Q&A with : Gary Mehigan, English Australian chef and Judge of the Network Ten series MasterChef Australia
Updated on: 29 Jun 2016
The Masterchef Australia judges — chefs George Calombaris and Gary Mehigan and food critic Matt Preston — are on the must-meet list of everyone, who is a fan of the world's most-loved food and cookery show. If you are a Masterchef Australia addict, it automatically means you are in love with the three men, who make the show what it is.
I got a chance to meet the trio in Bengaluru. They were in the city to announce a collaboration with Knorr, known for their soups and now, masalas. The three mates held a masterclass and a lucky few got to witness that magic thing they do in the kitchen.
When Gary announced that he was going to rustle up a Roast chicken with Pav Bhaji Masala, I was skeptical. I'll eat anything chicken, but if I saw a dish called Roast chicken Pav Bhaji masala on the menu, I wouldn't order it. Not many would either, I think. But that would change after food master Gary made the dish and served it to you.
Here, Gary talks about meals at his home, his dining-out wishlist and things he won't eat. He also shares his new recipe. Read on...
When you associate with a food brand, do you try cooking with it before you say yes? I do that, and that's also my reputation.
What is the process like?
This one was simple. Things like spice mixes are a real pleasure to use, most of the time. So, they send me samples, I try them, I pick them when I want to. For me, it's a quick process... I open it up, smell it, cook a little bit of something. I actually roasted a chicken and sprinkled a bit of chilli and other spices and tasted it and then picked them.