Celebrity chef Sarah Todd marks her return to MasterChef Australia in the show’s latest season featuring fans and favourites

Mumbai, April 2022: After wowing judges and winning the hearts of audiences as a contestant on season 6 of MasterChef Australia in 2014, celebrity chef, Sarah Todd will now be seen donning the apron once again, this time on the show’s latest season featuring fans & favourites.This season of the TV show will see her delve into her collection of curated Indian recipes, gathered during her travels and experiences across India, melding with her signature flair for Australian flavours and techniques. 

It’s been a whirlwind journey for Todd, who started out as an amateaur chef and since then, has steadily risen across the ranks. She moved to India post her stint on MasterChef Australia in 2014, co-owning and starting her restaurant, Antares, in Goa, and later launching The Wine Rack in Mumbai. Along with that, Todd was seen in a clutch of food and travel TV shows, showcasing her time in India, setting up her restaurant, and her adventure and travels across parts of the country, as she learned different aspects of regional Indian food. She has also written cookbooks along the way. 

Speaking about her return to the TV series, Todd says, “Back then, I didn’t have much to lose. I went into the competition as a model and came out as an aspiring chef. Now, there is definitely that added pressure to perform and I want to make my son Phoenix proud. He’s one of the biggest reasons I’m doing this.” She adds that the idea of doing the show is to also share her knowledge of Indian cooking and hopefully take home the trophy! 

“Being judged is always a difficult thing, especially in a high-pressure setting like MasterChef. I wanted to make sure the food that I’m cooking represents myself and the experiences I’ve learned along the way.” 

One of the dishes Todd has recently cooked on the show is a traditional Rajasthani Lal Maas, but with a twist, featuring Australian lamb backstrap with salt bush and pickled mustard seeds. There will be many more such Indian-influenced recipes in the competition. 

Todd believes this will also help dispel the notion that Indian cuisine is limited to curries, butter chicken or dal. Instead, the diversity within the cuisine is just staggering with so many regional influences at play. “Indian food in the coming years is going to explode globally, and the awareness right now is only growing.” In fact, despite her not being able to return to India due to the ongoing pandemic, this is her way of paying homage to the country and what she’s learned along the way.

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