All language subtitles for dessert_masters_-_s02e10

This season on Dessert Masters.

This is my raspberry mushroom vacheron.
This is my alter ego.

A new batch of pastry superstars.

Wow, wow, wow.

Fine for the title. It's so good. It's
just masterful work.

I love it.

Inspiring challenges.

I just got goosebumps.

Oh, my gosh.

Oh, my gosh.

Yay.

Ringo's a story.

You've seen the master at work.

That's amazing.

Now it's your turn.

Go.

Skill.

Oh, my God.

Talent. Wowee. Nice.

That looks amazing.

Passion. So this is the thing that I
grew up loving to eat. So, yeah, it

lot to me.

led to spectacular dishes.

This is why I came to Australia to see
this type of thing.

That is simply smashing.

I love it. It is so playful. It is so
fun. Two, I have never seen anything

like this ever before.

Now, just three remain.

John. Hi, everyone. The globe -trotting
pastry chef with

Michelin star skills.

I love desserts.

Flawless.

Christy. Oh, God, oh, God, oh, God. A
legend of the Australian pastry scene

a glare for the spectacular.

This is amazing.

I just don't know what to say. I'm
speechless.

Thank you.

And Amelia.

Damn. Damn, girl.

A MasterChef champion.

Here to make history by winning a second
title.

Bro. It's all fantastic.

Who will be crowned Australia's next
Dessert Master?

gangs all here, let me officially
welcome you to the grand finale of

Masters 2024!

You three walked into this competition
as pastry elites and we could not be

prouder of what you have achieved.

Day after day, you serve absolute
bangers.

I did good?

Thank you, thank you.

I had to rehearse for three hours
before.

This is it, you three.

One of you is about to win it all.

$100 ,000, that trophy, and the title of

Australia's Dessert Master.

We believe each of you has what it takes
to win.

Best of luck, everyone.

Throughout this competition, there have
been some pretty big challenges.

Trust me, this is the biggest.

You'll be serving five people.

Not just any five people.

Tonight.

Joining Amarie and I...

our three renowned pastry chefs.

We, along with our guests, will be
expecting two themed courses.

This is Dessert Masters Australia.

So what better inspiration than a
classic Australian combo?

Course one is green.

We want a lush, vibrant, verdant place
full of life.

And course two is gold.

Big luxury indulgence and a touch of
sparkle.

Hey, Dan?

Always.

Here are the rules.

You will have four hours to serve up
your green course.

One hour after that, you'll need to
serve the gold one.

Mel and I will score both of your dishes
out of 10 for a possible total score of

40.

I can only imagine the amount of stress
you guys are under.

But regardless of this, try to focus on
having fun and cook with your heart.

Your time starts... Now!

Go, go, go!

Go, Millsy!

Go, John! Go, Tishy!

Go, guys!

You can do it!

Woo!

It's okay, give me the love.

It's just you.

Four hours to come up with two beautiful
dishes and present five plates of each

perfectly, identically, is a huge push.

But this is my second grand finale in
this kitchen, so I think I'm well

versed with the pressure of it.

I know what the expectations are for
grand finale.

I want to take two desserts that I've
done before and reinvent into a

plated, cohesive dessert.

75 ice malt, 60 glucose, 180 apple.

I've chosen a couple dishes that are
quite familiar to me from

my time in this kitchen.

So the inspiration from the green dish
comes from my time in Series 6. I was

cooking for Heston and...

I was doing this dish all around my
grandma's apple tree.

I want to do version two that's, you
know, elevated, stripped back, using

lemon verbena and mascarpone.

And my head for gold instantly goes to
my parry breast.

Parry breast I made in my Back to Win
series.

It's a classic French choux pastry.

I'm really here to show who I am.

I don't want to be anyone who I'm not
here. I was that last time and I don't

want to repeat that.

And it was a real kind of moment of
clarity where I thought, I don't need to

pretend to be something I'm not.

I can just make what I love and do it
really well.

I've kind of been keeping my parry
breast up my sleeve just in case I got

this moment.

OK, you can do it.

In my mind, I am picturing three
beautiful chew buns with some chocolate

floral twills, and a beautiful chocolate
gelato.

