All language subtitles for Masterchef.Dessert.Masters.S01E10.720p.WEB-DL.AAC2.0.H.264-WH

VOICEOVER:
This season on Dessert Masters...

JESS: It is the Matcha Moss
underneath a bonsai tree.

KIRSTEN:
Chocolate and coffee caviar.

REYNOLD:
This one is called Monochrome.

..Australia's
greatest dessert cooks...

GARETH:
My dish is called River Stones.

ADRIANO:
Chocolate, tonka and blackcurrants.

..producing
some of the best dishes ever seen...

MELISSA: Wow!

Look at that.

AMAURY: Wow.
MELISSA: It's mind-blowing.

..inspiring challenges...

MELISSA: Bring us a dessert
that celebrates chocolate.

KAY-LENE: Wow! Look at that!
KIRSTEN: That is beautiful.

AMAURY: This is your one and only
mystery box of the competition.

ANNA: Can I take a selfie with it?

Oh! (LAUGHS)

Ho-ho-ho-ho-ho!

(LAUGHTER)

Where's the popcorn? (LAUGHS)
Date night. (LAUGHS)

This is the team relay.

(CHEERING)

What's the hero item?
Is it honey? Maple? I'm confused.

Goddamn.
It's got too many holes now.

(CORK POPS)

Oh, no.
Oh, shit.

Oh, no!

Reynold, crumble!

It's just, like...
seriously, it's torturing me.

This is why you don't build a cake
in two hours. (LAUGHS)

Oh! They're gonna kill me.

(GASPS)

She broke it.

(GASPS)
Go big or go home is what I think.

..a will to win...

Yeah!

RHIANN:
Being here, I want to push myself,

go a little bit
out of my comfort zone.

That's crazy.

I hate him. He's so clever.

You're the cake beast.

Wow!
Nice!

..led to triumphant dishes.

I freaking love it.
(LAUGHS)

I love it.

It's so surprising.

Oh! Yeah!

So delicious.
This is fabulous.

I love this.

MELISSA: These are the desserts
that we live for.

These are the ones.

VOICEOVER: Now, just three remain.

Please join me in welcoming
your Dessert Master finalists!

First up, we have Jess!

(CHEERING AND APPLAUSE)

JESS: It would mean the absolute
world to win Dessert Masters.

I think going on season 10,
season 12,

I've always just missed the mark.

And coming back on this season,
I've come on more confident...

Three elements at the same time.

..much stronger...

Wow!
AMAURY: Nice.

..more positive.

And I feel like I'm ready
to go further in the industry.

(CHEERING AND APPLAUSE)
Go, Jess!

Gareth!

(CHEERING AND APPLAUSE)

GARETH: Spending 18 years working
in professional kitchens as a chef,

this is my home.

This is where I feel
most comfortable.

MELISSA:
I think Gareth should be very pleased

that he has shown us so many
different facets in this one dish

of who he is and what he can do,

because what he can do is amazing.

GARETH: Coming away with a win
as Australia's first Dessert Master

would put a lot of validation
for all that hard work.

Coming into this
with 100% determination.

I'm hungry and I'm gonna do
whatever it takes to get that win.

(APPLAUSE)

And Reynold!

(CHEERING AND APPLAUSE)

Whoo!

Whoop, whoop!

REYNOLD: Uh, I've been so close
to get to the grand finale,

uh, first time around, in fourth,

and then Back to Win, 2020,

I got booted out in the semifinals.

JOCK: Reynold, you're going home.

This time round, I...
I can't believe I finally made it.

MELISSA: It's mind-blowing.

You don't need to know
anything about pastry

to eat that and know
that it was made so masterfully.

Really and truly.

REYNOLD: Being
this close to the title, just...

..very, very close,

I've got a lot of fire in me,
a lot of fight.

I don't want to lose.
This is for me to redeem myself.

One of you is about to walk away

with ¤100,000,

a famed place on that trophy

and the title of Australia's
first ever Dessert Master.

(CHEERING AND APPLAUSE)

This competition
has thrown everything at you.

You've cooked in the most difficult
challenges, under extreme pressure,

and you made it.

Now, you've reached a final test,
and it's a big one.

This is a service challenge.

Tonight, you will need
to plan, create and serve

a 2-course sweet menu for 15 diners

plus us.

Now, these diners are expecting
big things,

and so are we.

So pull out the big guns tonight...

..and make us
the best desserts we ever tasted.

Right.

For the last time,
here are the rules.

You will have four hours until your
first course needs to leave the pass.

We will taste all your dishes
and score them out of 10,

which means that there is
a maximum of 40 points

up for grabs for each of you.

The chef with the highest score
at the end of the challenge

will win it all -
the money, the trophy and...

..the title.

Amaury,
any final words for these guys?

Stay true to yourself, OK?

Cook with your hearts.

But also think
of the diner experience.

And with that,
it's time to find our Dessert Master.

Your time starts...

..now.

(CHEERING AND APPLAUSE)

Go, guys! Whoo!

Come on!

Go, Reynold!

(LAUGHTER)

REYNOLD: Four hours to produce
a 2-course menu to 15 diners.

I feel pretty confident in this,
because...

..back at work, we do
12 courses for 12 diners a night.

So this is really my forte.

It's something I do on a daily basis.

And...I'll be featuring
two of the dishes that I...

..I do at Experiential,
uh, for tonight.

Hey, Rey.
Heyo.

This is the grand finale
you've always hoped to be in.

I'm very excited to know what it is
that you are going to be making

for your 2-course
for the grand finale.

OK, so for the first course,
it'll be called Floral.

