All language subtitles for Masterchef.Dessert.Masters.S02E04.720p.WEB-DL.H.264-bill

VOICEOVER: Previously
on Dessert Masters...

(GASPING)
CONTESTANT: Oh, my gosh.

..it was all about smoke and mirrors.

What the...?
(BOTH LAUGH)

Bring us both a trick and a treat.

Their clever creations had
to trick the tastebuds...

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

..to keep them in the competition.

MELISSA LEONG: Breakfast is served.
AMAURY GUICHON: Thank you.

I absolutely love it.

Look at this.

That's so many layers of clever.

You know what?
She may have convinced me

that I like Vegemite now.

But we had to say goodbye
to Katherine.

KATHERINE SABBATH: It's been such
a phenomenal experience,

and I'm enormously proud.

Tonight...

..can they work as a team
for the sweet prize of immunity?

Hi!

CONTESTANTS: Hello.

Where's all the benches?

What do we have here?

Shopping!

I forgot to buy milk.

Good evening, everyone.

CONTESTANTS: Good evening.

Give yourselves a huge
pat on the back.

You survived the first elimination
of the competition.

And tonight is your chance
to win immunity from the next one.

For a lot of pastry chefs,
this challenge

would be their worst nightmare.

Oh, gosh.

Oh, no.

But let's hope there is nothing
but sweet dreams for you tonight.

It's an absolute classic
in this kitchen.

Of course, I'm talking about...

..the Team Relay!

Oh, my God.

Emelia is like, "Ah, shit."

(LAUGHTER)

Emelia, do you have fond memories
or slight PTSD about this challenge?

I just only have recessed memories.

(LAUGHTER)

Blocked them all.

Didn't happen.
Didn't happen.

Reece, what do you think
of the relay?

I've never, ever been on a team

that has set an idea
and executed it.

Ever.

Yeah, Team Relay. Um, I've lost them
numerous times before,

so I know what not to do.

Alright, let's get you into teams.

Grab an apron out of the bag.

Don't look.

It's just pure, chaotic energy.

Like, everything or anything
can go wrong.

Teal.

It looks great on you.
(CHUCKLES)

Donato.

Three people. Three absolutely
different backgrounds.

No recipes.

(GASPS)

I really don't like this.

JOHN DEMETRIOS: I know that
Team Relays are notoriously hard.

Team Teal.

The way we hand over sort of sets up
the next person to succeed.

Alright, let's do this, guys.

If you forget some important
information or you don't tell them

what's going on, it's...
Anything can happen.

It's definitely nerve-racking.

Oh, Mel, you're so kind.

Thanks, mate.
Alright.

Just got to have you looking
tickety-boo.

We've got the bald men together.

Oh, yeah!

Oh, my God, we're all twins!
The bald men together.

Have fun, not hair.

OK, here's how it's going to work.

As a team, you need
to create one dish.

You'll get 45 minutes
to work on it each,

and only 45 seconds to hand over
to your next team-mate.

So, communication is key.

You may be working as a unit,

but we want a sweet that tastes
like it was made solo.

We don't just want elements
on a plate.

Bring us something considered
and cohesive.

The most impressive dessert
will save all three team-mates

from the next elimination.

Who's up first? You guys need
to decide who's starting.

You go. Make something.
Alright.

You want me to go first? Alright.

Are you happy to?
Yeah, I just have no idea, but sure.

I have some really good ideas
how to start it.

Like, just because I've done it
before.

Go.
Alright.

Darren,

Reece,

Jana,

you're kicking this off.

Everyone else, head to the pantry
and wait your turn.

I feel the jitters, going first.

Oh.

I'm shit-scared.

Up here is everything you can
possibly need to make

a fantastic dessert.

But...

..there is also a little
something extra we've added

to the mix, just for you.

Which is?

Hiding under here...

..is a secret ingredient that each
team must include in their dish.

Tonight,

you're working with...

..ricotta!

Ooh!
Wow.

I did not expect ricotta.

Oh, I've got an Italian.

Perfect.

Ricotta is amazing
because it's beautiful,

rich and creamy.

It goes really well in cakes.

It also goes really well
in creamy elements.

So, if you're thinking, like,
mousses, ice-creams,

like, those types of elements,
ricotta is perfect for that.

Jana, are you in the ricotta
fan club?

