MasterChef Australia says Indian food is adventurous

BENGALURU: Many of us might remember the finale of MasterChef Australia 2015 when Billie McKay took on Heston Blumenthal’s 55-step, 17-element extravaganza, the Botrytis Cinerea dessert that won her the title. Not only did she become the MasterChef Australia but also a job of a chef at Heston’s restaurant The Fat Duck.Billie McKay, one of the most popular names today in the culinary world, was in the city recently to host Societe De Chocolat masterclasses, organised by Fabelle.

In an interview with City Express, Billie McKay spoke about her love for chocolates and food trends.
She said winning Masterchef Australia was a life changing experience for her. “After MasterChef, I moved to England to take up an offer to work in Heston Blumenthal’s restaurant, The Fat Duck. I spent a year in England, after which I moved back to Australia after travelling Europe for three months sampling diverse foods of the world,” she added. “My passion has always been focusing on food that is real, that tells a story and most importantly, that makes people feel good.”

Speaking about chocolates, Billie said that her love for chocolates and desserts go back to ages. “For as long as I can remember, I was always partial towards desserts and used chocolates for innovative creations,” she said and added that chocolate, as an ingredient, is versatile with endless options on what you create with it. “The art of chocolate making is exquisite and precise, it is also extremely enjoyable. When you actually get to create chocolates and eat them too, it makes the experience richer and more memorable,” she said.

Talking about Indian food, Billie said, “When you think of Indian food, you think of flavours, techniques, textures and unparalleled visual appeal. Indian food around the world is perceived as a flavoursome combination driven by diverse cultures and ethnicities. It is adventurous and with every dish, one can expect something new and exciting. My favourites are the breads – rotis, naan and chapatti. I just love mopping up the gravy with them.”

Food keeps evolving over time and currently the trend in the industry is very intriguing, she said. But she said her favourite trends are – Paddock to plate and the concept of knowing where your food comes from, the trend of pairing chocolates with beverages and the concept of dessert and chocolate bars used to enhance a consumer’s experience.