State: SA

Age: 51

Occupation: Stay At Home Mum

In April last year, Mandy Hall took herself to Tennessee in the United States to participate in a two-week residency with fermentation expert Sandor Katz. The coveted spots were routinely taken by chefs around the world, but for Mandy the time spent camping off the grid, spending time with his family and learning directly from him was a once in a lifetime opportunity, and she relished every moment.

Passionate about meeting market producers and learning where food originates, Mandy hopes this desire to understand the process can take her all the way to the MasterChef grand finale.

Born and raised in the South Australian capital as the baby of five children, Mandy grew up in a home with a mother and grandmother who were great cooks, often hosting large family dinners. When she moved out she loved dining with friends, admitting if she could spend her money on anything it would be good food and restaurants. This inspired a determination within herself to learn to make the food she enjoyed so much.

Describing her food style as rustic with a flair for Middle Eastern, Mandy loves cooking for friends and says her kids Sam and Eliza love her Spanish paella and slow cooked lamb. A keen savoury cook, she knows her weakness could be intricate desserts, with gels and foams not elements she’s familiar with. But she’s confident in her ability to take a deep breath and be logical, and says she hopes to thrive in feared Pressure Tests.

A qualified yoga teacher, when she leaves MasterChef she hopes to kick-start her food dream, setting up a food hub where diners can learn to cook and enjoy dishes from different cultures. She’d also like to set up a not-for-profit café serving feast style food, aiding the local community and combatting homelessness.

Inspired by Yotam Ottolenghi, Maggie Beer, Duncan Welgemoed and Jock Zonfrillo, Mandy also admires new mentor Poh. When she’s not cooking she enjoys fermenting produce, reading and spending time outdoors.