I haven't touched ricotta
in many, many years.

I knew she wouldn't.

With a properly French training,

ricotta is not something
we often use in dessert.

Ricotta is not something
that I've touched, no.

But you know what?
The solution is going to come.

You need to set your team up
for success.

Yeah.

I'm very excited to see
what you come up with.

Your 45 minutes...

..starts now!

Caster sugar, flour...

Yeah, we'll be staying here
for an hour and a half.

I am team captain,
and I'm stressing out.

Oh, my gosh. Oh, my gosh.

My experience has been
in French kitchens,

so I have never worked
with ricotta in my life.

How to get this in the dish?

Um...

I don't know.

Hurry, Jana, do something.
Think of something.

But then, I see croissants
on the table,

and the French chef in me is like,

"Hmm...

"Why not make this
into a pain perdu, or French toast?"

Hi, Jana.

Talk to us. What is the dish?

So, the dish is called
Breakfast of Champions.

So, it's a croissant,
which is eventually going

to be a pain perdu.

I've put a granola into the oven.

I saw some figs, which were winking
at me, so I took them.

OK. Winking figs - we like that.

Yeah.

We're going to roast them
with some maple syrup.

So, the ricotta is going
to be found in a creme Chantilly.

So, it's a...

..fancy...fancy, fresh,
fancy French toast.

Yes.

I was expecting you to make
your own croissant, Jana.

Are you kidding me?

Wow.
I could, I could.

Well, not in 45 minutes.
(CHUCKLES) No.

REECE: My strategy is to rely
on everyone's strengths.

And then, hopefully,
the three of us can smash a win.

The most difficult thing
about a Team Relay is communication.

I need to make sure

that it's very clear
what's going on.

These guys are so talented.

I want to kind of utilise them
for their expertise.

And then, I think my experience
in this kitchen, my experience

in Team Relays can really set us up
to really impress the judges.

Hi, Reece.
Hey, guys.

Hey, Reece.
So what are you planning for today?

I'm going to kind of try
and use my team.

I have one of the best gelato makers
in the world...

Yes.
..and I have one of the best chefs

in Melbourne.

So, today, I'm going to be making
a ricotta and orange cake.

I'll get all the baking elements
of the dish done.

Donato will come in,
hopefully make an amazing gelato.

Hoping he knows how to make
a ricotta gelato.

I feel like he knows how to make
every kind of gelato under the sun.

And John will come in and help
with the final garnishes

for the dish,
and bring it all together.

Can I ask you just one question?

How do you know Donato's next?

Uh...

Best case scenario, it's going
to go like this -

I make the cake.

A bit longer.

Messina Man, Donato, makes gelato.

Fine-dining Man, John, last,
plates perfectly.

It's the perfect order.

So, you know, I'm relying
on the Dessert Master gods

to just, yeah...

..give me the order I want.

Oh, I hope it's him.

Come on, Donato.

I have got my eyes on getting
that immunity, and I think the most

important thing in relay
is getting off to a good start

to really set our team up
for success.

Um...

But my mind is all over the place.

Hello, Darren.
Hi.

What's the dish?

Not quite sure.

Not 100% sure of a dish
at the moment.

This is new for me, so just trying
to get a few components down

with some flavours that work
together for my team-mates.

So, I've made a ginger ice-cream.
I'm working on a lemon curd.

I've got whipped cream in the fridge
at the moment, and I'm just doing

my whipped ricotta base
for my ricotta cheesecake

with lemon, and I've got some
poached rhubarb with some raspberry

in the oven.

Where's the rhubarb going?

Um, don't know yet.

So, you...you don't have a dish.

You're just relying on the team?

Yeah.

I think, for me, the concern is
we want a dish that tastes

and feels like it was made
by one person.

Will it come together
as one cohesive dish?

I don't know. We'll see.

(VOCALISING)

(LAUGHS)

I don't know. I don't know
what I need to tell them.

Just relax.

Let everything melt away.

Oh.

(CHUCKLES) Oh, dear.

Making a mess.

My cream's boiled over.

I'm trying to do
too many things at once.

Mel wants a dish that seems
to have been composed

by just one person,
something really cohesive.

That's such a challenge
when you've got three

really diverse chefs.

I'm trying to leave them a message.

"Help!"

