1. Favourite chef: Probably Neil Perry, especially after meeting him.
2. Favourite restaurant: Any teppanyaki.
3. Favourite cuisine: Modern Australian, ie. Anything and everything!
4. Favourite place to travel: South Pacific.
5. Favourite dish to cook: Tasting plates of different seafood.
6. Favourite vegetable: Baby leeks.
7. Sweet or savoury: Savoury.
8. How do you like your eggs: Eggs and soldiers.
Favourite ingredient and why?
Anything I catch or grow because I know where it's come from.
What's your favourite meal of the day - breakfast, lunch or dinner?
What dish would be the way to your heart?
Oysters, scallops or pretty much anything in a shell.
What are your favourite tunes to cook to?
The Beautiful Girls, Kings of Leon, Black Eyed Peas - I like all music.
What do you think you'll learn from being on
I've already learnt heaps. I struggle to imagine what I'll learn by the end of this.
Which judge makes you the most nervous?
None of them make me nervous, but I feel Matt Preston's opinion matters most to me.
Tell us about how you got into cooking and how old were
When Dad and I moved in together he worked long hours and I had to cook dinner at about age 15.
What's the first meal you remember cooking and was it a success or a disaster?
I can't remember the first meal I cooked but I do remember trying to make chilli squid that was so hot my Dad wouldn't eat it. I ate the whole thing just to prove a point and it nearly killed me!
What three ingredients would you take with you to a
desert island and what would you cook with them?
Wasabi, soy sauce and pilchards. I would use the pilchards for bait then eat sashimi every day.
If you were having any three people, alive or dead, over
for dinner, who would they be and what would you cook for
I don't know.
What inspired you to go on MasterChef?
A strong desire to change careers and industries.