All language subtitles for Masterchef.Dessert.Masters.S02E03.720p.WEB-DL.H.264-bill

NARRATOR: Previously on
Dessert Masters...

Bring us a dessert
that incorporates movement.

The energy in the kitchen
was electric.

CONTESTANT: You've got this!

Kinetic movement and physics
is not my strong point.

But it is a competition.

And we are Dessert Masters.

Here we go.

They all brought creativity
in spades.

MELISSA: Wow!

Yay! That is very cool.

It is so playful.

It is so fun and it works so well.

You're starting off with a bang.

I love it.

And Christy won the first immunity
of the season.

Tonight...

A magical mystery box...

CONTESTANTS: Oh!

..brings the first elimination.

Oh, my golly gosh!

WOMAN: Oh, that makes me nervous!

(APPLAUSE AND LAUGHTER)

A nondescript box.

What could it be?

It's been sweet sailing
up until now,

but this is where it gets real.

Tonight is your first elimination,

and it goes without saying,

no-one wants to be
the first to go home.

Christy, you're the only one
guaranteed to be sticking around.

How are you feeling up there?

I'm relaxed.

But I'm very nervous for these guys.

And I'm just like,
I love every single one of them.

I have so many mix of emotions
right now.

Donato, you are used to the pressure
of running an empire.

How does this compare?

There's a term we use in Australia,

it's called 'bricking it'.

Today, I'm bricking it.
(LAUGHTER)

Yeah, bricking it.
I'll explain it to you later.

OK! (LAUGHS)
(LAUGHTER)

I'm a bit confused, but it's OK.

I know you're eager to get cooking,

but there's a little bit more
to this elimination

than meets the eye.

Head on over to your benches.

WOMAN: Oh! What the...? (LAUGHS)

Oh, my golly gosh!

(LAUGHS)

You may lift your lids...

..now!

Oh!

(SURPRISED GASPS)

I lift up the lid
on the mystery box

and just get smacked in the face
with smoke.

Holy cow! What? Yours is different.

Oh, my God,
that's different to mine.

Look.

What the...?
(BOTH LAUGH)

Reece's box looks like
it's just full of heads of Reece.

Don't know what he's going to do
with that.

That's right.

Tonight is all about
smoke and mirrors.

ALL: Ah!
REECE: Ah, it's a mirror!

DANIEL: I get it!
(LAUGHTER)

Sometime a trick of the eye
is the tastiest treat of all.

One of the thing I love
about the work I get to do,

it's when people see my creation
and wonders

if they are real or edible.

Tonight we want a dessert
that isn't quite what it seems.

I love this challenge,

but...

..it is going to be very difficult.

Oh, no.

I love making classic classy cakes,

so the optical illusion side
of things

is definitely not my forte.

CHRISTY: Good luck, guys.

Deceive us with your dish.

But don't forget - the ultimate goal
is the taste.

Do not compromise it.

Ever.

If you don't want to go home
tonight,

you better blow our minds.

You will have 2.5 hours.

The cook who impresses us the least
will be eliminated.

Alright, everybody.

Your time starts...

..now!

CHRISTY: Woo! Go, guys!

Come in, come in.

First Elimination Cook
in the Dessert Master's kitchen.

This is a really, really
hard challenge.

Trick me. Trick me tasty.

Also, Amaury,
king of optical illusions,

is judging this,
so I really want to do well.

I am kind of excited about
today's challenge.

Optical illusion sort of lends
itself to cake decorating.

A lot of the time you are asked
to make things

that don't look anything like
cake or sugar.

But I'm here not to make a cake.

CHRISTY: Hello.

You look regal up there.

You are doing great, my love.

Down on us peasants, you know.

(LAUGHS)

In this kitchen you have to
go for, "Wow!"

But you also have to play it
really smart.

I really enjoy savoury
in my dessert.

And I want to tie in
a few vegetable flavours.

I want this dish to look like
a fresh head of cabbage,

ready to be plucked out of the dirt.

So I have this idea about using

cabbage leaves to set chocolate in.

I haven't done this before.

I've never put chocolate
in cabbage leaves,

but they have this waxy coating.

I feel like this is
a chocolate mould.

Righto. Hopefully, it should work.

Good luck, guys.

Well, the pressure is on.

