All language subtitles for Masterchef.Dessert.Masters.S01E02.720p.WEB-DL.AAC2.0.H.264-WH

NARRATOR: Previously
on Dessert Masters.

WOMAN: Wouldn't it be incredible if
I could win Dessert Masters?

Some of the world's greatest
dessert cooks.

What's this, your fifth time
going on here?

Going head to head.

For the first time ever.

Judged by pastry superstar, Amaury
Guichon.

AMAURY: What we want is to see your
very own dessert masterpiece.

The creativity was sparked.

I'm doing the firecracker.

Pop-pop-pop-pop-pa-kapow!

MAN: And when I hear masterpiece, I
think of a book or a painting.

WOMAN: My dessert masterpiece is
called Fleur.

Wow wow wow.

And the results were radiant.

WOMAN: The combination of the
coffee, the chocolate

and the mandarin is perfect.

AMAURY: You made me like
savoury in sweet again.

Thank you.

Even when you break in and it's all
now, you know, a bit of a mess.

It's still a beautiful mess.

But...

Congratulations, you've just won
yourself the pin.

It was Reynold who won the day
and the only immunity pin

of the season.

I've got plenty more up my sleeve.

Tonight,

a mind-bending challenge to avoid
the very first elimination.

(CONTESTANTS EXCLAIM)

WOMAN: What is that?

What is going on?

I see screens everywhere.

There's a hamburger, there's a
teapot and there's a telephone.

MAN: I wonder if it can call too.
Oh yeah. Maybe. Long distance.

Knowing that Chef Amaury
is in the kitchen.

I am nervous.

(CONTESTANTS EXCLAIM)

Oh my goodness!

Good evening, everybody.

Well, there's a lot to smile about
because tonight

you'll be cooking for immunity from
our very first elimination.

Oh, shit.

Being up against the absolute best
in our industry,

winning immunity this early on

would be a really super big game
changer.

That would be so helpful.

Now, at first glance,

there is nothing unusual about
those pictures.

But look a little closer.

You might find that everything
is not always as it seems.

(CONTESTANTS EXCLAIM)

Look at that.

These are some of my creations.

Everything you see is edible.

Shit.

Amaury's creations are absolutely
amazing,

its attention to detail and isn't
really what it seems.

And I'm like, we are in serious,
serious trouble.

The flavour and the craftsmanship.

Very important.

We have the burger.

It's my take on an exotic dessert.

The pink telephone. I really like
this one.

It's my take on a rhubarb and
strawberry cake.

We have the teapot with hazelnut
crumble, tea mousse

and nice floral flavour.

This one is one of my absolute
favourites.

My take on a banana flambe where
you have a banana bread,

vanilla rice pudding and the flambe
banana slice on top.

The engagement ring is my take
on a simple blueberry cheesecake.

Not so simple in the delivery.

Every garnish, every decorative
element

are crafted out of chocolate,

so you can eat the whole thing.

WOMAN: Wow.

That's incredible.

Now that's a flex.

That's a flex.

Well, a big part of what Amaury
does blurs the lines

between fantasy and reality.

And that's what we want you to do
tonight.

You will have a total of three hours
to bring us a dish

that isn't what it seems.

The dish that wows us the most

and of course, tastes the best
will win immunity.

So if you want to guarantee
your safety,

bring us something unreal.

I'm slightly worried.

My skill set is not in doing what
Amaury does.

I like doing rustic desserts,

so I'm going to have to think
outside the box for this one.

For this particular challenge,
it's very dear to me.

My expectations are very high.

And with that, your time starts now.

Go.

MAN: Behind.

I need my glasses.
Andy Bowdy.

You know you like savoury
dessert, right?

Vegetable again?
Yeah.

Yeah. Sorrel.

Another risk.

You already changed my mind once.

Creating a dish that's not what it
seems.

I think it's a really fun
challenge.

I mean, it's very playful.

ANDY: It's like a PT session.

The dish I'm making tonight
is a Chinese money plant.

There's going to be flavours
of earl grey and orange.

I want this dish to look like this
beautiful Chinese money plant.

So in the pot part of the dessert,
we've got all the layers.

I'm tempering chocolate
for the actual pot

and all of the individual twigs

and all of the delicate
petals on top.

Doing milk and dark chocolate.

Altogether, I have about nine
elements to do.

That's a lot more than me.

We've only got three hours.

And Amaury is the king of
chocolate.

So yeah, a little bit of pressure
at the moment.

Okay. This is your challenge.

The blurring of reality and
illusion.

So what are you hoping to see
tonight?

Well, I hope we're going to see
something very surprising.

Something very visual.

