Returning to the MasterChef kitchen for season two of Dessert Masters was a walk in the park for Mayfield's own celebrity chef, Reece Hignell.
"I wasn't nervous at all, to be honest. I've been in there so often now that it just felt normal," he told Food & Wine.
"I just reminded myself that I had already proven myself, and that I had earned my spot on the show.
"And I had a plan this time. I knew that I would be making sweets the whole time, so I was fully prepared for whatever challenges were thrown at me."
Dessert Masters 2024 premieres on Channel 10 next Monday, October 14, starring Hignell and fellow pastry chefs Alisha Henderson, Christy Tania, Emelia Jackson, Dan Pasquali, Darren Purchese, Donato Toce, Jana Lai, John Demetrios and Katherine Sabbath.
Melissa Leong and Amaury Guichon are returning as the show's judges.
"Just being on this show is a victory lap of sorts," Hignell said.
"I'm known for my cakes, but this time around people will see that I can pull out desserts that sit with some of the best made on MasterChef."
Hignell found fame - and fans - on season 10 of MasterChef Australia in 2018. His popularity saw him return for MasterChef Australia: Back to Win in 2020, where he finished fifth.
You might recall MasterChef guest Katy Perry saying "You're the tits, Reece" in response to his spiced rum baba. Equally memorable was the late Jock Zonfrillo's emotional reaction to Hignell's sponge cake, which he said reminded him of "being in Scotland having a cup of tea with my grandmother".
After MasterChef, Hignell started baking and selling cakes online and then, in 2021, opened his very own bakery, Cakeboi, in Hamilton.
In 2022 he released his first cookbook, Cakeboi: A Collection of Classic Bakes, inspired by the cherished recipes made with love by his mentor and grandmother, Heather Bates, of Warners Bay.
Late last year Hignell opened a restaurant, Acacia Dining, in Maitland with childhood friend and chef Tori Tokpah, and in April he collaborated with QT Newcastle to launch QTea x Cakeboi, a high tea with a twist.
Somehow he has found time to write a new cookbook, Cakeboi Goes Vegan: 60 Classic, Plant-Based Bakes. It's due for release next month and demonstrates how simple it is to bake using exclusively plant-based ingredients - without sacrificing flavour or texture.
"Writing books is such a long process and this one was about a year-and-a-half in the making. I'm really happy with it," Hignell said.
"When I adopted a plant-based diet I didn't want to stop eating cakes, and I quickly learned that I didn't have to. It's just a matter of making simple changes to recipes - looking at proteins other than butter and eggs, and an alternative to butter or milk.
"Once I got my head around it I was, like, hang on, any of these recipes can be adapted."
His favourite cake in the book is the Fruit Tingle, which tends to sell out quickly at Cakeboi. He also singles out a vegan sticky date pudding "to die for ... you wouldn't be able to tell that it's vegan at all" and a "delicious cherry pie".
"There's this perception of cakes that they're somehow easy to make, but to really pull them off requires skill. It's a strong foundation for making other desserts," he said.
"The skills I've developed as a pastry chef, and everything that goes into creating really stunning desserts ... I think people are going to be surprised at what I can do. I can't wait."
Cakeboi is hosting two high teas on October 20 (10am and 1pm). Tickets are on sale now at cakeboi.com.au, where you can also pre-order a copy of Cakeboi Goes Vegan.
Sticky Date Pudding
Delve into a timeless dessert experience with our Sticky Date Pudding. This luscious treat is brimming with the rich sweetness of dates, complemented by a velvety sauce that drapes each serving. It's a dessert that resonates with tradition, offering a blend of warmth, comfort and indulgence. Perfect for cool evenings or festive gatherings, this pudding is a testament to the beauty of classic flavors, reimagined for the modern palate. Enjoy a spoonful of nostalgia and sweetness in every bite.
Makes 8 puddings
4/5 cup (200 g) pitted dried dates, roughly chopped
1/2 cup + 2 tbsp (150 ml) water
1 tsp baking soda
1 tbsp (15 ml) apple cider vinegar
1 cup (250 ml) soy milk
1/3 cup + 1 tbsp (90 ml) vegetable oil
2 tsp (8 g) vanilla extract
1 1/4 cups (250 g) self-rising flour
3/4 cup (150 g) dark brown sugar
Pinch of salt
Butterscotch Sauce
3/4 cup (150 g) dark brown sugar
1/3 cup (80 g) vegan butter
Vegan ice cream, for serving
To start this cake, place the dates and water in a medium saucepan, then bring to a boil. Add the baking soda, then remove from the heat and allow it to sit for 15 minutes to soften the fruit.
Preheat the oven to 355°F (180°C) and grease and line an 8-inch (20-cm) baking tin with baking paper.
In a bowl, mix the vinegar and soy milk, then set aside for 5 minutes. The mixture will curdle and thicken. Now, add the oil and vanilla and mix until well combined.
In a separate bowl, sift together the flour, dark brown sugar and salt. In three batches, mix the milk mixture into the dry mix using a spatula; don't use an electric mixer. Ensure that each addition is well incorporated. Finally, carefully fold through the dates and liquid. Pour the cake batter into the lined cake tin.
Bake on the center rack for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and let it rest in the tin for 10 minutes.
To make the butterscotch sauce, heat the dark brown sugar and butter in a saucepan until the sugar is dissolved. Pour the caramel over the cake whilst it is still in the tin. Let the cake soak up the sauce before serving with your favorite vegan ice cream.
Tip: If you find it difficult to find "dark" brown sugar, just add a tablespoon (21 g) of molasses.