It's got feijoa cremeux,
strawberries,

jasmine gelato,

and I want to kind of make it
a bit more elevated.

So...I'm gonna make, like, a red
flower, and it's gonna go on top.

MELISSA:
And then for your second course?

Milk & Honey.
Milk & Honey?

Well, very evocative.
What's...what's it entail?

REYNOLD: It's gonna have
a citrus creme fraiche,

vanilla honey sponge,

white chocolate, honeycomb.

And it's going with
a orange blossom gelato.

The story for this menu is
that you have the flower

and then you move on to the
next course, which you have the bee,

which is flavours of,
uh, milk and honey.

It's almost as if, like,
you're eating, erm...

..like, a...a symphony,

if that makes sense.

I would love to eat a symphony.
That's a bold statement. Yes.

Good luck, Reynold.

Go, Gareth. Look at you. Machine!

AMAURY: Hey, Gareth.

GARETH: Hey, guys.

Evening.
You're...you're...
you're flying already.

GARETH: Oh!

Wouldn't be a cook in the, uh,
Dessert Masters kitchen without it.

So...yeah.

So take a few seconds to tell us...

Of course.
..what are the two dish?

So, my first dish
is going to be a rhubarb tart.

AMAURY: OK.

And what's the second course?

Uh, the second course, I'm
gonna do a entremet of pistachio,

Armagnac, apricot, um,

and a chocolate and wattleseed mousse
with pistachio ice cream.

Nice.

But I'm trying to, like, create a bit
of a theme with, uh, incorporating,

um, Indigenous ingredients,

really lean into my strengths
and just, like...

..you know, trying things,
making it look clean and neat.

Great.
More so than elaborate.

I think that
that's a really great strategy.

Yes.

We're gonna let you work.
Thanks, guys. Sorry.

Good luck, Gareth.
Good luck.

GARETH: Coming into this competition
as the owner of Tarts Anon,

I felt like I had
a little bit of a point to prove,

that I was more than
just a one-trick pony,

and show
a little bit of my background

working in hard, intense kitchens
for over 15 years.

But...at the beginning,
I had a few hiccups

in trying to bite off
a little bit more than I could chew.

This is
a brown butter, miso and yuzu tart.

The architecture of it, that, like,
a little bit of work for me.

GARETH: Ah, it's cracked.

Oh, shit.

Now I think through that,
I now know what my limitations are,

but I've also really found my true...

..style of cooking,

focusing on strong flavour profiles
and layering texture.

Jess and Reynold are both known

for their intricate and articulate
dessert plating.

I need to really hone in on flavour

and make sure that the plates of food
that I'm putting up

are of the highest standard

and of the utmost deliciousness
to be able to stand a chance.

You've had 30 minutes already.

Three and a half hours before
service starts. Come on, guys.

Whoo-hoo!
MELISSA: Come on!

Go, Jess!
Go, Jess.

JESS: It's all about berries today.

MELISSA: Jess Lemon.

Hello.
How you going?

Uh...yeah.

Yep?

Signature pink, which, uh,
you know, we're...we're sort of

used to seeing that
in your desserts,

and it does bring the romance.

Tell us about your dishes.

So the first dish is gonna be
a Not So Strawberries and Cream.

So it's gonna be a mixture
of coconut and strawberries.

It's the first time I'm doing this
coconut/strawberry dessert, so...

..uh, it'll be a bit of a challenge,

but this second one,
which is a Pink Petal,

I don't know if you remember,
it was the dish that, um...

I remember Pink Petal.

The Pink Petal is the very first
plated dessert I've created.

And I made it as my signature dish
for the Back to Win season,

but I wasn't able to get any petals
on my dessert.

GORDON RAMSAY: And what's missing?
JESS: The tempered chocolate.

It was supposed
to look like a flower.

Pink Petal without the petal.

Is that the bit you're upset about?
Yeah.

I know that I'm taking a big risk

doing something that didn't work out
in the past, but...

..this Pink Petal dish
meant a lot to me, and...

..you know,
showcasing it for the judges,

I think it shows resilience,

it shows patience,

and I think it showcases
how much I've learnt and grown.

So the Pink Petal,
the reason why it's called Pink Petal

is because of the
small, tiny petals that are on top.

So it's very, very super-thin,

and there's, uh, 50 petals
on each dessert.

Wow.
50 petal that you're plating?

JESS: Yes, and I have to do...
For 17 plates?

Yes. I'll do a lot of petals.

What are the petal made of?
JESS: From ruby chocolate.

So it's got a very...
In chocolate?
JESS: Yes.

Jess, that's, um...
That's a lot of work.

Yeah.

Um...

When you presented Pink Petals
the first time around...

Yep.
..that wasn't for 17 diners.

I know.

50 petal times 17.

MELISSA: 850 petals.

Um...

MELISSA: 850 petals.

JESS: Um...
Do you have a backup plan in case...

No, there is no backup plan today.
..things go south?
So it is what it is.

Yeah.
I love that confidence.

She look at me straight in the eye.
Yeah. (LAUGHS)

You have the perfect spirits.

(LAUGHS)
Believe.

Believe!
(LAUGHS) Yeah.

Thanks, guys.

Go, Jess! We believe in you.

The chocolate petals, I know,
will take a long time,

but in my mind, I'm telling myself,
"OK. I can do this."

Everything's gonna be OK.
Everything's OK.

I think for a long time,
I always reflect back on my...

..my previous season,
in season 10 and 12,

and thinking back, wow, like,

there was so much maturing
that I needed.

Every time something went wrong,
I would break down and cry,

and I want to showcase that
I am not just that person back then,

that I am calm and resilient.

I really just have to duck down,
get every single element perfect

and then just hope for the best.

