People

City girl Polly (24) loved all the earlier series of The Block so much that she made her country boy Warwick (27) watch all of them from start to finish. When The Block 2010 ended they sat back, looked at each other and realised they were thinking the same thing: let’s try and get on the next show. And here they are.

Warwick, or Waz to his friends, is described by Polly as the love of her life and an absolute rascal. But he’s a rascal with a heart of gold who has cycled thousands of kilometres around Australia for charities, from Perth to Sydney and Townsville to Broome.

They met at a mutual friend’s birthday party but Polly had a boyfriend overseas and there were no sparks initially. Six months later at a group surfing weekend Waz snatched a sneaky kiss. One date later they were an item. That was three years ago.

Self-confessed “Miss Serious” Polly is glad when Waz lightens her up. “He’s just good fun. He balances us out.” Waz is devoted to Polly and says she’s incredibly kind and caring. The happiest moment of his life was telling Polly he wanted to spend the rest of his life with her. “She didn’t make a fuss but I could tell she was waiting to hear it. She’s still waiting for a ring, but she knows how devoted I am to her.”

They own an investment property in Sydney’s eastern suburbs that they’ve partially renovated. But although they don’t have as much experience as some couples Waz isn’t deterred. “Polly has amazing organising skills and an eye for what looks good. I have never seen her back down from a challenge. Competitiveness is strong in this one.”

Polly is thrilled by the challenge ahead. “We have tenants in our unit and have lived in rental properties where we weren’t able to apply the Waz and Pol touch. I’m really looking forward to creating a space we can be proud of, and say we did that.”

Polly fusses over the fine details and Warwick never takes his eye off the big picture. Waz is also ready to dive in with that typical quiet country enthusiasm. “I’ll give 100 per cent and give anything a go. I’m not scared to try, learn or be shown anything, even if it takes 10 gos. I’m not a quitter.”

They are convinced they have what it takes to win and when they do they plan on travelling for a year, first to the Antarctic then through South America and Europe. When they get home they want to buy another property together and “maybe start a real estate empire”.

For sisters Katrina (33) and Amie (31) the greatest concern is being away from their babies and husbands for eight weeks. “We know it’s daunting — two mums from the country tackling The Block on our own. But we reckon we’ll give those city-slickers a real run, so bring it on,” says Amie.

These domestic goddesses, who describe themselves as “crazy, crazy, crazy ladies”, have five kids and reckon they might get more sleep while they’re away than they do at home.

They certainly have a wealth of experience. Both women have built new homes and Katrina has also renovated a 1930s dwelling. These projects provided invaluable insights into the minefield that property development can be, from planning and budgeting to choosing colours, products and tradies. But they love the end result, says Katrina, “where all your hard work is on show, with the excitement of the possibilities we can create”.

To say the sisters are motivated is an understatement. Apart from raising families and developing properties Katrina works in real estate and does freelance social-media work, while Amie is a casual school teacher doing part-time university studies.

When they married the sisters realised their husbands’ businesses meant they could no longer live around the corner from each other. Katrina lives in Wagga Wagga and Amie is a couple of hours away in Thurgoona, outside Albury.

The Block represents a rare opportunity for the girls to spend time together participating in a challenging, creative enterprise. They have similar tastes and share a common-sense, gutsy, get on with it approach. They are confident their personalities will always pull things together. “We were both brought up with the same drive, motivation and organisation skills. Our parents did well,” Katrina says.

Amie describes herself as the organiser who knows how to get things done. “I’m a leader. I’ll speak up. I push until I get what I want.” Katrina is a whirl of creativity. “I’ve got that many tricks up my sleeve, I’ve got ideas that are just flowing. My brain is going to explode.”

They eventually want to be their own bosses, running businesses that provide the money and flexibility to come and go as they please. The sisters hope The Block will provide a massive step towards finding that ideal balance between work, family and play.

