 00:26:58,600
I'm going to create a wave
out of sugar. (LAUGHS)
581
00:26:58,600 --> 00:27:01,080
Why I've picked a wave is because,
in my parents' journey,
582
00:27:01,080 --> 00:27:04,400
what connected
all these countries was...
583
00:27:04,400 --> 00:27:05,400
..water.
584
00:27:05,400 --> 00:27:07,160
Water has a lot of meaning to me.
585
00:27:07,160 --> 00:27:09,160
It's continuous.
586
00:27:09,160 --> 00:27:11,280
It is always moving.
587
00:27:11,280 --> 00:27:13,680
And it's, like, renewal.
588
00:27:13,680 --> 00:27:18,240
And I feel like this represents
exactly what they have been through.
589
00:27:18,240 --> 00:27:20,320
I need to curve my plate,
590
00:27:20,320 --> 00:27:23,080
and...which I need to take off
right now.
591
00:27:23,080 --> 00:27:25,480
And then I need to...
592
00:27:25,480 --> 00:27:27,280
Ooh! Doesn't want to come off.
593
00:27:28,760 --> 00:27:30,040
I slowly go in to pull it,
594
00:27:30,040 --> 00:27:32,360
and I suddenly realise...
595
00:27:33,360 --> 00:27:35,720
Uh-oh. Uh-oh.
596
00:27:35,720 --> 00:27:37,040
..it's solidified.
597
00:27:40,160 --> 00:27:42,120
And as I'm pulling it...
598
00:27:42,120 --> 00:27:43,120
(SNAPPING)
599
00:27:43,120 --> 00:27:44,440
..snap.
600
00:27:44,440 --> 00:27:46,320
(SNAPPING)
601
00:27:46,320 --> 00:27:47,480
(SIGHS)
602
00:27:49,960 --> 00:27:50,960
(SNIFFS)
603
00:27:53,680 --> 00:27:54,680
(SNIFFS)
604
00:28:12,560 --> 00:28:15,680
(SNAPPING)
605
00:28:15,680 --> 00:28:18,080
JANA:
There is less than 15 minutes to go
606
00:28:18,080 --> 00:28:20,720
and I've shattered my sugar wave.
607
00:28:20,720 --> 00:28:22,880
(SNAPPING)
608
00:28:26,520 --> 00:28:29,000
I'm feeling bewildered.
609
00:28:36,520 --> 00:28:37,520
Don't let it shake you.
610
00:28:37,520 --> 00:28:39,640
Don't let it shake you. Alright?
611
00:28:39,640 --> 00:28:42,040
OK.
Just keep going strong.
OK, cool.
612
00:28:42,040 --> 00:28:44,080
If you need to,
just take a moment and breathe.
613
00:28:44,080 --> 00:28:45,640
Yep.
Yep?
614
00:28:45,640 --> 00:28:46,720
(SIGHS) Yep.
615
00:28:46,720 --> 00:28:49,120
This is really all-or-nothing.
616
00:28:49,120 --> 00:28:51,080
You can do this. OK?
(LAUGHS) I can do this.
617
00:28:51,080 --> 00:28:53,240
OK.
618
00:28:53,240 --> 00:28:54,560
I just need to make it again.
619
00:29:01,080 --> 00:29:02,840
The plate is essential in my dish
620
00:29:02,840 --> 00:29:05,520
because it brings together
the desserts
621
00:29:05,520 --> 00:29:08,960
in the way that will tell my story.
622
00:29:08,960 --> 00:29:11,680
My parents deserve that.
623
00:29:11,680 --> 00:29:13,920
It's up to you how this story ends!
624
00:29:13,920 --> 00:29:15,880
10 minutes to go!
625
00:29:15,880 --> 00:29:17,080
AMAURY: Come on, guys!
(APPLAUSE)
626
00:29:18,760 --> 00:29:20,000
Oh, my goodness.
627
00:29:20,000 --> 00:29:21,320
CHRISTY: OK.
628
00:29:21,320 --> 00:29:24,360
Run, run, run, run, run, Christy!
629
00:29:24,360 --> 00:29:25,480
EMELIA: I'm at the stage
630
00:29:25,480 --> 00:29:28,400
where I'm about to assemble
my first little lemon cake.
631
00:29:28,400 --> 00:29:30,840
OK.
632
00:29:30,840 --> 00:29:32,280
I didn't even frost.
633
00:29:32,280 --> 00:29:34,880
I DO think it's much better
than my first time here.
634
00:29:34,880 --> 00:29:37,040
(LAUGHS) So good.
635
00:29:37,040 --> 00:29:39,960
24-year-old me would be very proud.
636
00:29:39,960 --> 00:29:43,760
Now it's time to dip my financiers
in the Rocher chocolate.
637
00:29:43,760 --> 00:29:47,240
I'll finish it
with a whipped praline ganache
638
00:29:47,240 --> 00:29:50,080
and some tempered chocolate garnish.
639
00:29:51,080 --> 00:29:53,640
And then I'm going
to pipe a tonka bean ganache
640
00:29:53,640 --> 00:29:58,120
into my final dish, my
chocolate tonka passionfruit cookie.
641
00:29:58,120 --> 00:30:00,480
This is the time.
This is the moment.
642
00:30:02,800 --> 00:30:04,280
Yes.
(EMELIA LAUGHS)
643
00:30:04,280 --> 00:30:05,920
AMAURY: Damn.
644
00:30:05,920 --> 00:30:08,120
Damn, girl.