One hour already down,
three hours till service!

(CHEERING AND APPLAUSE)

Go, guys!

Man, an hour's gone already.
So quick.

Huh! OK.

One hour into the cook already,

and I can't believe I've, in a way,
overestimated myself.

I thought I could get
a lot more done within this hour.

I haven't.

I just thought to myself,
"Oh, I could do it,

"four...four to five hours.

"We do 24 diners a night."

Uh, but then I realised,
I don't have my chefs with me.

(SIGHS)

I'm feeling the pressure,
I'm feeling the stress,

working incredibly fast,
multitasking,

because there's a lot to do.

I've got two of my gelatos done - the
jasmine tea and the orange blossom.

Got my creme fraiche in the freezer,
uh, freezing away.

I just need to mould some more.

My consomme is on the way
for my strawberry granita.

Uh, got my milk
and my strawberries dehydrating.

And...the next thing I'm
going to work on is a feijoa cremeux.

The feijoa cremeux is to go
in the base of my Floral dessert,

and this will add a creaminess

and also a fragrant note
of a feijoa fruit.

It's gonna accentuate
the fragrance of everything else.

Once my feijoa cremeux
is in the fridge to set,

I go to the blast freezer
to check my citrus creme fraiche

that's been moulding and freezing.

Oh, shit. Too hard.

I take it out.
I'm trying to unmould it.

I've got one out. I've got two out.

Then I start to see
the other two and three and four

beginning to crack.

Other four have broken.

Pretty stressed about these ones,
because it's really hard to unmould,

but I really want this
honeycomb shape to work out as well.

I've only got four out already.

The second course is Milk & Honey.

Now, this citrus creme fraiche is
to be moulded in a honeycomb shape,

to tell that story, to be able
to translate milk and honey,

and I need about 20.

And there's only one mould,
which has six cavities,

so I'm gonna have to re-pipe
everything else and then reset.

And hopefully, these ones will set
and will unmould nicely.

OK.

MELISSA: OK,
so we've done the rounds and we know

what these 2-course menus
are sounding like.

What do you think about Reynold?

Reynold is doing
a honeycomb creme fraiche.
Yeah.

AMAURY:
He has one mould of six, and...

..he keeps on breaking them,

which might put him behind.

MELISSA: OK. Now, Jess.

50 petals per plate.

15 diners plus us.

850 petals.

I think this is insane even for Jess.

Yeah.
50 petals of chocolates.

MELISSA: Yeah.
AMAURY: Taking them.

Placing them. Replacing them.
I don't see this happening.

But if she can achieve it,
I want to be here to see it.

Moving on to Gareth.

AMAURY:
I like that he's bringing us a tart.

MELISSA: Yeah. Yeah.
AMAURY: But it's gonna be elevated.

MELISSA: Yep.

It is not your grandmother,
uh, slice of pie.

You're excited, right?

Yeah.
That's something YOU wanted to see.

I wanted to see this, because...

..Jess and Reynold...
going plated desserts all the way

and...and Gareth,
having different sets of skills,

is giving us
two different experience,

and that might be great for him.

We didn't...
the two others contestants,

he's kind of the underdog.

He was never competing
in this kitchen before.

He has never competed, period.
Yeah.

He's in...
sandwiched between both of them.

MELISSA:
Yeah - in terms of experience,

he has all the commercial experience
in the world,

but the two people next to him have
all the experience in this kitchen.

Gareth, is that mayonnaise?
(LAUGHTER)

He has no time to talk to you.
No, he doesn't.

Gareth, I love you too.
I love you back.

You're definitely
the most handsome today.

Stop mucking around! Focus, Chef!
Anything for you, Anna.

(LAUGHTER)

This is my white chocolate sponge.

This is gonna go, uh, on top of the
strawberry jam on the rhubarb tart.

So the first course I'm going for
is my rhubarb tart.

I'm going for a few layers
of very clean but harmonious

flavours and textures.

Uh, so the flavours in this dish
are predominantly the rhubarb,

the strawberry
and the pepper berry ice cream.

I feel like the floral fragrance
of the pepper berry ice cream

goes fantastic with
fruits like strawberry and rhubarb

and the herbaceous and citrus nature
of the quark and verbena cream

is gonna be a nice accompaniment
to that too.

Still a lot to do, um, but...

..but, uh, focus right now
is chipping away at some of the...

..once I've got all the things done
for the first course,

is to start chipping away at stuff
for the second.

Go, Jess.
Go, Jessie!

JESS: I'm working on
the Not So Strawberries and Cream,

and I'm getting through the list
one by one.

I still got my coconut sorbet
to make coconut foam.

I'm getting on to
my strawberry chiboust.

Strawberry chiboust
is part of the first course,

and it's basically a fruit custard

and it's folded
with some Italian meringue.

The most important thing
about chiboust

is ensuring
that the meringue is nice and silky

so that when you taste it, obviously,
you have a very silky chiboust.

(SIGHS)

I'm not sure
about the texture of my meringue.

Um...

It's supposed to come together
and be a bit thick,

but it's looking very airy.

After I have...

..knocked out the air,

I'm gonna pipe it into my mould

and I'm gonna insert a balsamic gel.

And hopefully that...that's
just enough to make the chiboust OK.

Jess, how you looking?
Thumbs up? Thumbs down?

(SIGHS) Yeah.

OK.

Now is not the time to fall behind.
One and a half hours till service!

(CHEERING AND APPLAUSE)

REYNOLD: Oh, my God.

Really?

Oh!

I just tried to unmould one of my
honeycombs and it just fell apart,

so I'm a bit stressed out now.