Gold dish, I'm going to start after my
green dish. I'm going to do them kind of

chronologically. So I'm working on my
apple dish now because I'm making an

entremet. So I've got to get that on,
get it set, and then just stay on track.

Go, Chrissy, Tanya.

Thank you, Ruthie. I love you. I love
you too.

It's surreal to be here. I'm really,
really, I'm pinching myself, and it's

a really great feeling, to be honest.

Chrissy! Hello.

excited for this what are you making um
so the first for the green dish is the

kiwi mojito it's as if you have a

cocktail meet a fruit salad have
children this will be it right now i'm

the meringue that is going to cover the
whole entire dish and it's going to have

a mojito mousse and a lot of white

Australian gold, which is macadamia nut.

When I first came to Australia, I
realized this country is just filled

richness.

So I just want to hero and champion the
Australian produce.

So Australian macadamia, Australian
mandarin, even using Australian milk

chocolate, so combined together, it
looks like a macadamia. And we're going

dip it in gold.

I love it.

But you often put a lot on your shoulder
in this kitchen. What's the plan for

tonight? The plan is to try to step back
a little bit and focus on the flavor

and spend time to just put a grand final
to it.

Good luck to you, Christine. Thank you
so much, guys. Thank you.

Spiky, spiky.

For my green dish, I have so many
components that need to be set. Thank

much. You are done.

Now, you.

So I need to get all these elements done
now. I'll deal with you.

Do you want to hear a neat trick?

Yeah. Yeah.

What is this?

I don't even know.

Even John joined in.

There you work.

He's got the fig leaf.

Go, John.

To be in the grand finale.

Phil can't really believe it.

So I'm going to go all in today.

I'm a little bit scared. I'm a bit
stressed.

Knowing there's going to be three other
pastry chefs to cook for.

Ten total plates instead of one.

Usually I'm hiding away in the shadows,
but being here, I've made some really

wonderful dishes.

This is amazing chocolate work, John.

Every texture inside was perfection.

This is just a mastered plate.

This is dessert master winning worthy
stuff.

And that's made me so confident.

And now I believe that I've got the
skills to win the grand finale.

Yeah, man!

Woo! To be in the running to win
tonight, I'm going to need to bring big,

delicious flavours.

But also more than that, it's going to
need to be magical, whimsical,

impressive.

I can see Amelia is using apple and
Chris is using kiwi for the first dish.

are really refreshing and visually
green.

But when I think about the colour
green...

I think about running around Mum's
backyard and right in the centre is this

giant fig tree.

So I want fig leaf to be the hero of my
dish tonight.

I want it to look natural.

I want there to be movement. I don't
want it to be straight lines.

I want it to be alive.

Hey, John, what are you making?

Green and gold.

Aussie, Aussie, Aussie. Oi, oi, oi.

Starting with the green?

What's your vision? Starting with the
green. I'm going to use a couple of

Australian natives in there.

I'm going to use fig leaf as the main
flavour of the dish. So that's the

dominant? Wow.

That's a bold choice.

In my childhood home, massive fig tree
in the backyard, so I want to bring a

of that.

It's a challenging one sometimes. It can
either be very herbaceous or it can

become a little unwieldy.

A bit too tannic. Yeah. Yeah, it can
definitely be a bit too tannic.

I think a dish like this could really go
south quickly. If I don't get every

element right and they don't work in
harmony, I'll be in big trouble.

Let's move on to the gold course. Tell
us about what the dish is.

Sticking with the Aussie theme here, I
want to do a big nod to the Victorian

gold rush era.

A leading flavour is going to be
probably brown butter and whiskey.

Okay. Okay. That's also a bold choice.

Having leading flavour as fat and
alcohol.

It can go south very quickly.

Too boozy and it takes the overall
palette. Those are not easy flavors to

with. I've actually never done it
before. I hope I don't shoot myself in

foot. All right. Thank you, John. Good
luck.

Very tannin. Very, very tannic.

Just by the smell.

Christy, this is your last cook in this
kitchen. Make it count. Three hours to

go. Three hours.

