For fans of the hit culinary show "Masterchef Australia," the name Gary Mehigan needs no introduction. From humble beginnings as a teenager aspiring to be an engineer to a successful career as a restaurateur and appearances on various cooking shows, Mehigan has become a household name today. However, his insatiable curiosity and passion for travel have truly defined his culinary identity. Join us as we uncover the inspirations behind Mehigan's cooking style, the impact of his travels on his dishes, and his deep appreciation for the diverse and flavorful Indian cuisine.
Excerpts from the interview here.
Let's start at the beginning—you considered being an engineer or a fighter pilot as a teenager. What led you to shift gears and pursue a career in the culinary world?
Well, it was pivotal when my father shared wise words with me. He pointed towards my grandfather, who had an immense love and passion for food and cooking. That's when I decided to enrol in a chef's course at our local college, and from there, my culinary journey began.
After your culinary training, you went to London and discovered the world of fine dining and new ingredients. Can you tell us about the experiences that hooked you and solidified your passion for cooking?
London opened my eyes to an extraordinary world of fine dining and ingredients I had never heard of before. The sheer creativity and artistry of the culinary scene there were awe-inspiring. I found myself drawn to the complexities of flavours and the innovative techniques used by the chefs. It was a turning point for me, and I knew then that cooking was not just a profession but a lifelong passion.
Your culinary journey has seen you make appearances on various cooking shows. How do you think these experiences have influenced your career
These shows have shaped my perspective on the evolving food world. The best part has been meeting and connecting with some of the most brilliant chefs and food enthusiasts worldwide. It has been a blessing and a continuous source of inspiration for my culinary endeavours.
How has travelling influenced your cooking style and the dishes you create?
Travel is the primary driver of my culinary creativity. While many people explore countries for their historical landmarks, I seek out chocolate makers, cheese shops, and local dining spots to immerse myself in the country's culinary culture. Experiencing diverse flavours, ingredients, and cooking techniques from different regions has undoubtedly shaped how I approach my cooking.
Can you share some of the most memorable food experiences you've experienced in your journeys?
There are many wonderful food experiences, but a couple stands out vividly. One that holds a special place in my heart is dining at the Fat Duck (the UK) in the past, where I was immersed in Heston Blumenthal's extraordinary culinary journey. Additionally, a trip with George [Calombaris] and Matt [Preston] for our Masterchef Australia anniversary was unforgettable. We travelled to various countries, dining at some of the best restaurants and indulging in delicious street food. It was a brilliant and endless conversation about food that continued even after we returned.
Understanding the local cuisine and culture is crucial. How important do you think it is for chefs?
The importance of understanding local cuisine and culture cannot be overstated. While not every chef may feel the need to explore every city and country they visit, for me, it's an essential part of my culinary journey. The experiences and flavours I encounter during my travels become a rich source of inspiration and play a significant role in creating unique and authentic dishes in my own culinary ventures.
When exploring a new place, what key elements do you believe make a destination stand out in terms of culinary experiences
Great markets, artisan producers, roadside diners or food stands, and a thriving hospitality industry are key elements that contribute to a destination. These elements showcase the heart of a place's culinary culture and offer visitors a taste of its flavours and traditions.
What tips would you offer for travellers who want to fully appreciate the local cuisine when visiting a new place?
I would recommend using websites like Trip Advisor and following Instagram accounts like ConoshOfficial to discover local dining spots and food experiences. Additionally, always reach out to the hotel concierge or, even better, the chef for their recommendations. Sharing queries on social media can also lead to surprising and helpful insights from people who have travelled to those places before.
Sustainability and mindful eating have become increasingly important in the culinary world. How do you incorporate these principles into your cooking?
Sustainable eating has been a significant topic among chefs for a long time. For me, it's all about sourcing the best produce locally. The flavours and quality of ingredients from nearby farms and gardens within a 50km radius are incomparable to goods packed, frozen, and shipped from afar. On the other hand, mindful eating involves choosing seasonal and ethically farmed produce to ensure a positive environmental impact. Books like "The Omnivore's Dilemma" by Michael Pollan offer valuable insights into these principles.
Your explorations have also taken you deep into Indian cuisine. What drew you to this culinary tradition, and what aspects of Indian cooking fascinate you the most?
I have always loved Indian food, but my travels to India revealed the vast depth and diversity of dishes and flavours across different regions. The complexity of Indian spices and the art of balancing flavours in Indian cooking has fascinated me.
Could you share some of your favourite regional Indian dishes and the unique flavours they offer?
Oh, there are so many. I'm a big fan of tandoor-cooked dishes, which bring out beautiful flavours. Additionally, dals, various breads, and street foods like pani puri, vada pav, and pav bhaji hold a special place in my heart.
Are there any specific Indian ingredients or spices you particularly enjoy working with
Indian cuisine boasts an array of incredible spices that I love incorporating into my cooking. Some favourites include cardamom, clove, turmeric, coriander, and fenugreek.
Indian food has been gaining global interest in recent years. How do you think it has evolved or influenced the culinary world in terms of flavours and cooking techniques?
Indian cuisine has undoubtedly made a significant impact on the culinary world. The rise of talented Indian chefs and their innovative approach to traditional and modern Indian cooking has been transformative. These chefs have become excellent ambassadors for India, introducing its diverse flavours and cooking techniques to a broader audience, enriching the global culinary landscape.
Are there any lesser-known Indian ingredients or regional dishes you believe deserve more recognition?
I believe the food from South India, especially Chettinad cuisine from Tamil Nadu and Malabari cooking from Kerala, deserves more recognition. They offer unique and exquisite flavours that are not as well-known outside India.