From vanilla slices to lamingtons, custard tarts to jelly slices, all your favourite CWA treats received the Dessert Masters treatment as the chefs turned classics into culinary wonders.
Unfortunately, it would also mean we had to say farewell to another of our talented contestants, head chef and co-owner of Gelato Messina, Donato Toce.
“It was an incredible and humbling experience,” Donato told 10 Play, “competing against such a talented group pushed me to grow, and I felt grateful to be part of such a unique opportunity.”
Though the offer to compete in the second season of Dessert Masters was exciting, Donato admitted that he took some time to really consider taking part. “I knew it would be challenging and I wanted to make sure I was ready to give it my best.
“I was worried about whether I could keep up with the pace and match the skill level of the other contestants,” he continued. “There’s always that fear of not measuring up.”
https://www.instagram.com/masterchefau/reel/DBqUu4iuF1x/
Like many of the chefs this season, Donato is no stranger to the MasterChef kitchen, having set a few pressure tests in the past. This time, he got to experience what it’s like being on the other side of the judging table.
“Being on the competing side was eye-opening. I thought I understood what it was like, but being under that kind of pressure is entirely different,” he said. “It gave me a newfound respect for everyone who has been on that side of the bench before.
“The challenges were tough,” he continued, “I wanted to stay true to my style even when it wasn’t easy. Bringing my personal touch was important because it’s what defines you as a chef.”
But the chefs aren’t just pushed creatively, they create magic while the clock ticks above them, counting down every second.
“The time limits were definitely tough. They forced me to think on my feet and make quick decisions. It was challenging, but it also pushed me to tap into creativity,” he said, adding, “it was a lesson in trusting my instincts.”
https://www.instagram.com/masterchefau/reel/DAuLim9JDQ5/
During the challenge on Monday, Donato decided to make a spin on the classic scones with jam and cream, turning it into a sundae with a scone flavoured gelato and crumb, blueberry gelato, and a Chantilly cream, topped with homemade sprinkles.
“I was satisfied with it, there are always little things you wish you could tweak after the fact, hindsight is 20/20, but overall I felt I stayed true to what I wanted to present. It was a simple dish, but I hope it conveyed my approach.”
Looking back, Donato said he had hoped to stay in the competition longer to show some of his more experimental side. “Combining flavours and techniques that might have surprised people, but I’m still happy with what I did manage to share and how it represented me.”
As for if he recommends the experience to other pastry wizards and future dessert masters, Donato said, “Yes I would. It’s not easy, but it’s worth it for the growth and the friendships you build.
“It’s an experience that challenges you in the best way and shows you just how far you can push yourself.”
Dessert Masters continues Sundays at 7pm and Mondays at 7.30pm on 10 and 10 Play.