It's a fun but tricky challenge
this evening.

Well, it might be
one of my favourites

because of the style of pastry I do.

For you as an expert
in this particular field,

where can these contestants trip up?

I think there is two different things
that can happen.

First of all,
the illusion is not there.

Second of all, will the visual
take over the taste experience?

The trick is never compromising
the taste.

So tonight, what I would love to see
it's how their creative mind

can conceptualise a dessert

that will trick us
while being delicious.

I'm definitely nervous.

I don't want to be the first
person to go home.

Right.

With this optical illusion
challenge,

I'm a little bit worried

because I'm not great at
hyperrealistic recreations.

I'm making my avocado on toast.

There's going to be flavours
of breakfast in the dessert.

So I've got an avocado
which will consist of

the flavours of banana,
avocado and coffee.

There's going to be a hot toast
underneath,

kind of like pain perdu,
French toast.

So the stone inside of the avocado
is coffee ice cream.

The brief is optical illusions,

so I want this dish to look
just like avocado on toast.

I'm going to try and make it look
as real as possible,

but also I want it to taste
fantastic.

Chefs, you have two hours to go.
Come on.

CHRISTY: Yay! Let's go guys.

Absolutely deliciosa.
EMELIA: Hey?

Delicious.

I'm a classic cake maker.

I have an idea,
but I'm really nervous

because it's not, like,
kind of where my skill set lies.

I'm going to be making a honey cake

and forming it into
the shape of a beehive.

Coming back to this kitchen,

I didn't expect to be fighting
against some of the world's best

so I find that really daunting,
especially in elimination.

I just need to rely on my experience
in this kitchen

to get through today.

What I've learned about elimination,
it needs to default to something

that you know is delicious.

And I know this cake is
really delicious.

# Just two best friends
cooking in the kitchen. #

So, we've got a honey-caramel cream

sandwiched between
layers of a spiced honey cake.

You bake it off and cut little discs
of biscuit out of the cake...

..pipe some cream in there...

How am I going to do this?

..and as it sets, it soaks in
all the moisture out of the cream

and goes nice and soft.

I want to get that into
the blast freezer

and set it as quickly as possible,

because my whole cake
is in one mould.

I'm really smart.

I have one mould.

This mould is the optical illusion.

If it doesn't set or if I take
it out and it just looks like crap,

that's an obvious eliminated dish
right there.

Do I need eggs?

Don't need eggs.

I've come from Paris
to compete in this competition.

I cannot be the first person
to go home,

so I'm going to push myself
a little bit further.

My dish today is
a little bit different.

It's a little bit out there,

but in this competition,

you've really got to think
outside the box.

So, tonight, I'm getting
my creative juices flowing.

So, the dish that I'm making
today is...

..a Vegemite jar.

I'm a weirdo! (LAUGHS)

I want my dish to look exactly like
a Vegemite jar.

Everything must be edible.

The lid will be filled
with Vegemite caramel,

and my little toast on the side

will be moulded out of chocolate.

The toughest thing about this dish
will be assembling the jar.

So the chocolate work needs to be
really perfect.

I'm going to prepare
my cocoa butter mix

and I'm going to spray my mould dark

so it resembles
the Vegemite colour.

And then I'm going to temper some
caramelised white chocolate...

..and get my moulding done.

I've never done this before.

Maybe it is a bit ambitious.

Let's wait and see.

Oh, Vegemite!
Oh, my God!

(GASPS)
Oh, my God!

She had to. Of course, she had to.
I love it!

Doesn't everybody love it?
(CHUCKLES)

What are you...? What are you doing?

I'm doing a jar of Vegemite.

So, inside this, you're going
to find a coconut rice pudding,

a pineapple-lime-ginger compote,

and a crunchy sourdough praline.

The jar is made how?

The jar will be made out of
chocolate.

You're basically sculpting

a jar of Vegemite
that will have layers...

Yes.

..of flavour within it?

I think the approach is quite clever.

However, I think that
it's very ambitious.

You have no room for error here.

Do you think you have enough time
to pull this off?

Oui, Chef.

Jana, I'm just going to leave
you with this.

OK.

You are feeding Vegemite
to a Frenchman.

I am excited! (LAUGHS)

Oh! Elimination on the line today.

I am so nervous about that.

