Queensland, 40, Commercial Interior Designer

When tasked with making the cake for his sister’s wedding, Scott Bagnell was never going to take the easy path. He opted for a two-tiered masterpiece and decided to create 12 additional cakes, one for each table. Scott admits the layered wattle seed, dark chocolate, lemon myrtle and white chocolate delicacies were a lot to take on, but as guests partied the night away, he knew it was all worth it.

Supported by his partner Andrew and their maine coon cat Kingsley, Scott says food was always at the centre of his childhood. His extended family grew their own vegetables and he fondly recalls helping his mum and nana pickle vegetables, bake tarts and biscuits in the morning, before catching mud crabs and fish in the afternoon with his dad.

Crediting Matt Stone, Adriano Zumbo and Poh Ling Yeow as his culinary inspirations, Scott says it was a university study tour to Spain and France that ignited his love of international food and culture. Never one to shy away from a challenge, Scott thinks little of creating extravagant midweek three course dinners for family and friends, often focusing on Asian and Italian cuisines.

As a self-confessed food nerd, Scott boasts a collection of close to 350 cookbooks and 100 food magazines and loves the idea of storytelling through his dishes. Scott wowed the judges with his black gold dessert at auditions, that consisted of a chocolate choux au craquelin with truffle zabaglione cream and chocolate soil.

As a commercial interior designer, Scott has 20 years of experience in the industry, specialising in hospitality and retail design. When his MasterChef Australia journey comes to an end, Scott hopes to open a cooking school alongside a patisserie, inspired by his three passions, food, design and education.