{"id":18138,"date":"2017-06-22T06:42:53","date_gmt":"2017-06-22T06:42:53","guid":{"rendered":"https:\/\/websitedesigns.com.au\/elankanew\/?p=18138"},"modified":"2017-06-22T06:42:53","modified_gmt":"2017-06-22T06:42:53","slug":"village-mystery-box-masterchef-smriti-daniel","status":"publish","type":"post","link":"https:\/\/websitedesigns.com.au\/elankanew\/village-mystery-box-masterchef-smriti-daniel\/","title":{"rendered":"Village \u2018mystery box\u2019 for MasterChef &#8211; By Smriti Daniel"},"content":{"rendered":"<h1 style=\"text-align: center;\">Village \u2018mystery box\u2019 for MasterChef &#8211; By Smriti Daniel<\/h1>\n<p>From lessons on different textures of coconut milk, to how to eat with his fingers, George Calombaris gets a taste of local life in Dambulla on the first day of his Lankan tour<\/p>\n<p><a href=\"https:\/\/websitedesigns.com.au\/elankanew\/wp-content\/uploads\/2017\/06\/Village-\u2018mystery-box\u2019-for-MasterChef-By-Smriti-Daniel-1.jpg\"><img loading=\"lazy\" loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-18140\" src=\"https:\/\/websitedesigns.com.au\/elankanew\/wp-content\/uploads\/2017\/06\/Village-\u2018mystery-box\u2019-for-MasterChef-By-Smriti-Daniel-1.jpg\" alt=\"\" width=\"450\" height=\"300\" \/><\/a><\/p>\n<p style=\"text-align: center;\">George Calombaris takes a bite of the kernel of a local thirst quencher \u2019kurumba\u2019. Pix by Indika Handuwala<\/p>\n<p><span style=\"font-size: 20px;\">George Calombaris watches a woman roughly grind mint leaves into a bright green paste. Crushed between the stone surfaces of her mortar and pestle, their sharp fragrance drifts through the small clearing around a village home. His hosts, Cinnamon Life, flew Calombaris down from Colombo to Dambulla only this morning, and it took a car, a boat and a brisk walk to bring him here. He is visibly tired but still paying close attention.<\/span><\/p>\n<p><span style=\"font-size: 20px;\">This session with home cooks in rural Sri Lanka on Thursday has been an instructive one for the chef most famous for being one of the trio of MasterChef Australia judges: he has learnt that you can coax a second and third \u2018milk\u2019 out of a coconut that has already produced a first batch of thick and creamy liquid; he has improved his fine motor skills through lessons in how to eat rice and curry with his fingers; he has discovered that dried cow dung is still used to patch surfaces in village homes (but only after he leaned on a wall coated in the stuff). Unlikely as it seems, something about this experience also reminded Calombaris of his grandmother.<\/span><\/p>\n<p><span style=\"font-size: 20px;\">He called her Yiayia, as Greek children are taught to do. The story that came to his mind dates back to her arrival in Australia as an immigrant. Then his Yiayia brought with her her own mortar and pestle, obviously considering it essential equipment. But customs officers felt differently \u2013 they had not seen one before and confiscated it on sight, convinced that it was a weapon.<\/span><\/p>\n<p><span style=\"font-size: 20px;\">But their kitchen equipment was not the only thing that singled out the Calombaris family. The first generation to be raised in Australia boasted a cocktail of ethnic influences: George\u2019s father was born in Italy to Greek parents. A mechanical engineer, Jim Calombaris spoke five languages. George\u2019s mother Mary found her way to Australia, having fled Cyprus on the back of a Turkish invasion. Initially, Mary\u2019s family could only afford a rat-infested house. She went to work to earn a living as a seamstress.<\/span><\/p>\n<p><span style=\"font-size: 20px;\">Their businesses would do well, but the Calombaris\u2019 kitchen remained unconventional. When it was time for a big party, Jim would line the bathtub with plastic sheets and marinate a whole lamb in it, and every time they returned from midnight mass, it was to bowls full of hot soup. Even if Calombaris had not realised something was different about his family, it was pointed out to him. \u201cEven though I was an Aussie boy, I was from an ethnic background, and I have been spoken to personally in ways that a person should never have been spoken to,\u201d he says. \u201cI hate how racist we are in Australia.