Obviously, no one wants to be
the first one to go home.

I think
this optical illusion challenge

is going to be really hard
to make something

look like something else,
and also taste incredible.

When I was a high school teacher,

at the end of our terms,
I'd throw a class party

and I would make
a big celebration cake.

And I guess, accidentally,

that's kind of
what I'm known for now.

Just those big, celebratory,
joyous, colourful cakes.

That being said,
this optical illusion theme

is completely
out of my comfort zone.

But growing up, I always thought
sandcastles looked like cakes.

So, today, I'm going to do
a sandcastle cake.

I'm envisioning a mini sandcastle

that I'll make out of
a desert lime cheesecake

and a pineapple curd,

and a crunchy biscuit base

surrounded by edible sand,
chocolate, seashells,

and maybe something
that represents water.

My desert lime cheesecake

is basically the hero component
of my dish,

but they can be quite fragrant
and really flavourful.

I want it to have a nice, subtle
and delicate flavour.

To meet the brief
of an optical illusion,

I need to make it as realistic
as possible,

so I'm going to be coating in
a chocolate-velvet spray texture

for fine sand.

I know it will look really cute.
I just hope it tastes as good.

JOHN: OK, let's go.

Hi, John. All the way up the back.

Yeah, exactly.

What's the backseat rebel making?

So, the illusion is going to be
little rocks.

It's called Teddy's Favourites.

So, this is for my son.

And he loves playing with rocks.

So, the idea is
that they're sitting on top

and at the bottom,
you can break through

and there's a dessert underneath.

Well, here's hoping
you rock our world.

Oh, rock'n'roll.

Thank you, John.

Oh, yes!

So, my dish is going to be called
Fairy Wood Delight

and the optical illusion
would be, like,

the cake, it looks like a tree log

so it's like in a forest.

And once they cut it,

they can see all the layers
of dark chocolate

mousses, cakes, cherries, as well.

OK.

So, my dish is called
Vitamin 'C' Urchin.

The trick of the eye is it's going
to look like a sea urchin.

It's going to be a choc-orange vibe.

So, we're going to do
like a bit of orange gelato.

We're going to do
a really bitter chocolate crumb.

We've got a creme fraiche Chantilly,
as well,

sort of to cut through everything.

There's quite a lot
of chocolate work in this dish,

so I'm hoping to impress Chef.

We want you to use your illusion.

90 minutes to go!

(APPLAUSE)

(CHEERING)

Calm your farm.

I think becoming a mum has brought
even more calmness to me.

You can't really get frazzled
being a mum.

You're someone's whole world.

So I'm drawing creativity today
from my daughter, Addie.

She is the queen of having fun.

And she froths at strawberry,
like will eat a whole punnet.

So, today, I am making
a strawberry patch.

A little dish inspired
by my little girl Addie, who...

I just planted
a big strawberry patch

in our backyard this last summer,

and, every day, we used to go
outside and pick our strawberries,

so I really wanted to do
a dish for her.

These strawberries need to look
lifelike,

like we've just plucked them
out of the garden,

but filled with layers
of strawberries and cream.

I am all about
the classic flavour combinations.

So, on the base of the dessert
is like a little petit gateau.

And then we've got
sugar strawberries.

The strawberry shell
is a sugar called mannitol,

and I'm going to fill it
with a strawberry compote

and a vanilla Chantilly.

I am really confident.

I always cook best when I'm, like,
really connected to the dish.

I don't know about you, Mel,

but I'm very excited about
what's going on back there.

There are some wonderful ideas
and I'm really looking forward

to being fooled
a little bit later on this evening.

Yeah.

Um, I'm a little bit worried
about Reece and his honey cake.

The mould, it's just a one-and-done,

so if it doesn't set in time,
he has no dessert

and he automatically goes home.

Everything hangs on that mould
and it needs to be convincing.

He has no plan B, so let's hope
he doesn't get stung by his choices.

I'm waiting on the mould to set
for my honey cake.

I hate waiting.

Reecey, you got this, darling.

Reece needs to take the sweet chill

like the honey that he is making.
(LAUGHS)

I'm just going to go make
a cup of tea or something.

Or maybe I need a shot of vodka.

You're fine. Breathe in.

Alright, my dish is going to be
called

You Don't Make Friends With Salad.

