MasterChef judge Gary Mehigan, who just stopped by in India to cook up a seven-course menu for The CEO Series, talks about the hing bottle in his fridge and love for dogs
Chicken Curry, cooked during his visit to India for the TV show, Far Flung With Gary Mehigan
Gary with his dog, Molly
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Is it easier being a chef or a celebrity?
Definitely a celebrity. People in the industry will tell you it is hard work, and at times, it can be monotonous and about long hours, but it's a privileged thing that we do. I get to work alongside two of my good mates — eating food, inspiring contestants and viewers, and meeting some of the most amazing chefs in the world. How hard can that be?
Have you experimented with Indian spices in your cooking?
A lot. I have a curry leaf plant in my backyard, and every time I return from India, I try a new dish or technique I have learned on my travels. I was shown how to make dosa, and then when I got back to Australia, I practised many times until I got it just right. I have a container of asafoetida in my fridge, and my cupboard always has tamarind, cumin, cinnamon and cloves.
What Indian dishes have you tried cooking back home?
Dosa; I also make my version of curries, dal, biryani and roti. I would love to learn to make idlis.
Chicken Curry, cooked during his visit to India for the TV show, Far Flung With Gary Mehigan
Tell us about your spice box at home.
It is always been added to, and topped up. I use dried spices, as buying fresh spices you have in India, is not an option for us in Australia. You are so blessed, and despite the crowds and craziness, I find the spice markets in Old Delhi happy and inspiring.
Also read: MasterChef Australia judge Gary Mehigan's Indian food adventure
Last time, you took back spices from Delhi. What about this time?
My wife would like me to find her some sandals! I will also take back a whole lot of food memories and new friendships. When you work alongside people for 12 hours prepping for events like this, you bond quickly with them. This is one crazy adventure — seven courses, five events, three cities over days. I really must talk to my agent about what she signed me up for.
Has Indian food made its mark in Australia?
Unfortunately, as much as we have many Indian takeaways, we still don't have 'good' Indian restaurants. It is changing, and people like Adam D'Sylva at Tonka in Melbourne's CBD, are championing Indian cuisine.
What's a typical family day for you?
Walking the dogs with my wife, and sometimes, my daughter. Maybe a drive down the coast, to have lunch, or cooking up a big roast chicken or slow-cooked lamb or curry, to share with our friends.
Tell us about your dog/s.
We are a dog-obsessed family. My wife Mandy brings dogs home from rescue shelters, and before I know it, they are sitting on the sofa beside me at night. I couldn't imagine life any other way. The current screen saver on my phone is of Molly, our first dog. I love the photo; it captures her at a moment of pure bliss, as she runs through the water at a beach.
What's next for you: more cooking shows, another TV series, celebrity dinners?
We are about to go into series 9 of MasterChef Australia at the end of October. So when I get back, I am heading off on holiday with my family, and blocking my agent's number from my phone, and recharging my batteries for the next series. George [Calombaris] and Matt [Preston] are on holiday with their families, and by the time October comes around, we will be ready to hang out five days a week for six months together, and talk food and cooking. I would love to do another series of Far Flung [TV series]. We are also working on an e-book of some of my favourite recipes.
What can we expect from MasterChef Australia next year?
The food team is on the road in Australia, hunting down the Top 50. There are some great contestants in the mix. There is great diversity among our contestants and I am proud to say, it is not Indian vs Asian vs European or American; all of them constitute what makes up the fabric of Australia's population. How lucky are we?
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