Michelle Baylis chats to Poh Ling Yeow.
Can you believe it’s 17 years now since the first series of MasterChef Australia?!
Season 18 brings back judges Jean-Christophe Novelli, Andy Allen, Sofia Levin and Poh Ling Yeow. Some of our South Australian favourites are back to feature, like Maggie Beer, as well as new visitors, such as Jimmy and Jane Barnes.
While we’ll get the comfort of wrapping up in a blankie on the couch to watch amazing cooks, as we know, there will also be some new twists and amazing meals, and I can’t look forward to it more.
Poh Ling Yeow – Masterchef judge, Adelaide’s own food icon, runner up in the original Masterchef season 1, artist and painter extraordinaire, author, and just all-around fabulous person – was kind enough to have a chat with me about the new season and some of her thoughts.
One thing I love about Masterchef is the positivity and constructive feedback, without the acrimony on other reality TV shows. What is it that brings you back and makes you excited for this season?
THAT! It is a really nurturing set. You do see on some reality TV that it seems they are “out to get” contestants, and Masterchef is the opposite of this. Right from the start in season 1, it has been unique, about being real and about diversity. The focus is on contestants succeeding.
I think because food is so connected to family and people that it allows people to open up and be vulnerable. Masterchef is a really unique experience in the way it allows adults to stop, breathe and talk about their hopes and dreams. Whether that’s what they want in the end or not, it still gives space to get out of a rut, to go in a different direction if they want. It is a gift.
This is something I do think about a lot. I’m still best mates with everyone from when I was a contestant.
Something I’ve always enjoyed is watching your lovely smile and grace under pressure. How do you manage to do this while every camera and eye is on you?
Oh that’s not a skill! That’s my personality, I hyper-focus, which brings the intensity. Of course, it’s not always a good thing! But I think with time, too, and with a focus on what I’m doing, the cameras just aren’t something to worry about.
What one ingredient would you set as a hard challenge?
Century egg! I used this in Season 1, back when it wasn’t something lots of people really knew about, and I think George nearly vomited in his mouth.
We’ve just had the amazing Gather Round in Adelaide, with the Norwood Food and Wine Festival and so much happening. If you had your ideal food festival, what would it be like, what food would it feature?
It wouldn’t be about high-end food. I’d invite chefs from all over the world to display all of their different cultural cuisines. Not necessarily the most well-known or those that make the most money, but those who are different. And it would be a complete cultural food experience – seeing how food is eaten as well as how it is cooked. Whether that’s sitting on the ground, sitting around the table, eating with your hands, however it is. I love seeing how different people and different cultures can make something different or something out of nothing.
I love different cuisines for different reasons –
· French for what it can do, when you look at the simplest ingredients of flour, butter and milk;
· Chinese because it’s my blood and background and it’s so interesting;
· Italian for the simplicity and the produce – it really is about the colours of their flag, red, green and white.
My sister, nieces and nephew, especially my youngest niece, are huge fans of yours and of Masterchef. What advice would you give to young people about learning about food and cooking?
Thank you! When you’re young, grow your own food, see how it grows, and try everything. Broaden your palate. When you grow your own food, you see it from the ground up, no pun intended, you see what grows in what season, why things go together and can find flavour with meaning. It’s so important to try everything, you don’t realise until you’re older how important palate is.
And cook, a lot! But learn the fundamentals first, because you can’t run before you can walk. Don’t try to start with a souffle. It’s like painting, you can’t create a great work of art without learning to draw.
I think you also have to genuinely love it, not just the performance or what you see on TV. A lot of learning and cooking can be repetitive, and frustrating, so you do need to love it.
What is the one item at your Adelaide Farmers’ Market stall, Jamface, that you can’t resist eating?
Oh I always end up eating Sarah’s food! I think it’s easier to look at other people’s food and want it. I love her macadamia and apricot slice. I know that apricot can be seen as a bit of a “nanna” food, but I love it. It should be used more.
Poh is just as sunny and engaging to chat with as she is on TV. It has made me even more excited to see the next season of Masterchef, to watch a whole new group of people come together and show us what they can do with food.
You can find handmade sweets and savouries by Poh and Sarah at Jamface at the Adelaide Farmer’s Market, Wayville, open every Sunday 8:30-12:30. Their website is here https://www.instagram.com/_jamface_/
YouTube Trailer MasterChef Australia Is Serving Star Power.
