MasterChef's George Calombaris Tells Us Why He's Searching For Australia's biggest 'DisasterChef'

He's brushed shoulders with some of the most talented chefs in the world as a judge on MasterChef, a restauranteur and a chef but now George Calombaris is searching for Australia's worst cook.

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The talented 37-year-old TV personality has partnered up with Australian Lamb to hunt for the country's worst chef, who will win the ultimate prize of a masterclass with George himself.

We spoke to the much-loved foodie about his new project, his crazy love of lamb and what he expects from his eighth year as a judge on MasterChef.

Tell us about DisasterChef and why you became involved in it?

I thought everyone was an amazing cook out there because I’m so caught up in my little world of fancy people. I think this is exciting because it’s also opened up my mind and made me realise that not everyone out there is an incredible cook. I’m very lucky that I’m surrounded by incredible chefs and I see incredible cooks on MasterChef as well.

What we’re looking for is the really bad cook out there, the disaster chef, the one that just can’t do it. From there, what’s exciting is that we can then work backwards and really assist them, help them, support them. The ultimate goal is for them to be able to cook some beautiful food for their family because I think there’s no better, instantly gratifying way to make someone happy, than by cooking something with your own bare hands.

How bad do you have to be at cooking to enter?

I don’t know, this is really weird for me. Normally I’m looking for the best cook, now I’ve got to do the opposite. Like how bad is bad? We’ll see, won’t we?

What’s the biggest disaster you’ve ever seen?

My own chefs are amazing that I employ so I don’t really see bad chefs. Even on MasterChef in the seven years I’ve done it there’s never been anything that’s really - ‘oh my gosh, that is disgusting, you can’t cook” - because they wouldn’t even make the top 50.

So this is quite new to me and quite exciting because as a cook and as a chef, every day in your own restaurant you’re trying to persuade people, you’re trying to educate people, give them your belief. People come to The Press Club and I want them to understand who I am through the food that I put on the plate.

Have you ever had a disaster in the kitchen?

Always something will go wrong. I’ll do service tomorrow night at The Press Club and there’ll be something not right but that’s my job. My job’s not to go in there and look for the things that are good, my job is to go in and look for the things that aren’t good and make them better.

But these are tweaks, they’re not disasters. The luxury I’ve had in my world is that if I don’t do it right, it goes in the bin and you start again.

Why do you think Australians love food reality shows?

Food is now in our DNA in Australia, we love it, we love food shows; the more the better. The more food initiatives that are positive the better. This is positive because it’s whole, it’s real, it’s Australian and I’m very proud of that and it’s supporting the other side of the spectrum.

Something like MasterChef is very aspirational, the people we’re looking for are potentially looking at MasterChef because they think it’s amazing and they’ll never do it but they just watch it from the safety of their couch. We’re trying to tap into those people and say: ‘It’s going to be ok, come over here and let’s have some fun together’. It’s not that hard.

What are the top three ingredients people should have in their pantry?

I think a good olive oil, a good salt – they’re the core things I cook with so obviously I’m going to say that.

Get to know your butcher and your fishmonger; they’re your friends.

In this day and age the accessibility to answers off the net is amazing. We’re quick to be online shopping for the next Gucci handbag, let’s just jump on and understand you know: ‘what happens when I slow cook a shoulder of lamb?’.

What are your top tips for cooking with lamb?

Again it’s that understanding. I mean would I take a rack of lamb and roast it in the oven like a roast for hours? No, because it’s going to dry out.

It’s ok to use secondary cuts, so the leg and the shoulder because there’s a lot of muscle and tissue because they’re moving parts.

So for a shoulder, massage it with lots of rosemary and garlic and thyme; flavours that you like, or nothing just salt and olive oil. Pop that into an oven really low, like 80, 90, 100 degrees for four or five hours and what you end up with is this piece you can just stick in the middle of the table and just pick at it with a fork.

In saying that there’s two fillets that lye on the inside of the lamb that are absolutely tender and take seconds to cook.

Learn how to do the basics, understand your product and the end result.

Tell us about the next series of MasterChef.

I’m refreshed, raring to go and excited. This will be eight years.

Do you still get excited for a new series?

My life is so diverse. I can step back into my own restaurants and do what I do every day but I’ve also got added little colour to my life, which is this little show, that has influenced so many people and it’s taken me to places I’d never thought possible.

I’ve met the most incredible people and I’m so grateful for it. The three of us are there and we’re still there.

It’s all over the world and never in my wildest dreams did I think I’d be part of something like that so I’m very grateful and excited.

Think you or someone you know is a DisasterChef? Then enter to be in with a chance for a one-on-one lamb masterclass with George Calombaris himself. Just head to We love our lamb and share your DisasterChef moment.

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