Shipra Khanna prepares for her culinary trail through Australia

Have you been to Australia before? How long will you be out for?
No, this is my first time to Australia and I will be away for 11 days.     

Are you a non-vegetarian?
I love vegetarian food, but in my profession you have to be a non-vegetarian. 

According to you, does Australia have a cuisine of its own or is it a melting pot of cultures? 
Australia's population is made up of people from different places. It's a cosmopolitan multi-cultural place, because of which the cuisine is rich. You will find flavours from across the world, in Australia. But typically, it is known for its dairy products and wine.

What are your favourite cuisines?
I was born and raised in India, so I love Indian food. I also enjoy French cuisine, especially mille-feuille, which is also known as Napolean. It's a classic cream, pastry and strawberry dessert. I am passionate about French gourmet food; they have interesting techniques and mild flavours. There's such finesse in French food.
I love sweets, French croissants and anything from the oven whether it's Indian or English–breads, tandoor...

What are you favourite food destinations?
New York and London. These are the major food hubs and you'll find anything you think of eating. Australia is the next food destination.

Who are the chefs you admire and why? 
It's hard to pick one. There are so many I admire and each one is a legend in his own way. There's Chef Sanjeev Kapoor, who has been consistent for so many years and cooks with so much passion. His knowledge about food is incredible. I admire Chef Kunal Kapur who is extremely hard working and Chef Sabyasachi is known for his molecular gastronomy and fusion food. 
Chef Manjit Gill is a people's person and Anthony Bourdain is a legend. He's so grounded and always wants to learn more. Age is not a barrier for him. Chef Alain Passard cooks amazing vegetarian food, so much so that you might just turn into one. The judges on MasterChef India–Vikas Khanna, Ajay Chopra, Kunal Kapur are my mentors; they're hard working and there's so much to learn from them. Their passion is admirable. Being young, I need to learn as much as I can from them. 

Who are the chefs you are looking forward to interacting with, in Australia?
On the trip, I'm definitely looking forward to interacting with the MasterChef Australia judges–Matt Preston, Gary Mehigan and George Calombaris. Of course, Restaurant Australia is also happening at the same time, so I'm keen to meet the Australian chefs, all of whom will have something new to offer. I'm looking forward to tasting the Australian cheese, wine and the local food. 

What are the foods/drinks/beverages/ that you have put down on your must-try list, while you're in Australia?
I love wine and Australia has its own wine and cheese, which is different from French, South American and South African wines. I am looking forward to tasting authentic wine in the Australian wineries. I'm also looking forward to tasting Australian ice-creams since they are known for their dairy products. Every place has their own stamp on foods that we're familiar with. I can't wait to try their burgers and steaks, which will be very different from the Americans. Their seafood is outstanding as well–lobsters, crab–and I'm eager to try it. 

What are the experiences that you are looking forward to, on the trip?
There are quite a few experiences that I'm excited about...We're going to be picking fruits at Yarra Valley and will then make ice-creams. We'll also be making salad and wraps for the people to taste at the Great Barrier Reef. And the champagne breakfast there... If I stay for a few extra days I hope to try the hot-air balloon ride, followed by breakfast with the kangaroos.

Have you travelled across India on a food trail?
India is so vast that an entire lifetime is not enough to explore it. I've been to Kullu, Manali and Simla. I have also travelled to Dunga, a remote area near Dehradun where they cook with wild grain. One of their speciality dishes is mutton cooked with wild pulses. Roti's are called Mandua, a wild grain, found in Mohinjodaro and Harrappa, It's also called 'poor man's grain'. They also catch wild goat and cook it with pulses called Arhar which is unlike the Arhar daal we eat as it grows in wilderness and they eat their Mandue ki roti with a chutney made by grounding green chillies and salt in the mortar pestle, when they can't find anything else to eat.
I'm hoping to travel to Orissa next, as I'm quite intrigued by Oriya food, which is scientifically prepared. 

Are you planning to try Indian food in Australia? Where have you eaten the best Indian food outside India? What was it that you tried? 
Yes, I'm curious to know what sort of Indian food they will serve. Wherever I go, I try Indian food. 'Thali' in Connecticut, U.S. serves the best Dum Biryani and South Indian food out of India till date.