South Australia, 18, Physiotherapy Student

Georgia Hughes has laid her future on the line to take up her place in the MasterChef Australia kitchen.

Having completed one year of her Physiotherapy degree at Flinders University, Georgia has sacrificed her place in the course to follow her passion for food.

Although mum Kym, a nurse, and dad Andrew, a GP, encouraged her to go to university, they are also supportive of her food dream. As are elder sister Natalie, 22, an ECG technician, and student brother Harrison, 21.

Along with her Mum, aunt and sister, Georgia recently catered for 100 guests at her grandparents' 70th birthday celebration and enjoys the challenge of creating macaron towers for friends and family.

During her primary school years, entering the cooking competition at the Royal Adelaide Show became a tradition, with Georgia confidently preparing cakes, biscuits, jam and savoury items. Winning multiple first place ribbons, she still competes now in the open category.

Part-time work serving customers at Adelaide chocolatier Steven ter Horst has helped focus Georgia’s love of chocolate and patisserie.

While she has always loved watching MasterChef Australia, she considers her selection into the competition as fate.

Georgia is now determined to create a future involving food. She wants to continue to develop her food knowledge, to travel and to experiment with new cuisines and modern techniques. Cooking in Tuscany in the summer time would be a dream come true.

Describing her cooking style as fresh and healthy, Georgia loves creative presentation of classic flavours. Perhaps not quite as healthy, she also adores preparing desserts and nominates chocolate as a favourite ingredient.

Georgia looks up to a variety of big name chefs for inspiration. Jamie Oliver is her savoury food idol, while Adriano Zumbo would be her sweet idol for his masterpieces and for being like a “real life Willy Wonka”.

Georgia’s dream is to open a café by the beach in Carrickalinga, serving all day breakfast and lunch, using only the freshest South Australian produce. French desserts would feature on the menu and there would also be a catering arm.

“I want to find something that makes me happy involving all the things I love most: family, friends, cooking and being able to enjoy life as a result of being successful doing something I love.”