It'll all be encased
in a chocolate cabbage

that looks like it's sitting in
some chocolate soil.

Then as you peel back
the cabbage layers,

there'll be carrot cake,

carrot marmalade, corn mousse,
and beetroot and pineapple compote.

We're eating too much sugar,
you know,

you've got to balance it out.
(LAUGHS)

My biggest concerns with this cook
is making sure

that all of these savoury elements
do tie in nicely.

Righto.

Hearing the vegetables listed
might sound exactly like

eating a garden salad,

so I really hope
the judges understand my vision.

These are going to be the mould
for my chocolate.

I'm going to pour them in
and set them in the fridge,

and then they should peel out.

This is nature's chocolate mould.

Cabbage and wombok
have this waxy finish

which is exactly like
a silicone mould.

I have to get these cabbage leaves
into the fridge

if I want to get them out perfectly.

The entire optical illusion
of the dish

rests on those chocolate leaves.

They also need to be super thin.

Amaury is the chocolate god,

so a thick, chunky piece of choc
ain't going to impress.

Whew!

One hour to go!

CHRISTY: Let's go, guys!

CHRISTY: Smells very good, Darren.

Oh, you alright up there?

Can I get you a cup of tea
or something?

Please! Throw me some avo
while you're at it.

(LAUGHS)

For my avocado on toast dish,

I've got sponge cake in the oven,

coffee ice cream in the freezer,

and my avocado is set in the mould.

So, I need to create a skin.

So, this is going to be
the crunchy exterior

on the outside of the avocado.

I've got some white chocolate,
milk chocolate, cocoa butter,

just coloured it green.

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

But also that shell is going
to bring

a crunchy element to my dish.

OK, I've got to make
the vanilla toast,

take that out of the oven.

I'm going to soak it in custard.

And then we're gonna cook in a pan
with direct caramel.

The vanilla sponge is
the toast element of this dish.

I want my vanilla sponge toast

to soak up as much
custard flavour as possible.

Checking my toast.

And...

Um...

(CHUCKLES)

..it's gone quite fragile.

Toast is broke.

Um...

So, I know I can't use this.

Yeah, the texture
is not quite right.

I'm going to have to remake
the entire vanilla sponge.

(SIGHS HEAVILY)

All good, Darren?

Not happy with my vanilla sponge

so I'm going to try and make
another one

because I want it to be perfect.

Will it set you behind on time?

Yeah, yeah, yeah, I'm behind.
Yeah, way behind.

Well, if you have to redo the toast,
you better get on to it now.

Merci. I'm panicking a little bit

because I don't have a lot of time
to redo this,

but it's not going to look like
avocado on toast

without the toast.

Be under no illusion,
there's only 30 minutes to go!

CHRISTY: Reecey, don't open it!

Like, I'm totally, like,
stressing out.

I just want to get the cake
out of the mould

so I get it out to check.

Honey, this is...

It doesn't set so quick yet
because it's honey.

Christy's 100% right.

Honey takes a long time to set,

so I just need to grab
some liquid nitrogen

to speed up the process.

No, not liquid.

I'm a bit worried
because if he use liquid nitrogen,

that could make the cake itself
too dry.

Freaking out, so I just want
to speed up the process a bit, so...

Now I need to get it back
in the freezer.

JOHN: You killing it, Reece?

No.
No?

I'm really starting to worry.

I'm about to assemble my
Vegemite jar.

Assembling and having it equal

and having it come together
so it actually looks like a jar

will be the most difficult part
of making this optical illusion.

Got a really good one there.

CHRISTY: Jana.
Hallelujah.

Inside, I'm going to be piping

a coconut-vanilla rice pudding
mousse.

And I finish it off with
my delicious Vegemite caramel.

Put some Vegemite caramel
into the lid.

For the yellow label,

I just cut an acetate sheet

and stuck the Vegemite label
onto that

and then spread
the yellow chocolate

straight onto the jar.

Beautiful, love it.

CHRISTY: Good job, Jana.

It's so cool!

I'm going to finish my dish off
with a sourdough praline

because we eat our Vegemite
with bread

so I want to get all the experience

of eating a Vegemite toast
inside my dessert.

Vegemite.
(LAUGHS)

Vegemite.

Yay!

I'm very happy
with how my sandcastles look.

