MasterChef Australia is a riveting programme for anyone who loves the combination of cooking and competition. However, the excitement reaches another level when there are contestants from your homeland. This year, the show featured not just one but two Sri Lankan contestants. Among them, Savindri Perera stood out as she battled her way to the semi-finals, capturing the hearts of many, especially those from Sri Lanka.

Savindri Perera, known as Sav to her fans, impressed viewers with her culinary skills and tenacity. Many believed she would go on to win the competition, potentially making it a double victory for Sri Lankans, following Brin Pirathapan’s win in MasterChef UK. Her journey was followed closely, often with bated breath, as fans cheered her on through each challenging episode.

Off-camera, however, Sav faced criticism, primarily from fellow Sri Lankans on social media. Trolls targeted her for various reasons, including her confident demeanor, her appearance, and even her lack of frequent smiles. Despite this negativity, Sav remained focused and chose not to engage with her detractors, showcasing remarkable resilience. Reaching the semi-finals of MasterChef Australia is a significant achievement. Sav’s success not only highlighted her personal talent but also put Sri Lankan cuisine in the spotlight.

One of her most memorable dishes on the show was the traditional Sri Lankan lamprais, which she prepared authentically. This dish, among others, resonated deeply with many viewers and was a personal favourite for those familiar with Sri Lankan culinary traditions. Currently on a whirlwind trip to Sri Lanka, Savindri took some time from her busy schedule to share her journey and experiences on MasterChef Australia. Savindri Perera holds a BSc in Neuroscience and Psychology and worked as a banking consultant at a major Australian bank before pursuing her culinary dreams.

Growing up, she was inspired by her late Lamprais Egg & Tomato mother, who cooked amazing meals, and she had to learn to cook Sri Lankan dishes out of necessity while at university. Some of her earliest memories include making “sellan bath” with her cousins and enjoying her mother’s crab curry. Her love for spices, Sri Lankan aromatics, and curry leaves heavily influences her cooking style. Driven by her passion for food, Sav prepared for MasterChef by reading cookbooks, practising recipes, and familiarizing herself with various ingredients.

Throughout her time on MasterChef Australia, Sav had numerous memorable moments. One standout experience was when she prepared the lamprais, a complex and flavourful Sri Lankan dish. This accomplishment was not only a personal triumph but also a cultural one, showcasing the rich diversity of Sri Lankan cuisine to a global audience. The journey was not without its challenges. Sav faced the emotional task of working through her grief, which she managed to channel into something positive. This period of her life deepened her respect for the effort required in cooking authentic Sri Lankan food.

Sav’s cooking style is generous and deeply rooted in her Sri Lankan heritage. She enjoys working with seafood, a preference influenced by the abundance of fresh and seasonal seafood in both Sri Lanka and Australia. Conceptualizing new dishes and cooking existing recipes are processes she approaches with equal enthusiasm. Savindri’s goal is to showcase the diversity, excitement, and elevation of Sri Lankan cuisine. She has several projects in the pipeline, including plans to write a cookbook and potentially open a restaurant.

Additionally, she is eager to explore French cuisine further. When it comes to handling criticism, Sav believes it depends on the intent behind the critique. On the show, judges offered constructive criticism to help contestants succeed, which she valued. However, she does not pay attention to those who criticize out of hatred. For aspiring chefs, Sav’s advice is simple: read a lot of cookbooks and experiment with different recipes. The best way to learn is by doing. She finds inspiration everywhere and continues to grow by learning from others.

Outside of cooking, Sav enjoys reading, writing and engaging in outdoor activities. If given the chance, she would love to cook a meal for her late mother, featuring her favourite dishes like jackfruit, keeramin, ambul thiyal, and breadfruit curry. Despite the challenges, the love and support Sav received far outweighed the negativity. Her journey on MasterChef Australia is a testament to her dedication, talent, and the rich culinary heritage of Sri Lanka.

Photos Courtesy of © Endemol Shine Australia