Don't know who's coming next,
but I've done so many elements

without a finished dish in mind
at the start, and quite a lot

of information to pass on
in 45 seconds.

I'll leave that on there -
that might help.

But it's too late.

I've just got to trust
my team members can come in,

understand the flavours
and then build

on the work that I've started.

I'm going to speak really quickly
and just explain to them the idea

of the dish, the flavours,

and...

..we're gonna hope for the best.

Well, the Team Relay is back,
and it's an iconic part

of the competition -
I'm so excited.

But there are some
challenges here, as well.

Oh, for us, it's very fun.

For them,
it's an absolute nightmare.

(CHUCKLES)

Jana going first
for the Purple Team.

Jana is the only one
with a clear dish in her head,

with specific flavour,
visual elements -

pain perdu, or as you guys know,
French toast.

Uh-huh.

But you really have
to have an amazing communication

in 45 seconds to pass down
the secret ingredient,

but also your vision
and all element that has been done.

I would be surprised to see
her exact vision

being passed down
until the final dish.

Me, too.

Now, Reece is cooking first
for the Turquoise Team.

Pizza done.

And he has a fairly clean strategy.

Experience in this kitchen pays off
because Reece knows what's ahead,

and he is not only doing an element,
but also playing on the strength

of his team-mates.

I think the only spanner
in the works there

is that he is really pinning
his hopes on Donato coming second

in the relay,

and that may not happen.

And we have Darren on the Pink Team.

Lots of delicious elements,
but no real dish.

Still am not very clear
about what the dish

is going to look like it.

Yeah, and I don't think
he does either.

I think he's going to rely
heavily on the last team-mate

to finish the job.

I can definitely juggle with two.
Look at this.

ALISHA: That's amazing!

DONATO: I'm just looking at his guns
as he's juggling.

It's just like...
That's why he's doing it.

Jesus Christ.
Oh.

Wow. Wow.

Wow, look at...
Wow!

Chefs, you'll be handing over
your dishes in five minutes.

Garnishes are done.

Yeah, I feel like I'm on time.

I just want to make sure that
I've got everything for the boys.

Like, I really want
to get them set up

so they can come in here
and smash it.

Oh, that one's really cute.

That's going to be it, I think.

Cake is done.

It's really good.

I'm really happy with it.

Wow. That's good.

Oh, shit, that's so good!

The next thing I want to do
is dehydrate some of the cake

so it's a beautiful
little crunchy element.

Chuck it in the oven
at a really low temperature.

It will be, like, a nice
crunchy crumb.

If Donato comes out next,
I will be so happy.

There'll be a reaction.

A very good reaction.

Alright, chefs, I'm bringing
in your next team-mate now.

Oh, right now?

I haven't cleaned up!

Oh, my God. Please.

Please, please, please, please,
please, please, please,

please, please, be Donato.

Alright, whoever's closest
to the door.

Come on, let's go.

Donato! (CHUCKLES)

OK, so I've got ricotta,
orange, olive oil cake.

I was hoping it was you
for a gelato.

Yep.
Hero is ricotta.
OK.

JANA: We are doing granola,
pain perdu, a French toast.

And the main thing is ricotta.

DARREN: Dan?
Yes?

Now, it's all about ricotta.

There's a ginger ice-cream in there.

I've made a whipped
ricotta cheesecake.

It's in the fridge for piping.

I've also made a lemon curd.
It's in the fridge.

Yeah.
In the oven, there's some rhubarb.

There are some nuts here.
I've got some walnuts.

Alright, your 45 seconds is up.

So, just to recap,
so you have a ginger...

Come on. I take you with me.
Come with me.

OK, thank you.
Good luck.

Good luck to you.
Thank you.

REECE: Come on. (LAUGHS)

OK, I'm in the midi.
And I'm locking.

Honestly, I'm a little bit confused.

My ears were literally open.

I tried to catch everything
he's saying,

but there are so many ingredients.

Oh, my gosh.
And I have no idea what's my dish.

Come on, brain, work!

I'm panicking.

So, Darren, he made the cheesecake
and he made the ice-cream.

And he made, like, five or six
added creamy elements.

100g, the pistachio.

So, I decided to add some crunch
with some pistachio crumble.

Ricotta and pistachio?

Hello! It's Italian.

They go perfectly together.

The flour.

The pistachio crumble is going
to give a little bit

of texture to the dish.

