MID-DAY: How did it feel to return to the MasterChef kitchen after your previous appearance in 2012? 
AUDRA MORRICE: THE first day I walked into the MasterChef kitchen was emotional and nostalgic. This is the place that changed my life. From nearly two decades in corporate telecommunications, to running a private dining/catering business, to now, championing the preservation of cultural cuisine, judging on MasterChef Asia and Singapore, and most recently, creating my own TV series, Eat Roam Relish: Sarawak Malaysia, that uncovers the depth of gastronomy through people and community, it is surreal to imagine how far I’ve come. Back in 2012, I wanted to explore the possibility of food becoming my future. This time was different: I’m established; I champion the diversity in South, North and Southeast Asian cuisine and their beautiful cultures. I want the audience to understand that Asian cuisine is not an umbrella but a plethora of multiple cuisines that deserves to be recognised and understood and celebrated individually. 

In this season, I pushed my cultural cuisine and also injected some of myself in dishes, like my final dish. Conceptually, it was a northern Spanish paella, built up with flavours of prawn stock and Njuja (similar to the more commonly used Sobrasada in Spain) with accents of Yuzu Kosho. Every dish was aimed to be delicious for the soul and tummy. Sometimes, it worked to the brief; sometimes, it didn’t.

MD: What helped you ace your game in the Top 10 showing? And what life lessons did you bring home?
AM: Interestingly, I went as far as I could. The longer I was there, the more I could spread my message. In such competition, you either study or formulate dishes to win challenges, or like me, cook with instinct, nostalgia and an honest approach to putting up delicious food. Every dish I cooked was connected to my heritage, my life and my travels, and my favourite eats. I wasn’t interested in putting a plate of food on the table to dazzle, or meet a brief and win a challenge. There are formulae to winning, and I didn’t subscribe to it. Many place such value in winning, in gaining Michelin stars. The value of good food stems from your kitchen, created by your grandmother’s hands. That’s when it feeds the soul, and you’ll feel like returning for more. 

As for life-long lessons, staying calm and collected often allows you to produce incredible food. Also, ego is poison to food. It’s not sustainable and it leaves a bad taste. Never believe that you know everything as a chef, because you don’t. I am constantly learning from those who might not be acclaimed, world-famous chefs. My teachers are those who cook simple food that is also satisfying and complex.