Ever since I was little, I have always been obsessed with food and would never shy away from trying new things. As a kid I’d hover around the kitchen looking for any excuse to help (productive or not). By 14 I was baking for school sports games and binge watching cooking shows whenever I had the chance. 

By my late teens I was cooking dinner for my family most nights and working through recipes from a cookbook collection that’s now well over 100.

Food never felt like a chore to me. Every time I learnt something new it just opened a door to everything I still didn’t know, and somehow that curiosity never got old.

I competed on MasterChef Australia Season 14, created the Ratio Series (a method for understanding food by ratio rather than recipe, which has now been watched over 5 million times across social media) and launched ‘What Happens If We Make A Dish Combining’, a series built on the idea that there are no rules, only outcomes.

Off screen, I run Montana’s Table – an artisan food business born out of the same obsession. Think chocolate nut spreads packed with crunch like Pistachio & Kataifi or Hazelnut and Feuilletine; cheesecakes; and brownies – all hand made by yours truly.

Mon Mack Food is where I share the food that excites me: different cuisines, different techniques, different complexities. Recipes with 2 ingredients and recipes with 20. The technical stuff – the chemistry, the why, the from-scratch foundations – all sits alongside the creative and simple everyday recipes.

I’m not here to simplify food into something small. I’m here to show you it’s bigger and more interesting than you thought.