The youngest couple ever to appear on The Block met six years ago when Josh (24) crashed a party for Jenna (23). Since then they’ve been inseparable and plan to get married. Their friends pester them about it but they claim to be just too busy. Josh says, “I wanted to get a ring but I bought her a house instead.” Jenna doesn’t seem to mind. “I know I have to wait but we want to get to a certain place in our life first.”

This down-to-earth country couple have considerable experience for their age, having renovated their first home, in Albury, for $30,000. They moved to Melbourne and recently bought their second house at auction. “It will be the next reno we do after The Block. We’re on our way and think we’re two or three houses away from our dream home in Melbourne’s Albert Park,” says Josh.

Jenna has a clear vision for their future: a dream home, a boat, and twins. They also share a guilty pleasure, being on a quest to find Melbourne’s best parmigiana.

Josh walks the walk. He works in plumbing and construction and has started studying construction management. He does everything he can himself. “There’s not much I can’t handle and if I don’t know how to do it then I learn.” He also admits to a fiery temper when he’s working. Jenna has to remind him not to take it out on the screws: “It’s usually not their fault.”

She’s a hairdresser by day but renovation is her passion. “I watch all the renovation shows. It’s my obsession. I love to imagine a space when it is just bare bones and think about what would work.”

They are very hands-on and confident. Jenna does all the budgeting, sourcing bargains and keeping Josh fired up. He handles the designs and planning. Jenna sometimes stresses out if things don’t go to plan. “I tend to think my way is the only way and I hate having to admit when I’m wrong. It’s a weakness, I know, and it can cause friction. But Josh tries to stay calm for both of us and find a way around any problem.”

They intend to take on The Block with all guns blazing and are tipped to be the couple who’ll set the cracking pace. Their watch word is motivation.

Mat Beyer

State: VIC

Age: 24

Occupation: IT Tech Support

With his piercings covering his eyebrow and lip and head-to-toe tattoos, the genteel surroundings of a fine dining restaurant seems an unlikely dinner choice for Mat.

But an image doesn’t always fit the stereotype. The dark clothes loving Melbournite not only loves eating at some of the city’s finest establishments, but he is also a great cook.

“I kind of fell in love with the fine dining scene and I guess it’s novel being treated with respect, even though I look like I might rob you in the alley way!” he laughs. “I’ve had a few funny looks in restaurants, especially when I used to have a mohawk.”

Mat once decided on a whim to have dinner at an upscale Melbourne institute after skateboarding with his girlfriend.

“I’d always wanted to eat there, and I thought, bugger it, let’s just go inside and there I was wearing ripped jeans, a hoodie and holding a skateboard,” says Mat, who lives with his girlfriend Jess. “We sat down and felt comfortable immediately. The chef sent us out an extra dish because he liked that we just rocked up wearing what we were!”

He has since ditched the hoodie and skateboard for French cuffs during future fine dining outings. But it’s the kitchen where he feels he can truly be himself, with, what started as a necessity when he moved out of home, blossoming into a passion.

“My love of cooking literally just came out of nowhere and I started to notice how good food could taste,” that was paying well and I have ended up getting stuck in a rut.

“The goal really is to eventually get some work in restaurant kitchens and one day maybe even own a wine bar.”

Naming Andrew McConnell and Shannon Bennett as his favourite chefs, Matt is hoping his modern Australian style of cooking wins over the judges.

“Every time I cook I dissect the dish and pull it apart, and become very  here when one of the world’s leading food journalists and great chefs are judging your dish.”

Andrew Henderson

State: SA

Age: 37

Occupation: Youth Worker

It is amazing what happens to people when they cook in the MasterChef kitchen. The experience can caus challenge can leave even those with a gentle soul roaring like a lion.

When he walks into the lion’s den, the placid youth worker focuses on his passion for cooking, and reaching his dream of creating a cooking school for disadvantaged kids.