Go, guys.

So serious.

Okay.

I'm taking a big risk here, using such
bold flavours for both dishes.

But one of my biggest strengths is
working with big, punchy flavours.

Go, John.

Thanks, Rhys.

Basically, I just need to make sure I
narrow my flavours, or I won't be

today. Big leaf can be a really delicate
flavour, or it can be a super

aggressive flavour.

It's got so many tannins, so I need to
take my time and make sure the balance

just perfect.

OK. And the color will be beautiful as
well.

Yep.

We love it. Actually, you're in the
perfect spot to freeze.

So far, everything is going good for my
mojito.

Inspired dish.

Very boozy.

Very yummy.

So I'm moving on to the second course.

I'm piping my mandarin cranberry, which
is going to have a little bit of praline

in the center.

And it's going to be encased with a
chocolate macadamia mousse.

Gold dish is called Australian gold.

Excuse me.

I want to show the judges that I can
push myself and try to put a lot of

in this dish.

So I'm using chocolate, mandarin, and
macadamia, which are really rich.

And I want to create this perfect, shiny
gold macadamia ball.

That's a sucker for punishment.

At the beginning of this competition,

I came in with a lot of self -doubt, but
I have pushed myself to the absolute

limit.

How about that?

It's awesome.

It's here.

Showing different layers of myself.

I've never seen anything like that
before in this kitchen.

With this newfound confidence, I really
want to push through. I really want to

give it my all, because I really want to
win.

Life's done.

Chefs, you have an hour and a half left
to go.

Oh, my God. Let's go!

Oh,

God.

OK, just going to have a little calm
down.

I thought I would have had a bit more
done at this point.

You got this.

So I've got my apple entremet in the
blast chiller for my green dessert. And

I'm skipping ahead to my gold dish.

My original plan was not to cook both
dishes at once. I was planning to cook

them chronologically.

But I'm definitely going to have to
multitask now.

I need to start my praline paste and my
choux pastry for my gold dish.

Next. Choux.

I can feel this pressure bubbling inside
of me. I can feel my mind starting to

get a little bit hectic.

Is that breakfast? Three -minute egg.
Three -minute egg.

I'll make an emulsion.

You think big word, John?

Yes, chef.

Emulsion. Oh, okay, John.

Whatever.

Time is flying. I'm working on my second
dish now, predominantly.

Dish two is going to be called Eureka.

And with this dish, I've chosen
ingredients that are tied to gold.

I've got brown butter, I've got whiskey,
chocolate, caramel, and then I've got

malted barley.

I want it to be the finishing move. I
want it to be luxury, rich, and

I'm going to do a little nod to the
Victorian gold mines, the gold rush era.

So I'm picturing like a chocolate cake
that's hollowed out and filled with the

brown butter emulsion. On top of that
will be like a caramelized chocolate

parfait and then filled almost like a
cave out of pastry.

And my dessert will be sitting on the
inside.

I know that if I want to be a contender
to win the grand finale, I need to bring

more than just flavor.

That's why I'm going with the goldmine
concept.

I've got an idea.

to shape pastry over in silicon moulds,
and that's going to give the real

goldmine effect that I'm going for.

I've layered my pastry with clarified
butter and sugar. Then I'm just cooking

in a really low heat, spraying it with a
whisky syrup.

Slowly, slowly, slowly, it's just
caramelising layer, layer, layer. I'm

backing up all that whisky flavour.

I know Chef is worried that I'm using
such bold flavours, but doing this

is way harder.

I've never done anything like this
before.

It could just be a complete disaster.

And you won't know until the end when
you take the pastry out of the oven.

So it's critical that I nail this
because I won't have time to do it

Whose idea was this?

Chefs, your first dishes leave the pass
in 13 minutes!

Come on!

I didn't realise it's 30 minutes. Holy
shit.

I'm working away across both dishes and
I don't love doing that.

I've got my peanut praline on the go.

I'm working on my choux pastry and I'm
just working on the crisp that is going

to sit on top of my apple dessert.

Good job, Millsy.

Proud of you.

Oh.

Definitely greener than I was
anticipating.

Just so dark. It is so fake looking.