\u201d<\/span><\/p>\n<p><span style=\"font-size: 20px;\">It\u2019s an awareness that Calombaris has carried with him all his life, and one that has shaped his career in an unexpected way. After all, the man is part of a TV show famed for its celebration of cuisine and culture. In 2017, MasterChef is remarkably diverse. Rashedul Alam was born in Bangladesh; Ben Ungermann is of mixed Dutch and Indonesian heritage; Bryan Zhu is one of five sons born to a Chinese immigrant couple; Diana Chan grew up in Malaysia. Then there\u2019s Ray Silva whose Sri Lankan roots have fans on this island rooting for him.<\/span><\/p>\n<p><span style=\"font-size: 20px;\">With an emphasis on memory and feeling, MasterChef judges (and audiences) have always warmed to stories about family and culture. In this kitchen at least, different can be very good. \u201cFood is this common language we all speak,\u201d says Colombaris. \u201cMasterchef is multicultural. It\u2019s diverse. It\u2019s accepting. It\u2019s not racist. If the show had a voice, it would say welcome to all people with open arms, with an open heart. Anyone who has a love affair with food, just come,\u201d says Colombaris. \u201cI\u2019m really proud of that and that\u2019s why I think the show resonates around the world.\u201d<\/span><\/p>\n<p><a href=\"https:\/\/websitedesigns.com.au\/elankanew\/wp-content\/uploads\/2017\/06\/Village-\u2018mystery-box\u2019-for-MasterChef-By-Smriti-Daniel-2.jpg\"><img loading=\"lazy\" loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-18141\" src=\"https:\/\/websitedesigns.com.au\/elankanew\/wp-content\/uploads\/2017\/06\/Village-\u2018mystery-box\u2019-for-MasterChef-By-Smriti-Daniel-2.jpg\" alt=\"\" width=\"450\" height=\"675\" \/><\/a><\/p>\n<p style=\"text-align: center;\">With mortar and pestle: Bringing back memories of his Greek grandmother-Yiayia<\/p>\n<p><span style=\"font-size: 20px;\">But the real heart of the show for fans may just be the judges. Matt,George and Gary are the one constant, and they\u2019ve become popular enough that when the judges landed in New Delhi on a visit awhile back, they found hundreds of people waiting to greet them. \u201cIt\u2019s strange, it\u2019s not like you are a band that has a single that just went to No.1,\u201d says Colombaris. \u201cWe are just cooks. We\u2019re not saving lives.\u201d He thinks people turn out for a simpler reason: \u201cWe make them happy.\u201d<\/span><\/p>\n<p><span style=\"font-size: 20px;\">The three men go back a long way. Gary and George have known each other for over two decades, and their post-MasterChef relationship with Matt spills over the boundaries of the show. They spend a lot of time together, and their families are in and out of each other\u2019s homes.<\/span><\/p>\n<p><span style=\"font-size: 20px;\">In fact, they were shooting MasterChef when Colombaris found himself mired in controversy over a pay scandal. In April, the story broke that nearly 200 staff were underpaid a combined sum of $2.6 million due to a procedural error. Another group of employees was overpaid. Though there was a delay in dealing with the issue, the company compensated affected employees. But Colombaris\u2019 reputation took a hit.<\/span><\/p>\n<p><span style=\"font-size: 20px;\">He later told News Corp Australia that there was no avoiding how badly they had messed up and that he was determined to accept responsibility, to \u201ctake it on the chin.\u201d He added: \u201cIf we are to take this company to the next level, meaning global, we can\u2019t run it like a milk bar and that is how I was running it.\u201d<\/span><\/p>\n<p><span style=\"font-size: 20px;\">For the 38-year-old, the crisis has been a test. This is a chef who has never been short on accolades. Just a selection: in 2004, he was one of the top 40 most influential chefs in the world and young chef of the year; he was chef of the year again in 2008 and entrepreneur of the year, 2011. His restaurants have won a range of Fairfax Media Good Food Guide awards. He has published five books and represented Australia at Bocuse d\u2019Or, often described as the Olympics of the culinary world. But post the pay scandal, Colombaris found himself battling public opinion. The rest of this year will see if he can recover the goodwill that once came so easily.