By Neha Mehrotra
02-Nov-2023
Diana Chan is a chef with many feathers in her hat. From winning MasterChef Australia in 2017 to hosting successful cooking shows and authoring a cookbook, life in the spotlight has not slowed down for her. She has a deep appreciation for India's diverse and vibrant culinary landscape, and her fondness for the country is evident from her multiple visits. She is set to return on November 8, 2023, to Conrad Pune for a collaborative event with Conosh, where she will be leading a masterclass focused on a meat-free and eggless diet, featuring some tantalising Malaysian dishes.
In an interview with GlobalSpa, Chan opens up about what brings her back to India, her love for fresh and organic food, what it takes to be a successful chef, her upcoming projects and more.
How has your life changed since winning MasterChef Australia 2017?
Diana Chan: I always say that MasterChef Australia is a great platform to pursue your dreams and make them a reality. The rest is up to you. I've loved every minute of the ride. It's been a journey, with many highlights along the way. I have not for one day woken up and had a feeling of regret or doubt about what I'm doing since I won MasterChef Australia in 2017. The opportunities it has brought me and the doors it has opened are tremendous, and I am truly grateful to be given that opportunity. I will continue to nurture and grow from my experiences.
What inspired you to conduct a vegetarian Malaysian masterclass in India in association with Conosh?
Diana Chan: The Conosh Masterclass at Conrad Pune is very special. Nearly half of the population in India is vegetarian, so it made sense to host a masterclass that would cater to the masses. Also, I do believe that we ought to celebrate vegetables, and I love showcasing that having a meat-free meal can be equally as tasty.
Can you provide some insights into the dishes you'll be teaching during the masterclass? Are there any specific techniques or flavours that participants can look forward to?
Diana Chan: I'll be showing the Conosh audience how to make and fold dumplings. There are so many ways to do them, so showing the audience a few different ways will be great. I am also showing how to make hand-pulled noodles from just two ingredients—how to achieve that chewy, bouncy texture you get from homemade noodles. And a lovely, refreshing dessert to finish off, that everyone can learn and recreate at home.
Your visit to India is eagerly awaited. What are you looking forward to the most during your time in India, and is there a specific aspect of Indian cuisine that you're excited to experience?
Diana Chan: Thank you for having me back, India, and especially Conosh for bringing me here! I always look forward to my trips to India. There's always something new and exciting to look forward to. I'm excited to try some street food and also some new restaurants that I've never been to. It will be great to see different parts of India and taste the food.
What keeps bringing you back to India for culinary events and experiences? Is there something unique about the Indian food scene or the audience that draws you in?
Diana Chan: It's the people. There is such an underlying eagerness for Indians to learn, and I love the enthusiasm they present. The audience is keen to discover foods outside of Indian cuisine and is always so welcoming. I can see India’s culinary scope expanding, and kudos to Conosh for bringing their audience a variety of global food experiences. I think the food scene in India is so diverse and vibrant because of its curious foodies. I always look forward to seeing what's new, but I also love revisiting old haunts.
In your opinion, how does the exchange of culinary knowledge through events like these masterclasses help promote cultural understanding and appreciation between different countries and cuisines?
Diana Chan: I think there's no better way to learn than to watch and ask questions. I love answering questions from the audience, as I think that's the best way to learn. It's never just one way, either. I learn a lot from doing these events as I get to know what's in season, and I am equally curious as the audience. Apart from the masterclass, I am also curating a Malay-inspired menu for Conosh dinners at Conrad Pune, and I am quite excited to introduce the flavours that I love and enjoy to a new audience. It’s a great time for cultural exchange, and I am delighted to be a part of it.
How would you describe your culinary style, particularly in terms of infusing your Malaysian heritage into the dishes you create, which became your hallmark on MasterChef Australia?
Diana Chan: I would describe my cooking style as very fresh and bold in flavour. I love balance. A lot of Malaysian cooking is about balancing the sweet, sour, and salty flavours in a dish, and I enjoy doing that. I was also known for being very calm in the kitchen (not sure how) and quick. I think that comes down to the time pressure, though. Some days, I could spend hours in the kitchen cooking dishes that are cooked low and slow, while other days, I'm in and out in under 30 minutes.
There’s a whole movement for organic food or farm-fresh produce, and it’s also been a huge part of your cooking style. Why do you think it’s so relevant today?
Diana Chan: I grew up in a household where my parents would shop locally and try to grow organically at home. I always laugh when they visit me in Melbourne, as my compost is so full to the brim. They hate food waste, and I have grown up learning not to waste food, so I like to use the scraps of vegetables as much as I can. I think it's important that we, as a society, adopt these methods to help create a cleaner and better future.
What advice would you give to those who aspire to follow a similar path in the culinary world?
Diana Chan: I would say that when the opportunity arises for you to do something, go out of your comfort zone, grab it, and run with it. What's the worst that could happen? You fail? So you try again. I think you have to understand what aspect of the culinary world you are truly passionate about. Is it the cooking? Is it the management? Is it the service? Is it the presentation? These are all valid questions that I've learned and experienced on the job. There are so many facets of the culinary world, and it doesn't have to be limited to just owning and running a restaurant. You can do so much more than you think.
Finally, could you tell us about any plans or dreams you have in the world of gastronomy? Any exciting projects or goals you'd like to achieve in the coming years?
Diana Chan: I am currently writing a cookbook on wok cooking. Fresh, quick, and healthy meals prepared at home, all cooked in a wok. I will continue to be on your screens, hosting cooking shows across different channels and working on more projects with Conosh. I'm looking to start stocking my Golden Wok dumplings throughout Asia very soon, so watch this space. A food business is on the horizon as well, but to be discussed.
