Spoiler alert! For those of you who haven't finished the latest season of Masterchef Australia, don't read any further cause you're about to know who won. What a great season this was and I have so many favourite dishes. I downloaded all 60 episodes and was pretty much addicted. Now that you know it's someone from Masterchef, let me tell you that it's also the winner of Masterchef Australia 2014: Brent Owens!
We loved his Pile of Dirt during Heston Week and the Popcorn Grits as part of Team America. Now, he's let me pick his brain about cooking, Masterchef and a life dedicated to doing what you love. Don't worry, cause I'm sharing all of that with you in this year's third Foodie Diary; I present to you:
BRENT OWENS.
We loved his Pile of Dirt during Heston Week and the Popcorn Grits as part of Team America. Now, he's let me pick his brain about cooking, Masterchef and a life dedicated to doing what you love. Don't worry, cause I'm sharing all of that with you in this year's third Foodie Diary; I present to you:
BRENT OWENS.
Me: What was your favourite moment on the show, apart from meeting Heston for the first time in your onesie (haha)?
Brent: That's an easy one. Winning (LOL).
Me: How has the Masterchef journey changed you as a cook and a person?
Brent: The MC 'journey' has taught me to be incredibly patient, but the most I took out of it was that even in a competitive environment, keeping your cool and trying to see the bright side to every situation makes everything you do so much more enjoyable. In terms of cooking, I've learnt so much, with respecting the produce being the most important.
Me: The dish or moment that made you the most emotional on the show?
Brent: Definitely when I cooked "light at the end of the tunnel" which was dedicated to my dad and his incredible struggle through life post marriage.
Me: Things you'll miss the most from the show.
Brent: The speed of learning, hanging out with my buddies, the contestants.
Me: What's your favourite kind of food to eat and your favourite kind to cook?
Brent: I love eating the traditional Aussie food. BBQs, burgers, summery foods but I'm obsessed with South east Asian flavours. Indian food has become a huge favourite in my household these days. We love it!
Me: What are your thoughts on Indian food? Did you know how big the show was in India?
Brent: I wasn't a huge fan of Indian food before I entered the Masterchef competition. I realise now, that's because I'd never eaten good Indian food. Man oh man, it is delicious. I'm in love now, cooking it at least once a week. I knew it was big in India, but I wont know how big until I'm over there. Soon hopefully!
Me: Favourite tool in the kitchen and why?
Brent: Knives. I get so excited by knives. I don't know why, I just do! (LOL)
Very quickly, describe the following-
Masterchef: Best cooking competition in the world!
Gary Mehigan: Pork crackling obsession.
George Calombaris: Incredibly creative and funny.
Matt Preston: Food genius.
Cooking: Life.
Me: Tell us what you're up to right now!
Brent: Just finished writing my first book. Dig In, which will hit the shelves in Australia mid November. That was full on but a lot of fun. Hopefully i get a chance to do another one. Going overseas for 10 days in a week and a bit to just relax and have some time to myself. That's exciting, and trying to plan a few longer term ideas, food production, potential TV opportunities, etc. Cant reveal too much.
Me: Anything you'd like to say before you hit the barbecue?
Brent: Don't cook to live, live to cook. Its the best therapy you can have, part of the best entertainment you can share and once you start to develop, you will be addicted. I am and look where it got me. Also thanks so much for the support. Hopefully I'm over in India before next February, so I look forward to thanking every single one of my supporters and sharing my journey with them all.
Me: Any last thoughts?
Brent: Life is great!
To top this off, Brent's shared a very special recipe just for you guys!
*drumroll*
AMERICAN STYLE STICKY PORK RIBS.
This dish is a 'fingers only' one to eat. Its messy, its fun, its sticky and its damn good. Adding the coke gives the ribs a complex, molasses sweetness and when caramelized, it intensifies.
Serves 2
Ingredients.
2 x 375 ml bottles cider, dry
125 ml (1/2 cup) cider vinegar
500 ml (2 cups) water
1 large rack pork ribs [check weight at shoot]
Dry rub.
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon cayenne pepper
Marinade.
1 x 375 ml can Coca Cola
125 ml (1/2 cup) tomato sauce
125 ml (1/2 cup) dry sherry
55 g (1/4 cup) brown sugar
3 garlic cloves, crushed
2 tablespoons Tabasco sauce
Method.
Preheat a barbecue to high with the hood closed.
Put the cider, cider vinegar and water In a large roasting dish and place a roasting rack on top.
Dust the ribs lightly with the dry rub then place them on the roasting rack. Cover tightly with foil and cook in the barbecue for 1 hour.
Meanwhile, place all marinade ingredients in a large saucepan over medium heat and cook for 20 minutes or until thick and sticky, stirring every few minutes.
Remove the ribs from the rack and brush on a thick layer of the marinade. Place the ribs directly on the barbecue over high heat then grill to char the outside. Cook until both sides are charred, about 4-5 minutes brushing with marinade every few minutes.
Brent’s tip: Char marks are great on the ribs but try not to burn the marinade or it will turn bitter. Serve this dish with a fresh salad of apple and fennel.
***
HOW great was this guys? The life and lies of Masterchef 2014 himself! I had a great time writing this post and getting in the way of Brent's busy schedule. Hope you guys enjoyed reading this #FoodieDiary as much as I enjoyed creating it. You can see what Brent's up to by following him on Facebook, Twitter & Instagram.
Also, led me know your thoughts or feedback in the comments below!
Stay Hungry!
xoxo
D