Without forgetting that the essence
of what we do is taste.

Flavour. Taste.
Texture.

Well, I think what's great
about these ten chefs

is that they all think so uniquely.

So I think we're going to see ten
very, very different dishes here.

I think whoever earns immunity
this week,

that dessert will be extraordinary.

Absolutely.

It's a bit hectic, isn't it?
Everyone's going nuts.

Everyone's running around getting
ready. It's awesome.

I'm so excited. I love this.

Babe, it's so hot in here.

It's 'cause you're here, Anna.

Anna! Hi.
Hello. How are we?

What's going on?

I'm doing a hot dog.
Okay.

Yeah, I knew you'd like that.
So it's basically a milk bun.

And then I do a hot dog.

It's just a crunchy peanut butter
chocolate mousse.

And then my mustard sauce.

It's a mango curd.

And then strawberry one, which is
a tomato sauce.

It's a brilliant idea.

I like your direction.
I like your vision.

I can I can already see
it and feel it.

Clear idea.
Well, I'm going to add some stuff.

I'm going to get all this done
and then add elements to it.

You think adding an element
towards the end might still

be an overall good balance
of flavours?

I'm just thinking how I would eat
it,

like let's just push it a bit more.

We're always thinking about flavour,
texture and balance no matter what,

but I think sometimes more is more.
Yes.

Good luck.
Thank you.

It's really important to consider
balance

when you're working all these
different elements,

but I think I need some freshness

and I believe I need a crunch.

I don't know how I'm going to do
that yet.

I don't know. I'm going to figure
it out.

REYNOLD: I feel safe, that's for
sure, for now.

But just because I won yesterday
and got the immunity,

it doesn't mean I'm going to slow
down and slack off.

I'm going to try to keep
up the standard.

Of course, standards are always
going to be high.

Everyone's pulling out some amazing
dishes,

and I'm just going to make sure
I'm up there as well.

Winning immunity from the next
elimination would mean a lot.

So tonight I really want
to push myself.

I want to make two desserts
and disguise it into one.

You know, give it a bit of a twist.

Hey, Ray. What are you doing?

I'm making a pair of desserts.

Pair of desserts?
Yes.

Elaborate, please.

So it's a play on words.

So the idea is to have a pear on a
plate that isn't really a pear.

The pear doesn't taste like a pear.
It looks like a pear.

But these flavours are honey with
yuzu and some fennel and mint.

The idea is to have that pair
of flavour below the pear,

if that makes sense.

Does that make sense?

No, no, no, that's twisted.

Can't wait to see the complete
picture.

Thanks, Mel.
Thank you. Good luck.

Thank you.

Amaury and Mel, they're really
confused with my dish,

and that's the way I want it.

I sometimes I don't get it, too.

I'm just hoping that this dish is
a big surprise for the judges.

I'm making something called
coffee and doughnuts.

So it will hopefully take the
appearance of a takeaway

coffee cup.

Inside it's going to be a tiramisu
flavoured cake

and some cinnamon doughnuts on the
side.

As busy as things are over at Tarts
Anon on occasion,

I haven't, thankfully, had to move
this quickly for some time.

My name is Gareth Whitton.

I am the owner and director of
Tarts Anon in Melbourne.

A massive catalyst for our success

was when I set a pressure test
in the MasterChef kitchen.

Gareth Whitton.

So today you'll be cooking one of
my favourites.

Smoked pecan and butterscotch tart.

Since that time, we really evolved

and became two Tarts Anon
bricks and mortar stores.

But I came into Dessert Masters
to show everyone that

there's a little bit more to me
than just a tart guy.

My background lies exclusively
in fine dining restaurants,

and this is very much part of who
I am as a chef.

So to make the coffee cup, I'm
casting white chocolate

inside an actual takeaway coffee
cup

to try and get more of a realistic
and lifelike appearance.

And then once that's set, I'm going
to build the tiramisu inside.

All good, Gareth?
Oh, good as.

I'm feeling pretty pumped.

So if I keep this up, then I reckon
I'm on track.

Yeah. Feeling good.

One hour down. Two hours to go.

The dish I'm doing in the teapot.

I saw one of those pictures up
there behind him was a teapot.

So either way, you know, I'll nail
it or I won't live up to it.

Just see how we go.

Elements are going to be inside
the teapot.

Black sesame crunchy, yuzu curd,
strawberry compote

and a tea mousse.

You're not running, Andy?

Safety first in the kitchen.

ANDY: I can't do what Amaury can
do.

And I'm fully aware of that.

But, you know, I have a distinct
style.

And I think I'm pretty good at
what I do.

Hello, Andy Bowdy.
Hello.