Service is so close,
and I can't believe

my citrus creme fraiche in the
honeycomb moulds are still breaking.

I've only got seven moulded
for my, um...

..uh, my citrus creme fraiche.

So, you can see I'm shaking.

This is literally the core
of my second dessert,

and I only have not even half done,
not even half.

If you don't get it done,
you won't have a dish, so...

..get back on track, OK?

Yes, Chef.

I'm trying not to panic.

I'm trying to keep my cool.

But I'm looking at the time.

I'm looking
at my citrus creme fraiche.

I'm, like, "Damn!

"What have I done?"

How are you going, Reynold?

You good?

He's not responding.

So I'd take that as a
"Not quite, Chef.

"I've been better."

I've already done two batches
of my citrus creme fraiche

in the honeycomb mould

and half of them are already broken.

Whatever that mould is,
it's causing him a bit of grief.

Oh, they're breaking?

That's risky, though - using a mould
that you've only got one of.

REYNOLD: It feels like, uh,

little bits and pieces
are unravelling for me,

that this title is just,
in a way, so close

but just slightly
slipping out of my hands.

Whoa. Man.

OK.

I...I...I told myself, "No, no.
Dig deep, boy. Dig deep, boy.

"It's almost done. You're
almost there. You're here now."

I have to keep going and
try and try and try and try again.

I'm gonna try this one thing
where I can put...

..just put a thick layer
on top of it,

let it blast-freeze
just a little bit longer,

and then I can probably do the...
the next round in between service.

Chef!

You want a bickie?

I've got some biscuits.
You want a biscuit?

Uh...I do.

She's gonna throw them.
Don't encourage her.

She's gonna throw it.
Which one do you want?

Here. Do you want some?
(LAUGHS)

You gotta catch it.

(LAUGHS)
MELISSA: Oh.

Why do I engage with Anna?
It's my fault. It's my bad.

Don't encourage me, Chef.
(MELISSA LAUGHS)

GARETH: So the second course is
the wattleseed and chocolate mousse

with pistachio, apricot and Armagnac.

The idea behind this
is to build an entremet with

many textures and layers
on the inside,

all encased
inside a chocolate mousse.

I start
by brushing the wattleseed biscuit

in a little bit of dark chocolate

to protect it from going soggy
inside the mousse.

I then pipe up my apricot jam,

place a piece of Armagnac sponge
on top

and then deep pistachio cremeux.

Then I put them inside
the chocolate mousse in the moulds.

This is your reconstructed tart?

Yeah. Deconstructed, reconstructed.

So knowing that I've got
a lot left to do

with a very short amount of time,

I really need to assemble the tart
for the first course,

because it's a huge job.

AMAURY: Chefs, you only have
15 minutes till serving

and no-one has started plating yet.

(CHEERING)
MELISSA: Come on! Hurry up!

15 minutes to service!

GARETH: Oh, shit.

Oh! Yeah.

Grunt it out. Grunt it out, Jess.
Yeah.

Ah! Hey, you're OK.

I look up and I can see the diners
starting to come in,

and I'm feeling really...
really frantic at this point.

(SPEAKS INDISTINCTLY)

I cannot clean this mess now.

There's still a lot for me to do
before my first course has to go out.

Go, Jess.
Thank you.

The Pink Petal dessert
for the second course

has definitely got
a lot more elements that are

more attention to detail.

So...I've got my gel insert done,
I've got the chocolate sponge done,

and I've also got the mousse
all ready to go,

so now it's all about
assembling it all together.

My chocolate sponge
has cooled down very nicely,

so I cut out all the little discs,
cut them to portion,

and I insert it into the mousse

with the raspberry fluid gel
in the centre.

Go, Jess!
Go, Jess!

Yes, Jess! That's it.
Whoo-whoo! Go, Jess!

JESS: Being the service challenge,

you have to really get
all of your elements done on time.

So I really need
to temper the chocolate petals

for my second course, because...

..I have to be able to assemble

all of the different petals
during service.

Ah!

What a day.

What's he got?
That's pear...pear or apple?

Where? Pistachio cremeux.

Oh, pistachio. Not even close.

(LAUGHTER)

There's one thing I'll take out of
this. It's how to make an entremet.

(LAUGHTER)

(INAUDIBLE)

(REYNOLD SIGHS)

Rey-Rey has that "I'm in the shit"
look on my face.

Yeah. I know.

I feel very stressed. Oh, my God.

I look up and the diners are in.

Like, really got to get my prep done.

I really have to
get set up for service.

And I'm not ready at all.

Come on, Rey-Rey.
You got this, mate.

Go, Rey-Rey.
Come on, Rey-Rey. Let's go.

REYNOLD: I have to set up the Floral.
It's got to be ready.

So I start working on
my flower tuile.

This dish that I've done before,
it had no flower,

but it's called Floral.

I've got to have a flower on there.

Honestly, look, uh,

I actually did a bit more
than I should of.

Um...the dish originally
actually doesn't have that, uh,

sunflower-looking, uh, component.

But I want to push myself
for the finale,

and, uh, it...jeez.

I've...
I've still got to keep prepping.

It's a lot to do.

We know you can do this, guys.
Five minutes till service! Come on!

Come on!
Come on, guys!

Whoo-whoo-whoo!

(CHEERING AND APPLAUSE)

GARETH: So there's minutes to go
before service starts

and I haven't got plates
up on the pass.

This is bloody savage.

I take the sponge
and pate de fruit that I've portioned

and set on top
of the olive oil shortbread

and put them to the side
whilst I focus on

getting the rhubarb portion
and the cremeux mixed.

