Behind The Apron: Audra Morrice (MasterChef Australia S4)

MasterChef Australia S4 finalistAudra Morrice has wowed the judges with her Asian-inspired fare and is 1 of 2 Singaporeans to have ever made it to the Top 24.

Despite a very successful career in telecommunications, Audra decided to follow her dream and took a break from work to compete in MasterChef Australia last year. Since then, it has been an exciting culinary journey for her.

Audra who now resides in Australia, shares with us her MasterChef experience and why she is still a Singaporean at heart.

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How has your MasterChef experience shaped you as a chef?

Being in MasterChef has taught me a lot of things. You need to be organised and very clear in your mind before you start – what you want to cook and how you want to present it. The competition also reaffirmed me that this is exactly what I want to do. It is a big thing to give up a well-paying job for something that you are unsure about. There are no guarantees with food. It is such a fickle industry. But I love it. I don’t sleep a lot anymore but I still love it.

When I made my chocolate tart, it was my first big entry to get into the top 24. At that point, I still wasn’t sure if I was good enough. But as I went further into the competition, it really reinforced that no one is perfect in the kitchen and if a disaster happens, you just go with the flow. You fix it the next time. Now I am very comfortable in the kitchen. If things don’t go my way, I do it again or try a different way. You have to think on your feet because things don’t always go your way.

Has MasterChef opened up any doors for you?

After the show, I dived straight into catering and started my cooking class. I did my first event on 31 July last year, a week after I got out of the MasterChef competition. I have been busy every month. Everything has been through word of mouth. It is nice when you get referred instead of having to sell yourself hard.

There may also be some television opportunities coming up, we’ll see. I’ve also had some initial discussions with a friend to write some children’s books because I want kids to get into the kitchen at an early age. We’ll see how that goes. There are just so many things on my plate. I just have to balance out what I really want to do.

How would you describe your style of food?

I call my style eclectically Asian because I’m trying to do more food that stems from my roots. Now I’m getting a lot more passionate about promoting Singapore food. I might twist it a little bit and it is generally everything I like to eat. I like working with spices. One of my favourite cuisines is Nyonya cuisine. Nyonya food is not very common in Australia so it is nice to be able to share with them and educate them about the diverse food we have here in Singapore.

Tell us more about your famous Beef Rendang dish.

It is an adaptation of my mother’s recipe. My mother cooks a very light Rendang while I like it stronger and punchier. It is a dish that all my friends love. Every time I have to cook, they’ll ask for the Rendang. I learnt a lot unconsciously while growing up cooking with my mother. I was always her sous chef.

What are your must-have Singaporean foods when you are back?

I like Nyonya Kuehs and I’ve got to have the whole works. I always have Dosai when I come back, love Nasi Padang and if I can get to a Peranakan restaurant, that’s even better. And my mother cooks really well so I’ve got to have a whole host of her food!

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Get the recipe of Audra’s famous Dark Chocolate Raspberry Tart with Cherry Port Jelly HERE!

Interview

One Response to Behind The Apron: Audra Morrice (MasterChef Australia S4)

  1. […] Find out more about how Singaporean at heart she still is, in our interview with Audra HERE! […]

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