<\/span><\/p>\n<p><a href=\"https:\/\/websitedesigns.com.au\/elankanew\/wp-content\/uploads\/2017\/06\/qwqwew.jpg\"><img loading=\"lazy\" loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-18142\" src=\"https:\/\/websitedesigns.com.au\/elankanew\/wp-content\/uploads\/2017\/06\/qwqwew.jpg\" alt=\"\" width=\"300\" height=\"200\" \/><\/a><\/p>\n<p><span style=\"font-size: 20px;\">MasterChef can only help. On the show, Colombaris has become the judge who goes up to contestants in a crisis. He consoles them, he cheers them on, and when required, he pushes them hard. That moment of crippling self-doubt is one he understands. \u201cIt resonates for me, because I have fallen apart plenty of times,\u201d he says. \u201cCooking is actually pretty easy. You can pull a plumber off the street and teach him to cook. The difficultly lies in creativity, in maintaining mental control, so that things don\u2019t get on top of you.\u201d Viewers, he says, only see 10 percent of what contestants go through on MasterChef. \u201cIf we showed you everything, we couldn\u2019t have a show, we\u2019d have to have a channel.\u201d<\/span><\/p>\n<p><span style=\"font-size: 20px;\">MasterChef absorbs four or five months of Colombaris\u2019 time. There was a time when they did more \u2013 when there was a celebrity version and a superstar version and even a junior version. \u201cIt was too much and too much of a commitment for the consumer,\u201d says Colombaris, comparing the present iteration of the show to the English Premier League which has its own season. Limiting it in this way has meant that when the show is on, it\u2019s really delivering: every year the contestants are better, the stars are bigger and the challenges are more crazily ambitious. Colombaris couldn\u2019t be more pleased with how it\u2019s going. But that doesn\u2019t mean he can\u2019t see an end in sight.<\/span><\/p>\n<p><a href=\"https:\/\/websitedesigns.com.au\/elankanew\/wp-content\/uploads\/2017\/06\/wrtrtrt.jpg\"><img loading=\"lazy\" loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-18143\" src=\"https:\/\/websitedesigns.com.au\/elankanew\/wp-content\/uploads\/2017\/06\/wrtrtrt.jpg\" alt=\"\" width=\"300\" height=\"200\" \/><\/a><\/p>\n<p style=\"text-align: center;\">Selfie time: George Calombaris can\u2019t resist Habarana\u2019s lake setting and below, getting a whiff of village flavours. Pix by Indika Handuwala<\/p>\n<p><span style=\"font-size: 20px;\">\u201cI can tell you MasterChef is definitely going to go away, but I can\u2019t predict when that will be,\u201d he says. Part of his comfort in the idea comes from his own notion of not standing still. In fact, he is looking at the most ambitious expansion in his career over the next few years as he and his partner Radek Sali roll out 50 new Jimmy Grants restaurants as well as his Gazi eatery in new locations around Australia,Indonesia and America. As we speak, Colombaris already has the beginnings of an empire with 11 venues and over 400 staff. All this froma first job of washing dishes at the back of a restaurant.<\/span><\/p>\n<p><span style=\"font-size: 20px;\">\u201cI am at a new chapter in my professional life. It\u2019s been 21 years,\u201d he says contemplatively, adding that in many ways, things are still the same. He got here, he says, by just setting out to do each new thing \u2013 dish washer, apprentice, chef, reality TV judge, restauranteur \u2013 to the best of his ability and, whatever 2017 holds, that\u2019s still what he intends to do. \u201cI was constantly looking around to make sure I was ahead of the pack. Wanting to be the best I could,\u201d he says. \u201cPotentially, nothing has changed. I still want to create the best experiences for people.\u201d<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Village \u2018mystery box\u2019 for MasterChef &#8211; By Smriti Daniel From lessons on different textures of coconut milk, to how to eat with his fingers, George Calombaris gets a taste of local life in Dambulla on the first day of his Lankan tour George Calombaris takes a bite of the kernel of a local thirst quencher [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[20],"tags":[1986],"class_list":{"0":"post-18138","1":"post","2":"type-post","3":"status-publish","4":"format-standard","6":"category-articles","7":"tag-village-mystery-box-for-masterchef-by-smriti-daniel"},"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v25.7.1 (Yoast SEO v25.9) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Village \u2018mystery box\u2019 for MasterChef - By Smriti Daniel<\/title>\n<meta name=\"description\" content=\"George Calombaris watches a woman roughly grind mint leaves into a bright green paste. 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