In 2014, Sarah Todd, a restaurateur, author, speaker, and TV host, participated in MasterChef Australia for the first time and placed in the top 10.
Sarah Todd made a triumphant return to the competition this year, and despite almost missing out on the title by a few points, she won many fans’ hearts with her culinary prowess and her love of familiarity with a variety of cuisines, particularly Indian.
Sarah Todd’s ideas and experience
Sarah Todd described her ideas and experience, saying, “I had nothing to lose when I entered MasterChef in 2014. I had just begun my career as a chef, so entering the competition was more about testing my abilities and pursuing my passion. However, this time, I had a point to make. I exerted significant pressure. However, this time, I had a point to make. I put a lot of pressure on myself to perform well and yet provide delicious meals. Because there is finally credibility attached, I felt much more pressure the second time. Every year, I’ve been changing, doing a lot of research, and experimenting in the kitchen. But this time around in Master Chef, I was able to discover my style, which is something that I believe every chef aspires to. I so gained more than I anticipated from the competition.
It was very fascinating to watch the fans who entered the kitchen because they are enormous food enthusiasts and are very skilled cooks. It equalises the playing field for everyone since you always know that one lousy dish will be sent home. You know, we saw that through a couple of really amazing chefs leaving quite early in the show. No one can be perfect (enough) to cook amazing dishes every single time.
So, yes, it increased the strain because, as you know, any of us may go at any time. Being an Australian and having a preconceived notion of what Indian food is, as well as seeing upon visiting the country how very different it is from how it is portrayed in Australia, has been thrilling for me. I consider myself extremely fortunate to have had the chance to go over to India and have people share their knowledge and teach me how to cook. As a result, I was eager to share some of these recipes upon my return and to introduce Indian food to the Australian audience.
Additionally, I believe that the popularity of Indian cuisine is growing at the moment, which is wonderful for Australia. It’s not that I don’t think it goes well with Indian food; rather, I couldn’t think of a dish where the whiskey could take centre stage.
Additionally, I intended to create a wide variety of dishes throughout the competition. Since my dad has lived in Japan for 30 years and I share his love of the food, the dish I ultimately made came to mind right away.
Cooking the dish, in my opinion, was not all that dangerous because I felt confident that it would be delicious. Additionally, I wanted to challenge myself and try new things throughout the competition, not only cook recipes that I was familiar with. I, therefore, saw the whiskey challenge as a chance to mix it with the lovely Japanese flavours because I believe that they go together rather nicely. That will make up a large portion of the early episodes because I started out cooking a lot out of anxiety.
I guess I was afraid of doing well because I didn’t feel comfortable experimenting and showcasing my culinary skills until the later episodes. My comfort level in the kitchen didn’t start to develop until, approximately halfway through the competition. It’s all about pushing yourself in life, in my opinion. I rarely compare myself to others by looking at them. I was eager to take on the task because I know that we can all succeed in doing this.
I’m confident that I had the necessary tools in my backpack and was sincere about making it. The nature of the difficulties will mean that some persons and abilities will be better suited to meet them than others. Because of the competition’s inherent character, I was prepared. My family was there, and they were a such huge support, and whenever they’re around me, I feel, like all the fear kind of goes away. I think that the finale cook was the most enjoyable one for me because I just felt really happy walking into the kitchen and I cooked with a lot of love.
It’s incredible for me to be able to research and learn more about India’s extensive culinary heritage. It seems like there are a lot of young, aspiring chefs in India trying some innovative things, and it’s never easy for chefs doing that because, in the end, you’re still cooking.
Therefore, I find it incredible what the new chefs in India are producing, and it is quite thrilling to watch this. I made all of the traditional Indian food. Additionally, I adore the crab xacuti; the flavors are amazing and it’s something new for the Australian audience, which, in my opinion, was thrilling.
I frequently add Kashmiri chilli to meals because I adore it. However, I believe it’s difficult to pick just one because the combination of dishes is what makes it so important. Oh, there are so many different dishes in India that you should try!
I believe that the judges should visit and tour India for a month because a week is not nearly enough time to see everything. I would love for the Australian audience to see and taste so many meals in addition to the judges. Chole bhature and bhelpuri are two examples.” said Sarah Todd
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