Now I have to remake my apple crisp
because I absolutely cannot use this.

Now I feel like something is burning.
Sorry.

Something's burning.

It smells like post.

Something's burning.

Mills, Mills, are your nuts out?

What?

And now I've burnt my hazelnuts.

The parry breast is... All about the
praline pace. So I feel like my chances

winning for Dirt Masters are totally
slipping away.

Keep going.

Keep going.

15 minutes to go. Come on, guys.

How's everything going? Not good. I left
my praline paste a bit too long and let

it burn.

So I'm just struggling a bit with the
pressure.

Release that little bit of emotion and
just get back to that badass place where

you know exactly who you are. You're
making your food.

Yep.

You got this.

Thanks, Mel.

You've got it, Milsy.

It's okay. Get it together.

I'm definitely not a quitter. I have
never given up in this kitchen and I

that feeling of winning and holding up
the trophy.

So time for me to bounce back. Do it
again.

Can I keep melting it all together and
see?

I am going to leave my hazelnut praline
aside because I need to finish

this green dish for the first course.

I need to finish off my apple sorbet and
remake my apple crisp.

Go Millsy!

And get my little entremets out of their
mould.

They needed a broth so that they are a
beautiful eating temperature.

Go Millsy!

When these three walk in, I'm obviously
a little bit starstruck. I love all

three of them.

Queen of chocolate.

Oh, Zombo, just a god in the game. And
last year's winner, Garrett.

Really excited that they're here, and
I'm sure it's going to be really nerve

-wracking cooking for these three.

Well, it's amazing having you in our
space again under slightly more

circumstances for you. Less stress.

How does it feel? Awesome.

It's good to be on this side, actually.

Well, as you may have picked up on the
way in, the theme is a two -course

challenge of green and gold.

It's an interesting one, and I really
hope they all just smash it.

Now, Gareth, what does it take to be a
winner in this kitchen?

You're going to have to do better than
that, Gareth.

You have to reveal some of your secrets.

I think your attitude and how you
approach.

The situation like tonight, I think, is
going to be reflected in your dishes.

Yeah, the mental is very important.

Yeah, I don't know. Hopefully these guys
can, you know, put me to shame.

So I have pretty much done everything
for the first course and really want to

put up the best plate possible. So I
want to add a little bit of foam to the

first course.

I really would like to...

emphasize the white rum flavor to just
bring out the freshness of the dish.

So the mojito foam is going to add very
light, airy version of a mojito drink.

Chef, it's time to serve your first
course.

I need to start bringing my first dish
together.

So you flavored the chocolate with fig?
Yeah, I made a fig leaf oil.

I want the judges, when they taste my
first dish, to get a little bit of

sweetness and smooth elements coming
from the white chocolate.

Super green color is nice.

Oh, that's what gives the color? No
color.

Yeah, yeah.

And then refreshing from the fig leaf
ice cream.

Oh, my goodness.

Why is it so hard?

You like it?

As long as you like it. Oh, gosh.

Oh, my goodness.

I'm going to press my fig leaf ice cream
down and make a fun shape to bring a

modern edge to my dish.

I'm using the creaminess of this ice
cream paired up with the white chocolate

cremeux as the base of this dessert.

What I'm trying to do with all these
other ingredients is to bring another

of flavour and sweetness.

Good on you, Johnny. Nice, John.

Super.

And lastly, my fig leaf oil.

Beautiful.

Grab a slice, yeah.

Ricky cooking with fig leaf.

So I'm hoping that all the components
work harmoniously. Hello, everyone.

Oh,

wow.

What's the name of your dish?

Can you figure?

The key flavors white chocolate and fig
leaf

Thank you very much

It is so

stunning yeah, oh my god Big question
for us is, has he tamed the flavour of

fig leaf?

Let's try.

Far out.

That was a herbaceous, lactonic dream.

I absolutely loved it. I can't stop
smiling. It's so good.

The fig leaf is one of those flavors
where if you can nail it to that perfect

level of coconutty greenery, you get
just this tropical joy, and that's what

get here. The ice cream is gorgeous.

It is silky. It's soft.

