Diving into the heart of culinary diversity, former MasterChef Australia judges George Calombaris, Gary Mehigan, and Matt Preston shed light on the vital role played by the Indian community within Australia's cultural diaspora. Their foray into India, in partnership with the food experience platform Conosh, recently marked a series of exquisite sit-down dinners and masterclasses spanning Delhi, Mumbai, and Bengaluru.
The trio expressed affection for India, describing their visits as a pleasure. "We simply adore India. The warmth and friendliness of its people create an environment where engaging in unplanned, enjoyable conversations feels like a delight," they remarked.
Gary Mehigan, owing to his extensive travels for a food show, shared how India had deeply impacted him over recent years. "The cuisine, the people, the landscapes—I have been fortunate to traverse numerous Indian cities. It feels sacred, a space brimming with joy, love, and community," he recollected, underlining the profound understanding he has gained of India's culture and diverse food offerings.
The Indian diaspora in Australia, particularly in Melbourne and Sydney, has made a significant impact through shows like MasterChef Australia. "The show introduced us to an array of Indian spices, curry leaves, and, more significantly, the beautiful culinary heritage each contestant brought to their creations. We embrace the originality of Indian cuisine and its sheer diversity. Every dish carries its distinct character, offering a journey of flavours and discoveries," they said.
Mehigan added that he was amazed by the simplicity of the Indian staple food, Dal Chawal. He continues enjoying delicacies like Black Pepper (Chicken) Curry and Rogan Josh.
The trio also highlighted how contestants from different nationalities, such as Georgia, Iran, or Egypt, brought rich flavours to MasterChef Australia. "One contestant named Ameena, with her mixed heritage of Egyptian and Greek roots, expanded our palate to new cuisines," they added.
"What truly matters to us is the essence of the dining experience—where to dine, how to infuse joy into these moments, and what delights our taste buds," said Preston.
In Australia, the classification of vegetarianism may vary—some abstain from eggs while consuming dairy, while others avoid dairy altogether, the trio said. They added that the current food landscape includes many vegans driven by religious beliefs or periodic fasting practices, contributing to diverse dietary choices and considerations.
Calombaris highlighted a nuanced shift in eating habits, noting that while the vegan population remains relatively stable, there's a rise in flexitarians—individuals embracing less meat consumption and exploring plant-based alternatives, perceiving them as healthier substitutes. This evolving preference is evident in the increased consumption of plant-based meat substitutes.
Addressing broader concerns, Gary expressed profound apprehension about the food system's future. He pointed out critical issues like depleted oceans, escalating plastic pollution, globalised food supply challenges, and the looming impact of climate change. For him, recalibrating the food supply chain should be among our foremost priorities to combat these impending challenges.