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Indian foods to global trends: Chef Andy Allen chats with Sunday mid-day
Updated On: 07 January, 2024 08:18 AM IST | Mumbai | Nasrin Modak Siddiqi
Of trends and techniques, chef Andy Allen shares his favourites during his recent trip to Mumbai. Excerpts from a freewheeling chat with Sunday mid-day
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Chef Andy Allen
Australian chef Andy Allen was only one exam away from becoming a fully qualified electrician when he dared to enter as a contestant on MasterChef 2012—the rest, as the world knows, is history. Despite being by far the most inexperienced and weakest cook in the group, he read, researched, watched, and listened, and emerged as the youngest winner of MasterChef. When we met him last month at the launch of Fabelle Chocolates’ 5 Taste Sensations, which he co-created with the brand using Australian macadamia nuts, we immediately noticed his penchant for curiosity. Currently MasterChef Australia’s judge he co-runs a restaurant, Three Blue Ducks, and travels the world with a thirst to learn as much as he can about food.
What is your favourite ingredient to work with?
Sugar—it’s a tip-top ingredient, not only in its raw form, but also, the more you cook it, the more transformation it undergoes, and I like to play in that range because I don’t like overtly sweet dishes.
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