What do have for us?

So, uh, my concept is a dessert.

It's going to look like a bunch
of dried leaves

all swept up into a dustpan, like
you're gardening.

Okay.

So when you rake the backyard.

Like the pile of leaves.
Like a pile of leaves.

So chocolate, honey, sorrel, a bit
of smoked almond in there

and some charcoal honeycomb.

That's pretty outside of the box
thinking.

And taste dimension, it should be
very interesting.

You've already proven that taste
wise, you're really spot on.

I think visually it's like maybe
the risk taking.

Yeah.

Will it look appetising?
I hope so.

Thank you, Andy.

So I'm calling this dish
"Bound for the bin."

And I guess a pile of trash
might not look moreish.

I need to make sure that it
all tastes delicious.

Flavour's crucial.

How you going, Kirsten?

Yep. Next question.

JESS: You okay?
ANDY: Yeah.

I'm just trying to work out what to
do honeycomb in

so it doesn't go all over me.

I would love immunity

because I would like to stand
up on that gantry

and look down while everybody else
sweats it out.

But I'm looking around the room,

and there's, like, some pretty
impressive things going on.

This looks great.

Very cool.

I feel like there's a huge amount
of pressure to produce a good dish.

For the first time in my career,

I'm going to serve a dessert
in a dust pan.

It's going to look like a horrible
pile of leaves.

That is not going to look
appetising at all.

But I'm here to take risks.

I still feel like I'm meeting
the brief.

It's going to be realistic.

I know I can make what I'm doing
taste really delicious.

RHIANN: I've got a million things
on at once.

I'm recreating something fun from
my childhood.

One of the elements are some
marbles.

It's quite a fun technique.

I've got hard bits of sugar, and
when it's mixed together

with melted sugar, it creates that
sort of ripple marble effect

within the ball itself.

Unusual or different techniques
like this

can have a really great effect.

I'm Rhiann Mead. I'm Head Pastry
Chef at the Charles in Sydney.

I've also been Head Pastry Chef at
Bennelong,

working with Peter Gilmore.

I don't even want to think how
many snow eggs I've made.

I'm definitely in the sort of
thousands,

maybe even tens of thousands.

I feel like this is my time
to show what I can do.

Hey, Rhiann.
What's up?

Hey, Ryan.
What's the dish?

Today I'm making a game of marbles
for us to play.

Oh, that's cute.
So...

Chocolate glazed wooden games
board with marbles on top.

Will they bring a taste element,

or is it just more visual and for
fun?

The marbles are gonna taste
like orange and strawberry.

Oh, very good then.

I want everything to have a
purpose.

I don't want to have something
on there that we can't eat,

that just looks pretty.

I think that's an excellent way to
approach it.

And it's sort of nostalgic for me.

So nostalgic flavours.

So orange, chocolate, hazelnut.

That's all the flavour I like.

Put the Grand Marnier
on top of that.
Grand Marnier, orange.

You already have him hooked,
so that's great.

Perfect.

So there will be also a playful
element, right?

We can play with it?
Yeah.

I'm very excited about this one.
Me too.

Hopefully I haven't hyped it up too
much.

That's good.

You guys are talented here in
Australia, I swear.

So I'm really feeling the pressure,
but all of my elements are made

for my wooden playing board
entremet.

I have my chocolate mousse around
the outside.

The orange jam.

Then I have a crunchy Feuilletine
praline layer

and then the sponge on top of that.

I need it to come out beautifully
smooth, fitting the mould

that I'm putting it in.

Otherwise the whole shape and
effect of my board

is going to be ruined.

Keep your eye on the prize.

There's only one hour to go.

KAY: I'm going to try to make a
bowl of congee.

It's not congee.

Stay tuned.

MORGAN: Tonight I'm making a lemon.

It literally looks like a lemon
that's got multiple layers.

Starts with a lemon yuzu gel,

works its way out to have a lemon
yellow chocolate coating.

And I'm really happy with
the flavours.

You've got your floral, your
citrus and your crunch.

I'm quietly confident that I'll
make it work.

KIRSTEN: I'm doing a tomato and
it's got a mixed berry,

tomato centre, a chocolate
coating, a stem,

and then if time permits, I'll do a
little something-something.

You don't eat that and look like
that.

I have to go to the gym a lot.
Yeah.

ANNA: Today we're making a hot dog.

So what I'm currently doing is a
peanut butter sausage.

It's going to look like a raw
sausage,

but once you bite into it, it's
going to taste chocolatey.

It's all about being playful.

Because everyone else is just
going to do fruit.

No one wants to eat a fruit.

Who likes fruit?

So I've added extra elements.
A compote and a crunch.