“I never used to have personal strength to fight for something,” says Andrew candidly. “I used to be a rather shy and insecure, and if I got told no then I just accepted it. It took a while for me to learn the strength – probably the last few years – but I now have the mentality that if you want something bad enough, then fight for it.

“I want to feel fearless, forceful and determined. I’m not really into self-asserting myself but to go far in this competition you have to do that.”

Growing up in Adelaide with his two brothers and parents, Andrew soon succumbed to the allure of exploring the city’s food scene.

“When I was 15 I discovered Chinatown and it opened up a whole new world of food for me – all these exotic styles like Vietnamese, Korean and Chinese suddenly became more accessible,” he says. “I had a part time job so I had some cash to buy some of the food.”

He never looked back, and has been cooking ever since, though he regrets not following a career in hospitality. But he can count on support from his wife of eight years Belinda.

“Belinda is so supportive of me wanting to try something I’m passionate about,” he says. “With the exception of being a youth worker, she’s seen me go through a succession of pretty mundane jobs. She wants me to chase my dream – and she’s very encouraging.”

That ultimate dream is a desire to blend cooking with his youth work.

“It would be great to give kids the opportunity to learn and have a future,” he says. “I’d love to have a 30 seat bistro in Port Lincoln that I can turn into a training area to stay connected to South West Youth Services and provide kids with training.

“I know I’ve been the person that’s given up on dreams during my life and I hate seeing that happen to other people.”

Kate Bracks

State: NSW

Age: 36

Occupation: Mum

The pressure of an Invention Test challenge in the MasterChef kitchen is all too familiar for mum-of-three Kate. As a stay-at-home mum to three young children, inventing a dish to feed hungry mouths is a well rehearsed race against the clock.

“Some days it can be frantic and it’s a case of whatever I have in the fridge gets thrown into a pan,” says Kate, who lives in Orange with husband Luke. “As the kids are still little, they’re reasonably fussy. They are my biggest critics!”

Previously a school teacher before deciding to be a stay-at-home mum, Kate thought long and hard before entering MasterChef Australia.

“It was a really hard, lengthy decision to decide to give it a shot,” she explains. “When I was offered an audition, I told my husband I can’t go through with it, and leave him and the kids. But it was Luke that was then the driving force and kept saying ‘why not?’

“Luke is so supportive and said that it’s a wonderful example for the kids to show them to follow your dreams. He really saw the benefits of the sacrifice I’d need to make.”

Kate’s love for cooking began when she was eight-years-old living in Sydney. She was bored during school holidays and took over her mum’s kitchen for a day to bake a cake.

“I acted as though I was on TV like Peter Russell-Clarke,” she laughs, citing her grandma as a cooking inspiration. “And I think that was the day that I began to fall in love with cooking.”

Deciding she’d pursue a career in the food industry, Kate did her year 10 work experience in a commercial kitchen, but some words of caution stayed with her.

“One of the chefs said to me: ‘Just remember, when you’re working everyone else is playing. And when you’re playing, everyone else is working’,” she says. “At 16 it was a horrible idea to me, and I figured it was something I could always go and do later in life not realising that it would be very hard to do an apprenticeship once I had children.

“So I went into teaching. But working with food is something I’ve looked into on and off during my life. Now that my youngest is in childcare it works for me timing-wise.”

Feeling energised and upbeat about what the future holds, Kate has a food dream that includes the whole family.

“The ultimate dream is to one day open a Bed & Breakfast; possibly one with a few food serving options,” she says. “We’d use local produce from around the region and it could be a niche opportunity for us.”

Billy Law

State: NSW

Age: 34

Occupation: Web Designer

Food blogger and web designer Billy is used to dishing out restaurant reviews, but if he succeeds on MasterChef, he will find himself on the receiving end of critiques.

“It’s a daunting thought,” says Billy, who often blogs until 2.30am after he’s finished his day job as a web designer. “I do prefer to be honest in my blogs so hopefully it won’t come back to haunt me!

