Katelyn Thomson

What is your signature dish?

Huge Piri Piri Prawns on the grill served with fresh lemon and a moat of piri-piri sauce loaded with green onions, garlic, piri piri, lemon and too much butter! Served with fluffy French bread and absolutely must be eaten with your hands! I can't just choose one, so my other signature dish is ox-tail stew with shishito peppers and caramelized tomato served over Sadza.

Who is your culinary inspiration?

My Dad is my favorite chef. He passed in 2017 at 57 years old. I miss my best friend! Cooking is in my blood. My Dad's parents met working in hospitality at Butlins in England in 1953 and fell madly in love—building their lives around feeding people with care, joy, and connection. My parents are both exceptional cooks who taught me that food is how we look after people and show love without words. I’ve lived and traveled widely, with my ultimate passion being chasing new ingredients.

What would you do with the $25,000?

$5,000 to my family in England, my Dad's sister who had a famous English Breakfast cafe in England. She closed down last year and has just had major surgery. This would be for her health & wellness after working so hard all these years. $10,000 to my Mom for all the love & support she's given me through the years. She works so hard. $15,000 to yours truly for ingredients! I will travel frugally and you know I'll be eating anything that's new and exciting to me!