AMAURY: Damn, girl.
645
00:30:08,120 --> 00:30:10,320
I'm so excited
to read my poem to the judges,
646
00:30:10,320 --> 00:30:12,240
'cause I feel like
it brings it all together.
647
00:30:12,240 --> 00:30:14,200
It tells my story.
648
00:30:17,760 --> 00:30:19,400
Oh, now you decide to be OK.
649
00:30:19,400 --> 00:30:21,360
I take my second sponge out.
650
00:30:21,360 --> 00:30:23,240
It's looking good.
651
00:30:24,240 --> 00:30:25,800
I'm, like, "Oh!"
652
00:30:25,800 --> 00:30:28,480
This huge sigh of relief.
653
00:30:28,480 --> 00:30:29,800
This is the sponge how I want it.
654
00:30:29,800 --> 00:30:32,120
I'm glad I redid it again.
655
00:30:32,120 --> 00:30:33,520
Uh...
656
00:30:33,520 --> 00:30:35,760
..now I just have to assemble them.
657
00:30:35,760 --> 00:30:38,960
To build my lamington,
I pour a coconut panna cotta on it
658
00:30:38,960 --> 00:30:40,280
and top with the raspberry jam
659
00:30:40,280 --> 00:30:43,160
and just keep repeating the layer
660
00:30:43,160 --> 00:30:45,000
until I got the size that I want.
661
00:30:45,000 --> 00:30:47,000
I'm finishing my lamington
right now.
662
00:30:47,000 --> 00:30:48,880
Considering that...
663
00:30:48,880 --> 00:30:50,200
..I have to redo my sponge,
664
00:30:50,200 --> 00:30:52,320
um...it came out nice,
665
00:30:52,320 --> 00:30:55,760
so the decision to redo it again
666
00:30:55,760 --> 00:30:57,320
was absolutely a good decision.
667
00:30:58,680 --> 00:31:00,320
Three minutes to go!
Allez, allez, allez!
668
00:31:00,320 --> 00:31:02,360
(APPLAUSE)
669
00:31:05,120 --> 00:31:07,520
Whoo!
AMAURY: Come on, guys!
670
00:31:07,520 --> 00:31:10,240
JOHN: I've tasted the pumpkin soup.
671
00:31:10,240 --> 00:31:11,640
Seasoning is perfect.
672
00:31:11,640 --> 00:31:15,240
I've got my ice cream dwarfs
around the cauldron.
673
00:31:15,240 --> 00:31:18,440
It's how I pictured it, so I hope
it's enough to get me through.
674
00:31:18,440 --> 00:31:20,440
For my gooseberry tart,
675
00:31:20,440 --> 00:31:23,120
managed to write, uh,
'Amaury' and 'Mel' on the plate, so,
676
00:31:23,120 --> 00:31:25,440
hopefully, that's a nice touch.
677
00:31:25,440 --> 00:31:26,640
I did manage to get everything done.
678
00:31:26,640 --> 00:31:27,800
It was just, uh...
679
00:31:27,800 --> 00:31:30,320
..a lot more stressful
than I expected. (LAUGHS)
680
00:31:32,600 --> 00:31:35,440
I've just put the sugar apple on.
681
00:31:35,440 --> 00:31:37,840
It looks amazing.
682
00:31:39,240 --> 00:31:44,880
Book yourself a one-way ticket to
the grand finale! One minute to go!
683
00:31:44,880 --> 00:31:48,240
(APPLAUSE)
684
00:31:50,040 --> 00:31:53,040
JANA:
The very last minute is just a...
685
00:31:53,040 --> 00:31:55,040
..I...I can't even explain it.
686
00:31:55,040 --> 00:31:58,160
It's like...it's like a hurricane
has just, like, run through.
687
00:31:58,160 --> 00:31:59,280
(SIGHS)
688
00:31:59,280 --> 00:32:01,560
I've had to redo my wave.
689
00:32:01,560 --> 00:32:02,920
It's looking great.
690
00:32:06,600 --> 00:32:07,600
I gave it all I had.
691
00:32:07,600 --> 00:32:09,800
Time's up in 10...
692
00:32:09,800 --> 00:32:12,520
MELISSA AND AMAURY:
..nine, eight, seven,
693
00:32:12,520 --> 00:32:16,160
six, five, four, three,
694
00:32:16,160 --> 00:32:18,400
two, one!
695
00:32:18,400 --> 00:32:19,440
AMAURY: Time's up!
696
00:32:19,440 --> 00:32:22,360
(APPLAUSE)
697
00:32:24,800 --> 00:32:26,280
(LAUGHS)
698
00:32:26,280 --> 00:32:28,560
Look how dirty I am.
699
00:32:28,560 --> 00:32:29,800
I love you.
I love you too.
700
00:32:29,800 --> 00:32:31,200
You're amazing.
701
00:32:31,200 --> 00:32:33,560
REECE: I'm really happy
with all the elements.
702
00:32:33,560 --> 00:32:35,800
They're flavours
that I know and I trust,
703
00:32:35,800 --> 00:32:37,560
and it probably isn't, like,
704
00:32:37,560 --> 00:32:38,960
a really French thing
705
00:32:38,960 --> 00:32:41,720
to put vegetables in desserts,
but...um,
706
00:32:41,720 --> 00:32:43,200
I'm excited for Amaury to try it.
707
00:32:43,200 --> 00:32:45,360
CHRISTY:
They're all my favourite desserts.