And choux pastry cheesy fries to
really elevate the dish.

I just want nothing but tasty
goodness.

MORGAN: All right, brother? Happy?

GARETH: Look. Yeah. Chasing the
impossible dream,

but look, I reckon I'm not far off.
Love your work, mate.

Being close to start assembling.
So that's what we want.

I'm a little bit behind where
I'd like to be.

But all the elements are prepped
and ready to go.

So I can start the assembly of the
tiramisu in the coffee cup.

Mamma mia!

So a mascarpone mousse, hazelnut
sponge soaked in espresso

and masala, espresso caramel
and white coffee crema.

I feel that this is the sort of
fine dining techniques

that I picked up working with
Heston Blumenthal

at Dinner by Heston as an
apprentice back in 2012.

You know, seeing the meat fruit

like the quintessential "Is it real
or is it edible?" dish.

It was amazing.

Got the cups freezing.

I got the lids freezing with the
semifreddo in,

so I really hope that they'll have
time to set

so I can have them ready for
service.

Now I'm going to move on to frying
my choux paste

to try and get these cruller
doughnuts done.

Deep fryer doughnuts, mate?
Yeah, mate.

Coming for me.

KIRSTEN: Adriano. Are those smells
coming from here?

Are they from you? They're amazing.
Probably this curd.

REYNOLD: I'm trying to create a
dessert

that is a big surprise for the
judges.

It's called a "Pair of desserts".

At the moment I'm working
on the pear.

So the flavours inside, refreshing
and herbaceous.

Now I've got my pear halves.

I joined them together and then
shape it to make it pear

as realistic as possible.

And then dip it in my green vanilla
and matcha dip.

It has to be really smooth.

No imperfections.

At this point, it's looking
pretty good.

A very dirty pear
Yeah. Very organic.

And then next thing I add a bit
more texture and colour,

get a bit of cocoa powder

and make it a bit more of a dirty
looking pear.

That final touch of the chocolate
stem got my pear ready to plate.

And now I get on to making a second
dessert,

which is going to be the actual
plates.

KAY: Reynold, you okay over there,
buddy?

Oh, so much to do.

The talent in this kitchen is
immense.

You know, I wish I could take a
trip into Reynold's mind.

You know, he's got this pear
that's not a pear.

That's got a chocolate dessert
on another dessert.

I don't understand what it is.

I have no idea.

I'm confused.

JESS: 30 minutes to go.

And I still have to construct my
actual dessert, so still a lot.

A lot to do.

I'm trying to create a beautiful
Chinese money plant.

I'm really happy with the tempering
for the pots.

They are nice and firm.

At least it came out of the mould.
And the petals.

Tempering my own chocolate
was very ambitious.

And now I'm really getting behind
and I'm feeling really frazzled.

Oh.

I still have to pipe all the
delicate individual branches.

This is a very crucial element.

If I don't get the branches, then
it's not a Chinese money plant.

Then it's just going to be a pot
filled with dirt.

It's just not working for me.

It's not tempered correctly and
it's not going to set.

I can kiss that immunity goodbye.

I'm feeling a lot of pressure now

because I'm not too entirely happy
with the twigs,

so I'm doing a second batch.

If the chocolate is not properly
tempered,

then it won't hold its shape and
you can kiss that immunity goodbye.

But I'm still thinking positive.

We're not at the end of the cook
yet,

so I've still got some time
to fix it up.

Hey, Jess.

What are you making?

I've just made my green petals,
and I'm just making the twigs.

They seems to be setting,

but it's just all about whether
they will stick

on the actual dessert.

We'll see if it works out in the
end.

It's all about bending chocolate
to your will.

Fingers crossed.
Thank you.

Tempering chocolate really pushed
me back a lot.

I still have to plate my dish. I
need to assemble it together.

Okay. Okay.

And I just have to work really,
really, really fast.

Come on mousse.

My dessert's gonna look like a pile
of garden trash

swept up into a dust pan.

It's not going to be a beautiful
plate.

Amaury's creations all look
exactly like polished,

beautiful, perfect objects...

Hey, Polyviou.
..that's not what I do.

So it's very important all these
flavours work in harmony.

Do you get enough, honey?

More? Is there enough?

The aftertaste, you can... That's
delicious, Andy.

Enough honey?
A little bit more.

I feel like my mouth's broken.
Can you put a little bit more?

Yeah.
God, his flavours are great.

I just asked Anna to try my honey
mousse,

just to see if there was enough
honey in it.

She said put a little bit more in,
Andy, and it's beautiful.

The honey custard is lush.
It goes with the sorrel sorbet.