So my biggest worry
about the rhubarb tart is

knowing that everything that I'll be
putting together is gonna be on show.

Everything needs to be cut
absolutely millimetre-perfect

for this to look presentable.

Oh! You're kidding!
I need a glove.

Oh, my goodness!
Is that him bleeding?

What happened?
I don't know. Gareth cut himself.

Oh, shit!

Um...

GARETH: (BLEEP!) Uh...I need a glove.

Oh, shit!
He cut himself.

Oh!

GARETH: I've made it through
nine cooks in this competition

without cutting myself once.

And then at the very last hurdle,

I made the bit of a slip-up
cutting rhubarb.

Look at the bleed. It's huge.

Um...

This is not the best time
for this to happen.

They're really under the pump.

GARETH:
Yeah, I was good to go. It was all...

I can't stop now. I really need
to get these things finished.

That's it, Gareth.
Whoo-whoo!

GARETH:
Go as quickly as humanly possible.

It's all come down to this.

Time for service in 10...

..nine...eight...

..seven...six...

..five...four...

..three...two...one!

(CHEERING AND APPLAUSE)
Service has begun!

Yeah, baby!
(CHEERING AND APPLAUSE)

Go, guys! First course!

REYNOLD: Service starts,
and I've wasted too much time

on the citrus creme fraiche.

It's for my second course.

I don't even have time to actually
freeze my strawberry granita.

Come on, Rey-Rey.
You got this, mate.

I need more nitrogen asap.

So...I'm gonna have
two kinds of snow,

one for the elderflower sake
and one for the strawberry.

So it's still gonna be
the same colours, same flavours,

no...not really much adjustments.

To plate Floral,

I pipe a dollop of feijoa cremeux
in the bottom of the plates.

Go, Reynold!

..and then put a few pieces of
the rehydrated strawberries on top.

Then I scoop the
first layer of strawberry on one side

and then the elderflower sake snow
on the other.

Once I put the two snows on,

I drizzle a little bit
of the lemon myrtle oil

and a quenelle of the jasmine gelato.

Next thing I put on
is the red sugar flower on top...

..and then the yuzu jelly
in the centre.

The dish is looking pretty good.
I'm quite happy with this.

But I'm really hoping
when the judges eat into it,

it's like a textural moment where
it's soft, it's chewy, it's cold

and you have a bit of crispiness
from the, uh, flower as well.

Service up.

First two away.

Oh, wow.
Thank you.

You're welcome.
Thank you.

AMAURY: Oh, that's Floral.

Now...this is stunning.

It is very pretty.
This is Reynold's first course.

Aptly named Floral.

Goodness me.

You can see
all of the different layers

sort of poking out just a little bit,

just hinting at what might be there.

It's pretty epic.

(CRUNCHES)

Well...firstly, I loved the visual.

I thought that that beautiful berry
tuile with the little jelly centre

was just such a pretty thing to be
perched on top of the ice cream.

And then these two
different-coloured snows underneath.

The difference in colour
just kind of invites you to

dig and investigate
and kind of taste everything

just to see
how everything plays together.

I quite liked the feijoa cremeux
in the bottom.

I feel like it's got a beautiful
sort of creamy and a lush texture.

And here you sort of have
notes of floral and fruity flavours

playing really nicely
with one another

to create something
that is refreshing.

And you definitely do feel refreshed

because most of the elements
are frozen, of course.

Every single element on this dish
is frozen...

..from the two snow to the ice cream
to the cremeux on the bottom.

Uh, it's a bit cold for me.

But the jasmine ice cream
is silky-smooth.

All the flavours were
very complementary, very cohesive.
MELISSA: I agree.

AMAURY: He creates
a very nice first light dish

in preparation
for the second course.

That's a strong dessert.

But this is not his best.

I'm feeling
a lot of pressure right now.

I see Jess and Reynold
and they're pumping dishes out.

Next two away.

GARETH: I really need to push now
to keep up with them.

Go, Gareth.

The tart's now on the plate with
the olive oil biscuit at the bottom.

On top of that
is the strawberry pate de fruit,

the white chocolate sponge
and then the poached rhubarb.

Come on, Gareth!

GARETH: On top of that is
the lemon verbena and quark cremeux

served with pepper berry ice cream.

The presentation
isn't perhaps as clean or as concise

as I had in my mind,

but with the speed that I had
to work at to get them onto the pass,

I'm very happy that everything that I
wanted to get on there was on there.

OK. Service, please.

Thank you.

Hi.

AMAURY: Thank you.
Thank you.

Wow. OK.

This is course one from Gareth -

rhubarb tart.

Uh, this look
very, very bistro-style.

Mel...

..this is my type of dessert.

There is texture. There is bite.
I love the sponge.

I love the jelly,
the crunch on the sable.

The rhubarb is cooked to perfection.

It's still a little bit fibrous,
but you can still cut through it

without everything being damaged.

This is fresh rhubarb.

It's intense in flavour and...

..a little bit of tinge-y sourness.

I love that that rhubarb
has a lovely freshness to it.

Then the cream on top,
just lovely luscious richness.

And eating the pepper berry ice
cream on its own, I think it's fine,

but where it really sings is when
you eat it with the tart itself,

because it just helps to bring down
the sweetness of the tart.

This is smart cooking,
this is considered cooking,

and this is very, very solid cooking
from Gareth.

If I had a critique to make...

..I know the time it takes
to plate something that is

much more elevated than this.

Think we should also
take into consideration

that this could have been
plated in a way

where it could have been elevated.

Yes. I agree. As perfect as it is.

Let's go, Jess! Pump it!

Ah!

What a day.

I'm really stressed at this point,
because I have a lot to do.