708
00:32:45,360 --> 00:32:47,840
It's just that
I have never done three of them
709
00:32:47,840 --> 00:32:49,520
in three and a half hours.
710
00:32:49,520 --> 00:32:52,840
So...I'm happy with my dishes.
711
00:32:52,840 --> 00:32:54,760
Those dishes tell the story
that I would like to tell.
712
00:32:54,760 --> 00:32:58,200
I just hope they are enough
to put me to the grand finale.
713
00:33:06,240 --> 00:33:08,160
AMAURY: Hey, John.
Hello.
714
00:33:09,160 --> 00:33:10,960
MELISSA: Wow.
715
00:33:10,960 --> 00:33:12,160
(WHISTLES)
716
00:33:12,160 --> 00:33:14,440
MELISSA: John. Tell us a story.
717
00:33:14,440 --> 00:33:16,760
Snow White and the Seven Dwarfs.
718
00:33:18,360 --> 00:33:20,800
So...first scene in the film,
719
00:33:20,800 --> 00:33:24,080
the seven dwarfs
gather around, uh, the cauldron...
720
00:33:25,920 --> 00:33:27,680
..and enjoy soup
721
00:33:27,680 --> 00:33:29,440
Snow White has prepared for them.
722
00:33:29,440 --> 00:33:31,000
This is a pumpkin consomme,
723
00:33:31,000 --> 00:33:36,200
bitter grapefruit ice cream,
in mochi, white chocolate flames.
724
00:33:36,200 --> 00:33:38,120
Second food scene of the film -
725
00:33:38,120 --> 00:33:39,720
she bakes a gooseberry pie.
726
00:33:39,720 --> 00:33:41,800
The almond sweet paste,
727
00:33:41,800 --> 00:33:43,920
uh, candied Cape gooseberries
down the bottom,
728
00:33:43,920 --> 00:33:46,560
and green, uh, kiwi,
729
00:33:46,560 --> 00:33:49,240
uh, as they used to be known,
Chinese gooseberries.
730
00:33:49,240 --> 00:33:50,440
And she writes 'Grumpy' on top.
731
00:33:50,440 --> 00:33:52,440
So I didn't want to
call anyone grumpy.
732
00:33:52,440 --> 00:33:53,640
(MELISSA LAUGHS)
733
00:33:53,640 --> 00:33:55,200
JOHN: So...
Wise.
(JOHN LAUGHS)
734
00:33:55,200 --> 00:33:57,040
(CLEARS THROAT)
735
00:33:57,040 --> 00:34:00,000
And then, of course...
MELISSA: (GASPS) Wow!
736
00:34:00,000 --> 00:34:01,800
..to symbolise the evil queen...
737
00:34:02,800 --> 00:34:04,400
..the apple.
738
00:34:04,400 --> 00:34:07,400
It's cooked Granny Smith apples
and made an ice cream,
739
00:34:07,400 --> 00:34:11,120
caramel chocolate cremeux
and, uh, the glass apple.
740
00:34:12,800 --> 00:34:14,840
MELISSA: You...have this
741
00:34:14,840 --> 00:34:18,200
really affable,
kind of bashful demeanour about you,
742
00:34:18,200 --> 00:34:21,840
but I know behind that is someone
743
00:34:21,840 --> 00:34:26,560
who has such a strong sense
of conviction and killer instinct.
744
00:34:26,560 --> 00:34:28,760
JOHN:
I think you're absolutely correct.
745
00:34:28,760 --> 00:34:29,760
The fun part of it is what's...
746
00:34:29,760 --> 00:34:32,000
..the glory of it, I guess, but...
747
00:34:32,000 --> 00:34:35,000
..it's hard work, and it's
dedication and discipline and...
748
00:34:35,000 --> 00:34:36,280
..sacrifice
749
00:34:36,280 --> 00:34:39,520
and long days and long nights.
750
00:34:39,520 --> 00:34:43,160
Could you see yourself lifting
that trophy on grand finale evening?
751
00:34:43,160 --> 00:34:44,440
I would love to be
lifting that trophy.
752
00:34:44,440 --> 00:34:45,680
MELISSA: Yeah.
753
00:34:45,680 --> 00:34:47,920
Hope you enjoy it. Thank you.
Thank you.
Thank you, John.
754
00:34:51,360 --> 00:34:52,800
Ready?
755
00:34:55,800 --> 00:34:57,120
Yes.
756
00:34:58,840 --> 00:35:01,520
MELISSA: It's so thin.
AMAURY: Mm-hm.
757
00:35:01,520 --> 00:35:03,840
That's what you want with sugar.
758
00:35:21,080 --> 00:35:23,560
This is a real dessert
with character.
759
00:35:23,560 --> 00:35:25,400
Starting with the first one.
760
00:35:25,400 --> 00:35:26,960
I love the chewiness of the mochi
761
00:35:26,960 --> 00:35:29,200
that surrounds perfectly
the ice cream.
762
00:35:29,200 --> 00:35:32,800
The consomme, the little
soup on the bottom, is just right.
763
00:35:32,800 --> 00:35:36,160
I love that he's really hitting us
with so many different texture,
764
00:35:36,160 --> 00:35:38,120
finishing by the tuile.
765
00:35:38,120 --> 00:35:40,880
Perfect, thin, snappy, crunchy.
766
00:35:40,880 --> 00:35:43,200
The tart,
that was playing the role of the pie,
767
00:35:43,200 --> 00:35:45,440
I thought was utterly charming.