And now I need to move on
to my velvet spray.

Oh! That's great!

The velvet spray is made

with some melted chocolate
and cocoa butter,

and when sprayed onto
a frozen dessert,

it gives it a kind of
velvet and fine sand texture.

A lot of the optical illusion
is in the sand.

I think my sandcastle looks like
a mini sandcastle.

CHRISTY: Kat, you are doing great,
my love!

Time is ticking.

I need to move on to
my lychee jelly.

This will be used to represent
the ocean.

Yeah, we are happy.

We are happy.

DONATO: So, what brings you here,
John?

Oh, hi there!
Hi, there!

I think I've been working
on these lemon rocks

for at least an hour.

I'm just applying different layers
of colour

to make them look as realistic
as possible.

Blueberries, lemon
and caramelised sesame

are the flavours for today.

It's quite an unusual
set of flavours to pair together,

so hopefully the rocks
get me over the line.

OK, I'm going to start my
chocolate work

for the Vitamin 'C' Urchin
and that will get me my spikes.

I've still got quite a bit to do,
so...

The flavours are dark chocolate
with cherry,

all layers in this tree log.

What else I have to do?

I have to start assembling it.

But, yes, I'm sure I'll be fine.

We're almost there, guys.

15 minutes to go.

MAN: Oh, my God!

Alright, we'll do one more.

I'm delicately unmoulding
these strawberries.

I don't want them to break.

Next.

I've managed to unmould
three beautiful strawberry shells.

Time to really start pulling
this dish together now.

They look great.
Getting there.

Yeah.

I'm filling my strawberry shells
with a strawberry and basil compote.

And on top of that,
a vanilla Chantilly cream.

I think I've ticked off
the optical illusion part

of this challenge
and now it's all down to flavour.

Very scary.

Never want to be on track
in this kitchen.

Always want to be drowning.

At this point in my life,

I think my children
are really my greatest inspiration.

So I'm really bringing it
for my daughter, Addie, tonight.

I'm actually going to start
to do a bit of construction.

I want to start building
the cabbage.

I want to have a look
at how my leaves are looking.

(SIGHS) That's where
it could all come unstuck.

The bottom third
will be the carrot cake.

Then it'll go to beetroot mousse
with beetroot compote.

And at the top, there'll be
that corn cream and corn cookie.

It's time to take
the cabbage leaves out.

I start to peel away
the cabbage leaf very slowly.

Yes!

I can see
the most amazing impression

left from this leaf.

Yeah!

I grab the outer chocolate leaves
with all of that beautiful detail

and start to piece them on
one by one, and...

..it's a cabbage!

It is an optical illusion to me.

Now the concerns with this dish

is that I haven't
overstepped the mark

of adding too much beetroot,
too much corn, too much carrot.

It all comes down to

them being harmonious
when they are eaten all together.

(SIGHS)

Going to have a quick peruse-y
of my mould here.

Hm-hm.

I feel it, it feels frozen,

so I start to release the sides
of the mould.

Oh, no! I just broke it.

Incredible.

Oh, no! I just broke it.

This is dire.

I might as well just go call
the Uber myself...

..because I can't serve that.

Like, it's snapped in half.

(SIGHS, SNIFFS)

Are you OK?

Um, no, I'm not really OK.

I'm just freaking out a little bit.

My mould's being silly.

Don't get it into your head.

Yeah.
Thank you.

(EXHALES DEEPLY) I got this.

This isn't my realm,
but, equally, like,

I didn't come back
to Dessert Masters

just to be, like, one-dimensional.

I'm here and I'm going to swing big.

Let's go, Reece! Let's go, Reece!

Alright, I'm back.

The flavour of this cake
is, like, superior

so even if it's not how I want it,

even if it's not perfect,

I don't care.

Like, every little second from now
until that clock is done,

I'll be fighting.

As a cake maker,
I've had a few fails in my life,

but I've learned that
if you make a mistake,

you patch it up.

My cake's got a crack,

but I'm just going to do
what I know how to do

and I'm going to do some patch work.

Three minutes to go, guys.

Come on!

CHRISTY: Woo-woo-woo!
Let's go, guys!

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

Go, Dan! Go, Dan! Go, Dan!
DANIEL: Gah-gah!

DARREN: It's really good. Amazing!

