MasterChef Australia 8 winner Elena Duggan speaks of her plans for the future, working with kids, and the famed five-hour final challenge
Elena Duggan
In the finale, you had to recreate a 91-step Heston Blumenthal Verjus in Egg recipe in five hours. Will you look at an egg the same way again?
I think the whole season we were preparing ourselves, bit by bit, for that one final monster challenge. I have become more suspicious of eggs now. If anyone presents me an egg, I’m always wondering if there’s more to it under the surface!
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Elena Duggan
What was your high point on the show, besides your victory?
The trip to America. It gave us a chance to explore a new place and different produce and understand what food means to them. Besides, the last few seasons didn’t have overseas trips, so this came as a surprise.
Confit leg, duck breast, jus, blackberries, beetroot, pickled onions Pics courtesy/Elena Duggan
What do your students think of the win? Will you miss being a teacher?
I went back to the school to see my kids last Tuesday and got a warm welcome. They were very proud. I feel my win has given them strength and drive, and the motivation to follow their dreams. I will miss teaching and being at school, but I still want to work with young people in some capacity, although it won’t be in the traditional sense. Maybe I could teach them how to cook.
Your funniest, off-the-camera moment on the show?
This was during one of the challenges. I was using champagne in a recipe, and when I tried opening the bottle, the cork hit me on the mouth! After the initial shock, I felt so silly and I was quite embarrassed for a few minutes. Then, of course, the pain hit.
Roasted beetroot, blood orange and navel, goat’s cheese, and hazelnut salad
Some of your best-loved dishes on the show were the Oz meets Tuna Salad, The Apple, Cheese and Bikies and the Spanish Pork dish. Will any of these become signature Elena creations?
The Apple, Cheese and Bikies is definitely one of my favourites. I will replicate it and the Spanish dish too; people will expect these dishes from me. These dishes depend upon what’s in season because I want to focus on local produce.
How important is it to have fun while cooking?
It is absolutely necessary. I know that whenever I’ve cooked my best it has been because I was enjoying myself. It translates into your cooking. It was Marco Pierre White who told me ‘It’s okay to have fun because you produce better food when you’re happy.’
What does the future hold for you?
The long-term plan is to open my farm cafe. In the next three to six months, I will be taking baby steps in that direction. Right now, I am focused on getting as much work experience as possible, working with chefs here and understanding the industry a little more. I’m also going to work in California for a bit.
You will be writing a column for a local food magazine. What is it going to be about?
My first column comes out in November. I will be sharing recipes and small stories. There’s no theme to it, but I do want to focus on cooking based on memory, and taking traditional dishes and putting a modern twist on them. You’re very active on social media, especially Instagram. I use Facebook and Twitter, but I like the casualness and immediacy of Instagram the most. I interact with a lot of people on the site, and am humbled and flattered by the positive feedback and wishes that I keep getting.
Do you have any plans of coming to India? The show has a huge fan base here.
It’s fantastic that Indians love the show so much. I know the judges love visiting India. I would love to visit, but it won’t be anytime soon. I am fascinated by Indian cuisine and the colours, flavours and spices; it’s one of my favourites. Nidhi Mahajan was my roommate during the show, and she taught me a lot. She would cook a lot for us — pulao and curries — and I liked being her sous chef so I could taste everything.
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