768
00:35:45,440 --> 00:35:48,720
So you see the two layers
of the golden and the regular kiwi
769
00:35:48,720 --> 00:35:52,360
that are masking
that lovely cheesecake beneath it,
770
00:35:52,360 --> 00:35:55,120
which was airy but rich
at the same time.
771
00:35:57,560 --> 00:35:58,720
And the crown jewel,
772
00:35:58,720 --> 00:36:00,040
the sugar apple, the deadly apple.
773
00:36:00,040 --> 00:36:02,240
MELISSA: I'm not that surprised
that that apple
774
00:36:02,240 --> 00:36:04,160
looked the way that it did,
because he dedicated
775
00:36:04,160 --> 00:36:06,920
a huge amount of real estate
during the cook
776
00:36:06,920 --> 00:36:09,520
to getting that particular part
perfect.
777
00:36:10,520 --> 00:36:13,200
He made the right choices
at the right time
778
00:36:13,200 --> 00:36:15,560
to give us a series of dishes
779
00:36:15,560 --> 00:36:18,560
that I can find zero fault in.
780
00:36:18,560 --> 00:36:21,360
This is, uh, elevated,
and it takes...
781
00:36:21,360 --> 00:36:23,920
..it takes a little bit of thinking
to actually appreciate it,
782
00:36:23,920 --> 00:36:25,760
but it's completely flawless.
783
00:36:28,600 --> 00:36:30,560
Feel like I got
the world's biggest tray. (LAUGHS)
784
00:36:30,560 --> 00:36:32,600
You do. (LAUGHS)
785
00:36:34,400 --> 00:36:35,400
Reece, what's the story?
786
00:36:35,400 --> 00:36:38,600
REECE: This is the story
of my time on MasterChef.
787
00:36:40,280 --> 00:36:42,880
The first dish here
is the first dish I ever made
788
00:36:42,880 --> 00:36:44,320
on MasterChef in 2018.
789
00:36:44,320 --> 00:36:46,640
I called it the Splat dessert.
790
00:36:46,640 --> 00:36:50,160
Um, here is the dish that I made
for Katy Perry.
791
00:36:50,160 --> 00:36:52,720
(MELISSA LAUGHS)
REECE: Um, it's my rum baba.
792
00:36:52,720 --> 00:36:55,320
Then we finish with
the Potato Stack.
793
00:36:56,680 --> 00:36:59,200
The whole point of me
wanting to create this today is to
794
00:36:59,200 --> 00:37:00,720
show to you guys that
795
00:37:00,720 --> 00:37:04,840
every element of what I've done
before may have been great,
796
00:37:04,840 --> 00:37:08,800
I just didn't have
the skill or the vision to plate.
797
00:37:08,800 --> 00:37:11,400
OK. I think we'll taste.
REECE: Thanks, guys.
AMAURY: Thank you so much, Reece.
798
00:37:11,400 --> 00:37:13,240
Enjoy.
MELISSA: Thank you.
799
00:37:13,240 --> 00:37:15,520
AMAURY: Do you want to do one,
I do the other one?
800
00:37:15,520 --> 00:37:16,560
MELISSA: Sure.
801
00:37:20,280 --> 00:37:21,640
AMAURY: Oh!
802
00:37:21,640 --> 00:37:23,120
Oh.
803
00:37:24,720 --> 00:37:26,280
Where...uh, is it missing...
804
00:37:26,280 --> 00:37:27,560
..the syrup?
805
00:37:27,560 --> 00:37:29,880
Like, is it missing the soak?
806
00:37:32,480 --> 00:37:34,240
AMAURY: A rum baba,
you should be able to go through it
807
00:37:34,240 --> 00:37:35,720
with no resistance.
808
00:37:54,120 --> 00:37:56,280
MELISSA: Oh. (SIGHS)
809
00:37:56,280 --> 00:37:59,800
Maybe some of the pressure of
the semifinal has gotten to Reece,
810
00:37:59,800 --> 00:38:03,000
because I can taste it
in every single dish,
811
00:38:03,000 --> 00:38:05,160
and I'm heartbroken for him.
812
00:38:05,160 --> 00:38:08,160
We'll start off
with the chiboust and the granita.
813
00:38:08,160 --> 00:38:12,360
I feel like there are just too many
sweet and savoury elements competing,
814
00:38:12,360 --> 00:38:16,160
and they haven't been tamed
quite so successfully.
815
00:38:16,160 --> 00:38:17,880
Moving on to the rum baba.
816
00:38:17,880 --> 00:38:21,400
I remember it to be syrupy, generous,
817
00:38:21,400 --> 00:38:23,280
and I'm not getting that here.
818
00:38:23,280 --> 00:38:26,880
All the alveol within the sponge
should be gorged with syrup.
819
00:38:26,880 --> 00:38:28,280
It should be rich.
Yeah.
820
00:38:28,280 --> 00:38:30,040
It should be strong in flavour.
821
00:38:30,040 --> 00:38:31,400
There is no flavour.
822
00:38:31,400 --> 00:38:32,920
MELISSA: And then... (SIGHS)
823
00:38:32,920 --> 00:38:33,920
..the potato dessert.
824
00:38:33,920 --> 00:38:35,480
The potato tuiles are soft.
825
00:38:35,480 --> 00:38:36,880
It's like a soft meringue.
826
00:38:36,880 --> 00:38:40,360
It wilts
under the touch of the cutlery.
827
00:38:40,360 --> 00:38:42,840
The other dominating factor
in this dish is the ginger,
828
00:38:42,840 --> 00:38:45,200
which is sharp, and it's...
