The Dessert Queen & her Golden Ball

So what was so special about her Golden Chocolate Ball that qualified Michelle Lukman for Lifetime Channel’s MasterChef Australia Season 9, set to air on Monday night, June 19, starting at 8 o’clock?

Stay tuned as Michelle reveals the back story in an exclusive phone interview with Funfare.  

Born and raised in Bandung, Indonesia, until her family migrated to Melbourne when she was 11, Michelle, turning 20 on Sept. 23, is the youngest among the 24 aspirants for the MasterChef title. The winning competitive cooking show premiered in April 2009. Michelle said that she learned the art from watching her mother and grandmother cook traditional Indonesian food at home.

You are the youngest among the contestants. How do you feel about it? Weren’t you intimidated?

“Uhm, I think being the youngest is challenging but it’s exciting at the same time because I think it’s going to be interesting to see how the audience will react to our different styles of cooking. So, my specialty is desserts but I can cook savory, too, but it will be interesting to see what other people are able to cook.”

Of course, you already have a wealth of experience. But for this particular event, did you have any special preparations?

“I think…yes, practice, practice and practice to make everything perfect. I think before entering the competition, it’s so important to kind of practice the basics. I’m just trying to learn different things just to prepare myself as much as I could.”

You impressed the judges with your Golden Chocolate Ball, right?

“Yes, so I made this gold…yeah, the Golden Ball.”

Just between us, how did you invent it?

“I was inspired by my childhood. My grandma used to have this Christmas Tree. My sister and I used to sit around with the ornaments. One of them fell to the ground and it was shiny and beautiful, so I was inspired by making my own twist to it which was using luster dust, and chocolate. When you crack it open, it’s kind of the replication of how my sister and I broke her ornament.”

Yes, and I understand you didn’t have any formal education in culinary arts but you learned a lot from your mom and from your grandma. What else have you learned from them as far as cooking is concerned?

“I’ve learned a lot of things from my grandma. Whenever she cooked in the kitchen, I used to just watch her taste everything. So, yes, seasoning everything like Indonesian dishes. She’s more savory. So, I’ve learned a lot from her.”

Were you the taster?

“Yeah, I loved tasting her dish. Usually I would be next to her. She would taste the dish and she’d go, ‘Oh, hey, Michelle. Have some of this and tell me how it tastes, what seasoning it needs’.”

Indonesian food is usually spicy, hot. Have you loved hot and spicy food since you were a kid?

“I can handle spicy food but not super spicy. My grandma can handle it well. But I think if I were to consume too much chili, I would burn up.”

What’s your favorite recipe?

“My favorite recipe from my grandma, you mean? I really like her curry. Yeah, it’s like Indonesian curry. It’s a bit thinner than most curries but it’s very nice. I really like her rendang as well. It has to be cooked very well.”   

When you prepare a party or dinner for your friends, what usually goes into the menu? What kind of food do you cook for them?

“Usually I would use western food. I would put an Asian twist to it. Asian infused.  And desserts. I make a lot of desserts.”

Michelle with some of the 23 other MasterChef finalists: I learned a lot about cooking from my mom and my grandma by watching them in the kitchen. They made me their taster.

Filipino food and Indonesian food taste almost the same. Have you tried cooking Filipino food? We also have spicy food.

“I have a few Filipino friends, which is nice. The food is quite similar with seasonings and flavoring and spices. I really like many kinds of food but I think to stick to my traditional route is very interesting to me.”

Have you tasted any Filipino food and how did you find it?

“I think I’ve tasted a few when I went out with my friends to a restaurant. I can’t remember. It was a long time ago. Yeah, I really like it. I can see some of the ingredients used are quite similar to what my grandma used at home. It’s just different variations but still has that traditional flavor to it.”

How many siblings do you have? Are you the only one into cooking?

“I have one younger sister. She’s not into cooking, but she’s into other things. But she cooked something once and she burnt it. I think that’s it. She doesn’t cook anymore.”

Could you tell me more about your family? What kind of family you come from? Must be a family who loves food, obviously. What kind of childhood did you have in Australia?

“Growing up in Australia, I’ve tasted different kinds of food. I obviously started just eating a lot of Indonesian food when I was back in Indonesia. But as I moved to Australia everything changed so I started experimenting with different kinds of food — with western food. We didn’t eat a lot of pizza in Indonesia; it’s just something we have once a month. But since I came to Australia, I started learning that there were different variations of food, not just Indonesian food. But I still make sure that I stick to my grandma’s food at the same time.”

You’re 19 and you must be in college, I understand. What are you taking up?

“Yeah, I’m still 19. I was studying Nutrition. I find it very interesting. I love cooking but I also love the nutrition side of it. Understanding what kind of food needs to be recommended for people, especially those who have diabetes and specific illness. I think it’s nice to help people with that as well.”

Are you gonna put up a restaurant after graduation?

“I would love to open up my own dessert bar one day. So, with a bit of Indonesian twist to it. I’m gonna slowly work on that.”

You’re called a dessert queen. Would the restaurant that you’re planning be specializing in sweets?

“Yes, it’s gonna be sweets. But I would also love to have a savory inspired dessert. So, using a bit more of the savory ingredients and turning them into desserts. But also desserts majoring more in luster dust. I really like the glow in a dessert. I think the luster dust has captured my mind.”

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