These avocados look fantastic.

And my ice cream is silky smooth.

(SIGHS)
But it all comes down to this toast.

I've remade a vanilla sponge.

Time is ticking away so quickly.

This just has to work...

Oh, wow!

..and it looks fantastic.

It's got lovely, toasty,
burnt edges,

and it's going to look great
on the plate.

Awesome!

Hopefully, it will come out.

I need to get my little toast
out of that mould.

CHRISTY: Go, Jana!

Oh! Good. (CHUCKLES)

I'm really happy with
the appearance of my dish.

It looks exactly like Vegemite.

I love Vegemite,

and I know
it's a polarising ingredient,

but we love a bit of risk. (LAUGHS)

This is where we get
the beautiful music

in the background.

I've got next to no time left.

I've got my beehive
out of the mould,

start spraying the beehive
with the gun,

it looks really good,

but I'm going to add
a few little extra elements,

create like a little scenery
around my beehive

so it will hide the crack line.

How much time do we have?

30 seconds left, guys.

Come on!

DANIEL: It will be delicious!

Final touches in 10!

MELISSA AND AMAURY: Nine, eight,
seven,

six, five, four, three,

two, one!

Stop!

Whoo-hoo!

Well done!
Good job!

Oh, you're amazing!

Good luck, Jana.
ALISHA: Good luck.

Thank you. Thank you.

I'm happy with my dish.

I'm happy with the visual of it,

but it's really quite intense

so I'm hoping
that it's not too much.

Hey, Jana.
Hello.

Oh, wow!
Wow!

Your favourite.
(LAUGHS)

My favourite!

That looks so cool.

What's the name of your dish?

Spread The Love.

(LAUGHS)
Spread The Love.

Thank you so much. We'll taste.

Thanks very much.
Thank you, Jana.
Thank you.

Oh! Satisfying crunch.

Mm-hm.

Oh!

It is so sexy on the inside.

I love when you cut through
the pastry and look.

Look how soft all the textures are.

Mm.

Mm. I'm assuming this
will only be chocolate.

Oh! No, it is not just...
(GASPS)

Look at this!

It is actually
a little chocolate bar of praline.

This is so good.

That's so many layers of clever.

The sourdough praline in the toast.

It's candied bread in bread.

Mm-hm.

Oh, my God! The lid is also full.

What?
Wait a second.
No.

It's full of Vegemite caramel.

Wow, she really pushed it.

That's what I love.

Being able to trick the eyes
everywhere.

She could have just made a lid,
propped it on the table.

She made a snack bar
with the Vegemite caramel.

She made a snack bar

with the fake toast
and sourdough praline.

That's fantastic.

What a great mind.

Texture is fantastic.

The balance is good.

Not only was it a jar of Vegemite

that fooled us into thinking
it was photorealistic,

everything here is delicious.

You know what?

She may have convinced me
that I like Vegemite now.

(LAUGHS)

DARREN: Good luck.
ALISHA: Thanks, guys.

I think my dish hits the brief
on the head.

I think it looks beautiful,

but I've just thrown a whole bunch
of vegetables into this dessert.

Now it's just down to the taste.

Alright!

NARRATOR: Don't miss
a delicious moment

of Dessert Masters.

Watch full episodes on 10Play now.

What is the name of your dish?

You Don't Make Friends With Salad.

So, starting from the bottom,
there is a carrot cake.

There is a carrot marmalade,
a chocolate and beetroot mousse,

a beetroot compote,

a corn cream and a corn crumble.

Then around the outside,

there are
those white chocolate cabbage leaves

with some
crystallised chocolate soil.

Here's hoping that you will make
friends of us out of your salad.

Thank you, guys. Enjoy!

It looks phenomenal.

It looks like it's still
just ready and ripe

to be picked up from the dirt.

I love it.

It's so cool.

We ask for photorealistic look

and this is it.

You're going for the leaf.

Very classy.
My daily greens.

For a dessert very, very based
on savoury,

it is still sweet

and it's well balanced.

I love the thickness of the sponge.

It is a very good carrot cake.
Mm.

The beet is earthy,
but it's not overpowering.

And the corn mousse is quite subtle.

This is essentially a study in
an excellent carrot cake dessert

because that is the base layer.

That's the foundation of this dish
and it's beautifully spiced.