I think it's really nice and
lemony,

fresh and still earthy as well.

Everything is actually coming
together.

So I'm feeling okay.

I still have time to get the
honeycomb done.

Putting a little bit of charcoal
through it

gives it a little bit of
bitterness,

a little bit of earthiness,

which is nice in this particular
dish

that I'm putting together today.

Chef, you only have 20 minutes to
go.

Come on.
Go go go!

Adriano, what's the vision of the
dessert?

I'm doing a teapot.
No kidding.

I saw that picture and I was
like, oh gosh.

Japanese style like mine?
Japanese style.

And then Japanese flavours
to match the pot.

That's pretty cool.
See how we go.

MORGAN: Hey, Kirsten, does gold
chocolate behave like white?

Yeah, it's white chocolate with
roasted milk powder.

Are you snacking?
ANNA: Oh, my God, I know.

Kay-lene's giving me food.

Only Anna gets some snacks?
I don't get any snacks.

Of course, you get snacks, Chef.

Thank you so much.
No pressure. No pressure at all.

That's a childhood memory for me.
Oh, thank you chef.

Are you good on timing?
I'm good chef.

I'm just cutting up all the
condiments

that need to go in my congee.

And I've done a rice pudding.

I think it will be okay.

I'll let you work.

Don't disturb her.

So thankfully, my entremet, the
wooden playing board has set.

And I want my chocolate orange
glaze to have a ripple effect,

to look like a natural grain of a
wooden marble board.

Huge sigh of relief.

It's... It's exactly how I wanted
it to look.

Now I really need to keep pushing.

Okay. I'm relieved.

I'm really, really happy with the
marbles.

The colour's really vibrant.

So I've got to hurry up and finish
my chocolate disc

and assemble this dish.

How are you going?

REYNOLD: Almost there.
What about you?

Yeah. Everything's sort of coming
together now.

ANNA: The buns are out of the oven.

They smell amazing.

They look amazing.

WOMAN: Nice buns.

Now my red glaze goes over my
chocolate mousse sausage.

Looks beautiful.

I've got my mango curd mustard.

The tomato sauce is really cool.

It's a strawberry puree.

And I'm glad I pushed myself to get
these extra elements.

There's a tropical compote, there's
a crunch,

and then I've done my shoe fries.

Adding elements can sometimes
ruin a dish.

But you know what? No regrets.

Because the only regret
is not trying.

I would love to win that immunity.

REYNOLD: Almost there.

I'm creating a pair of desserts.

I want it to look like a singular
dessert,

but it's actually two desserts.

The pear shaped dessert is done.

So now I'm working on the second
dessert.

The plates.

The layers of paired components
are hidden within the plate.

So now I spray it with a black
chocolate,

to colour match the plates.

And little dusting of the silver
lustre

to kind of really recreate
that glittery look.

I think it looks pretty cool.

It's quite realistic.

If the judges can't tell that it's
edible...

That's like one off the bucket
list.

Here's something that's real.

There's ten minutes to go.

Ten minutes.

Dix minutes.

MORGAN: Pretty happy.
Pretty happy with this.

It's going to get into the spray
booth.

Soon as I add the outsides,

it's going to get the texture
of a lemon as well.

But I mean it looks like a lemon.

KAY: Behind. Behind. Behind.
Behind.

KIRSTEN: I've tried to replicate an
heirloom tomato,

but no tomato is the same, is it?

And, you know, immunity would be
brilliant.

But I wouldn't mind being in the
kitchen as well.

Don't tell the judges that,
by the way.

JESS: I'm so frantic.

Where's my candied orange peel?

And got to assemble my Chinese
money plant in the pot.

Part of the dessert got all the
layers.

The biscoff soil, almond dacquoise

and the infused orange ganache on
the top.

Plating time?
Plating time.

Are you happy with the temper?

I'm actually very, very happy
with the temper.

I'm really relieved that the
chocolate branches

have set in time.

Chinese money plant, they grow up
sideways all around.

So I want to achieve that look.

I'm going to stay right here
during the whole plating.

Please go away.

Oh, Jess.
When it's nicely asked I respect.

The mindset that I took into this
cook

was to show everyone who I am as a
chef.

There's so much riding on getting
this right.

The cruller doughnut has worked
really well,

so I'm starting to unmould the
semifreddo take-away coffee lid.

It is incredibly stressful, but it
holds firm.

There's a little bit of a breakage
around the edge.

So finish it off with a little bit
of mascarpone mousse

and I'm happy with that.

So now I need to unmould
the coffee cup.

We've left it setting in the blast
chiller for as long as possible.

A lot's riding on this, so...

Okay.

I think it does look pretty good.

