Making her mark on the Australian MasterChef series 13, chemical engineer Minoli De Silva won the hearts of the audience when she displayed her flair for Sri Lankan cuisine
Words: Tina Edward Gunawardhana
Photographs: MasterChef Australia
For Minoli De Silva cooking is a passion. A love affair with food which began as a young six year old child in her birth place of Peradeniya, Sri Lanka, where she would frequently visit the neighbouring boutique to buy maalu paan and sweets blossomed into a relationship where Minoli felt confident to showcase her culinary skills to the world. A qualified Chemical Engineer who works in Darwin, tragedy struck when Minoli was diagnosed with stage 3 breast cancer in 2017. For approximately one year she lost her sense of taste and for one who loves cooking with a passion, it was a blow which she dealt with great courage.
A fan of MasterChef for 12 years, Minoli decided to enter the competition to showcase the beauty of Sri Lankan cuisine. Having earned a place in MasterChef Australia 2021, Minoli wowed the judges in the first episode when she cooked up a veritable smörgåsbord of Sri Lankan cuisine which comprised a trio of curries which included chicken, brinjal and kiwi served alongside a pol sambol and tomato and onion salad with fluffy rice.
The judges Melissa Leong, Andy Allen and Jock Zonfrillo were bowled over by the fusion of tastes and described her culinary creations as “perfect” “delicious” and “great depth of flavour.” MasterChef fans the world over were rooting for Minoli and many felt that she would make it to the final round. However, it was in the fourth episode when the contestants were tasked with cooking a dish that would fit on the menus of returning stars Poh, Callum and Reynold, that Minoli failed to pass with her creation.
Her Callum Hann inspired menu of sesame-crusted steak with a Daikon Yuzu dressing and pickled radish according to the judges Melissa Leong, Andy Allen and Jock Zonfrillo and guest judge Callum Hann “had too many different flavours to get her through to the next round” and thus failed to meet the criteria required to appear on Callum’s Kitchen menu.
Despite exiting the show in the fourth round, Minoli went home with a legion of new fans who were impressed with her tenacity and determination and above all her ability to cook Sri Lankan cuisine with such ease.
How did you get started as a cook?
I started cooking when I was eight years old. I just loved all the delicious aromas that would waft from Amma’s kitchen. As time progressed I became curious about Australian food and food that was different from Sri Lankan food.
I really enjoyed being around food. Before I left Sri Lanka, I remember leaving the house when I was six years old to run next door to the kade to buy Maalu paan and sweets. Of course I got into a lot of trouble for that but I just was drawn to food. I think it is a combination of curiosity and love for food that started my cooking journey.
How would you describe your relationship with cooking?
I have a very positive relationship with cooking. I cook to de-stress and to learn about cultures. I also cook to feed myself and nourish myself and it is a creative outlook for me.