829
00:38:45,200 --> 00:38:46,200
..definitely present.
830
00:38:46,200 --> 00:38:50,400
It's so present, in fact,
I can barely taste potato at all.
831
00:38:57,000 --> 00:39:00,560
NARRATOR: Don't miss a
delicious moment of Dessert Masters.
832
00:39:00,560 --> 00:39:04,440
Watch full episodes on 10 play now.
833
00:39:14,720 --> 00:39:15,880
MELISSA: Wow.
834
00:39:16,880 --> 00:39:20,840
Let's start
with the story of this dish.
835
00:39:20,840 --> 00:39:23,920
This is the journey of my parents
836
00:39:23,920 --> 00:39:25,360
as refugees.
837
00:39:25,360 --> 00:39:26,640
So the first dish
838
00:39:26,640 --> 00:39:30,920
is a representation of something
that my mum got from East Timor
839
00:39:30,920 --> 00:39:32,160
which she still makes for us.
840
00:39:32,160 --> 00:39:35,480
It is a sago pudding.
841
00:39:35,480 --> 00:39:37,440
So from East Timor,
where do we travel next?
842
00:39:37,440 --> 00:39:39,920
(LAUGHS)
We're travelling to Portugal.
843
00:39:40,920 --> 00:39:43,840
I am revisiting the pastel de nata.
844
00:39:43,840 --> 00:39:47,600
From Portugal, we're taking
a little voyage to Australia,
845
00:39:47,600 --> 00:39:49,960
where they've been
for more than 40 years.
846
00:39:49,960 --> 00:39:54,840
I've decided to revisit the pavlova
with layers of coconut mousse,
847
00:39:54,840 --> 00:39:58,800
mango-and-passionfruit cremeux
and meringue.
848
00:40:00,160 --> 00:40:02,600
Thank you so much.
AMAURY: Thank you, Jana.
Thanks for this opportunity.
849
00:40:02,600 --> 00:40:04,120
Thank you.
850
00:40:04,120 --> 00:40:07,840
AMAURY: I love the transparency
and the curve on the sugar display.
851
00:40:07,840 --> 00:40:11,240
MELISSA: I am almost glad
she broke it to remake it,
852
00:40:11,240 --> 00:40:15,760
because I think the complexity
in the colours melding together...
853
00:40:15,760 --> 00:40:18,720
Mm-hm.
..gives almost a more dramatic...
854
00:40:18,720 --> 00:40:20,600
Yeah. An extra dimension.
..kind of effect.
855
00:40:36,480 --> 00:40:37,840
Mmm.
856
00:40:39,480 --> 00:40:41,640
What I love about these dishes
the most
857
00:40:41,640 --> 00:40:43,080
is that they feel
858
00:40:43,080 --> 00:40:45,040
so much warmer,
so much more personal,
859
00:40:45,040 --> 00:40:47,840
than a lot of the desserts
we've seen from Jana.
860
00:40:47,840 --> 00:40:50,400
Starting off with East Timor,
with the sago pudding,
861
00:40:50,400 --> 00:40:53,480
it's just a celebration of coconut
862
00:40:53,480 --> 00:40:56,680
in many textures
and in many, many layers.
863
00:40:56,680 --> 00:41:00,920
Moving on to Portugal, that custard
is really silky. It's really rich.
864
00:41:00,920 --> 00:41:04,400
I think the orange gives
a really lovely dimension to...
865
00:41:04,400 --> 00:41:05,680
..to the custard itself.
866
00:41:05,680 --> 00:41:08,480
The Australian dessert,
the emblematic pavlova,
867
00:41:08,480 --> 00:41:11,240
is definitely the freshest
out of them all.
868
00:41:11,240 --> 00:41:13,920
The meringue, because of
the shape and the thickness,
869
00:41:13,920 --> 00:41:17,360
it's perfectly dry at core, but...
870
00:41:17,360 --> 00:41:20,200
..I think the pastel de nata
is a bit on the sweet side.
871
00:41:20,200 --> 00:41:21,920
MELISSA: Yeah.
872
00:41:28,800 --> 00:41:30,560
Hey, Emelia.
EMELIA: Hello.
873
00:41:33,440 --> 00:41:35,480
AMAURY:
What's the name of your story?
874
00:41:35,480 --> 00:41:39,120
The name of my story is
A Poem of Petit Fours.
875
00:41:39,120 --> 00:41:41,440
So the first
is the lemon and bay leaf,
876
00:41:41,440 --> 00:41:45,720
and it is a gentle nod
to the very first dish I ever cooked
877
00:41:45,720 --> 00:41:47,480
in the MasterChef kitchen.
878
00:41:47,480 --> 00:41:49,960
The second is my hazelnut financier
879
00:41:49,960 --> 00:41:52,480
with a whipped hazelnut
praline ganache,
880
00:41:52,480 --> 00:41:56,560
and that is a nod to my time
during Back to Win.
881
00:41:57,760 --> 00:42:00,960
And then the third is the...
882
00:42:00,960 --> 00:42:03,160
..passionfruit-and-tonka cookies.
883
00:42:04,600 --> 00:42:06,600
And it represents...
884
00:42:06,600 --> 00:42:08,440
(EMOTIONALLY) ..me now.
885
00:42:11,200 --> 00:42:12,480
I feel like...
886
00:42:12,480 --> 00:42:14,760
..a bit of a poetry recital.
887
00:42:14,760 --> 00:42:16,360
What do you say?