And then, I'm going to make
a quick gel after, as well.

Just, hopefully, they will
taste delicious.

Cross my fingers.

I think Reece
handed over seamlessly.

He has made a ricotta
and orange cake.

I am going to do that with a gelato,

but I'm going to make
a ricotta gelato with olive oil,

and I'm going to make an orange gel,

which will top the ricotta cake
beautifully.

So, my strategy is to continue

on exactly what information
Reece has passed on,

and I'll do the same with John.

So, hopefully, we'll have a great
cohesive dish at the end of it.

I'm so excited about this gelato.

I want to eat it.

This is really different
for a Team Relay

because I'm normally stressed out,

but this is pure heaven.

I just get to watch Donato
make gelato.

Might as well get a champagne
or something.

Sit back, relax and watch the show.

Oh!

I forgot to tell Donato...

..my crumb is in the oven.

I remember, "Oh, no! My little crumb
is drying out in the oven."

It's just sitting there, drying.

Look in the chef oven.

I'm trying telepathic communication,
so...

"Donato, crumb. Donato, crumb."

That's all I'm thinking right now.

"Get the crumb out of the oven!"

We're doing pain perdu,
like, French toast.

Got one that we can grill,
and then I'll do the rest

as, like, more
of a bread-and-butter pudding

so that we can cut a beautiful
piece out of it.

I love the ricotta Chantilly
that Jana started,

but I feel like, in order
to nail this challenge

and really use that ricotta,

I've got to incorporate it
in another element.

So, I'm studding the bread pudding

with a little bit more
of that ricotta.

Emelia is fantastic.
She's just added ricotta.

She's freaking awesome.

Are you juicy enough?

Because I want it to cook
really gently in the oven,

I'm going to do it in a water bath.

REECE: That's smart.
She's really smart.

I love her. Yeah.

This dish really needs
to be beautiful and cohesive.

It has to be strong on flavour,

but it also really needs
to be balanced.

Jana's chosen figs
to serve with this.

Figs are a bit...

..boring.

But I'm feeling like
that's a little bit lacking.

I'm looking for a little bit
of brightness and freshness,

so I'm going to ditch the figs.

OK, she's got some quince in there.

She's going to put some acidity.
Fantastic.

I love quince.
I love it. Fantastic.

Emelia.
Hello.

Hi.

What are you contributing
to your 45 minutes?

I love how she started.

I don't want to overcomplicate
the dish, so I'm not going

to just throw things in
for the sake of doing something.

Sure.
So I am changing her figs to quince.

Doesn't it take a long time
to cook quince?

I know my way
around a pressure cooker.

OK.

So, you think pressure cooker,
under 30 minutes, will be good?

I think so.

We've got Alisha's time,
so she can check it when I come off

and see where they're at.

I kind of love it.
Yeah.

I kind of love it.
Thank you.

Alisha has a really big job
coming up,

so I'm giving her choices.

We've got all of our ducks in a row.

I'm setting it up as well as I can
for Alisha,

and hopefully she brings it home.

What snackies can we have?

I do like a Bounty.

Five minutes
until the final changeover.

Come on!

DONATO: Five minutes left.

My olive oil and ricotta
gelato is done.

It's so nice.
It's one of my favourite flavours.

The gelato is done, puree's done.

Just blitzing that.

All John really needs
to focus on is the plating.

Look in the oven.

Donato is nearly done
in the kitchen,

but he's still not noticed
the crumb.

Donato, hear the oven.
Be the oven.

Find the crumb.

Find the crumb, Donato.
It's behind you.

Behind you right now.

The crumb is really important
because that crumb

is like the beautiful texture.

Behind you, Donato.

Behind you, behind you.

It's gonna be charcoal.
It's gonna go black.

It's gonna die. It's not going
to be beautiful crumb.

It's going to be horrible.

Donato, get it out!

Look at it!

Donato, get it out!

Look at it!

Behind you. Behind you!

Look in the oven.

Is that my oven?

Oh! Donato's found the crumb.

Get it out!

Ah!
What is it?

It's exactly what I needed it to be.

It's a crunch element.
Oh!

Oh, Donato!

He found the crumb.

Oh. (LAUGHS)
He found the crummy bits.

The crunchy bits, he found it.
Nice and crunchy, now.