So I'm really hoping that
everything is fully set and firm.

Oh, no.

It's cracked.

Oh, dear.

Gosh.

Feels like the full three hours

has gone completely down the
drain.

It's...

..excruciating.

Get it on the plate.

Three minutes to go.

Come on. Push. Push.

JESS: Should have done this before.

It smells very good.

KAY: Thank you. I think my parents
would be very proud.

Yeah.

REYNOLD: It actually looks so real.

That's crazy.

RHIANN: To be honest, I'm feeling
pretty confident with the dish.

It looks like a wooden marble
board with marbles on top.

It's pretty similar to the vision
I had.

So I would like to say I have a
chance at immunity.

I can see what everyone else
has done,

and it's going to be tough.

ANDY: So to plate my dish "Bound
for the bin",

I've got the honey custard,

little chunks of flourless
chocolate cake amongst it,

some bee pollen, charcoal
honeycomb.

The sorrel sorbet.

I want the judges to crush
through the sorrel leaves

and experience a symphony of
textures and flavours.

But you know, I don't know how well
presenting a pile of garden trash

is going to be received.

Too late to change it now.

Live by the sword.
Die by the sword.

30 seconds.

That's very impressive.
Thank you.

All right, 10 seconds, let's go.

10... 9...

8... 7...
8... 5...

6... 5... 4... 3... 2... 1.

Good work.

KAY: I love your plant.

It's so cute.

Bring it in.

Mate.

I wanted to show a different
side to me.

I really wanted to show my skills
in fine dining,

but looking around the room

and I'm starting to notice some of
the masterpieces

that are being created in this
kitchen tonight.

And there is a sense of
embarrassment.

Immunity is on the line, and we set
you the very real challenge

of bringing us an unreal dish.

The first dessert we'd like to taste
belongs to Anna.

Tonight, I really pushed myself
a little bit more,

a little bit more, a little bit
more

to bring the hot dog to another
level.

She come prepared.

So I hope the judges love it.

Wow wow wow.

Cheesy fries?
Please.

Always.

What can't be improved with a bit
of cheese?

Mustard sauce? Tomato sauce?

Both, please.

Oh my God.

Now, what's the name of this dish?

Hot dog.

I'm back in America.

I love the visual of this dish.

I think we're really into
the photorealistic look.

Yeah, it's exactly what was
expected.

I love the fact that you can
interact with it.

I love the fact that you brought
the cheese

that look exactly like cheese.

I hope I won't be disappointed
taste wise,

because visually, it's a bomb.

Thank you, I appreciate I hope
you're not disappointed.

Total trick of the eye.

Cheers.

I did a milk bun on the base

and then a little tropical fruit
compote in there.

Then I've done a crunch, my mousse
sausage,

and then my mustard sauce
is mango curd.

And then the tomato sauce it's
actually a strawberry.

The shoe fries is churros.

And with my cheese, I've done
a block of chocolate.

I really liked it.

Oh, thank God.

The milk chocolate mousse is so
light.

And I'm glad you added the exotic
compote.

Absolutely I think it pairs so well
with the milk chocolate mousse.

Good thinking.

There's still just that moment of,
am I eating what I think I'm eating?

That's the magic.

That's what we're looking for.

This is close to perfection to me.

Yeah. Well done, Anna.

Was cool.
Great.

Very cool.
Absolutely great.

KAY: Told ya...

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

I feel pretty devastated.

I'm really just hoping for a
little bit of understanding

of what I was trying to achieve.

Oh no.
Yeah.

And that everything inside the cup
was delicious to begin with.

What's the name of your dessert?

Oops, I dropped my coffee.

There you go.

Hands up who's had a spectacular
pastry failure in their career.

Right?

That's the mascarpone and espresso
semifreddo inside the lid.

And then there is a hazelnut sponge

was soaked in a bit of masala
and espresso.

Coffee crema, espresso caramel and
a tiramisu mousse.

Why am I eating so much?

Because it's delicious.
That's why.

I thought it was a super charged,
caffeinated dream.

The flavours are fantastic.

They really, really are.
I love the flavours.

Thanks, guys.

I mean, it's challenging.
You're under pressure.

It's three hours to come up with
this, and it's so close.

Next one will be a success.

Exactly.
Thank you, Gareth.

Thank you.

Well done.
Thank you.

Jess Lemon.

Look how cute.

Wow.
Nice.

I love it. I think it's so cool.

I think visually you did
incredibly well.

It's very cute.
It's so cute.

It's very cute.

It is a Chinese money plant.

There's a lot of attention to
detail in terms of realism.

All right, let's reveal the layers.

Ready?

That's kind of dirty.

