Up to date: April 13, 2015 1:12:01 pm
Brent Owens has been in love with meals for so long as he can keep in mind. For him, meals is the best glue between individuals, a cultural connector that’s on the epicentre of each competition, event and occasion the world over. And after being topped the winner of MasterChef Australia Season 6, this younger Aussie is more likely to see simply how a lot of a connector it’s.
A bobcat operator and tradesman, who additionally performed Australian guidelines soccer, Owens rose the ranks to beat 23 different contestants. It was a tricky competitors, the place one can by no means put together themselves due to a lot strain. “Not for a second did I believe I might win this. There was all the time self-doubt,” says Owens who took to cooking at 16, however pursued it as a profession a lot later.
After his win, he gave co-contestant Emelia Jackson $ 50,000 as a part of their deal. “We had promised that whoever would win, would give that quantity from their winnings to the opposite,” says the 25-year-old, who’s in India on a multi-city tour to advertise the brand new season of MasterChef. Owens is presently in Mumbai, the place he’s exploring spicy Indian road meals. “Everybody’s been involved about my abdomen, fearful whether or not I’ll have the ability to digest all this,” he says with amusing. He’s gone by means of most of Mumbai’s must-haves. “Sev puri, paani puri, vada pao, idli, dosa, pao bhaji, we’ve nothing like this in Australia,” he reels off, his thoughts whipping up concepts to include a few of these tastes into dishes again residence. It’s the daring flavours and weird mixtures that enchantment to him and he’s perpetually sniffing out new aromas and ideas to provide the classics a spin and reinvent the normal. “You don’t should be a educated chef to get superior ends in the kitchen,” says Owens. In reality, it was his adventures within the kitchen that satisfied his fiance and household that he had a future in cooking.
“My fiancé (Madison Ancrum) was the drive behind pushing me for MasterChef,” says Owens. He confesses he could not have frequented high-end eating places in Australia and isn’t too aware of fancy names of dishes, but when there may be one factor that he is aware of it’s that meals is supposed to be cherished and shared. This can be a operating thread in his e-book, Dig In. Obtainable on-line, Dig In, showcases Owens signature fashion and culinary expression. “It’s a easy e-book, the final word cook-yourself for inexperienced persons and people who have busy lives,” says Owens.
To be adventurous with components, to seek out substitutes in native produce, to improvise on recipes is Owens’ mantra. There will probably be trials, errors and disasters, he warns, however that’s a part of the educational. A fan of salsas and salads, his meals philosophy is to create one thing that’s enjoyable, wholesome and scrumptious. “As an example, in India, I’ve learnt how spices lend layers and character to a dish,” says Owens.
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