Oh, my king.
(LAUGHS)

Donato's found the crumb.

He found the crumb.
Everyone, chill out!

The crumb has been saved.

Is it still good?
Yep.

It's meant to be like that.

It's not burnt,
it's not black - it's caramelised.

It's cooked perfectly.

INTERVIEWER: Really?
No.

You have three minutes
until changeover.

Come on!

(APPLAUSE)

BOTH: Whoa!

That was, like, big-boy voice.
Oh, it's too...too strong?

No, it was great.

Darren left me with some
very good elements.

But what's our dish?

Who knows?

So, that's why I wanted to add some
crunch with a pistachio crumble.

So, the crumble is nearly done.

I just have to finish it.

I made the lemon gel,
the orange gel...

..and then, I'm just about to make

microwave ricotta sponge cake.

I think I don't have much time left,

so, yes, it's going
to be very stressful.

I'm going to try the easy
kind of sponge

that takes literally
30 seconds to make.

So good.

I'm very happy about the elements
that I've added to the dish.

Oh, delicious!

Now, it's up to Christy to combine
all the elements

to make them look beautiful.

Christy has lots of elements,
but she's so smart,

so I'm sure she can do it.

Alright, I'm getting
your team-mates now.

Alright, your time to shine.

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

Run!
ALISHA: It smells so good out here.

Alright. Hero ingredient, ricotta.

Ricotta.
Pain perdu in the oven.

Yeah.
Quince are in here.

Orange and ricotta cakes.
So they're done, ready to go.

Tuile, orange and olive oil gel,

orange segments.

There were these in the oven.

I think they're just the ricotta
cake that's been dehydrated.

I have the pistachio crumble.

I have some pistachio here, too,
because I want to make some praline.

Ginger gelato.

And I made some sponges.

Orange and lemon gel.
Yeah.

And then, Darren made some
lemon curd, and then he made

some whipped cheesecake.

Oh, my God!

Christy's like, "Right.
Well, we've got 7,000 components.

Alright, 45 seconds up.

Good luck. Bye.

Dan, Donato, Emelia,

come with me.
I love you.

He loves you.

That's nice, right?
Yeah. It's a brotherhood.

Follow me into the locker room.

And I set a timer for the oven.

Thank you.

(CHUCKLES) Well done.

Well done, my man.

(BEEPING)

What is it for? What is it for?
What is it for?

Darren and Dan have cooked a lot
of components, and I'm trying

to understand what is going on.

Don't worry, don't worry. Be happy.

Did Dan tell you what
the finished dish is meant to be?

No.
Do you have a clear vision?

No.
No direction?

It's all being left up to you,
then?

Pretty much, yeah.
The pressure is on.

Pressure is on.

There is so much pressure to carry
the baton to the finish line.

So, the first thing I do is try
all of the ingredients.

We have a very smooth
ricotta cheesecake, a lemon curd,

pistachio crumble, ginger sorbet.

The orange gel and the citrus gel.

And we've also got
the ricotta sponge.

So, it all comes down
to the components

that I choose to plate.

My job? I just have to try
to make it a cohesive, like, dish.

I'm still thinking.
I'm still thinking.

How did you guys go?
What are you making?

We're doing, like, a dessert.

Oh, wow!

A dessert.
Oh, my God, I did a steak.

Hello, Alisha.

Hello.

Do you know what the dish is?

We're doing a pain perdu.

What is pain perdu to you?

Pain perdu to me
is bread-and-butter pudding.

Have I just committed a sin
against France?

We might just take him away
at this point.

I'm so sorry. Amaury.

I love the French.
I love your people.

I love your food.
(LAUGHS)

You just broke my heart, Alisha.

What is it called? (LAUGHS)

JOHN: What am I going to do here?

I'm feeling really good about this.

I expected to walk into a circus,

but directions have been super
clear, so I'm feeling really lucky.

Reece's orange cake is one
of the best cakes I've ever tasted.

It's so soft and moist
and full of flavour.

When you eat that alongside
Donato's gelato,

it's just a pair made in heaven.

Hey, John.

Hello, my friends.
What is this?

That is the cake that's
been dehydrated and lightly toasted.

So, I've used that as a crumb.
Lightly?

That's a kind way to refer to it.

Are you going to use it?
I am going to use it.

I'm going to hunt
for the inside bits.

