Back To Win is a super exciting format for this season of MasterChef. As someone who’s gone from former contestant, to winner, and now judge, how do you approach this season?

I approach every season in the same way, I just want to get the best out of each contestant, whether they’ve been in the MasterChef Australia kitchen before, or it’s their first time.

Given that some contestants were your peers during your time as a contestant, did judging them present any unique challenges or advantages?

No, it doesn’t. There’s always a question mark from day one on whether your peers will respect you or not as a judge, and as soon as they can see how much I put into the competition, they immediately respect it, and we create that judge/contestant boundary and relationship.

The contestants have all grown their culinary skills since first appearing on the show. Were there any particular transformations that stood out to you?

This isn’t so much a cooking answer, but what Andre from Season 1 has built with his hospitality businesses down in Adelaide is just amazing. As your business expands, you get pulled out of the kitchen, and why Andre has come back is purely to think creatively about food again, and I really respect that.

How has your approach to the culinary world changed in recent years?

I think the pandemic pared everything back to make us all think about why our business can be successful. The overarching theme was our staff, and how lucky we were to have hundreds of supported and engaged employees at Three Blue Ducks. The restaurant business is not just about the food! 

From your perspective, how has MasterChef Australia evolved over the years, and what role do you believe Back to Win plays in that journey?

The beauty of MC is that it’s a show that revolves around food.  We are so lucky in Australia because we aren’t bound by traditions, so we can always push the boundaries of food, seeing it move forward and remain constantly interesting.

What’s your go to ‘can’t be bothered’ dish when you’ve had a long day, don’t feel like cooking but still want something delicious?

Tin of anchovies, loaf of sourdough, slab of butter. Easy done.