Tag Archives: masterchef

WorldOnAPlate – MasterChefCooking – George Colambaris


The most precious, memorable, happiest, luckiest moment to me recently was attending the Master Chef Cooking Class by Australian Master Chef George Colambaris which was held at the International Food Carnival – WorldOnAPlate, sponsored by Godrej’s Cuisine Regale at JW Marriott.

Got an invite for MasterChef Cooking class held at JW Marriott sponsored by Godrej’s Cuisine Regale on 4th June (last Saturday), Bangalore. I was much excited and eagerly waiting for the clock to ring 3, as the class was from 3 p.m to 4 p.m. Imagining the horrible Bangalore traffic in mind, I hurried up around 1 p.m from my home to JW Marriott and reached there around 2:30 p.m.

JW Marriott was under tight security and banners all over the roads. There was no limits to my happiness, got the pass in the reception and rushed to the class. I was waiting for few minutes and happened to meet few of blogger friends, we were much excited for the class.

We had a great experience in the class. He prepared “Soft Shell Crab Souvlaki” which was wrapped in kerala paratha. It was heavenly and I liked it to the core. Blessed and Happy me.

Finally we also had a photo session, all of us got a chance to click a picture with the Australian Master Chef – George Colambaris.

About the event

George Colambaris said, “I am very excited to be back in India be a part of World On A Plate. I love the food here and can’t wait to explore new flavors and cuisine. The popularity of diverse cuisines and willingness to experiment is immense amongst the current generation. It is due to brands like Cuisine Régale that foodies can continue to experiment and enjoy the experience of cooking.”  

Kiran Soans, CEO of Gold Rush Entertainment said, “At Gold Rush Entertainment we believe in bringing quality experiences to our consumers. Our previous association with George Calombaris to Bangalore was a raging success. This gave birth to the idea of World on a Plate with all the three faces of the show- George Calombaris, Gary Mehigan and Matt Preston. The weekend promises to be an exhilarating experience as they take fans in Bangalore on an exciting and inspiring culinary journey”.

A precious picture - me with Master Chef George Colambaris

A precious picture – me with Master Chef George Colambaris

World on a plate brought together the best restaurants and food places of India under one roof. The festival was a delight for foodies to experiment and experience great food, along with lively music and entertainment.

About Cuisine Regale: Cuisine Regale is India’s most premium lifestyle modular kitchen gallery brand. An innovation driver for the group, design thinking has been at the core of Cuisine Regale. The brand has been developed keeping in mind user and human centricity. Differentiating it from any other local or international brand in this space, Cuisine Regale is built on anthropometric, ergonomics and our consumers cooking styles. From creating interesting consumer touch points in the galleries, to expert guidance by designers to building solutions for kitchens including appliances & accessories, as well as complete turnkey kitchen solutions, Cuisine Regale is the destination for all who aspire to create spaces that treat family and friends, have finer tastes, seeks products which serve multiple needs and loves to build memories.




Muddy Custard with Britannia Good Day Chunkies


Here is one more opportunity for people to meet the amazing hosts of Master Chef Australia – It’s very easy and simple, if you are Britannia Chunkies Lover, it’s much easier for you and no worries if you haven’t tasted yet. Just walk down the street, grab a packet of Britannia Good Day Chunkies from the neighborhood shop and follow the below things:

Step 1: Make an amazing dish with Chunkies

Step 2: Upload a picture of the dish with a Chunkies pack on your FB/Twitter/Instagram account with #ChefsWithChunkies. Also, put up your recipe as a note on FB or on your blog and share the link in your entry. 10 lucky winners stand a chance to meet the Masterchef Australia hosts in person on the 4th of June, 2016!

Stand a chance to meet Master Chef Australia

Stand a chance to meet Master Chef Australia

For contest terms & conditions, refer to this link: https://www.facebook.com/BritanniaGoodDay/?fref=ts

And now here is my entry – Muddy Custard with Britannia Chunkies

The Britannia Good Day Chunkies  is truly unlike any other cookie I have eaten.They are big crumbly cookies loaded with chocolate chips that just melt in my mouth-absolutely delicious!

And so keeping the texture of this Britannia Chunkies in my mind, thought of preparing something related to the term Muddy. As I like custard to the core, thought why not a chunkie custard, which would be a unique, yummy, delicious and heavenly dessert prepared with just two ingredients. This is how my Muddy Custard with Britannia Chunkies came to existence. #ChefsWithChunkies.


Everyone in our home right from my hubby till my younger one (4 yrs) liked it to the core. The texture was too good with three layers, first one with the crumbles, second one with the original custard, third one with the chunky custard and the fourth one again with the crumbles, topped with pieces of chunkies. Let me share the recipe…


  • Britannia Good Day Chunkies – 1 pack (100 gm)
  • Home Made Custard – 5 tbsp


  • Blend 3 Britannia chunkies for almost a min (it will turn to a paste). Transfer it to a bowl and keep it aside.
  • In a bowl, take 2 tbsp of custard, add in the chunky paste and mix well (ensure no lumps should be formed). Keep it aside.
  • Now just crumble 2 Britannia chunkies in a blender for just 5 seconds. Transfer it to a bowl and keep it aside.
  • Take a glass or bowl, first layer it with crumbled Britannia chunkies (it should be like a bed).
  • Then gently drop in the plain custard, level it well, for the second layer.
  • Then gently drop in the chunky custard, level it well, for the third layer.
  • Again sprinkle the chunky crumbles, for the fourth layer.
  • Now break another chunky and top it over the chunky layer.
  • Refrigerate for an hour.

Serve chilled.

Note: I have used home made custard, you can also use the store bought one. For home-made Custard recipe, click here.