Jonathan Q&A
Fast facts
1. Favourite chef: Gordon Ramsay, Heston
Blumenthal and Thomas Keller.
2. Favourite restaurant: Vini in Surry Hills,
Sydney.
3. Favourite cuisine: French.
4. Favourite place to travel: France, Italy
and Spain.
5. Favourite dish to cook: Anything sweet.
Probably ice-cream the most.
6. Favourite vegetable: Sweet potato or
pumpkin, especially when they are roasted and they get those dark
caramel edges.
7. Sweet or savoury: Definitely sweet!
8. How do you like your eggs: Free range.
Q&A
Favourite ingredient and why?
Real vanilla is my favourite ingredient Vanilla has a rich
caramel-like flavour with a pervading sweet fragrance. I'd use some
form of vanilla in almost every dessert to add a sense of
depth.
What's your favourite meal of the day - breakfast, lunch
or dinner?
Dinner is a family meal. Dinner is definitely the time to take
things slow, enjoy time with friends and family, sip on some lovely
wine and indulge in one course after another.
What dish would be the way to your heart?
Any dish with real-butter pastry, smooth custard or ice cream.
Combine all three and I'm in heaven.
What are your favourite tunes to cook to?
I have eclectic taste in music. For cooking, it's definitely got to
be energising and have a beat. Basement Jaxx, Cold Play, Black Eyed
Peas, Franz Ferdinand, The Funk Brothers, Massive Attack and
Scissor Sisters would be part of my playlist.
What do you think you'll learn from being on
MasterChef?
There is so much to learn about food and cooking. No
matter how much one knows, there is always more to learn.
Which judge makes you the most nervous?
Gary is probably the harshest judge and George's cooking is
inspirational. Matt probably makes me the most nervous because he
doesn't give away too much so you never know where you stand.
Tell us about how you got into cooking and how old were
you?
I did a little bit of baking when I was younger, but I really got
into cooking when I moved to London at 23 years-old and had to cook
for myself.
What's the first meal you remember cooking and was it a
success or a disaster?
The first big dinner I cooked was a Moroccan banquet. I had
mountains of couscous, different tagines, a multitude of side
dishes and great colour. It was a great success! But the kitchen
looked like a disaster zone.
What three ingredients would you take with you to a desert
island and what would you cook with them?
Live chickens - because then I'd have eggs which is the most
versatile ingredient. Chocolate would be a must and sugar, I'd cook
a nice chocolate treat for after dinner.
If you were having any three people, alive or dead, over
for dinner, who would they be and what would you cook for
them?
Heston Blumathal, Epikouros and Isaac Newton. I'd cook the Fat Duck
tasty menu. Seems crazy I know but then I can be coached by the
world's best.
What inspired you to go on MasterChef?
The realisation that MasterChef could change my life.