That looks lovely.
I love those layers.

Yeah.

You know when you cut and
everything is solid?

This has life.

So on the bottom I've made my
Biscoff.

And then a roasted earl grey
cremeux.

And then you've got the almond
dacquoise, the candied orange peel.

And then on the top is the orange
infused ganache.

Just like in your previous
desserts,

you show us that you know how to
craft things to perfection.

Chocolate tends to be rich.

This one is very fresh, very
light. Very good job.

It had that signature personality
from you.

It's cute, it's considered. It's
fun.

Bonus point for me.

Massive chocolate tempering.

You really pushed yourself to craft
a different experience.

Thank you so much.
Well done, Jess.

Well done Jess. Thank you.

Hearing Amaury's feedback, I think
I feel quite proud.

It's a lot of work.
It's huge.

And my chances of getting
immunity are pretty good.

Kay-Lene

What have you brought us tonight?

A bowl of congee.

Kay-Lene, this is an amazing idea.
It's really convincing.

So on the bottom is rice pudding
with a little bit of lime zest.

And then the Davidson's plum
sambal.

And a little bit of finger lime
caviar for a little bit of pop.

I love the tartness, I love the
sourness, I love the sweetness.

And I think the lime leaf just
bring that...

..that je ne sais quoi that I
really like.

Adriano Zumbo.

Nice.

It's time for tea.

ZUMBO: I'm going to call it Kettle
Black.

I love this because...

..because there's that real question
of what is real and what isn't.

Wow.

So that's an old school chocolate
mirror glaze.

And then you have a black sesame
crunch on the bottom.

Yuzu curd.

And then a light tea mousse.

When I showed you my work and you
decided to do the teapot

within three hour time, I thought
it was very ballsy of you.

And I really liked it.

It's soft, it's creamy, it's light.

Really great, mate.
Yeah, thank you so much.

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

ANDY: There's been some great
desserts

that look really beautiful
and appetising,

especially up against my little
pile of trash.

I'm just hoping that the judges dig
into it and really love it.

Hello.
Hi.

Are you mocking us?
No.

Are you trying to say we're garbage?
No.

I'm going to get back to my spot.

What's the name of your dish?

I'm going to call it "Bound
for the bin".

Okay.

Well, I think it's very bold to
serve this to a customer.

Picture this right. You are at a
nice gastronomic restaurant.

You had a beautiful meal and then
someone bring this.

You know what I mean?

Looks like a wet, wet trash.

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

Watch full episodes on Ten Play now.

Andy...

When you do such a bold statement,
it's such a big risk.

So the flavour and the insight
must be impeccable.

Well, if it's not so good,
I brought this for you.

Get into it.
Yeah. Let's dig in.

So you have a honey custard
on the bottom.

There's chunks of flourless
chocolate cake.

Smoked almond and cocoa
soil. A sorrel sorbet.

There's some charcoal honeycomb
and dehydrated sorrel leaves.

Andy...

You know what? I actually take it
back, I love it.

Gorgeous trash, mate.

The sorrow sorbet, the freshness.

It's so surprising.

And it's a pastry illusion.

I would have never went that route.

Well talk about turning trash into
treasure.

This is an absolute gem.

I don't know that I've eaten
out of a dustpan before.

And it's...

..so delicious.

I love the bitterness of the
chocolate

and the little layers of honey

and that sour herbal quality that
sorrel gives.

Deliciously dirty.

That's really like top of the pack
for me.

Really, really great job.
Thank you.

Yeah.
Happy with that.

Now it's time for you to take
out the trash.

Thank you.

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

What is that, Morgan?

MORGAN: The lemon.

That's an incredibly realistic
looking lemon.

It really looks like it just
dropped from the tree

and fell into a plate.

Coated in a gold chocolate dip,

and then topped off with chocolate
snow.

There's the lemon yuzu and basil
gel.

Then an elderflower bavarois.

Each element is very well crafted,
perfect texture,

but the overall balance.

Something doesn't belong.

Could be the elderflower.
Yeah, but solid effort.

Thank you so much, Morgan.

Kirsten.

Kirsten, it looks absolutely
stunning.

What's the name of your dish?

KIRSTEN: Heirloom tomato.

It's a chocolate pain de genes

covered with a chocolate crunch
layer

and chocolate soil underneath.

And in the centre is a red
fruit compote,

which actually includes tomato.

The pain de genes against the red
fruit tomato

had a lovely contrast to it,

but it's a little fatty in terms of
mouthfeel.

Thank you, Kirsten.
Thank you.

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

Oh, wow.
No way.

You did it.

RHIANN: So it's marble solitaire.

Very nice.

