Australian MasterChef Shannon Bennet: 'Loved Jai Hind and Veronica's, would love to visit India again for street food'

Exploring the intersection of Australian and Indian cuisines, Midday.com spent an evening with MasterChef Shannon Bennet to gain insights into his culinary philosophy and the art of fusion cuisine

Club Jolies at Worli, recently transpired into a hotbed of authentic seafood flavours. The catalyst for this culinary revolution was Masterchef Shannon Bennet, who journeyed from Australia to entice Mumbai's taste buds with a meticulous 7-course meal. Powered by Johnnie Walker Blue Label, the evening stood out as an intimate affair hosted by Kiran Soans, the founder of ‘World On a Plate.’

Amidst the aromatic symphony of spices and exotic ingredients that graced our plates, we had the privilege of sitting down with the renowned chef to gain insights into his culinary philosophy and the art of fusion cuisine.

Main course: Lamb lion, crispy kale, roasted pear and Macademia

In a conversation with Midday, Chef Bennet reflects on how Indian food has left an indelible mark on his kitchen skills. "Encountering Indian cuisine in its homeland has been an eye-opening experience. While I've sampled Indian delicacies in various countries, it wasn't until I set foot in India that I truly grasped the depth and diversity of its food landscape. Each dish tells a story steeped in tradition, reflecting the unique cultural tapestry of the country."

As a chef renowned for his expertise in Australian cuisine, Chef Bennet seamlessly infuses Indian flavours into his dishes, offering a one-of-a-kind fusion of tastes. "I frequently incorporate Indian staples such as ginger, garlic and an array of spices into my cooking," he reveals. "These ingredients add depth and complexity to familiar flavours, creating a blend of Australian and Indian culinary sensibilities."

One of Chef'ss most ingenious creations is the Peru fusion - Nika cuisine, a marriage of Japanese and Peruvian ingredients crafted using traditional Japanese techniques. "Nika cuisine represents the epitome of culinary innovation," Chef Bennet asserts. "By merging two distinct culinary practices, we create an entirely new gastronomic experience that celebrates global flavours on one plate."

Canape (Prawn cocktail, spammer crab & caviar sandwich)

In his culinary repertoire, French butter and olive oil reign supreme as indispensable ingredients, infusing dishes with a depth of flavours. "French butter and olive oil are the backbone of many of my creations," he explains. "Their subtle nuances elevate the taste profile of dishes, lending them a luxurious and indulgent character."

Drawing from his experiences hosting pop-ups across diverse culinary landscapes, Chef Bennet emphasises the importance of cultural diversity when it comes to cooking. "Indian cuisine is a testament to age-old food culture and tradition spanning diverse geographies," he observes. "Each region boasts its own unique culinary identity, offering a kaleidoscope of flavours and culinary techniques."

As the food landscape evolves, he believes that fine dining establishments must adapt to meet the growing popularity and accessibility of street food. "The world is embracing the concept of bringing street food to the plate," he remarks. "By curating familiar recipes with precision and artistry, fine dining establishments can offer a unique dining experience that celebrates the essence of street food culture."

For Chef Bennet, organising food pop-ups is more than just a meal preparation; it's an opportunity to impart knowledge and spread happiness through food. "Food pop-ups serve as a platform for culinary exploration and cultural exchange," he explains. "By connecting with diners on a personal level, we create memorable experiences that transcend the confines of traditional dining."

Entree (Roasted Crayfish, herb emulsion, curry leaf oil)

Reflecting on his recent pop-up in Bombay, Chef fondly recalls his adventures with local eateries such as Jai Hind, Trishna and Veronica’s where he savoured the vibrant flavours of Mumbai's street food scene. "Exploring the local cuisine was a truly enriching experience," he reminisces. "I'm eager to come back and explore more local food across India.”

As we bid adieu to the chef and his expert creations, we are left with a profound appreciation for the artistry and innovation that define his culinary legacy. With new-found knowledge devised from raiding Mumbai’s street food, Chef Bennet plans to return to Mumbai in October with a novel menu to push the boundaries of gastronomic excellence. 

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