I know that there's
a lot of plate-up that's required

for this first course.

I can see a very full house
at the moment,

and I'm still only about quarter
of the way finish off my plating.

Come on, Jess.
You can do it. So close.

JESS:
I'm plating up the first course,

putting all of the little chibousts
on the plate with the strawberry gel.

I've got the strawberry balsamic
on the side. I've got the mascarpone.

Good work, Jess. Keep it going!

JESS: I've got the coconut sorbet
topped with the Malibu foam,

and it's got
the strawberry guava on the top.

Service, please.

I really like the look of it.
I like the flavour combinations.

I think balsamic vinegar,
strawberries, coconut

are such refreshing elements.

Those two are good to go.

I'm just really hoping that,
you know, the flavours are OK,

that the proportions are right,

and hopefully the judges
and the diners like it too.

Hi.

Wow.

I love the...the theatre of it.

This is course one from Jess -

Not So Strawberries and Cream.

You can definitely tell there's a
little bit of haste involved in...

AMAURY: Yes.
..presentation.

The balsamic
is sort of splattered a little bit.

AMAURY: You can tell
that it was rushed at the end.

I think that this one
will come down to taste,

and it definitely smells incredible.

Absolutely.

So the chiboust
has the filling of the balsamic.

Did you get the filling?

No.
Get all the way into the centre.

Mine doesn't.
Oh!

Do you have a filling inside?
Yes.

Mine does.

That's worrying.

AMAURY: Erm...

Out of all the guests that could have
had, uh, a missing element,

it happened to be me.

MELISSA: So the chiboust
has the filling of the balsamic.

Did you get the filling?

AMAURY: Mine doesn't.
MELISSA: Oh!

Do you have a filling inside?
Yes. Mine does.

That's worrying.

AMAURY: Out of all the guests
that could have had, uh,

a missing element,
it happened to be me.

So...I thought the insert
had a really beautiful gel texture,

a really nice balance of flavour
and the right amount of acidity

to kind of
tie everything in together.

Everything has
a sweet/sour freshness about it.

So, I'm a little bit disappointed
for you in that regard.

What I like about this is she said
Not So Strawberries and Cream,

and it definitely is that.

It's sort of like a South-East Asian
or an Australian take

on strawberries and cream.

To start,

coconut sorbet is very refreshing,

very generous in the portion,

very good texture, very good taste.

The chiboust for me, unfortunately,
mine doesn't have an insert.

I wish mine was complete

so I could have
the same experience that you had.

Away.
Yay, Reynold!

Whoo-whoo!
Whoo!

REYNOLD:
My first course has gone out.

I'm feeling a little bit relieved.

Because now I've got plenty of time
to work on Milk & Honey.

Come on, baby.

I hear a snap.

Yes! One.

I'm unmoulding
and it's coming off clean.

Yes!
Why didn't I do this earlier? Jeez!

I'm feeling
a little bit over the moon.

Everything's coming out cleanly.

But I've only got
13 moulded citrus creme fraiche,

so I've got to reset and redo them
one more time

to have enough for service.

Come on, Rey-Rey.
You got this, mate.

Come on, Rey-Rey. Let's go.

REYNOLD: Almost there.
It's home stretch. Home stretch.

Good job, Jess.

Yeah, Jess!
Whoo-whoo!

JESS: First dessert's out and I feel
really rushed and panicked,

because I know that the
second course is even more larger

and now it's time to assemble
all of the little petals

on the actual mousse.

Good work, Jess. You're doing good.

JESS: This never-ending sky.

I've decided to go for 20 petals.

Adding less petals to the dish,
I think,

will allow me to get all 17 done

and have something plated up.

And also it won't
overpower the dish.

They look so good, Jess.
Just trying to get it all done.

They don't need 50 petals.

Service, please.

Last dishes of the first course
go out.

I'm pretty relieved
to have that one out of the way.

But I've got no time to relax.

I need to get straight on
to finishing the mousse cakes

for my second course.

Go, Gareth. You're almost there.

I'm expecting the judges
to cut the entremet in half

and to see those layers inside.

It should have the crisp biscuit
base, the chewy apricot jam

and the soft Armagnac sponge

with a pistachio cremeux, all encased
inside the chocolate mousse.

I've put on some dots
of the pistachio cremeux...

..the apricot fluid gel

and the Armagnac cream.

Yes, Gareth.

It looks like a sexy plate.

Last thing I need to do is
get these ice creams on the plate.

Yeah, we'll be done.

I'm feeling pretty good about
how these are looking, but...

..I'm looking over some of the dishes
from Reynold and Jess's bench

and they look amazing.

Obviously, these guys
are all about getting fantastic

and intricate presentations
in their plates of food.

It's making me feel
a little worried about

whether or not I've done enough.

Service, please.

I'm just hoping that my flavour's
gonna be enough to sort of

get me over the line.

Thank you.
Enjoy it.

MELISSA: OK, so this is
Gareth's second course,

wattleseed and chocolate mousse.

What do we think?

AMAURY: The layers are very nice.

MELISSA: Yeah.
AMAURY: Well-defined.

Well, I understand why he was
running crazy in the kitchen,

because there is so much work
going into this dessert.

We have the chocolate mousse.
We have all the gel.

We have the ice cream.
We have the velvet.

We have the sponge.
We have the pistachio cremeux.

We have the crunch on the bottom.

The mousse with the wattleseed,

it's not a light mousse.

It's light in the density,
but it's quite on the bitter side.

It's not too sweet,
but it's not overly bitter.

It goes perfectly well
with the pistachio

and the rest of the elements.

