Skye Q&A
Fast facts
1. Favourite chef: Jarred Ingersoll.
2. Favourite restaurant: Dank Street Depot,
Sydney.
3. Favourite cuisine: Raw desserts.
4. Favourite place to travel: Thailand.
5. Favourite dish to cook: Lemon myrtle,
raspberry and macadamia raw semifreddo with Davidson's plum
coulis.
6. Favourite vegetable: Garlic and zucchini
flowers.
7. Sweet or savoury: Sweet.
8. How do you like your eggs: Poached and
runny.
Q&A
Favourite ingredient and why?
Cashews - blend them up into a creamy base for both sweet and
savoury dishes.
What's your favourite meal of the day - breakfast, lunch
or dinner?
Dinner because it's about reconnecting with my beautiful partner
Pete, my parents and my friends.
What dish would be the way to your heart?
Dark Chocolate Torte or a super fresh Tiramisu.
What are your favourite tunes to cook to?
"Unfinished Sympathy", Massive Attack; "A Forest", The Cure;
Ethiopian Jazz and anything by José González.
What do you think you'll learn from being on
MasterChef?
I would love to learn more about the mothership of the culinary
world - French cooking. I want to learn the rules so that I know
how to break them.
Which judge makes you the most nervous?
Mr Matt Preston, the man really doesn't miss a beat.
Tell us about how you got into cooking and how old were
you?
I followed my mum around the kitchen religiously from the age of
seven.
What's the first meal you remember cooking and was it a
success or a disaster?
Pancakes. Outside of dropping them on the flour, they're pretty
hard to get wrong. However, there have been numerous kitchen
calamity moments since.
What three ingredients would you take with you to a
desert island and what would you cook with them?
A solar powered industrial strength kitchen, a fishing rod, a
cabana boy. I'd cook two dishes&Lazy Days and Long Nights.
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 partner, family and friends aside, I would invite Nelson Mandela
for inspiration, Eddie Murphy for laughs and Jesus, to see if he'd
turn up! The meal would start with fried zucchini flowers, crispy
skin duck breast with red wine cherries and spinach, and we would
finish with a raw dessert - chocolate, avocado and wattleseed
mousse.
What inspired you to go on MasterChef?
I am wildly passionate about divine food, sustainability and
creativity. MasterChef is the perfect platform to learn from the
best, while increasing awareness around local, organic and
sustainable food.