And then I think the visual
is well and truly there.

I really like it.
Mm.

JANA: Go, Darren.
KATHERINE: Smash it. Smash it!

Thanks, guys.

Breakfast time.
Ooh, wow!

Breakfast is served.
Thank you.

What is the name of your dish?

It's Wake Me Up Before You Go Go.

(LAUGHS)
My avocado on toast.

So, that's all the flavour
of breakfast?

Yeah, there's coffee,

there's banana, there's avocado.

I'd just like to try and make sure

every single component
is technically correct

because I know
that's what you're looking for.

With your level of experience,

being able to take
constructive criticism

and adapt so fast,

it's so humble of you
and it's fantastic.

Thank you.

Enjoy the experience.
Enjoy breakfast.

Thanks so much.
Thank you.

Thank you.

I absolutely love it.

I think this is exactly
what we were looking for

when we set a challenge like this,

to find something that is not only
a trick of the eye,

but is delicious to eat as well.

The vanilla cake turned
into a French toast,

lovely texture, really tender,
lovely caramelisation.

I think this is
his best dish so far.

We rarely see avocado translated in
pastry in my world,

and it really tastes like avocado.

It's something you could
almost consider

having in the morning.

All the elements are there,

it's just sweeter and more fun.

Mm.

Hey, Emelia.
Hello.

Wow!

Mm.

This dish is called
The Strawberry Patch.

It's sort of a celebration
of strawberries and cream.

Thank you so much.
Thank you, Emelia.
Thank you both.

They even feel like strawberries.
Oh, wow!

Cheers!
Cheers!

Loved it.

I loved it, too.

Flavours are simple,
easy to understand.

and it's just perfect.

I love the visual

and I was not disappointed
by the inside.

Hey, John.
Hey, hello.

Hey, hey.

What's the name of your dish, John?

Teddy's Favourites.

My son's favourite toys
are the rocks on the street.

(LAUGHS)

So, inspired by
blueberries and milk,

underneath is a little dessert.

So, there's a pot de creme
at the bottom

with candied blueberries,
a sesame crunch, malt sand,

and then lemon rocks on top.

I really liked it.

A, John is extremely accomplished

and B, Teddy has great taste
for a two-year-old.

Absolutely.

Hey, Dan.
Hello.

Hey, Dan.
How are you?

What's the name of your dish?

It's Fairy Wood Delight.

Inside, you can find
dark chocolate cake,

dark chocolate mousse,
and a cherry cremeux.

It's very old school for me.

It might be more simple,
but it's not badly crafted.

It definitely celebrates chocolate
and cherry

in a very indulgent way.

That part's nice.

The cake is very dense
and quite dry.

Donato.

DONATO: So, the dish is called
Vitamin 'C' Urchin.

So, it's my take on a choc orange.

Are you fooled?

I'm not fooled.

It's not really meeting the brief
for me

on the pure photorealistic.

The outside definitely left me
wanting more,

but I think the interior
really makes up for it

in terms of flavours and textures.

It's a spiky chocolate orange.

KATHERINE: I'm really happy with
how my sandcastle looks.

I think the flavours are subtle
yet refreshing

and I am quite proud of my dessert.

Look at that.

Cute.

What have you made us?

I've made you
my Castle By The Sea Cheesecake.

So, it's a desert lime cheesecake.

And then I've got
some lychee agar jelly.

Thanks so much, Katherine,
we'll taste.

Thank you.

I see a sandcastle.

I think it's very cute.
Yeah.

It's very childish in the approach

in a positive way.

Yeah, childlike, I think.
Childlike, yes.

Um, I do like that scenery
of a beautiful, cute sandcastle.

I love the choice of the plate,
as well.

The crumble is well made -

it's very buttery, it's very crumbly,

it has a good taste.

Sometimes a cheesecake
is a bit dense.

That's a lighter version
of a cheesecake, but...

..it's a bit bland.

It's very mono-texture, mono-flavour.

Katherine brings
such a beautiful energy

to the kitchen.

She has so many wonderful,
bright ideas and a lot to share,

but I'm a little worried.

The lychee agar cubes -

I can't really taste the lychee
at all,

which I'm a bit disappointed about

because I feel like
you want that in the dish.