(CLEARS THROAT)
888
00:42:16,360 --> 00:42:18,560
(LAUGHS)
(SNIFFS) OK.
889
00:42:18,560 --> 00:42:19,920
(READS) This is the story
of a little girl
890
00:42:19,920 --> 00:42:22,880
who dreamed of becoming
a pastry chef.
891
00:42:22,880 --> 00:42:26,040
Life had other plans,
so MasterChef came next.
892
00:42:26,040 --> 00:42:27,840
Then wedding cakes came singing.
893
00:42:27,840 --> 00:42:30,000
"Raspberry, white chocolate,"
said the bride.
894
00:42:30,000 --> 00:42:33,520
But something was missing.
She wasn't filled with pride.
895
00:42:33,520 --> 00:42:37,440
So she went back to win.
She practised and found her groove.
896
00:42:37,440 --> 00:42:41,040
She timed it so perfectly,
making her next big move.
897
00:42:41,040 --> 00:42:42,560
This is the story of a young woman
898
00:42:42,560 --> 00:42:46,400
who dreamed of becoming
a pastry chef.
899
00:42:46,400 --> 00:42:47,480
(SNIFFS)
900
00:42:47,480 --> 00:42:52,000
And while her training was lacking,
she put it to the test.
901
00:42:53,000 --> 00:42:54,760
(SNIFFS) So she took on the titans,
902
00:42:54,760 --> 00:42:56,680
she went swinging with punches,
903
00:42:56,680 --> 00:43:00,520
in the hopes she could join them
and impress the judges.
904
00:43:00,520 --> 00:43:01,400
(SNIFFS)
905
00:43:01,400 --> 00:43:04,040
This is the story
of a young mother of two,
906
00:43:04,040 --> 00:43:06,960
showing her babies
nothing can stop you.
907
00:43:08,240 --> 00:43:10,560
Love it.
EMELIA: Thanks.
908
00:43:13,800 --> 00:43:15,320
We can't wait to taste this.
Thank you so much.
909
00:43:15,320 --> 00:43:16,600
Thank you.
MELISSA: Thank you.
Enjoy.
910
00:43:42,000 --> 00:43:43,000
Bro.
Mmm.
911
00:43:43,000 --> 00:43:45,080
It's so fantastic.
(LAUGHS)
912
00:43:45,080 --> 00:43:47,200
This is so good.
913
00:43:47,200 --> 00:43:48,200
Mmm.
914
00:43:48,200 --> 00:43:49,920
Starting with the lemon mignardises.
915
00:43:49,920 --> 00:43:51,680
The sable is baked to perfection.
916
00:43:51,680 --> 00:43:52,880
You see the colour here.
917
00:43:52,880 --> 00:43:55,280
It has the perfect snap,
the perfect bite on it.
918
00:43:55,280 --> 00:43:57,720
The lemon mousse is so soft.
919
00:43:57,720 --> 00:44:00,560
You...you can feel it
when you bite into it.
920
00:44:00,560 --> 00:44:02,240
It's like biting into
a little cloud.
921
00:44:02,240 --> 00:44:06,280
The hazelnut financier
is so rich yet so light.
922
00:44:06,280 --> 00:44:08,120
The flavours is so straightforward.
923
00:44:08,120 --> 00:44:11,160
I really, really like it.
924
00:44:11,160 --> 00:44:13,560
My favourite has to be the last one.
925
00:44:13,560 --> 00:44:15,480
Often, pates de fruits
are very sweet,
926
00:44:15,480 --> 00:44:19,360
uh, but this has just the perfect
texture, and it pairs so well
927
00:44:19,360 --> 00:44:22,160
with the tonka whipped ganache and
the crunch from the chocolate sable.
928
00:44:22,160 --> 00:44:24,080
I mean...home run.
929
00:44:24,080 --> 00:44:25,240
She did it.
930
00:44:25,240 --> 00:44:30,120
I feel so lucky to have met Emelia
a couple of years ago,
931
00:44:30,120 --> 00:44:32,920
and even then, she was impressive.
932
00:44:32,920 --> 00:44:36,640
There are dishes
that I can never get out of my mind.
933
00:44:36,640 --> 00:44:39,440
Those dishes
have a new set of friends.
934
00:44:39,440 --> 00:44:42,640
Because these are unforgettable.
935
00:44:44,160 --> 00:44:45,680
Go, Christy.
936
00:44:47,440 --> 00:44:49,000
CHRISTY:
I'm happy with my dishes, so...
937
00:44:49,000 --> 00:44:52,560
..if this is going to be
my last cook, I'm going out
938
00:44:52,560 --> 00:44:56,000
literally putting my heart
on a plate.
939
00:45:02,000 --> 00:45:03,120
CHRISTY: Hi.
940
00:45:03,120 --> 00:45:06,760
What do we have here?
Whoa!
941
00:45:06,760 --> 00:45:07,840
AMAURY: Nice.
942
00:45:07,840 --> 00:45:08,840
MELISSA: Wow.
943
00:45:08,840 --> 00:45:10,280
AMAURY:
I would love to hear this story.
944
00:45:10,280 --> 00:45:13,640
CHRISTY: This is my story from
Indonesia to France to Australia,
945
00:45:13,640 --> 00:45:17,000
but I would like you
to have it backward.
946
00:45:17,000 --> 00:45:19,240
I'd like you
to have the lamington first, because
947
00:45:19,240 --> 00:45:20,920
that's the person you know.