I'm going to use it to set
the ice-cream, on top of.

Is that like when you get the toast

and you scrape off the...?
Correct.

I think that there's a lot
of potential here, but I'm going

to make more components
to just lift the flavours.

I'm going to make a little
cinnamon ricotta cream element,

and I'm going to make

a salted caramel sauce element,
as well.

I think the flavours
are going to be there.

I think the guys have left me
in a really good spot,

so I'm just putting everything
together, which is ideal.

DONATO: I think he's doing, like,
an orange caramel.

REECE: That would be amazing, John!
Yes, he is! Go, John boy.

That's my boy.
You are the man, John.

Come on, Jean Paul John.

The pressure is rising.

I'm definitely feeling it now.

15 minutes left,

and the pressure of plating
this dish up starts to dawn on me.

I get the croissant pudding
out of the oven,

and I'm looking at it,
and it looks really good.

It's really good,
but I think I want to brulee it.

I think it sort of leans to more
on the savoury side,

which is good because a lot
of the elements are quite sweet,

but I think I just want to give it
a nice crispy brulee finish.

This dish feels yummy, so I feel
like there is a shot at immunity

at this point in time.

Uh, it just means I have to do
the right thing.

This dish comes down to the choice
of fruit that ends up on this plate.

There's quinces
in a pressure cooker.

Nice smells.

Some figs on a pan.

Smells good.

The figs are stunning,

but all I've done
is caramelise them,

whereas the quinces
have been poached

in beautiful syrups and spices.

To me, the quinces feel like
the better choice.

They smell amazing.

I think that's going to complement
the dish just a little bit more.

I really hope that
this is the right decision.

I'm trying not to think about

the girls watching me
from the pantry.

I'm hoping that they're proud of me.

She looks nervous. Did you see
that deep breath she just did?

I see the eyes.

Yeah, I see the eyes.

ALISHA: Oh, I feel tense.

Bring us a cohesive dish
in five minutes.

Whoo!

OK.

Why is Christy in our section?

Have you got elderflower with you,
mate?

Yeah.
I'm hectic.

You do it, man!
No?

You can do it!
Never been hectic like this.

Flavours are there.
A lot of textures are there.

I'm just trying to imagine

how am I going to put it together

so that one flavour
wouldn't overcome the other?

I'm trying all the components

and it tastes like Italian spring.

I think I know what to do.

I think it's going to be
a ricotta cheesecake

with lemon gel, ginger ice-cream,
pistachio crumble

and pistachio ginger tuile.

So I'm just going to prep
all of the components,

get ready, start plating.

Come on, my baby.

Come on.

Come on, Christy!

Yes! She can do it.

Three minutes to go, guys.
Three minutes.

You can do it, Christy.
Come on, do it!

Come on. There we go.

I think I'm about to
Steven Bradbury this thing.

'Cause I have been set up
for success.

The ricotta cream, the granola,

the bread and butter pudding,

everything has a purpose
that's been left before me.

I had to choose which fruit,
quince or fig.

I have made a quince jelly.

I'm really happy with everything
that's ended up on the plate.

It seems as if one mind
was here making this dish.

Gorge.

I just found it.

I just want a rhubarb.

If it's overcooked or if it's under,

like, just don't, don't use it.

Yeah, I can use it.

Wow!

This is so stressful.

There's already so many components
in this dish

to make this dish feel like
one person is cooking it.

I really need to make this dish
balanced

and the rhubarb gives that
additional tang and freshness.

It tastes beautiful.

I would like to be able to use it.

What is she blitzing?

Oh, she's blitzing the rhubarb.

Oh, yeah. Cool. Awesome.

She's amazing.

So I'm making like the rhubarb

and make it sort of like a sauce
at the base.

I have 45 seconds to spare

and I just have to get
this dish finished.

Yeah, it's not long left.

Come on.
Good, good.

Come on, my baby.

So I add some rhubarb in the middle

and my tuile,
give it a little bit of a height.

Then, to finish it off,
ginger ice-cream.

I'm really happy with my dish.

I'm happy with the flavour
combinations.

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

Come on, Christy!

Oh, he's going to Cornell
in advance.

Hopefully it's set for him.

Definitely a lot of pressure
knowing I'm the last one.

There's nowhere to hide now.

Oh.

Who made that?

