Since 2009, MasterChef Australia - one of the most popular culinary reality TV shows, has featured the cream of the crop among the most talented amateur cooks across Australia, consistently introducing its contestants to a myriad of challenges ranging from blind taste tests to public catering services. With a grand prize of $250,000 and the infamous MasterChef trophy up for grabs, these aspiring cooks’ abilities and passions are put to the ultimate test as they trudge through every challenge during a few months. 

This year on season 16, the judging panel features Andy Allen - the winner of MasterChef Australia season 4 (2012), Poh Ling Yeow, a competition season 1 (2009) finalist, food writer Sofia Levin, and French chef and restaurateur Jean-Christophe Novelli. With the fate of their food dreams lying in the hands of such revered individuals in the industry, the contestants are under immense pressure to perform well, doing their best to stray from elimination and carefully play to their strengths. 

That brings us to a particular contestant, Savindri Perera, who chooses to implement her Sri Lankan roots in hopes of impressing the judges with strong ethnic flavours and a unique palate among the sea of various cultures present in the competition. As her first ever cook in the MasterChef kitchen, she prepared a traditional Sri Lankan breakfast consisting of milk rice and raw onion sambal, topped with blackened coconut snapper, nestled artistically in a plate of treacle, bringing a taste of the tropical island to the table and earning well-deserved comments about how she had created the perfect meal to wolf down for breakfast, lunch, dinner and even during a hangover. 

Pictured: Savindri Perera. Photo: @savisquishles/Instagram 

She claims the reason for preparing this dish was to mark her new beginning in the competition, as milk rice or “kiribath” holds great significance to Sri Lankans for any prosperous occasion. She also mentioned that “it’s the ultimate comfort food” and was something she would often prepare when she felt homesick. Despite residing in Adelaide since she was 18, Savindri remains loyal to Sri Lankan food as she believes it deserves to be celebrated like any other cuisine. “My goal is not just to show my skills, but to show Australia, my second home, that the food of my culture is interesting, diverse and layered.” she wrote in an Instagram story. 

The 30-year-old former banking consultant says that her passion for cooking stemmed from her cultural upbringing as well as watching her late mother, Chandrika work her magic in the kitchen. Later when Savindri moved, she gifted her a notebook packed with recipes and cooking basics that would aid her for many more years to come. To celebrate her childhood and honour her mother, Savindri is determined to win. 

Another contestant this season, Darrsh Clarke, a son of Sri Lankan Tamil immigrants, wishes to reclaim his native roots after having pushed his heritage due to a fear of rejection as he grew up in Australia. He shares that “it is through food that we first experience foreign cultures” and it was food that built a bridge between his appreciation of being Australian and pride in his ethnic background. 

Darrsh’s childhood was spent helping his grandmother bake countless treats during school holidays and it played a part in him developing a sweet tooth, which eventually showed up in the intricate desserts he presented thus far in the competition. But, there was also another family member behind his inspiration and passion - his late father, akin to Savindri’s backstory. 

Pictured: Darrsh Clarke. Photo: @darrshclarke/Instagram 

He admits that he was majorly influenced by his father to take up the skill, as his first job involved cooking in an Indian restaurant when his parents first moved to Perth in 1989. As Darrsh recalls the many struggles his parents faced to escape the heavy conflict in Sri Lanka happening at the time along with settling down in Australia, he expresses his heartfelt gratitude to them and dreams of making his parents proud by representing his culture’s cuisine. 

The first Sri Lankan dish he brought to the MasterChef table was a Sri Lankan brinjal (eggplant) curry served neatly with basmati rice and a refreshing yoghurt raita. His dish received excellent remarks, with the judges complimenting the balance of intense flavour and clever use of spice. To him, it was a humble weekend lunch but on these grounds, it was a dish worthy of leaving the judges craving more. Judge Poh Ling Yeow expressed that she was happy he was “finally borrowing from his heritage” and further nudged him to allow his culture to be showcased, boldly and unapologetically. 

As he finds his footing, Darrsh promises to focus on showcasing diversity in all of the dishes he prepares - whether it be sweet or savoury, modern Australian or Sri Lankan, as he believes “one of the best things we can do is encourage them (immigrants) to bring their cultural identities with them, not leave them behind.” 

Having premiered on April 22nd 2024, MasterChef Australia continues to unveil the skilful art of its’ contestants between messy aprons and robust talent. As we eagerly anticipate the rise of a new culinary star, contestants Savindri Perera and Darrsh Clarke have most certainly won our nation’s hearts by representing the unwavering strength and identity of a true Lankan lion.