I was discovered as a model at the tender age of 18. Ten years of traveling the world as a model gave me a deep appreciation for new cultures. I became a household name to the fans of MasterChef Australia when I was a contestant on the show in 2014. From the many places I have called home, I’ve amassed various recipes and cooking practices that I’ve distilled into a simple, easy-to-follow collection of timeless preparations suitable for the novice as well as an experienced cook.
With my upcoming restaurant Antares in Goa, I now step into the shoes of a restaurateur. Antares takes over the entire hill in Vagator, Goa with an awe-inspiring view of the Indian Ocean and the perfect spot for guests to watch the sunset in the afternoon and experience casual dining. It will be a 250-seat Australian themed restaurant at the top and 14 villas making their way down to the Beach Club where guests can relax or play on the beautiful beaches of Vagator. The complex includes a retail fashion outlet with Australian brands. Our goal is to create a little bit of Australia in this beach paradise.
Part of my journey to creating this tasty menu is taking inspiration from all parts of the world. Here’s my list of top 10 dishes that every MasterChef Australia contestant should be able to create in the upcoming season!
Australia’s Traditional Pavlova
It is something I have spent a long time mastering. Now that I have perfected the technique, I am happily sharing a version of this tasty dessert on my menu at Antares.
Indian Accent’s Chef Manish Mehrotra’s Black Truffle Icecream
Honestly, anything that this man creates is pure genius. Once you’ve tried this extraordinary ice-cream, you will want to keep coming back for more.
La Folie’s Chef Sanjana’s Rouge Velour
A Lemon Genoise cake layered with strawberry compote and a light Chantilly mixed berry cream Philadelphia. Seriously though, how is it even possible that Chef Sanjana can make something look and taste this beautiful?
Heston Blumenthal’s Scotch Eggs
I first tasted this oozing goodness at the Michelin-starred Hinds Head and knew that I had to learn how to make it. As they say, practice makes perfect.
Melbourne Restaurant Saint Crispin’s Snap Crackle and Pop
Crispy pork crackling that has been thrice cooked and dusted with a pseudo-bacon, it is just so tasty!
Pinnacle Pie with Mushy Peas from the Pinnacle Hotel
Pinnacle Hotel is a country pub about 60 km west of my hometown in Queensland, Australia. Aussies love a tasty pie and most households would have a favorite recipe for this delicious comfort food.
It is definitely one of my most requested desserts at dinner parties. It took me a little while to master the technique, but it was certainly worth the effort. Now this will be a signature dish on the Antares menu.
The Perfect Burger
It’s all in the art of layering and never have a dry bun. Sauce layered upon your desired fillings, with a crispy vegetable element, either lettuce, coleslaw or crisp sliced cucumber, finished with another juicy sauce layer, then bun.
Saransh Goila’s Butter Chicken
I have had the pleasure of Saransh cooking his butter chicken for me and it is hands down the best I’ve ever tasted. I need to be able to make this!
Chocolate Self-Saucing Pudding
How can one ever go past the chocolate self-saucing pudding? It is an art, but there is nothing better than a melting pot of chocolate and once perfected, you will be seeing it on the Antares menu.