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Passion is one thing that a lot of Aussies are almost afraid of. “ I’m here for a life experience and to make a change in my future. “I’m not one to lose, and I don’t like failure,” says Adam, who was a semi-professional AFL player in his late teens before going into business management hospitality. “Maybe a small bar with good food would be good, I’m conscious that I’m not going to leave MasterChef as a qualified chef.”Īlongside his shrewd business sense, is a passion and drive to join Adam Liaw and Julie Goodwin as winners of the series. “Brisbane doesn’t have a lot of gourmet food stores or providores for example,” he says. My parents say that when I was young I loved food so much they had to put a padlock on the fridge!”Īdam is hoping to unlock the key to finding successful food business opportunities. “I’ve always loved my food – I’m a big guy. “Don’t get me wrong, I still have a passion for diving, but not necessarily for the job I do within my business anymore,” explains Adam, who now concentrates on the business element of his company as opposed to being a dive instructor. Having owned a Brisbane dive business for 12 years, Adam now has time to follow his one unwavering passion – food – and one day hopes to plunge into the culinary world. “But putting a dish up in front of three professionals is one of the most intimidating processes I’ve ever put myself through.” “The biggest shark I’ve ever seen is about five and-a-half metres – and that’s scary,” says Adam, who was once circled by a great white shark and has learnt to make leopard sharks docile by stroking their belly. But put him in the MasterChef kitchen to present a plate of food to Matt Preston, George Calombaris and Gary Mehigan, and he’s a fish out of water.
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A great meal is finished with a great dessert.Īs a scuba dive instructor with 7000 dives under his belt, Adam is totally at ease being metres away from sharks the size of cars and has even learnt a party trick of “tickling sharks to sleep”. Then I’d sit back and watch the show unfold eating and drinking all of it until it was over.īoth. The world is ending tomorrow and you're allowed one final meal, to be cooked by a chef of your choosing - what meal and which chef?īalmain bugs with home-made seafood sauce, fresh French sticks, soft butter and some really cold beers. Pan-fried Duck Breast on a bed of red cabbage and red onion relish with red wine sauce. You're trying to win over potential investors for your new restaurant - what do you cook them? Respect food produce by not wasting, interfering or adding too many artificial flavours. What's the one cooking tip you absolutely swear by? I gave one to my grandmother and she ate it out of kindness, but my dad was worried that she may have had a stroke from all of the salt! LOL What's your most memorable cooking disaster? They were all amazed at the quality you can get from camp oven-fresh fish, flour, butter, cream and some vegetables. What's your most memorable cooking triumph?Ĭooking a five-star meal while camping on Fraser Isalnd last Easter for a group of friends. He is honest, down to earth, humble and a really great person. George, Matt, Gary - who's your favourite and why? Moreton Bay Bugs, good quality bread and butter. What three ingredients could you not live without? Gordon Ramsey, because of his passion for food and the quality of the food he produces. Which celebrity chef do you most admire and why? I just love all the amazing creatures that come out of it that we can be amazed by with their beauty and their flavour when they’re cooked properly. My food passion is seafood, I love and respect the ocean.
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What area of food are you particularly passionate about, and where did that passion begin? To this day I still love making a Pavlova and eating the lot with a cup of tea. What is you earliest cooking memory? Adam BowenĬooking a Pavlova with mum when I was 10.
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State: Queensland Age: 31 Occupation: Scuba Diving Instructor Adam is a qualified scuba diving instructor with a passion for the sea in more ways than one.