What wattleseed does
is give this almost coffee-like

kind of richness, and so...

..you have this hazelnutty flavour

when it comes
to the chocolate mousse itself.

And who's putting
pistachio, Armagnac and apricot jam

with wattleseed and chocolate?

To me...

..it sounds nuts.

But on this plate...
It works well. Yeah.

..it really, really works, so...

..the apricot adds this kind of,
like, light fruitiness to it.

The pistachio gives it
kind of this nutty richness.

It ties in with the wattleseed.

Pistachio and chocolate
are best mates.

Pistachio and Armagnac are
best mates.

It's a lot of combinations
that go together

that come together really nicely.

This is a well-put-together dessert.

For me,
this is a Dessert Master dessert.

GARETH: Service, please.

Nearly there, Jess.

They look beautiful.

I've got all of my elements ready
for the second course.

I've got my strawberry jelly
already on the plate.

I transferred the mousse
that has the pink petals on top.

Go, Jess.

JESS: Once I've placed the pistachios
all on top of my dessert,

I go and get my sorbet.

It's super-hard.

And I realised that
I've left it in the blast chiller

and it's completely rock-hard.

(SIGHS)

Ah!

Breathe, breathe.

JESS: I can't believe
I'm so close to the end of the cook.

It's OK. Like, nearly there, babe.

JESS: I felt like I've just
lost my chance to take out the title.

Ah!

VOICEOVER:
Don't miss a delicious moment

of Dessert Masters.

Watch full episodes on 10 play now.

JESS: I go and get my sorbet.

It's super-hard.

And I realise that
I've left it in the blast chiller

and it's completely rock-hard.

I left it in the blast chiller.

Put it in the hot water
that you have at the end.

Ah!

I can't believe
I'm so close to the end of the cook.

I...I felt like I've just
lost my chance to take out the title.

It's OK. You're nearly there.
Yeah.

The difficulty of...

..rochering a rock-hard sorbet

is that you won't get a rocher.

Ah!

Breathe, breathe. It's OK.

There's no way to solve this issue.

I can only just keep rochering
as much as I can with hot water.

Alright. That's it. You can do it.

JESS: Ah!

But it's changing the texture.

Ah!

(LAUGHS)

Hate it so much!

Relax. Change your water.
Change your water.

Ah! Had enough.

It's OK. Like, nearly there, babe.

JESS: Ah!

It won't be as smooth and silky
as a sorbet,

but I just have to get it
on the plate.

I didn't make it happen last time.
I have to make it happen this time.

Service, please.

Ah!

The dishes are going out, and...

..I'm quite relieved
that I was able to get

all the elements onto the plate.

But I'm worried that the texture
of the sorbet has changed the dish.

Good job, Jess.

It looks so pretty, babe.

Oh!

Well, this is course two from Jess.

The famous Pink Petal.

Pink Petal. The redemption dessert.

The redemption dessert. Absolutely.

AMAURY: Is this an upgrade?

This is an upgrade, yes.

Should we taste this?
Let's taste.

Super-pretty.
AMAURY: Wow. It's beautiful inside.

MELISSA: So stunning.

I think it's very good.

The mousse is exactly
the type of mousse I like.

It's light. It's fruity.
It's not overly sweet.

The jam. There is life.
As they say, there is life in it.

If you push onto it,
the gel want to come out.

It's not those, you know,
super-jellified layers.
Yeah.

AMAURY: The sponge is well made. It's
moist and it gives under the spoon.

It's not, like,
a dry chocolate sponge.

I also like the little swirly disc
in the back, the strawberry gel.

Pairing with the rest,
often those discs can be

a little bit too gelatinous side.

Uh, this one gives in,
like, uh, under the tongue.

It melts down pretty good.

If I could say one thing,

the sorbet with the blackcurrant,
uh, and the hint of tea,

the texture is throwing me off
on the taste.

Sorbet, it's a little bit
too, uh, grainy, but...

..I like the taste.

Pairs perfectly with the dessert.

It's very refreshing for...
for a last plate.

I think the question here is,

is this the redemption dish?

I think that it is.

The chocolate cake
has a really lovely lightness to it.

Uh, chocolate
can easily overpower everything.

But here, it's just providing, you
know, a really lovely gentle base

for everything to be built around.

The mousse
is so light and fluffy and airy

that she had in her mind that
she wanted 50 petals on every dish.

I think as it stands,
20 petals on the dish

gave the impression of
a beautiful layered fluffy peony.

I love how thin...
Yes.

..these petals are.

They are wafer-thin.
Mm-hm.

Like, think craft of chocolatier.
Yeah.

I think I need to impress,

for people
that don't know how difficult it is,

to, A, produce hundreds of these
so perfectly

and then place them
individually into a dessert.

I think she did an incredible job.

JESS: Service, please.

REYNOLD:
Right now, I'm feeling really good.

Oh, thank God everything worked out,
because I'm just so glad

I have enough of that citrus
creme fraiche moulded and unmoulded

so I can start plating up.

That's it, Reynold.

REYNOLD: To plate the desserts,

I place the frozen piece of
citrus creme fraiche in the centre

and then
the crumbled mixture around it.

Once I put the honey gel
onto the citrus creme fraiche,

then I place
a quenelle of orange blossom gelato.

Service!

I really hope the diners
enjoy the flavours

of my Milk & Honey dessert.

It's a timeless combination
of citrus, milk and honey.

The textures are there.
Flavour's there.

The fragrance is there as well.

This is who I am. This is what I do.

And...

..uh, I've been so close
to get to the grand finale.

Third time's the charm.

Next two away.

This time, my heart is racing.

Hello.

Thank you.
Thank you.
You're welcome.