It's the perfect texture. But the white
chocolate.

plays such a key part in adding richness
and sweetness to this dish.

The mousse itself is really, really
light.

Some heavy -hitting flavors and textures
going on, but every single one of them

just works in seamless harmony.

It's a very adult dessert to me.

It's not something easy to comprehend.
It's very subtle. There is many nuances

that all take you on a specific journey.

Even flavouring the chocolate around to
make sure you have a different

experience than just plain old boring
white chocolate.

Using only natural colourant from the
oil you made from the fig leaf is

definitely grand finale worthy.

You've taken a lot of risk with those
flavours and the way you finessed them,

blew me away.

Not only the flavour combination, but
the texture combination for me,

outstanding.

John asked, can we fig it? I think we
can.

Yes, we can.

My mojito foam is done. It's very boozy,
very yummy.

Still under the palm.

All right, I just need to run.

I've got my kiwi pear fruit salad
compote, mojito mousse, kiwi pear and

lime sorbet.

To top it off, I pipe some mojito foam
and close it with the lime leaf

Look at that, look at that.

Service. What I hope is that when the
judges close their eyes and take a bite,

it tastes just like mojito.

Christy, what do we have here?

This is my kiwi mojito.

Thank you so much, Christy. We'll taste.

Thank you.

I think it's quite fun.

The colors are so fresh.

I'm anticipating a very fresh dessert.

I think it's a very beautiful visual
dessert.

Refreshing. And good in flavor. It
really hits the mojito mark.

But for me, I think it's a little bit
too mojito.

It did deliver on the promise of the
flavor.

I love the fruit salad around. I thought
it was so refreshing. And the texture

of the sorbet is fantastic.

However, I will have to agree with
Adriano.

When there is alcohol, there is always a
risk to be too bougie.

I think because of the foam, the white
rum takes over everything in my palate.

I would have loved something that...

sort of just melted away and gave you
the sensation of rum. So that was

definitely a little bit distracting.

But I think the creamy textures and the
fresh acidic flavours really worked

together to complement one another
nicely.

I've had a couple of wobbles so far in
this cook, but I am pushing on.

It's time to serve my green dish.

Still frozen.

Oh, man.

My entremets are still frozen in the
centre.

Stay calm.

I'm, like, going to cry for her.

You just wouldn't be able to play it
out. Yeah.

You can do it, Milsy.

I'm feeling now like this one is a total
flop.

You good, Milsy?

Don't stress.

I'm about to send out my first dish and
I think my entremets might be frozen

inside.

Don't stress. Don't stress.

They're amazing.

And my hands are completely tied because
I have to start plating up my dish.

All I can do is present it beautifully
and hope for the best.

I've got my verbena mascarpone mousse,
apple and pistachio entremets on the

plate. with a quenelle of apple sorrel
sorbet and then finish it off with that

beautiful apple crisp yes so good but i
love the color

of the green that shade is so pretty

wow

thank you wow terrific this looks
gorgeous

Sexy green.

Amelia, what do we have?

We have apples and verbena.

Are you happy?

I'm not.

I think it looks beautiful, but I just
am not overly happy with the

Okay. Yeah. Thank you. We'll taste.
Thank you.

I don't think there is a temperature
problem at all.

It eats very well. It is very
refreshing.

All the flavors she announced really
come through from the apple confit in

center. The mousse is light, quite soft.

The sponge has a lot of bite and strong
flavor of pistachio.

And it will not only please a great
visual, but is also just crispy enough

brings a lot of crunch to the dessert.

I'm in my pistachio era right now. And
so that was like, that was a real

And you could actually smell that
pistachio, that nuttiness.

I think every texture here is being
eaten at the height of where it's meant

be. That mousse is so airy, so velvety.
It just envelops everything in the most

luscious way.

The sorrel and apple sorbet, not icy at
all. Again, really refreshing, really

cleanses the palate. And then that apple
crisp, it was a fun texture, really

great to crack into.

That was beautiful.

You added a bit of theatre as well. I
think this was a light, bright dish, and

think that it fit the theme perfectly.

Well, we're one course down, but there's
still one more course to go.