Like, if you really look at it,

it looks like a piece of beautifully
polished, fine wood.

And so from the bottom, there's
marble cake,

which has been soaked
in Grand Marnier syrup.

On top of that, there's a praline
feuilletine crunch.

It's quite a bitter orange jelly
on top of that.

And then dark chocolate mousse.

So it's that classic Jaffa
kind of flavour.

I think it's a very good dessert.

I would have loved for you to
achieve something

where I could have actually played
with.

It's a little bit out of
proportion.

The marbles are quite large,

but the wood really saves
you

because it's not a pastry to me,
it's an illusion still.

The star of it is the sponge.

It's light. It's perfect. I want
the recipe of the sponge.

Would you give it to me?

Of course.

We call it magic sponge.

It's quite magic.
It's magic, yeah.

The glaze is extremely thin.

It's barely there.

I don't think you can go thinner
than this, huh?

Thank you.

Rhiann, it has this real trick
of the eye.

I think that it's everything that we
asked for in a challenge like this.

And you're definitely one
to watch in this kitchen.

Thank you very much.
Thank you.

Thank you.

The last dish we would like to try
belongs to Reynold.

REYNOLD: I think my dish is quite
realistic.

And I hope it's a big surprise
for the judges when they eat it.

Aye yai yai

This is a pair of desserts.

A pair of desserts.

So it's a play on words.

A pair of desserts.

So basically, two desserts.

One dessert and the bottom
dessert.

And you eat it all together.

It's meant to be kind of pair
with the pair.

I don't get it.

Sometimes when I'm explaining,
it doesn't make sense too.

Okay.

I'm really excited to get into
this.

Nice.

And the pair of flavours
aren't in the pear.

It's in the plate.

In the plate?
Yes.

Just crack right into it.

He's having us eat the plate.

Wow.

He's having us eat the plate.

Stunning.

This is fabulous.

Wow.
I love this.

You haven't even tasted it yet.

The sparkle. Everything is so
refined.

It's pure.

All right, let's dig in.

So the actual pear shape.

That one there is a dolce and
vanilla whipped ganache.

And the centre there is a
caramelised honey with yuzu gel.

And inside the plate you've got
a pair of compote,

a compressed pear and the centre
cake with feuilletine chocolates.

It's so good.
Thank you.

The pear is very surprising.

It's fresh, it's light, the
chocolate is thin.

And it pairs so well with the
plate.

Flavour and texture wise,
you're really spot on.

Just like the last dish you
presented us.

And the surprise element.

It's wonderful.

You got me from afar.

At any restaurant, you are
presented this

for the the last memory you will
have of your experience.

It's phenomenal.

But if I can just say one thing,

I think the chocolate makes it hard
to get all the way to the bottom.

Yeah.

Reynold, there is a lot of
chocolate,

which does take away from the
lightness of the dish.

However, I think you've really
thought about flavour, texture,

dimension, balance,

and in that regard I think it's
very, very clever work.

We're so close to a perfect dish.

Thank you, Reynold.

Thank you so much. Thank you.

WOMAN: Legend.

ANNA: My heart is just like...

Ka-pom, pom, pom, pom.

You know, we've seen such amazing
dishes tonight.

May I just say "wow".

We asked you to bring us a dish
that isn't what it seems.

And what you are able to produce,
put simply, is unbelievable.

I was very impressed.

You really did not make this
decision easy for us.

But ultimately, Mel and I
narrowed down to two.

Anna.
Sick.

And Andy.

What?

And we could not choose
between them.

Which is why we have decided.

You are both safe from elimination.

ANDY: I'm absolutely pumped.

Presenting a pile of garden trash
was a really big risk.

Judges really loved it.

So that means I'm not going
home first.

And I'm really happy about that.

Andy. Anna. I think it's a
beautiful win.

Thank you, Chef. I think I'm going
to cry.

Everyone else.

Elimination day is fast approaching,
so get some rest

And we'll see you back here very
soon.

CONTESTANTS: Thank you.

Bye, guys.
WOMAN: Well done, Andy.

Told you they loved it.

ZUMBO: Bow down to the man, hey?
Bowdy.

ANNOUNCER: Next time on Dessert
Masters.

Your challenge is to bring us a
dish that is designed to be...

..smashed.

It's a cracking elimination.

GARETH: I'm attempting to make a
snow globe. A sugar dome.

REYNOLD: Making a Snow White, sugar
blown apple.

ANDY: He's making eggs to crack.
ANNA: He's a freak, man.

Let's smash it.

Look at that.

It's an excellent dessert.

One dessert chef will crash out.

One of you legends is leaving.

Captions by Red Bee Media