That was you!
Was it?

I've got a really good vision of
how I want this dish to look.

I'm going to hide the orange gel
underneath the crumb

that's going to be underneath
the ice-cream,

so it's a little surprise element.

I'm going to take the ricotta cream
now and dress the top of the cake.

Next, I'll put on the orange
segments and then my garnishes.

Caramel tying everything together.

So help me God, John,
best be using my tuile.

This is it. 10, nine...

REECE: All you need is a tuile!

CONTESTANTS: Eight, seven, six...
REECE: The tuile!

Five, four, three,

two, one.

Here come your team-mates.

John. How'd you go?

Are you alright?

There are so many things.

Well done. You're awesome!
There were so many things.

Good job, girl!

Just amazing. Well done, well done.

John!

Reece is really pissed
that you didn't use his tuile,

so he's probably going to not
talk...

Ah! Tuile!

REECE: I even made fun shapes.

Love it.

Christy is amazing at plating up

and it came out awesome.

Madness. Was absolute madness.

So my job is to marry these two
people together

and not creating any divorce
in the middle.

So, like, it's just...
It's a hard task.

We are looking for one top dish
to snag its team immunity.

The first dish we would
like to taste

belongs to the Turquoise Team.

The confidence in this man.

That looks rubbish.

No, it looks amazing!

What's the name of your dish, John?

Oops, I Forgot The Tuile.

Yeah. Where's the tuile, John?

What happened to it?

In the heat of the moment
when I was plating,

I forgot about it.
You forgot about it.

Ah-ha.

Yeah.

So, can you talk us
through the elements?

We have the beautiful ricotta,
olive oil and orange cake.

And then I've made
a ricotta cream with...

I've just seasoned that
with cinnamon.

There's a ricotta and olive oil
gelato

which is sitting on a toasted
cake crumb,

orange and olive oil gel.

And then I finished the plate
with an orange salted caramel.

But the big question is,
will we miss the tuile?

Let's hope not.

Shall we taste?
Let's taste it.

I'm feeling nervous,
but I'm also feeling proud.

This dish is like a warm hug.

I know that the tuile would have
taken the dish

to the next level,

but let's see how we go.

Don't miss a delicious moment
of Dessert Masters.

Watch full episodes on 10Play now.

Well, guys,
it's a very good dessert.

I know it was not a requirement,

but, here, the ricotta is definitely
the star of the show.

You have used it perfectly,
brings some moisture.

And also your sponge is fantastic.

Oh, thank you so much.
So good. So moist.

The crumb under the ice-cream

that we feared was
on the strong side

turned out to be good
and brings some strength.

The freshness of the orange segment
really plays well here.

I love the little bit of spices
in the whipped cream...

..but...

..I wish you would have put
the tuile,

because overall, even though it
tastes very good,

I think it's lacking
a little bit of crunchiness.

I think it would have paired
so well with your ice-cream.

Some really clever work here, guys.

I really love the flavours
of olive oil,

ricotta and orange echoing through
everything.

You get this reinforced set
of flavours and textures.

It's a fresh, light dessert,

and I think that you really took
the ricotta to new heights as well.

You really brought out
the best it can give,

which is density, body and texture.

But I do agree that I would
have loved to have seen

the tuile on the plate,

but in combination with
the ricotta cream

and the caramel from you
and the beautiful garnish work,

I think your strategy, Reece, of
leaning on each other's strengths

is really celebrated in this dish,

so I think you should all be
really proud of yourselves.

Amazing teamwork.
Thank you.

Well done, guys.
Good job, guys.

Good job, guys.

Can you believe it?

The tuile.

The next dish we'd like to taste
is the Purple Team.

Precious cargo.

Don't drop it.
Thanks, Reece.

It's really inspiring.
Thanks, Reece.

Hello.

Good job, girl. Nailed it.

Alisha, what's the dish?

Our dish is called Breadwinner.

Breadwinner?

Now, of course, Alisha, the plan
was to have a pain perdu.

Amaury...

This is definitely a version
of a pain perdu.

Or, as you guys know, French toast.

Jana, is this the dish
that you envisaged?

Not exactly.

How?
I imagined figs.

However, in a team, three heads
are always better than one.

So Emelia came up with the idea
to use quince.

And I'm pretty happy about that.

Shall we taste?
Yes.

