Brent Owens has been in love with food for as long as he can remember. For him, food is the biggest gum among humans, a cultural connector that is at the center of every festival, occasion and occasion around the world. And with MasterChef Australia winning Season 6, this young Aussie will probably see how much of a connector it is.
A bobcat operator and businessman who also plays Australian Rules football, Owens has risen the rankings to beat 23 competitors. It was a tough competition, where no one could prepare themselves because of so much pressure. “I didn’t think for a second that I could win it. There was always self-doubt, ”says Owens, who started cooking at the age of 16, but followed it up much later.
After her win, she paid প্রতিযোগ 50,000 to co-contestant Amelia Jackson as part of their deal. “We promised that whoever wins will give the same amount to others,” said the 25-year-old, who is in India on a multi-city tour to promote the new season of Masterchef. Owens is currently in Mumbai, where he is exploring spicy Indian street food. “Everyone’s worried about my stomach, worried about whether I can digest all this,” she says with a laugh. He has gone through most of the stuff in Mumbai. “Save Puri, Pani Puri, Bhada Pao, Idli, Dosa, Pao Bhaji, we don’t have anything like this in Australia,” he began to think of associating these flavors with certain foods. It is the bold taste and unusual combination that appeals to her and she is forever sniffing new fragrances and ideas to give the classics a spin and reinvent the traditional. “You don’t have to be a trained chef to get great results in the kitchen,” Owens says. In fact, it was her adventures in the kitchen that convinced her fianc and family that she had a future in cooking.
“My fianc (Madison Ancrum) was the force behind pushing me for the masterchef,” Owens said. He admits he has not been to high-end restaurants in Australia frequently and is not very familiar with the fancy names of the dishes, but if there is one thing he knows, it is to nurture and share the food. This is a running thread in his book, Dig In. Available online, Dig In, showcases Owens’ signature style and culinary expressions. “It’s a simple book, the ultimate cooking for beginners and for those who are busy living জন্য for themselves,” Owens says.
Owens’s mantra is to be adventurous with ingredients, find alternatives to local products, improve recipes. There will be trials, errors and catastrophes, he warns, but it is part of learning. A fan of salsa and salads, his food philosophy is to create something that is fun, healthy and delicious. “In India, for example, I learned how spices lend a level and character to a food,” Owens says.