I'm terrified.

Have I done enough?

(SIGHS)

Hello.

Thank you.
Thank you.

MELISSA: This is Reynold's
second course, named Milk & Honey.

I think there's a lot to love
about this dessert.

Reynold has demonstrated
his prowess as a chef by

giving us a honey-driven dessert
that isn't overly sweet.

That's right.

I think it's really more about

the aroma of honey

than it is about
the sweetness of honey,

which I think is incredibly clever.

I like
the frozen creme fraiche parfait.

It has a lovely appearance
to it, and...

..having the little bits
of honey gel piped through.

They HAVE transformed in texture

because they ARE encased
in something frozen, so...

..I was looking for more of a...
a gel-like texture, rather than...

..almost like a frozen jube texture.

But, as it stands, the flavour,
I thought, was quite lovely.

I think you're being very kind.

Uh...I think
the creme fraiche is frozen.

We're getting the same vibe.
It's a frozen dessert all the way.

Every single wet element is frozen.

The gel...

..uh, ergo the gel is frozen as well.

It dull all my senses.
I cannot really feel the honey.

For me,
it fell short in the execution.

I'm not having the bite I want.

I'm getting two consecutive
fully frozen desserts.

Do I think
it's a perfect bowl of food? No.

But I think that it's definitely
artful. It's definitely intelligent.

Service!
(CHEERING AND APPLAUSE)

Go, Rey-Rey!

Whoo-whoo-whoo-whoo-whoo!

Great job, guys!
Whoo-whoo-whoo!

That was
one of the hardest cooks ever.

Yeah.

Ah.

Yeah.
Great stuff.

Look, I think we set them a
very difficult challenge, you know...

..two courses to 17 diners

and to be able to demonstrate
why they deserve to be

the first Australian Dessert Master.

That's a massive amount of pressure
for them to put on themselves

and a massive amount of pressure
full stop.

I think they did an extraordinary job
in general.

And so it's gonna come down
to some very fine details.

We have a very difficult decision
to make.

Yeah. I think we have
a tough job ahead of us.

Yeah.

AMAURY: Reynold, Jess, Gareth.

It's time.

Mel and I have scored
both of your dishes out of 10

for a possible total score
of 40 points each.

The chef with the highest score
will win.

Are you ready?

Let's start with you, Jess.

Jess, in your first course,

I loved the coconut sorbet.

But your chiboust, unfortunately,

mine was missing
the vinegar reduction insert.

I scored you...

..a six.

In your second course,

you didn't get 50 petal on the plate.

But the 20 that we did get
were expertly made.

And I scored you...

..seven.

Jess.

Your first course, I scored you...

..six.

For your second course,

I scored you...

..8 out of 10.

This gives you a total score

of 27 out of 40.

(CHEERING AND APPLAUSE)
Well done.

(INAUDIBLE)
Good job, Jess. All good.

Reynold.

Your first course...

..was full of floral fragrance

and finely balanced.

I gave you...

..8 out of 10.

Your second course was
a considered bowl of milk and honey.

So I scored you...

..a 7 out of 10.

Reynold, your first course,

I think that the flavours
were cohesive and complementary.

I scored you...

..seven.

In your second course,

for me, the flavours were a bit muted
by how cold the dish was overall.

I scored you...

..six.

That gives you a total
of 28 out of 40

and puts you
just one point ahead of Jess.

(CHEERING AND APPLAUSE)

And, Gareth...

..to win,
you need to score 29 or higher.

Let's see if you've done enough.

That first course

was my kind of dessert.

I gave it...

..8 out of 10.

Your second course
was beautifully crafted.

I gave you...

..a 9 out of 10.

(GASPS)

AMAURY: Well done.

(CHEERING AND APPLAUSE)

Gareth.

Your first course...

..was almost faultless.

And so was your second course.

I gave you both nine!

(CHEERING AND APPLAUSE)

Go, Gareth!
Oh, my God!

You are
our Australian Dessert Master!

Oh, my God!

(LAUGHS)

(CHEERING AND APPLAUSE)

Look at his hair. (LAUGHS)

(LAUGHTER)

Gareth, how does it feel?

Uh...surreal.

I never really expected myself to be
here in the finale, of all places.

Um...

..I...I backed myself in the cook.

Uh...I mean,
full credit to the guys.

It was, like,
such a great cook out there today.

Um, we gave it
everything we had, and...

..you know, for me to come through
at the end is, um...yeah,

it's...it's unreal.

It's out of this world.

Reynold, you may not have won,

but you will always be
a legend of this kitchen.

What has your time in here
meant to you?

Uh...it's shorter, sweeter.

But...
(LAUGHTER)

..uh, each time that
I've been in here, it's definitely

steered me into a path and a career
that I truly love and...

..enjoy to be in and be a part of,

and that, I can, you know...

..I'm so...so grateful
and so thankful for.

Jess.

By your own admission, you are
finally starting to find your voice

and your food identity,

and we are so glad
that you found it here.

It has been
such a humbling experience.

I think all my life, I've
always wanted to be just labelled

a pastry chef, um, not a trainee,

and I'm now cooking alongside
all of these amazing pastry chefs,

so...I...I'm very, very thankful.

Give it up for Jess and Reynold,
everybody!

(CHEERING AND APPLAUSE)

(LAUGHS)

Gareth.

Not only have you just won ¤100,000

but also the title of Australia's
first ever Dessert Master!

(CHEERING AND APPLAUSE)

(CHEERING AND APPLAUSE)
Yes!

Gareth, you're
Australian Dessert Master 2023!

(CHEERING AND APPLAUSE)

Captions by Red Bee Media