As a first-generation Aussie with parents of Danish and South African descent, Masterchef Australia’s Alex Crisp enjoyed a unique melting pot of flavours as a child.
The 27-year-old Fremantle resident — who experienced the sour taste of defeat on Tuesday night when she departed the show — said she would often “wag school” to devour the teachings of culinary legend Rick Stein.
“I would watch him on back-to-backs on daytime TV instead of going to school and attending class. That was like my learning,” Alex said.
“So it was such a full circle moment to be able to cook for him.”
Working in fine food sales and with a passion for home cooking, Alex spent a boozy day at The Good Food & Wine Show, where she met casting agents who convinced her to sign up for the reality show.
And a bit of help from her mum.
“You need to go over there and put your name down on that list now,” she recalled being told.
If a cultural predisposition to cook was in her DNA, the discipline required to thrive was self-taught.
“I feel like I am an Olympic athlete in training. I literally live and breathe learning new recipes,” Alex said.
“I come home from work, and the first thing I do is go straight into my kitchen. I’m learning something new, and I’m trying new things.”
Citing Jamie Oliver as another long-time favourite, the passionate cook admits the British chef’s care for food and ability to create repeatable recipes at home made her a fan.
“His approach to food is so simple and humble, and it comes with just bags of love.
“And I feel like instantly, you just gravitate towards everything that he does, and you just aspire to want to cook like him and be like him.”
Taking her talents to the show’s final nine, Alex hopes viewers who struggle to find joy in their own cooking change their mindset towards food.
“Don’t be afraid to just grab something random from the shelf and take it home, do some research, and just play around with it,” she said.
“Don’t look at food as a chore. Look at it as inspiration for a challenge.”
Partnering with the City of Fremantle with a “few cool things” on the go, Alex named traditional Italian venue Rocco’s as a favourite for hearty family dining and Strange Company as a “relaxed wine and chill” with friends.
Looking to the future, the emerging talent suggested that her recipe for a successful dining experience would meld her “no bullsh*t” personality with the best local ingredients.
“I feel like it would be something very seafood and WA-driven, but with a great wine list.
“But it would still be bougie, and the music would be very exotic. It’ll be such a vibe.
“Everybody who works there’s got to have their own personality.
“There’s not going to really be a uniform, and it’s just going to be a fun time.”
While it’s healthy to dream big, the budding chef is just as happy cutting her teeth in WA’s fruitful food and tourism space.