“I started my blog www.atablefortwo.com.au two years ago and it’s a blend of recipes and restaurant reviews, and I absolutely love it.”

Billy grew up in Malaysia as the youngest of six children in his family and moved to Australia when he was 19 to study at university in Toowoomba, Queensland.

“That was when I first started to cook for myself, and I fell in love with it,” says Billy, who as a teenager often worked in his parents’ hardware store. “Malaysia has a huge food culture and it is a melting pot of cultures so you get exposed to a lot of different styles of food. Six meals a day is considered common – the last meal of the day is supper.

“But I didn’t get to cook a lot when I was a kid; the culture is normally that the women do a lot of the cooking and as a boy you didn’t get a chance to spend much time in the kitchen. I observed mum a lot and watched how she cooked without any recipes just her memory.

“She does a brilliant slow roasted pork belly. There is no way I’d be ever able to replicate that one!”

After he moved to Sydney in 2000 to pursue a career in web design, Billy – who now lives on NSW’s Central Coast with his long term partner Peter – soon found his passion was food and slowly blended his web experience with his cooking.

“I’m a big fan of baking and desserts like crème brulee and macarons and hopefully one day will open a dessert bar,” he says, adding he is also a keen food photographer.

Coming onto MasterChef is an opportunity that Billy jumped at – twice. “I’m self-employed so it’s an easier decision to come onto MasterChef as I don’t have too many commitments,” he says. “I actually applied for the second season and was in the same audition group as Adam and Alvin – the pressure was pretty huge!”

Naming his favourite chefs as Tetsuya Wakuda and Heston Blumenthal, Billy knows he will have to pull out all stops to impress the judges, and eventually contribute to the Australian food scene.

Seamus Ashley

State: VIC

Age: 32

Occupation: Graphic & Web Designer

A chat with a mate about food and cooking convinced Seamus to apply for MasterChef Australia.

“One of mates and I are both heavily into food and we were just talking about cooking, and there was a moment where we both decided to try out for MasterChef,” he says. “We both got into the auditions but he over thought it and just went too simple with his dish and didn’t make the Top 50. He loves that I’m here though and we’re still good mates.”

When Seamus, however, is in the MasterChef kitchen, he’s not worried about making friends, he’s here to prove he’s capable of being Australia’s MasterChef for 2011 with his Japanese influenced dishes.

“I’ve just got to be able to get my Japanese style of cooking down pat because no one else here does that food,” says Seamus, who fell in love with the Asian cuisine on his first holiday to Japan six years ago.

Seamus has always been curious about cooking, and has fond memories of watching his mum Jill in the kitchen. But as a child, it wasn’t immediately obvious he would later be obsessed with food and cooking.

“I was always fussy with what I ate and it wasn’t until mum started to teach me when I was growing up that I got an appreciation of cooking,” he says. “Mum always made nice food, but she does wonder where I get my love of cooking from!

“Cooking turned into a passion and it’s grown over the years, especially after I went to Japan for the first time.”

With 40 first cousins, it’s not surprising that one of Seamus’ fondest childhood memories of food is Christmas.

“Mum is one of 12 siblings so Christmas is always huge,” says Seamus, who has a brother and sister. “All the family would get together and all the aunties bring food.”

Cooking at home is one thing, but plating up for the MasterChef judges is another thing all together.

“The pressure is actually quite fun and I like being under the pump,” says Seamus, who would one day like to open an Izakaya – a Japanese style bar – and names New York–based chef David Chang as his inspiration. “I’m not really scared of the judges and I know when I do something bad or good.”

He says the hardest thing about the experience will be being separated from his long term girlfriend Heidi.

“It’ll be taxing to be away from each other, but we have a strong relationship,” he says. “She’s very supportive and pushed me to ensure I filled out the application.”

