Queensland, 36, IT Systems Consultant

IT consultant Ben Macdonald’s love of food and a penchant for globetrotting have delivered him to the MasterChef Australia kitchen.

Ben grew up two hours north of Auckland in Whangarei, New Zealand. It was a childhood filled with vivid memories of his grandparents’ 10-acre block. A hands-on helper on the farm, when he wasn't mucking in to pick plums and shear sheep with his granddad, he was cooking with his grandmother.

Having lost his Dad in 2009 to a sudden heart attack, Ben says it is his Dad who inspires him in the kitchen.

“One of the reasons I love to cook so much is it makes me think about good times with Dad – my passion for food is one that he instilled in me.”

After gaining an Honours degree in Manufacturing and Industrial Technology, Ben travelled overseas. He has since worked in the US, France, Denmark, Spain, New Zealand and Australia and been based in the UK for the majority of his career.

It was while living in Newcastle Upon Tyne in 2002 that Ben confronted one of the biggest challenges of his life.

Diagnosed with Acute Lymphoblastic Leukaemia, Ben spent six months in and out of hospital, followed by a further three years of treatment. Now in remission for more than 10 years, the illness was a turning point in his life, proving his resilience and tenacity.

Ben’s love of food intensified as he indulged his love of travel from his UK base. He clocked up visits to almost 100 countries, including India, Thailand, Morocco, Egypt, Mexico, Cuba, Argentina, Japan, Costa Rica and more. Along the way he enjoyed street food, fine dining and everything between.

Two highlights in particular were life changing.

“Eating at Heston Blumenthal’s Fat Duck changed the way I thought about food forever,” says Ben.

Now back at home in the Brisbane suburb of New Farm, Ben enjoys cooking for his girlfriend of six years, Robyn.

Robyn was a vegetarian when they met, but after trying Ben’s lamb tagine on their first date she was a convert.

Ben's ambition is to run a restaurant by the sea, combining modern European cuisine with the finest Australian produce. He dreams of inviting chefs from around the world to visit and cook with him.