1. Favourite chef: Stephanie Alexander,
Manu Fieldel and Neil Perry.
2. Favourite restaurant: Cutler and Co Dining Room & Bar, Melbourne.
3. Favourite cuisine: Italian and French.
4. Favourite place to travel: Anywhere with a beautiful beach.
5. Favourite dish to cook: Pasta or Priddy Oggies
6. Favourite vegetable: Leeks and tomatoes.
7. Sweet or savoury: Savoury.
8. How do you like your eggs: Poached or coddled.
Favourite ingredient and why?
Butter, cheese and eggs. And cream - essential, essential, essential!
What's your favourite meal of the day - breakfast, lunch
Dinner. I also like a big dine-out breakfast on Sundays.
What dish would be the way to your heart?
What are your favourite tunes to cook to?
Oldies - David Gray, Musicals like Sunset Boulevard and Phantom of the Opera.
What do you think you'll learn from being on
That if you believe in yourself you can do anything.
Which judge makes you the most nervous?
Matt, but I really respect his opinion.
Tell us about how you got into cooking and how old were
I made food a battle as a kid and really hated my vegetables. When I moved out of home and started cooking for myself, my love of food really progressed.
What's the first meal you remember cooking and was it a
success or a disaster?
It was a lemon tart when I was 16 and had a huge fight with my Mum. I gave it to her and she was so happy. Big success.
What three ingredients would you take with you to a
desert island and what would you cook with them?
Seeds to grow food. Chocolate because I can't live without it. Lemons for some flavour.
If you were having any three people, alive or dead, over for dinner, who would they be and what would you cook for them?
My Mum and Dad because they inspire me to aim high, and Stephanie Alexander. I would make a salad because I know Stephanie Alexander loves a salad with her meal and so does my Mum! Maybe a curry or an amazing pie.
What inspired you to go on MasterChef?
My sister Edwina encouraged me and I knew I wanted to challenge myself. I knew it would be a fantastic experience in which I could learn and grow. I wanted to be surrounded by experienced food professionals; It was an opportunity which could open endless doors.