Inspired by MasterChef Australia obsessed to be the best
Find someone who can teach you to work under pressure. You are always learning and looking for ways to improve. The challenge is on!
Jimmy Wong competing on the MasterChef Australia “Back to Win” [Season 17] film set.
IMAGE: Courtesy of MasterChef Australia
In conversation with Jimmy Wong, Contestant on MasterChef Australia “Back to Win” [Season 17]
Born? Singapore in 1966, a year after it became a sovereign state.
Favourite cheap eat? Spicy wonton noodles and Tofu eggplant at Mr Chen Beef Noodles, Haymarket, Sydney.
How can we keep attracting people onto MasterChef Australia? Bring the fire to what food means to us and inspire better cooking and eating to supporters who watch the show.
Australian bush herbs and plants foods used in Australian native cooking.
IMAGE: By JimmyWongEats
What keeps you going? The stories I hear behind the scenes from producers, chefs, producers, and the purveyors. Their passion and resilience keep me inspired.
Can you share a story about a successful dish on MasterChef Australia? I put my heart and soul into it. Called ‘ToothTisse’ it looked like a painting and beautiful. A miso glazed toothfish, with a tomato dashi, pickled daikon and Neptune’s Beard, a seaweed.
Jimmy Wong’s entrepreneurial ventures extend beyond the kitchen. He runs a successful business with multiple pursuits; including; Photography, Brand Ambassadors, Cooking & Recipe Development and Social Media Content Creation, “Jimmy Wong Eats.”
IMAGE: By JimmyWongEats
Most useful cookbook? I treasure all of my cookbooks. My best is Eleven Madison Park by Daniel Humm.
How has MasterChef Australia: Back to Win changed your approach to cooking? It has taught me to believe in myself and cooking from inspirations that lives in my head which makes me a better cook.
Bringing a dash of unpredictability to MasterChef, whipping up dishes that were equal parts genius and interesting. Jimmy’s antics in the kitchen had everyone on their toes!
IMAGE: Courtesy of MasterChef Australia
Sydney Opera House part of Australia’s cultural identity.
IMAGE: By Mel Nathan.
Favourite thing about Sydney? Vibrant Sydney is and always will be my home. Ever changing in an exciting playground known for its’ global culinary experiences.
Best photo shoot you did? Two Providore's 'Meet the Producer' event was a dream come true. It was the best photo shoot I’ve done, with all my culinary heroes in one place, a true foodie’s event held at Carriageworks.
Maeve O’Meara an award-winning Australian food and cooking author, journalist, broadcaster, television producer and presenter on Food Safari.
IMAGE: By JimmyWongEats
Charcuterie grazing board presentation at “Meet the Producer” by Two Providores a well-known family-owned business connecting chefs with the people behind the products they supply. Over 500 producers, focusing on sustainable farming practices.
IMAGE: By JimmyWongEats
In this season’s MasterChef Australia “Back to win” how did you balance creativity with the pressure to impress judges and who were they? I cook from the heart, making sure that every element I put on the plate is on point. The judges this year [Season 17] are Poh Ling Yeow, Andy Allen, Sofia Levin & Jean-Christophe Novelli.
Westerly Isbaih (on left) a key figure at ALTO Olives, a renowned Australian olive oil producer based in Crookwell, NSW.
IMAGE: By JimmyWongEats
How many times have you been featured on MasterChef Australia? I've competed on Master Chef Australia twice, starting with Season & with Gary, Matt and George as the judges. Notably my sister Theresa and I were first siblings to compete together in any series. And now currently in Masterchef Australia “Back to win” Season 17.
Hunting and fishing Chef John Ralley the culinary Mastermind behind Bush River Kitchen.
IMAGE: By JimmyWongEats
Obsession ingredient? Ginger, is my go-to ingredient. I always keep fresh ginger roots on hand to give a burst of flavour and warmth to my cooking.
What’s this season all about and how much is prize money? MasterChef Australia “Back to Win” commenced on April 28, on Channel Ten and Tenplay. It features 24 returning contestants from previous seasons, competing for the top spot and a $250,000 prize.
John Ralley chopping chives with his sharp knife, Bush River Kitchen.
IMAGE: By JimmyWongEats
IMAGE: By Petrina Tinslay.
Early influences? My parents, travelling and dining experiences at Tetsuya’s back in the 90s.
Favourite kitchen tool? My knife.