Shall we go change tables?

Sounds good.

Keep going. Keep going.

Okay.

Stress is stress, you guys.

Meow, meow, meow.

Go, Christy.

I still have quite a bit of things to
do, so I've got my mandarin and milk

chocolate ice cream.

My tuile and my mandarin milk chocolate
mousse is looking good. It's sort of

semi -set. I'm just hollowing up the
centre.

And I'm working on the crumble.

Sort of like crumbly, cakey kind of
texture.

This one's done.

Done. Hopefully I can bring this home.

High stress, man.

High stress, hey.

Yeah, a lot harder than I expected.

Yeah. For some reason.

Are you good for your first dish?

Yeah, it's not bad.

I'm behind on the second.

Yeah.

First round of... Dessert. I think I've
done a good job, but I can't stop.

Run, John, run!

Oh, my goodness.

I've definitely bitten off a load of
jobs for the second, but nothing is

finished.

My pastry shells are still drying in the
oven.

I've got my cocoa nib crunch disk.

I've got my chocolate cake baked and
sipped in the whiskey syrup.

And I've made my caramel chocolate
parfait.

It's so elegant.

So good.

I still actually need to make a couple
of elements, but they're going to be

served to warm, so that's fine. A hot
chocolate and a malted barley sauce and

brown butter emulsion.

These are the hero flavours in my dish,
so it is quite important.

When executed properly, this brown
butter emulsion is going to bring super

velvet mouthfeel to this dessert.

It is integral, I get this right.

My green dish is done. It has been
presented to the judges. And I am so

about the green dish. I have no idea if
it was at the right temperature.

It's okay. Get it together.

Beat them all.

It's okay.

You've beaten Johnny before.

You've beaten Christy before. You can do
it again.

But the second course is my jam.

This is what I do. This is what I feel
the most confident in.

I know I can pull off a great parry
breast.

I have to get back on to my hazelnut
praline, but I had burnt. I've got to

of my feet. I've got to assess the
situation, and I've just got to keep

forward. I think it's kind of good. I
think there's a little bit of burn, but

think it's good.

It is really dark, but it's good because
if it's not dark, it's going to be

really sweet.

So I'm just sort of finishing off the
lumps that kind of stuck together, re

-melting those down, getting them
separate.

Then I'll blend it.

Go, Melty!

I check on my shoe in the oven.

And it looks beautiful.

My angel.

Good, Millsy.

Yum, yum. Yummy, yummy.

Like, I can still win.

I just have to keep moving forward.

Go, Millsy. Put a pep in your step,
Millsy. Pep in your step.

Can't see the light at the end of the
tunnel.

My Australian gold dish comprises of a
milk chocolate and macadamia mousse

Oh, look at that.

Oh, that's so beautiful, Christy.
They're looking really pretty. They're

really shiny.

I've got my macadamia milk chocolate
mousse.

I have my mandarin milk chocolate and
macadamia ice cream.

That's beautiful, Christy. Beautiful.

And I am happy.

I'm pushing richness of the macadamia
with the chocolate with the mandarin

citrus and my crunchy fruitine crumble.

Serve it.

Serve it!

It's a lot of sweet, but Chrissy loves
sweet.

I'm so proud of myself. I decided to
just back myself up, push through so

elements and get everything done.

Hey, Chrissy.

Hi. But this is the grand finale.

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

Hey, Christy. Hi.

Wow.

What do we have here?

So it is my Australian gold.

You have a milk chocolate macadamia
mousse, a mandarin crumber, a macadamia

praline. You have milk chocolate,
mandarin ice cream.

Thank you very much. Thank you. Thank
you. I think gold leaf used in that way

completely coats your product. Yeah. It
is the best way.

I think this was the best way for
Christy to finish the finale.

This is indulgence on every level.

The flavors are easy to understand, rich
in variety of textures, from the very

light most, with the macadamia praline
in the center, the mandarin cremeux.

A celebration of an iconic Australian
ingredient, the macadamia nut. And I

that Christy did really well. I think
that she loves this ingredient and you

absolutely tell the way that she's woven
it through this dish. There's some

wonderful textures on this plate that I
really enjoyed.