Pain perdu pour deux.

That's like the...

That's the smartest thing I'm gonna
be able to come up with in French.

I am not disappointed
that you used the quince.

I think they are beautifully cooked.

I think it's part of the talent
of a great chef

is to know when to cut back.

Too often,
we want to show everything

and all the sets of skills we have.

It must have been a difficult
decision to take

to cut back on such
a beautiful product,

but I'm glad you did.
Good job.

Every element is perfectly crafted.

The use of the ricotta
in the whipped cream

is exactly what I would have done.

I think it's the best way
to incorporate it

to use its quality without
it being overpowering.

It's a very tasty dessert.

This is perfect for a French bistro.

Nothing negative to say about this.

I think he likes it.

Yeah, he sounds like he might.

Talk about one team, one dream.

That was a really incredibly
cohesive dish

that felt like all of you
on one plate.

The detail is all there
in spades as well.

The texture of the pudding is silky.

It has that custardy kind of
lusciousness about it.

I think that this was
a triumphant plate of work

because that seemed pretty
effortless,

both in terms of the way you all
approached the challenge today,

but, also, most importantly,
what's on this plate

right in front of us.

Well done.

Thank you, Purple Team.
Thank you, Purple Team.

Thank you, guys.

Well done.

(ALL TALK AT ONCE)

Next up, it's the Pink Team.

Right now,
I'm feeling a little bit nervous

because there's a lot of
responsibility on my shoulder.

There was so many elements
to choose from,

and I just hope that
what I put on the plate is cohesive.

It all comes down to me.

Guys, what's the name of the dish?

Um, Ricotta Cheesecake Madness.

Ricotta Cheesecake...?
Madness.

Madness.
Madness.

I get it.
Yeah.

Now, Darren, your strategy
going into this as the team leader

was to create lots of different
components

that then your team-mates could kind
of make sense of themselves.

How did you go with the challenge?

I wanted to have a really good start
and give those guys options.

They use their knowledge
and their experience

in getting this dish finalised.

Christy, what made it onto
the plate in the end?

So we have the ricotta cheesecake.

We have lemon curd,
the ricotta sponge,

pistachio crumble, rhubarb compote,

ginger sorbet and just a little of
pistachio tuile

at the top just to add height.

They used the tuile.

Let's try.

If I was lucky enough
to be vacationing

somewhere in Sicily,

I would be utterly delighted
to be served something like this.

You're really celebrating summertime
in Italy on a plate.

The flavours of lemon, pistachio
and the ricotta all come through

in a really harmonious way.

And by blitzing the rhubarb,
you get that stab of brightness

and acidity in the dish
right at the heart of it all.

Really clever work. Well done.

Thank you.
Thank you.

I agree with Mel.

I think the dish is extremely light.

It's something very pleasing.

I think all the elements are
so well done

and in the right proportion.

It is a very cohesive dessert.

The only thing I would say
that I wouldn't tell, like,

"Oh, this is a pistachio dessert,
or this is a lemon dessert

"or this is a ricotta."

But, overall, good job, guys.

Thank you, thank you.
Thank you.

Thank you.
Thank you.

All of you came close to victory
tonight.

It was the best relay
I have ever witnessed.

With food this good, you've made
our decision incredibly tough.

But a decision had to be made.

The winning team was unified
on and off the plate.

These three chefs
collectively poured

a lifetime of experience
into this dish.

It had everything we could
possibly want.

There's harmony in every component.

Congratulations to...

..the Purple Team!

Yay!

ALISHA: So good, you guys.

I was not expecting that at all.

Yes, you can have a hug.

Yeah.

Just one.

Jana, Emelia, Alisha...

..you are all safe from
the next elimination.

Well done.
Yay! Thank you.

Thank you. Well done.

Goodnight.
Bye-bye.

Yay!

Well done. Well done.

Thank you.

Next time on Dessert Masters...

There's a bit of country
in the kitchen...

(COW MOOS, HORSE NEIGHS)

This is an elimination.

Take one of those country classics
and put your own spin on it.

..and it's a sugar showdown.

Can they give these classic
Aussie favourites a modern twist...

I'm going to go all out.

It is a brave move, Darren.

..to save them from elimination?

AMAURY: It is so sexy.

MELISSA: It's absolutely gorgeous.

AMAURY: I freaking love it.