Suk: How did your Sri Lankan heritage shape your love for cooking, and how did you merge it with your Australian identity?
Darrsh : Growing up, weekends at my grandmother’s home were filled with the aromas of rich Sri Lankan curries. Food was everywhere—it was our love language. For a long time, I saw my identity split between being Sri Lankan and Australian. But through MasterChef, I found a way to fuse both—bringing traditional flavours into modern techniques. That fusion now defines how I express myself on a plate.
Suk : Was there a turning point when you realized food was more than just a passion?
Darrsh :Definitely. My dad took me on a trip around the world when I was young—India, Germany, the U.S.—and I was exposed to incredible cuisines. That experience opened my eyes to the power of food. But it was watching Season 1 of MasterChef that really sparked something. I saw the croquembouche challenge, tried choux pastry at home, and nailed it. That’s when I thought, “I can actually do this.”
Suk: How did you stay true to your flavours while meeting the fine-dining expectations of MasterChef?
Darrsh :It was a balance. Traditional Sri Lankan curries are bold and rustic, not delicate. In the MasterChef kitchen, I retained those flavours but refined the presentation—blending chunky sauces for smoother plating or separating components for a cleaner look. It’s about elevating without losing authenticity.
Suk : What mindset helped you stay calm under pressure?
Darrsh :My dad always said, “Everything works out.” That stuck with me. In high-pressure moments, spiraling is wasted energy. I focus on solutions—always thinking, “What’s the next best thing?” That mindset kept me grounded in the kitchen and in life.
Suk: You’re seen as a cultural voice for second-gen South Asians. Was that intentional?
Darrsh :Not really—I’ve just been true to myself. My story mirrors that of many South Asians in Australia. I never set out to represent a culture, but I think being authentic resonates with people. If it inspires others to embrace their heritage, that’s a bonus.
Suk: Has your corporate background influenced how you approach food?
Darrsh :Absolutely. As a consultant, problem-solving and creativity go hand in hand. That translated into food—highlighting ingredients like pineapple or chili in new, unexpected ways. It’s about challenging norms and thinking differently, which is something I bring from the boardroom to the kitchen.
Suk: Was there a dish you made that felt especially personal?
Darrsh :Yes, my brinjal curry—a tribute to my grandmother. She made the best eggplant curry every Sunday. Recreating it on MasterChef was emotional. It turned out to be my best version ever, and I felt proud to honour her memory that way
Suk: What are your thoughts on the evolving perception of vegetarian ingredients?
Darrsh :Vegetarian cooking has gained well-deserved respect. Ingredients like onions, eggplant, and Brussels sprouts, when cooked thoughtfully, shine. Asian cooking has always embraced vegetables with depth and complexity—it’s great to see the rest of the world catching on.
Suk: What’s a tip you’d give young home chefs exploring creativity?
Darrsh :Think of ingredients by their core flavours—sweet, salty, umami—and pair them accordingly. I once used fish sauce in a dessert because its saltiness complemented the sweetness. Being creative starts with understanding flavours at their core.
Suk: What’s next after MasterChef?
Darrsh :I have a dessert venture launching soon, with pop-ups in the pipeline. I’m also passionate about culinary education—helping people understand the science behind cooking. Explaining things like the three types of meringue or why we whip egg whites in certain ways—it’s something I love, and I’m excited to share more of that.
Darrsh has launched his own Cookie business with fellow MasterChef Australia alumni David Tan (David competed alongside Darrsh in Season 16 last year). It’s called Crumb Club, chewy classic and seasonal wildcard cookies with twist. They are hosting their first pop up at CoBake Space in Richmond in Melbourne on Saturday 21 June from 10am until 2pm or until sold out. Readers can follow @crumbclubco for more.
Desi Australia wishes Darrsh good luck for his new venture.
MasterChef Australia: Back to Win continues Sunday at 7pm, and Monday to Wednesday at 7:30pm on 10 and 10 Play.
As an experienced media and communications professional, I serve as Advisor to:
-Digital Journalists Association of India (DIJAI)
-Sansad Ratna Awards, which honour top-performing Indian MPs.
-PreSense, India’s oldest volunteer-run digital magazine.
In Australia, I host shows for Radio Bollywood Beats and Friends World TV, highlighting diaspora voices and changemakers.
I am the Global Head of Partnerships and Australian Ambassador for Mission ShakthiSAT—the world’s first all-female-led space initiative—I help empower over 12,000 young women across 108 countries, with a strong focus on mentoring students in science journalism.