Desert lime is also a wonderful
Indigenous Australian ingredient

that packs a punch,

and I'm really struggling
to taste it.

If you're going to sell me
a desert lime cheesecake,

I want to taste desert lime.

MAN: Good luck, mate.
WOMAN: Good luck, Reece.

CONTESTANTS: Good luck!
Thanks, guys. We'll see.

I'm a little bit frustrated.

There is a crack line
around my beehive.

But I feel like I let the emotions
take control today...

..and obviously that played havoc
in what I created.

So fingers crossed I've done enough.

Reece, what's the name of your dish?

This is the Beehive.

The cake itself is this
really beautifully burnt,

caramelised honey cake.

What is it about this kitchen
that have you come back every time?

It's given me everything,
to be honest.

It's like, I didn't think MasterChef
would, like, change my life.

I did it because I like cooking
and I wanted to give it a go.

I'm fully aware of what this show
has done for my life,

and I suppose, coming back,
it's like I treat it so special.

Like, I love it more than
a lot of things in my life.

And, um, when you love something
so much,

you also look at it, like,
a little bit more fragile.

We're going to taste now, so...
Yeah, enjoy, guys.

..thanks so much, Reece.
Thank you.

Thank you, Reece.

Let's cut it open.

I see a great difference
in thickness of the sponge.

I wish it would have been
a little bit more perfect.

There is a strong taste of honey
in all the elements,

so, what you see is what you get.

No problem.

It's a bit dry.

For something that is so simple
in the approach,

I'm expecting perfection.

I love the cake for its flavour,

but I have a little bit of an issue
with the texture.

I'm finding that maybe the slices
were a little too thick

and didn't have enough time

to take up all that lusciousness
from the cream,

because it is on the dry side.

Elements were done right,

but didn't have time
to really express themselves.

You are all pastry giants,

leaders, legends and luminaries.

Whatever order you leave
this competition in,

that never changes.

Before we get down
to the nitty-gritty,

we have some incredible dishes
to celebrate.

And may I just say,
there were plenty to choose from.

Jana.

You made the Frenchman
like Vegemite!

We literally could have eaten
the entire jar!

And lid!

And toast! (LAUGHS)

Alisha...

..turns out
you can make friends with salad!

Yes! (LAUGHS)

That was delicious and nutritious.

Darren...

..that was the best dish
you've made us so far.

Thank you, thank you.

You're all safe. Well done.

Well, we all knew this was coming,

but it doesn't make sending
one of you home any easier.

When it came down to it,

there were three dishes
at the bottom of the pack.

If I call your name,
please step forward.

Donato.

Katherine.

And Reece.

Donato...

..your flavours were sound,

but unfortunately,
your optical illusion

was not as effective
as it could have been.

Understood.

Katherine...

..your cake was sweet...

..but the flavours were lacking.

Reece,

your dish was very cute,

but, sadly, your sponge was dry.

When weighing up those imperfections,
let's not forget...

..the most important things is taste.

And for that reason,

I'm sorry...

..Katherine, you're going home.

It's OK. It's fair.

My bad.
Sorry, darl.

No, it's OK.

Katherine, Queen of Cakes...

..it had to be someone.

And just because it's you

doesn't change the fact
that you are amazing!

It has been a pleasure
to watch your work

come to life in this kitchen.

Have you enjoyed your time here?

I've absolutely loved it.

And a wise person once said,
that was Poh Ling Yeow,

she said you don't need to win
to actually win,

and I'm just so happy to be here.

With that, it's time to say goodbye,

so come and give me a hug.

I've had the best time.

I've made friends with people

that I know I'll keep in touch
with for life.

It's been
such a phenomenal experience

and I'm enormously proud.

NARRATOR: Next time
on Dessert Masters...

AMAURY: It's an absolute classic -

the team relay!

It's definitely nerve-racking.

..it's a pastry chef's
worst nightmare.

I've got no idea
how it's going to look like.

It's all going to hang on
the communication during handover.

Will teamwork...

Go, go, go, go, go!

..make the dream work?

Hopefully, we'll have a great dish
at the end of it.

Or...
Do you know what the dish is?

..will there be too many cooks
in the kitchen?

REECE: Donato, get it out.
Look at it!

DANIEL: Honestly, I have no idea
what's my dish.

I'm panicking.