But I think for me, this dish reads in
its entirety on the sweeter side.

Yeah, you can even feel the sugar
crystal as you bite into it.

I think overall this is the beginning of
an amazing dish. You might need a tiny

bit of refinement.

Sorry, Mantel?

Time to serve my final dish, my parry
breast to the judges, and I feel like my

gold dish is my only hope.

Good, Millsy?

Yeah. Happy?

There was definitely a fear that I had
burnt my hazelnut, but I feel over the

moon with this. It is velvety.

It is flavour -forward. It's exactly
what I was looking for.

My chocolate gelato is creamy,
refreshing. It's going to bring some

And my flower twills are beautiful and
golden brown and crunchy.

I'm so excited to bring it together and
present something that is so totally

me. I'm getting very

familiar flashbacks.

to the back -to -win finale.

Wow. I just feel confident and happy and
at peace with this dish.

I have made you my parry breast.

Thank you. We'll taste it. Thank you.
These little twills look like little

coronets on the top of the parry breast.
It looks stunning.

I think it definitely meets the goal,
Bruce.

I feel like it's very fitting for this
room and very fitting for this

All right, let's try this.

I kind of want to go with my finger. Is
that bad? No, I'm already with you.

Well, that was amazing.

I'm back in France, back to the classic.
I love Paris -Brest. It's really one of

the signature of the French patisserie
that's made it world -renowned.

I think it was very well executed.

Pâte à choux is fresh, a little bit
crunchy.

The mousse is just perfect.

I mean, you cannot go wrong making
perfect classic.

I love the choux.

Crisp, it's fresh.

And crackling is so crispy, really makes
your mouth just light up, you know,

when you eat it.

Mousseline's on point. It's so smooth.

I love the praline. Takes it right to
the edge, you know, gives that beautiful

bittersweet taste, which, you know,
helps balance out the dish even more.

The first time Amelia made parry breath
was a watershed moment for her. It was

the first time she just accepted who she
was and what she could do, and it was

glorious.

I think as it stands, some exceptional
work from Amelia.

I love the dish.

High five!

Go, Johnny!

Jesus, I don't think I've ever felt this
type of pressure before.

Crazy!

Everything about this competition has
come down to this moment.

Look at John go.

This brown butter emulsion is going to
bring...

super rich velvet mouthfeel to this
dessert and it is beautiful and golden

got my whiskey chocolate cake on top of
that my cocoa nib twills pour the

chocolate sauce and then i put my
caramel chocolate parfait

oh john that looks so pretty chef
amory's worried about this flavor

Their point of concern is that it's high
fat, high alcohol, can really go pear

-shaped. But, yeah, hopefully I've done
okay.

But this pastry goldmine effect is
integral to the whole vision of this

Super important.

This is the moment of truth.

Pastry's been in the oven for at least
two and a half, three hours.

Unreal.

I'm really happy with tea.

The pastry's kept its shape. It looks
like a goldmine, and it smells

The whiskey's there. It's not
overpowering.

I'm really happy. I'm just going to
spray that so it's got that beautiful

shimmer.

Yeah, feeling good. Fingers crossed.

I guess this whole competition, I've
just been trying to get to this point.

I've been focusing on that, and now that
I'm here, I think I've done enough.

I'm hoping flavors are balanced, flavors
are rich, and flavors are luxury.

What is the name of your dish?

Eureka. So, oi, oi, oi, oi, oi, oi, oi.
Now we're celebrating the Victorian gold

mines, the gold rush.

So my main flavors are brown butter and
whiskey.

Thank you so much. Thank you.

Wow.

It's such an intriguing plate of food.

Yeah, I was about to say intriguing,
very interesting. I can see the texture

before even biting in. I love that you
can see what textures you're going to

experience. Let's try this.

We're digging down the gold mine.

Oh, man. Yeah.

Wow.

Stop it.

This is wild.

We were looking for gold this evening
and wow, that was phenomenal.

That was an all -singing, all -dancing,
multi -dimensional, mind -bending feast

of chocolate, whiskey and friends.

