How former MasterChef Australia judges Gary Mehigan, Matt Preston and George Calombaris, celebrating Diwali
Gurnaaz
As Diwali is here, illuminating homes and hearts with its vibrant celebrations, the air is filled with a sense of community and joy. For the former judges of MasterChef Australia—Gary Mehigan, Matt Preston, and George Calombaris—this festival resonates deeply, echoing their profound love for India and its rich culinary heritage.
As we begin the conversation, Gary reflects on what Diwali means to him, “It's all about family and friends, celebrating the joy of life and remembering those who are not with us.” His sentiments capture the essence of this festival, emphasizing connections that transcend borders. And when it comes to a feast at home, Gary says, “At home we will light diyas, eat a delicious family meal and reconnect through messages of good will.” Though currently away from his friends in India, Gary longs for the laughter and stories that accompany these gatherings.
The conversation soon turns to the transformative power of food—a theme that resonates with the trio. George notes, “Countries are so far apart, yet they’re so close together because, in some way, shape, or form, food has brought people and countries together.” This shared passion is what has drawn the chefs to India repeatedly, with each visit deepening their fascination with its culinary landscape.
Their culinary adventures have led them to embrace not only traditional Indian ingredients but also to introduce local Australian flavours into their menus. George shares his delight in sourcing unique ingredients, stating, "Wherever I travel, I always like to keep my eyes open, listen, learn, and find something I can translate back home in my style. I love Indian spices… when you smell them, you know it’s a lot fresher. It’s beautiful. The cinnamon, the star anise, the cardamom—they’re vibrant. The clove, I love them all.”
Meanwhile, Matt expresses his newfound appreciation for rava or semolina, noting, “In one of my trips to India, I discovered kasuri methi. It’s such an amazing herb with a dried, umami-like favour that works really well in both Australian and Indian cuisine. And recently, the idea of making rava dosa has been a revelation for me. I was always put off by the 24 to 48-hour fermentation process for dosa. But with rava, I can get it into the pan within half an hour and it’s so crispy.
Gary’s connection with India extends beyond food; he has immersed himself in its festivals, and while it’s Diwali time but talking about Punjab, he shares his experience of Hola Mahala in Anandpur Sahib. “During the festival, in fact on all such special occasions, no one pays for food at the Gurdwara... it’s a truly heartwarming sense of community.” As he continues, Gary shares, “Part of the seva involves helping in any way you can—whether that’s washing up, peeling vegetables, or simply holding people’s shoes and giving them a token.”
Such experiences not only enrich their culinary repertoire but also deepen their understanding of the Indian spirit.
As Diwali brings families together in celebration, the judges of MasterChef Australia are reminded of the universal themes of connection, joy, and love that resonate through Indian culture.