948
00:45:23,000 --> 00:45:24,600
Then I want you to move to
the Mont Blanc,
949
00:45:24,600 --> 00:45:27,360
because that's the Christy
that was still very guarded,
950
00:45:27,360 --> 00:45:29,040
by technique, by flavour.
951
00:45:29,040 --> 00:45:30,880
Comprises of the chestnut,
952
00:45:30,880 --> 00:45:34,320
Chantilly, meringue
and blackcurrant,
953
00:45:34,320 --> 00:45:35,840
and to finish it
with Indonesia, actually,
954
00:45:35,840 --> 00:45:39,120
because that's the person
you probably have never met.
955
00:45:39,120 --> 00:45:42,040
It is where I started,
the...the curious little girl,
956
00:45:42,040 --> 00:45:45,680
who wants to see what she can be
in the world of...
957
00:45:45,680 --> 00:45:47,320
..sweet, yeah.
958
00:45:47,320 --> 00:45:50,080
It's basically a coco pandan mousse.
959
00:45:50,080 --> 00:45:53,200
I have a caramelised jackfruit
with mango,
960
00:45:53,200 --> 00:45:55,680
avocado and fermented cassava cream,
961
00:45:55,680 --> 00:46:01,040
and on top of it,
I have a coconut/pandan jelly fill.
962
00:46:01,040 --> 00:46:02,720
Thank you very much, Christy.
CHRISTY: Thank you.
963
00:46:02,720 --> 00:46:04,480
We'll taste.
AMAURY: Thank you, Christy.
Thank you.
964
00:46:05,880 --> 00:46:07,760
MELISSA: Ooh.
965
00:46:09,200 --> 00:46:10,760
Talk about sexy.
966
00:46:10,760 --> 00:46:11,840
Look at it dance.
967
00:46:11,840 --> 00:46:14,080
(LAUGHS)
968
00:46:25,480 --> 00:46:26,560
(WHISTLES)
969
00:46:27,920 --> 00:46:30,960
This is very sexy as well.
970
00:46:30,960 --> 00:46:32,040
MELISSA: Mmm.
971
00:46:38,120 --> 00:46:40,040
I rather enjoyed
972
00:46:40,040 --> 00:46:42,280
getting to know Christy
through her dishes.
973
00:46:42,280 --> 00:46:43,880
That is...
974
00:46:43,880 --> 00:46:46,480
..an A++ lamington.
975
00:46:46,480 --> 00:46:48,480
It's an unmistakable flavour profile,
976
00:46:48,480 --> 00:46:51,000
it makes me proud to be Australian,
977
00:46:51,000 --> 00:46:53,000
and it was a fantastic way to start.
978
00:46:53,000 --> 00:46:54,880
Moving to Paris,
as a Mont Blanc lover,
979
00:46:54,880 --> 00:46:57,320
this one did not disappoint.
980
00:46:57,320 --> 00:46:58,680
It is everything I love
about Mont Blanc.
981
00:46:58,680 --> 00:47:00,800
The texture are all soft and creamy.
982
00:47:00,800 --> 00:47:03,040
The meringue shell
is perfectly baked,
983
00:47:03,040 --> 00:47:05,040
the blackcurrant,
with the acidity of balance,
984
00:47:05,040 --> 00:47:08,120
the richness of all the elements -
985
00:47:08,120 --> 00:47:10,160
this is a very well executed
Mont Blanc.
986
00:47:10,160 --> 00:47:12,160
MELISSA:
And then to Indonesia, the es campur.
987
00:47:12,160 --> 00:47:13,920
It's just a dish of textures.
988
00:47:13,920 --> 00:47:17,960
It's also a dish of
unapologetic tropical aromas.
989
00:47:17,960 --> 00:47:21,080
And I...I think
it's a lovely glimpse into
990
00:47:21,080 --> 00:47:24,040
who Christy was
when this all began for her.
991
00:47:24,040 --> 00:47:28,080
Her love of sweets is very obvious
in a dish like this.
992
00:47:36,440 --> 00:47:41,040
That semifinal
was one for the history books.
993
00:47:41,040 --> 00:47:46,320
Those dishes were a window into
who you are as chefs and as people.
994
00:47:46,320 --> 00:47:48,880
And we loved what we saw.
995
00:47:48,880 --> 00:47:50,360
For three of you,
996
00:47:50,360 --> 00:47:53,240
the next time
you set foot in this kitchen,
997
00:47:53,240 --> 00:47:56,760
it will be the grand finale.
998
00:47:56,760 --> 00:47:59,840
Amaury and I have made our decision.
999
00:48:03,880 --> 00:48:05,960
AMAURY: The three of you
1000
00:48:05,960 --> 00:48:10,040
going to the grand finale
of Dessert Master 2024 are...
1001
00:48:15,080 --> 00:48:17,120
..Emelia...
(LAUGHS)
1002
00:48:27,600 --> 00:48:28,960
..John...
1003
00:48:28,960 --> 00:48:30,840
(APPLAUSE)
Thank you very much.
1004
00:48:36,160 --> 00:48:38,240
..and...
1005
00:48:45,440 --> 00:48:47,200
..Christy!
1006
00:48:47,200 --> 00:48:49,120
(APPLAUSE)
1007
00:48:49,120 --> 00:48:51,080
(LAUGHS)
1008
00:49:06,080 --> 00:49:08,280
Reece, our Cakeboi.
1009
00:49:08,280 --> 00:49:12,840
Every time you enter this kitchen,
you leave an even better cook.