From the bitterness and the saltiness of
the chocolate sauce, the tenderness and

the thinness of the cake, the mousse
being just light enough and just rich

enough to kind of match.

contrast beautifully, the crunch of the
pastry, that nuttiness that it brings,

the flavour of malt. There are so many
flavours going on, on top of the

I haven't even mentioned the whiskey,
but these are all hard -hitting, heavy

contributors to a dish, but I think it's
just enough in the best possible way.

Yeah, the love of brown butter, I think
the brown butter in this dish played an

integral role. So complete, it was so
intelligent.

So considered. The inspiration from the
gold rush and being able to reflect that

through storytelling I think is also
amazing.

I mean, doesn't this look like the
mountainside?

It does, yeah. I think that's very cool.
Yeah, you're right. Every flavour

except for the chocolate has a golden
element.

Whiskey, malt, they're all golden. I
think he was able to tame the bold

of whiskey and brown butter.

Very harmoniously in the dessert. I
think it pairs very well with the rich

chocolate he used.

It's so beautiful. I mean, we're all
like wowed by what we experience.

This is someone working intuitively to
bring meaning and feeling to food. And

that's what we seek in food. That's what
gives us the smile on your face first.

Like it's more than what's on the plate.
It's how it came into being.

As far as grand finales go, this one
could not have been any closer.

It was green and gold for all the glory.

And each of you fought tooth and nail to
secure it.

What a stellar performance across the
board.

You definitely impressed not only us,
but our esteemed alumni as well.

Christy, John, Amelia, Mel and I have
scored both of your dishes out of 10

for a possible total score of 40 .8.

The person with the highest score will
win.

Deep breath, guys.

Are you ready?

Let's start with you, Christy.

In your green dessert, the texture of
your sorbet was fantastic.

I scored you 8 out of 10.

Pure indulgence.

But it was a little too sweet.

I give you seven out of ten.

Christy, your green course, I gave you
eight out of

ten.

Your gold dessert, I scored you seven
out of ten.

This gives you a total score of 30 out
of 40. Well done.

Amelia,

your

green core was clean, chic, and
texturally on point.

I scored you nine out of ten.

Your gold dessert ate like a dream.

That's why you're the food queen.

I gave it nine out of ten.

Your green dessert.

I gave you... 9 out of 10.

In your gold court, I gave you... 9 out
of 10.

That gives you, Amelia, a total of 36
out of 40.

I put you ahead of Christy.

You're in the lead.

Now, John, to win, you need to score 37
or higher.

Let's see if you've done enough.

Your green course was sophisticated
perfection.

I scored it.

10 out of 10.

Your gold desserts had both flavors.

And you balanced them beautifully.

I wanted to eat every last bite.

I scored you 9 out of 10.

John, your green dessert was divine.

I scored you a 9 out of 10.

Which means your gold dessert, you
needed to score a 9 or higher from

me to win.

I thought I'd beat a 36.

With a 38.

How does it feel, John?

Oh, I can't believe it.

I'm shaking like when I walked in. I
feel amazing.

Are you proud, John? Can you believe
this? I'm super proud, yeah. Oh, no,

It's going to take me a couple of days
for this to feel real, I'm sure. But to

be honest, when I was looking at their
dishes, I didn't think I was going to

come out on top. But, like, I think that
says so much.

It's actually been like that the whole
competition.

It's like, you know, I've had my own
confidence, but then it's like just

in this environment and it's been a real
challenge and, you know, I'm so

grateful for it and thank you. Just
about to say you're enjoying the

right now.

It's getting worse and worse.

Still not loving the attention, are you?

Amelia?

You started your pastry career right
here in this kitchen.

And look at you now.

Standing tall amongst titans.

Neil, I already know how bloody talented
you are.

And I'm so glad that Amory got to see
that as well.

Yeah, thank you both. It's been very
special.

For me too.

Christy, you've often said that you want
to get back into pastry.

But really?

I don't think you ever left.

You have more than proved you're exactly
where you're meant to be.

I think I've won myself back.

And that is more than any prize or any
trophy could ever put.

John. You've just won $100 ,000 and the
title of Australia's Dessert Master for

2024.