Adam Bowen

State: QLD

Age: 31

Occupation: Suba Diving Instructor

As a scuba dive instructor with 7000 dives under his belt, Adam is totally at ease being metres away from sharks the size of cars and has even learnt a party trick of “tickling sharks to sleep”. But put him in the MasterChef kitchen to present a plate of food to Matt Preston, George Calombaris and Gary Mehigan, and he’s a fish out of water.

“The biggest shark I’ve ever seen is about five and-a-half metres – and that’s scary,” says Adam, who was once circled by a great white shark and has learnt to make leopard sharks docile by stroking their belly. “But putting a dish up in front of three professionals is one of the most intimidating processes I’ve ever put myself through.”

Having owned a Brisbane dive business for 12 years, Adam now has time to follow his one unwavering passion – food – and one day hopes to plunge into the culinary world.

“Don’t get me wrong, I still have a passion for diving, but not necessarily for the job I do within my business anymore,” explains Adam, who now concentrates on the business element of his company as opposed to being a dive instructor. “I’ve always loved my food – I’m a big guy. My parents say that when I was young I loved food so much they had to put a padlock on the fridge!”

Adam is hoping to unlock the key to finding successful food business opportunities.

“Brisbane doesn’t have a lot of gourmet food stores or providores for example,” he says. “Maybe a small bar with good food would be good, I’m conscious that I’m not going to leave MasterChef as a qualified chef.”

Alongside his shrewd business sense, is a passion and drive to join Adam Liaw and Julie Goodwin as winners of the series.

“I’m not one to lose, and I don’t like failure,” says Adam, who was a semi-professional AFL player in his late teens before going into business management hospitality. “ I’m here for a life experience and to make a change in my future. Passion is one thing that a lot of Aussies are almost afraid of. Maybe it’s perceived as arrogance, but when you’re passionate about something you can make anything happen. “

He describes his style of cooking as versatile and hopes his rounded approach helps him.

“The one thing that will help me in this competition is my versatility and hopefully there will be some competitors who will be one dimensional which will help me,” he says. “I might regret saying that!”

Craig Young

State: QLD

Age: 43

Occupation: Professional Musician

As Craig carries his cello into the MasterChef house and talks fondly about his time playing in an orchestra, there’s no doubt the musician puts the word culture into food culture.

“Music is part and parcel of food culture,” says Craig, who is a cellist in the Queensland Symphony Orchestra, and also leads a 14-piece musical section for Queensland Ballet productions. “It’s great to bring in the cello to the house – a few of the contestants are interested in playing it, and I’ve already taught Hayden how to play half of Twinkle Twinkle Little Star!

“I would love to one day be able to cater for dinner parties and then perform while the clients eat, which used to be a huge part of dining. Music performances and dining always went hand-in-hand and it was quite common to have a pianist or some other musician working at a restaurant. Now, not so much.”

Growing up in Brisbane with his two brothers, music was deeply entrenched in Craig’s DNA with his dad an orchestra conductor. But he also discovered a hunger for cooking after watching his mum perform in the kitchen. “Mum is a great cook,” says Craig. “Every holiday she would get my brothers and I into the kitchen to make each one of us cook a dish.

“Mum is always telling people about my cooking, and it’s nice to be able to give something back to her after all those years she cooked for us when we were kids. It’s now me kicking her out of the kitchen!”

While he toyed with the idea of training to become a chef when he was at school, he decided to stay with the strings instead of the steamer and strainer. “I’ve been in music for 20 years, and I’ve done a lot in my career in Brisbane. Everyone knows that I am a keen cook and that at some point of my life I think I’ve been destined to get into the food industry. For me, it’s not a matter of hating what I do; it’s about taking an opportunity like this and making the most of it.”

Desserts are his strong point and he hopes the judges will have something to sing about.

“Desserts excite me more than savoury dishes,” he says. “One day I’d love to be able to convert the front of Ian’s salon into a deli café focusing on cakes and desserts. But the thing with coming onto MasterChef is the door opens on all these opportunities.”