1010
00:49:12,840 --> 00:49:14,240
How are you feeling?
1011
00:49:14,240 --> 00:49:15,920
Really honoured that
I got to show off a lot of stuff
1012
00:49:15,920 --> 00:49:18,120
that I like to make
and what I like to do back home.
1013
00:49:18,120 --> 00:49:21,520
Of course, like,
to work with you guys has been...
1014
00:49:21,520 --> 00:49:22,520
..a dream, and...
1015
00:49:22,520 --> 00:49:25,760
..these people, like,
they already know what...
1016
00:49:25,760 --> 00:49:26,920
..they mean to me - like...
1017
00:49:26,920 --> 00:49:28,320
..I've had such a blast.
1018
00:49:29,880 --> 00:49:30,920
Jana.
1019
00:49:30,920 --> 00:49:33,760
You are a force to be reckoned with.
1020
00:49:33,760 --> 00:49:36,600
You've proven that
in every single cook.
1021
00:49:36,600 --> 00:49:39,560
Your parents must be so proud
of what you've achieved...
1022
00:49:39,560 --> 00:49:42,760
They would be.
..in this kitchen, and outside of it.
Mm-hm.
1023
00:49:42,760 --> 00:49:45,080
And so are we.
JANA: Thank you so much.
1024
00:49:45,080 --> 00:49:46,360
I think
I've cried enough tears today.
1025
00:49:46,360 --> 00:49:47,800
(LAUGHTER)
1026
00:49:47,800 --> 00:49:50,800
But, um...
it was an amazing experience.
1027
00:49:50,800 --> 00:49:53,600
I took so much away from it,
from all these people,
1028
00:49:53,600 --> 00:49:55,320
some awesome friendships as well,
1029
00:49:55,320 --> 00:49:58,600
and I can't wait to see the final.
1030
00:49:58,600 --> 00:49:59,840
(LAUGHS)
(LAUGHS)
1031
00:50:01,200 --> 00:50:05,400
JANA: My cup feels full...
(LAUGHS) ..after this competition.
1032
00:50:05,400 --> 00:50:07,840
I'm very proud with what I've done.
1033
00:50:07,840 --> 00:50:09,560
And I believe that
I have really represented myself
1034
00:50:09,560 --> 00:50:11,800
to the best that I know how.
1035
00:50:13,760 --> 00:50:15,160
Emelia. John.
1036
00:50:15,160 --> 00:50:17,160
Christy.
1037
00:50:17,160 --> 00:50:18,920
You three are not here by accident.
1038
00:50:18,920 --> 00:50:24,800
All of you produced epic dessert
trilogies we could not put down.
1039
00:50:24,800 --> 00:50:28,200
The next time
you set foot in this kitchen,
1040
00:50:28,200 --> 00:50:32,760
one of you will be named
Australia's next Dessert Master!
1041
00:50:38,680 --> 00:50:41,920
I can't believe it. I've done it.
I'm in the grand finale.
1042
00:50:41,920 --> 00:50:43,440
(SIGHS) Can you believe it?
(BOTH LAUGH)
1043
00:50:43,440 --> 00:50:44,960
JOHN: This is right up there
1044
00:50:44,960 --> 00:50:47,520
with some of
my biggest career achievements.
1045
00:50:47,520 --> 00:50:52,120
I know both Emelia and Christy
are absolute weapons in the kitchen,
1046
00:50:52,120 --> 00:50:53,800
their flavours are spot-on, so...
1047
00:50:53,800 --> 00:50:57,200
..this is gonna be
the toughest cook I've done yet.
1048
00:50:58,520 --> 00:51:01,840
NARRATOR:
Next time on Dessert Masters...
1049
00:51:01,840 --> 00:51:04,640
EMELIA: As far as grand finales go,
1050
00:51:04,640 --> 00:51:06,600
this is the biggest.
1051
00:51:06,600 --> 00:51:08,240
..a massive finale...
1052
00:51:08,240 --> 00:51:12,040
MELISSA:
Adriano Zumbo, Kirsten Tibballs
1053
00:51:12,040 --> 00:51:14,880
and our Dessert Master,
Gareth Whitton!
1054
00:51:14,880 --> 00:51:19,280
..inspired
by iconic Australian colours...
1055
00:51:19,280 --> 00:51:21,920
I never used this technique before.
1056
00:51:21,920 --> 00:51:23,440
JOHN: Taken a big risk here.
1057
00:51:23,440 --> 00:51:24,840
Oh, my goodness.
1058
00:51:24,840 --> 00:51:26,280
Oh!
1059
00:51:26,280 --> 00:51:29,760
My green dish is a total flop.
1060
00:51:29,760 --> 00:51:31,040
WOMAN: Don't stress. You're amazing.
1061
00:51:31,040 --> 00:51:32,600
..will have our cooks...
1062
00:51:32,600 --> 00:51:33,680
Wow.
1063
00:51:33,680 --> 00:51:35,080
..going for gold.
1064
00:51:35,080 --> 00:51:36,120
AMAURY: It is so stunning.
1065
00:51:36,120 --> 00:51:38,160
MELISSA: I can't stop smiling.
It's so good.
1066
00:51:38,160 --> 00:51:40,560
AMAURY: It's definitely
grand-finale-worthy.
1067
00:51:40,560 --> 00:51:42,160
NARRATOR: Who will be crowned
1068
00:51:42,160 --> 00:51:47,080
Australia's next Dessert Master?
1069
00:51:47,080 --> 00:51:50,080
Captions by Red Bee Media
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