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Speaker 1: Heaven is dessert.

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Speaker 2: Actually, we all know that a Dessert Masters start seven

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Speaker 2: point thirty Sunday on ten.

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Speaker 1: Melissa Leong is at the helm of the show.

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Speaker 2: Hello Melissa, what a fantastic segway. Why Melissa say anything

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Speaker 2: into dessert that's a good thing or not? I don't

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Speaker 2: I guess. Look, we you know this is I'll see.

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Speaker 2: You like to sort of talk about it as the

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Speaker 2: Master Chef family. So this is this is like Master Chef,

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Speaker 2: but purely for desserts.

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Speaker 1: Is it?

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Speaker 3: That's it? So it's an extension of the Master Chef universe,

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Speaker 3: as we like to say. Yeah, we're taking I'm taking

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Speaker 3: the ball and running with it. I don't even know

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Speaker 3: if I'm allowed to, but whatever, it's ten professional pastry Chef,

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Speaker 3: ten of the best that Australia has ever produced, competing

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Speaker 3: head to head for the title of Dessert Master.

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Speaker 4: We gonna love it. I have to ask the question, Melissa,

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Speaker 4: you're a dessert person? Seems like a weird question.

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Speaker 3: I do love sweets. Now, I will have to say

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Speaker 3: I'm a very savory PERSONA might some might say a

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Speaker 3: little salty from time to time, but I really do

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Speaker 3: love sweets and standing alongside Amily. I mean he is,

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Speaker 3: He's the most famous past chef in the world right now.

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Speaker 3: To learn from someone like that and to really is

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Speaker 3: to really appreciate desserts and sweets on a whole other level.

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Speaker 3: So I am very grateful for that.

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Speaker 1: Well, tell us about Murray.

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Speaker 2: We've seen him a master chef, haven't we when he's

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Speaker 2: coming and we have made something ridiculous.

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Speaker 3: That's the grand finale dish was one of Amily's really

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Speaker 3: insane creations. That was a sort of a pocket watch,

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Speaker 3: completely blackcaste and everything. And you should have seen the

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Speaker 3: contest life.

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Speaker 1: I was just probably just back out of the room

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Speaker 1: that where do you start Sidefeld.

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Speaker 3: About about look creations that you know, eight foot giraffs, dinosaurs.

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Speaker 3: He made a giant handbag for a Paris Fashion Week

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Speaker 3: that's probably about the size of a car, that had

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Speaker 3: draws full of candies that have been made. I mean,

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Speaker 3: what he can't bring to life made in chocolate can't.

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Speaker 2: Be made these people already, Well listen, you know, cooking

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Speaker 2: in general is one thing in terms of degree of difficulty,

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Speaker 2: but I've always thought that desserts, you know, they're on

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Speaker 2: a whole other level because I feel like there's chemistry involved, you.

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Speaker 3: Know, absolutely well with this kind of level of tastry

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Speaker 3: it is. It is art, it is chemistry, it's mathematics,

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Speaker 3: it's engineering and architecture as well. So and would you believe,

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Speaker 3: you know, when Amori was in school, his teacher said,

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Speaker 3: you better pick a trade because I don't think it's

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Speaker 3: might enough to finish school.

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Speaker 4: Yeah, yeah, you can stick that, Melissa, I.

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Speaker 3: Knows, we know how Now, nice would it be if

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Speaker 3: we could all just go back to that teacher and just.

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Speaker 1: Be like, hey and just.

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Speaker 4: Exactly a look at me, now, Melissa. Money's tight, as

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Speaker 4: we know, money's tied in all kinds of way. I'm

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Speaker 4: not saying anything new there, but one hundred thousand dollars

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Speaker 4: dollars in prize money, it is a mind blowing amount,

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Speaker 4: particularly particularly right now with the way things are going,

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Speaker 4: isn't it.

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Speaker 3: I think? So, Look, when it comes to any kind

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Speaker 3: of cash injection into a business, that's always going to

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Speaker 3: be a good thing. And you know, hospitality is you know,

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Speaker 3: it's a it's a kind of an industry where things

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Speaker 3: are on a nice their excuse the pun, but really

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Speaker 3: I think that the reason why these amazing you know,

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Speaker 3: household name pastry chefs are competing in this competition is

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Speaker 3: to see how they go amongst their own peers, and

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Speaker 3: I think it's more about the bragging rights, but also

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Speaker 3: just seeing what they're made of in that kitchen because

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Speaker 3: a lot of them have set pressure tests. They've been

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Speaker 3: in that kitchen before on the other side of the equation.

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Speaker 3: They know how magic it is those those these challenges

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Speaker 3: that we set the way that the you know that

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Speaker 3: space brings out the best in people. It's something you

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Speaker 3: can only experience by doing so. I know that's the

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Speaker 3: most compelling reason why these incredible pastry chefs have said yes.

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Speaker 2: To us, because we're talked about people like Kirstin till

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Speaker 2: was Adriana Zimbo who single handedly brought back the macaron

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Speaker 2: not that it ever went anywhere, but I mean, really,

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Speaker 2: those those towers of macaroons are just a thing of

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Speaker 2: crock con boars.

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Speaker 3: I mean Annapolov as well, really bombastic creations that have

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Speaker 3: you know, a whole three D effective boom power and wow.

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Speaker 3: So ten of the best you know, including two of

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Speaker 3: our very own Masters Chef contestants, that have really gone

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Speaker 3: out into the world and made a huge name for themselves,

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Speaker 3: Jess Lemon, Tara and Reynolds as well. I mean, come on, that's.

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Speaker 1: Going to be great.

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Speaker 2: Well it's on seven thirty Sunday night on ten before

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Speaker 2: you go, quick hypothetical for you. You're in a restaurant,

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Speaker 2: you're full, and the dessert menu.

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Speaker 1: Has added to you. What is this?

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Speaker 2: What is the one thing that's on the menu that

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Speaker 2: will make you unbuckle whatever?

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Speaker 1: And he's unbuckling and saying, all.

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Speaker 3: Right, what's being unbuckledst It really depends on who's making it.

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Speaker 3: But look, a really great bust teasecake is definitely something

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Speaker 3: top of mind at the moment. That incredible kind of

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Speaker 3: caramelization and that really rich texture is unstoppable. But also

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Speaker 3: a great lemon tart with a masterfully made sharp liquid

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Speaker 3: sunshine kind of lemon tarting.

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Speaker 4: Yeah, lemon type, and they're not too heavy. That's the

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Speaker 4: beauty of them.

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Speaker 1: Have a hard time going that's coming. Yeah, oh yes,

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Speaker 1: any of those.

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Speaker 4: We're just all celebrating on you.

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Speaker 3: We'll just take them all. Take Look, if you share them,

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Speaker 3: that just makes life a lot easier.

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Speaker 2: There's no calories. If you share them, fine, it's like

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Speaker 2: dream standing at the fridge. There's no calories, is that.

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Speaker 1: Melissa.

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Speaker 2: We look forward to seeing you back on the Telly

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Speaker 2: seven thirty Sunday night.

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Speaker 1: Thanks for chatting to us this morning.

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Speaker 3: Thank you so much some jazz bye,