MasterChef Australia’s OG Trio Gary, George, And Matt Tell All: Food Myths, Secret Talents & More

If you ever wondered what makes MasterChef Australia legends tick, what they love, what they loathe, and what food crimes make them roll their eyes, you're in for a treat (or maybe a century egg, if you're feeling brave). 

ELLE Gourmet sat down to have a chat with former Masterchef Australia judges Gary Mehigan, George Calombaris, and Matt Preston for a chat spiced with humour, food wisdom, and a few unexpected revelations. Spoiler alert: One of them has a secret talent for folding clothes, and another was once a choirboy. 

ELLE Gourmet: What's that one dish you can't stand at all? 

Gary Mehigan (GM): I don't like those hundred-year-old or thousand-year-old eggs. Century eggs. The sulphurous black eggs. Not my favourite thing. 

George Calombaris (GC): Testicles. 

Gary Mehigan (GM): Oh, I don't mind, with Kashmiri chilli, it’s delicious. 

Matt Preston (MP): Similar to all these things, anything you put near to your mouth and it smells… awkward, should we say.

GM: I do like a good Henriette sausage though.

ELLE Gourmet: If you had to describe your personality as a flavour, what would it be? 

MP: I would say frothy, because I think that's a flavour. It's a mechanical flavour. I'd say spicy (for George) and I would say... really comforting (for Gary).

ELLE Gourmet: What is that one ingredient, according to you, whose true potential hasn't been unlocked yet? 

MP: I'll say chicken. 

GM: From an Australian perspective, kangaroo. Because we've tried to encourage people to eat kangaroo because it's native. And we just don't. So I'd say kangaroo. 

GC: Saltbush.

ELLE Gourmet: A secret talent or skill that people aren't aware of?

MP: I'm really, really, really good at making cocktails, where you can't tell there's any alcohol in them.

GM: I’m good at folding clothes. 

(Pointing to George Calombaris) I know you sing quite well. 

MP: You do sing quite well, yeah.

GM: Because what were you when you were a young lad? 

GC: I was in the choir. Boys Australian Choir. 

MP: Boys Australian, not local choir. Boys Australian Choir. 

ELLE Gourmet: Are there any food myths or misconceptions that you wish people would stop believing? 

GC: Truffle oil is not actually truffle. 

GM: And stop sealing meat. We're still sealing meat to retain all the juices. 

MP: Spaghetti Bolognese didn't start in Italy. Carbonara was probably invented not with guanciale and pecorino, but with American cheese and Canadian bacon. Pavlova is not a New Zealand dish. It's a proudly Australian dish, but it probably first started in Prussia. 

ELLE Gourmet: The fans are really eager to know if you will be returning on MasterChef Australia at all. 

GM: I don't think so. We will always be the OG, so we like that and we're happy with that. 

ELLE Gourmet: What is a message you'd like to give the Indian fans? 

GC: I mean, for us, you guys have been supporters from day one. And remember, without an audience, we had no show. Without contestants, we have no show. So we thank you for being so supportive and showing us so much love. And you're our number one fans.

GM: You're our biggest audience. You're our number one fans and the most passionate. So, that's why we love you.

MP: Be so proud of the country you have, the food that you have here, how your food's been developing, your indigenous ingredients. This is an amazing food culture that has been pre-eminent around the world for thousands and thousands of years. That's why we love coming here, because we get to eat really well. Sometimes I worry that we always look outwards rather than going, “Gee, what amazing stuff we have here.”

Whether they're debunking food myths or confessing their culinary dislikes, Gary, George, and Matt prove they’re just as entertaining off-screen as they are in the kitchen. They may not be returning to MasterChef Australia, but their love for food and their cheeky banter will always have a place at the table. 

Want to watch more of their camaraderie? Watch the video below: