‘I’m consistently thrilled with the meals I eat each time I go to India’: Gary Mehigan

He was one of many three judges, or the ‘Three Musketeers’ on MasterChef Australia for 11 seasons. But like all good issues, his stint on the present additionally got here to an finish. Gary Mehigan, nonetheless, continues to be remembered for his constructive suggestions, jovial nature and real recommendation to the house cooks on the cooking present. Though he shares he has not watched the present ever since he left it, he does agree he will likely be “inextricably linked to the show forever”.
In an unique interplay with indianexpress.com, the well-known chef talks about his journey on the present, the pandemic, Indian meals and what lies forward.
Read on.
Your title continues to be synonymous with MasterChef Australia — how has life been after you parted methods with the present?
Just so all people is aware of, it was time to alter, time for one thing completely different, for one thing new. Life is actually being completely different, although 2020 was sudden and life-changing to some extent. I’m positive many individuals would really feel the identical. I’ve been writing a guide that has saved me busy, getting caught into podcasting which I like and pitching quite a few concepts to numerous manufacturing firms. I’ve additionally spent far more time doing a few of the issues that I at all times have appeared to have missed out on, having been so busy previously.

How would you describe your 11 season-long affiliation with the cooking present?
I’m positive I communicate on behalf of Matt (Preston) and George (Calombaris), however all three of us had been extraordinarily fortunate and blessed to be a part of MasterChef Australia for such a very long time. We additionally know that we’re inextricably linked to the present eternally, and other people will most likely at all times know us as The Three Musketeers or the three boys from MasterChef.
In what methods do you are feeling it helped form your profession?
I feel what I’m most pleased with in my time as a choose or MasterChef is how influential the present and we’ve been all world wide. Bringing meals to life, encouraging newbie cooks to make their meals desires come true and providing constructive suggestions and real recommendation that has pushed most of the contestants on to larger and higher issues.

Do you continue to watch the present and sometimes find yourself imagining your self to be on the set, giving suggestions to the house cooks?
Eleven years is a very long time to be doing something, and though I’m very pleased with my time on MasterChef, it was time to maneuver on and do one thing completely different. I haven’t watched the present since leaving, which some individuals might discover exhausting to imagine. To be trustworthy, for me, the fun of being concerned was at all times in regards to the relationships we shaped with the contestants. Being a part of their progress as cooks throughout filming was extraordinarily rewarding however extra importantly, turning into associates and colleagues as soon as that they had left to observe meals careers of their very own made the entire expertise very particular.

The pandemic, which confined individuals to their houses and witnessed a surge in home-cooked meals, additionally gave rise to numerous traits like one-minute recipes, mug recipes, leftover recipes and so on. What do you concentrate on such traits, and do you are feeling they’ve a shelf-life?
I feel an important development through the lockdown was a brand new appreciation of time spent with household, cooking at dwelling and having fun with the straightforward issues in life. Plus, such digital occasions with Conosh allowed me to remain linked with my followers. I liked seeing all of the fantastic pictures and movies on Instagram of individuals reigniting or discovering their love of meals made out of scratch at dwelling. Baking sourdough, making cheese, pasta, fermenting and pickling greens or making jam appeared to wind again the clock 30 years, to a time when the world gave the impression to be much less frenetic and sophisticated. This is my second workshop with Conosh, so I’m comfortable to see persons are getting concerned and attempting various things. I’ve liked interacting with individuals on this platform, starting from skilled and newbie cooks to meals fanatics and residential cooks. It has been heartening to work with a neighborhood that thrives on the common love and appreciation of meals.
If you needed to choose one MasterChef contestant and one dish you continue to bear in mind in spite of everything these years — who/what would that be and why?
That’s a tough query to reply as a result of there have been so many scrumptious dishes on MasterChef through the years, however I nonetheless love Alvin Quah’s ‘Drunken Chicken’. It was merely scrumptious, jammed packed filled with flavour and one thing I nonetheless make usually at dwelling, which certainly is an indication of an incredible dish.

Indian cooking has at all times been an integral a part of the MasterChef journey. Can you title one Indian dish ready on the present that left behind a longing style in your mouth?
Sandeep Pandit cooked a Masala Lobster which we described as most likely the most effective dishes we had in 11 seasons of MasterChef from an Indian contestant. It appeared splendidly easy, however the flavour of the mustard seeds, cumin, curry leaves and trace of smoke made the wealthy masala sauce style completely fantastic! We thought that possibly it was a bit extravagant utilizing lobster, however it was value each mouthful….!

What is your tackle Indian delicacies — in Australia and world wide?
I’ve mentioned this many instances earlier than, however I’m consistently thrilled with the meals I eat each time I go to India. The discovery of regional Indian flavours and cuisines has been a mind-boggling expertise over my many visits. I’m consistently discovering one thing new, which is what cooking and travelling is all about, and discovering an uncommon ingredient, a recipe, a brand new flavour, or approach is what makes Indian cuisines addictive. Sadly the remainder of the world is sluggish in taking over the concept of regional Indian meals. Still, issues are altering with many nice Indian cooks spreading the phrase, opening eating places in a few of our greatest and trendiest cities, and gaining worldwide reputations for lovely meals. I’ve been lucky sufficient to have the ability to talk with my Indian viewers via Conosh, which has, in some ways, made up for being unable to go to the nation and work together with such a various group of meals fanatics.
What is maintaining you busy for the time being, and the way does 2021 search for you?
I hate to say it, however I’ve loved slowing down excess of I anticipated — extra time to do the issues I would like at my very own tempo. I’m trying ahead to my guide popping out later this 12 months, to proceed to podcast and give attention to my espresso model. I’ve my fingers crossed that the world will start to open up subsequent 12 months, and we are able to resume our travels. We have a number of pitches within the works for meals tv of assorted varieties, however it’s far too early to speak about it but. TV is a fickle beast, however I’m positive we will likely be returning to your screens in a single type or one other quickly. As of now, I’m trying ahead to my collaboration with my good good friend and colleague George Calombaris and the Conosh neighborhood.