Audra Morrice

Her first memories of cooking are as a young teenager, baking biscuits, but when she first moved overseas to study in New Zealand - and was homesick for Asian food - she started making her Mum’s chicken curry.

“I was awfully deprived of good Asian food so I started to dabble in re-creating it myself.”

It is her Mum that she cites as being her biggest food hero but also her biggest critic. “I want to make my Mum proud - I am living her dream too.”

Audra has been with her husband for 23 years - married for 10 - and says being a wife, having two sons and managing a household have been her biggest achievements to date. With her priorities as a wife and mother, she has put her food ambition on hold for her kids and career -until now.

“It’s now time to live the dream and take a risk”

She hopes to one day have a concept store that sells “Audra’s Gourmet Delights” and offers cooking courses.

Audra draws many of her cooking skills from her multi-cultural background but says that she is weaker in “Aussie cuisine”. A strong dislike of bland food means she is often caught carrying dried chillies around with her.

She describes herself as very driven. “I am a perfectionist”

In addition to her passion for South East Asian cuisine and curries, Audra is confident with desserts and loves working with short crust pastry. She says she isn’t great at sticking to recipes.

Audra could not live without her zester and she loves keeping fit.

Try the dessert that got Audra into the Top 24, a mouth watering Dark chocolate Raspberry Tart.