For some contestants, the excitement of making the Top 24 is tempered by the challenge of leaving their old lives behind. Marion, however, is used to sacrifice, as two years ago she turned her back on a successful journalism career to follow her love of food.

"It was the hardest decision I ever made," she says. "After five years of study at university I got a job with the ABC. I was there for three years but my heart wasn't in it. Cooking has always been my first love, and when I discovered a Masters of Gastronomy course, I knew it was for me. Everyone thought I was crazy to leave my career behind and go back to being a student."

It was Marion's boyfriend Tim who inspired her to make the change. The couple has been together for over three years, and while they both studied law at Brisbane University, they actually didn't meet one another until after graduation.

"I moved to South Australia when I finished uni and after a few months, I hadn't really met many people," Marion says. "A mutual friend gave me Tim's number and said we should meet up. I called and he invited me round for dinner, and that was it! Tim works in the wine industry, and is very passionate about what he does. He'd made the leap to follow his dream career and it encouraged me to do the same."

Her gamble paid off, and after two years studying the history, culture and politics of food, Marion was convinced her future was in the kitchen. She and Tim have developed an idea for a restaurant that plays to both their strengths.

"We really want to open a wine garden together,” she explains. “We live in a regional wine area so we meet a lot of food and wine producers. The idea is to open a rustic garden restaurant where it's all about matching the food to the wine, with all of it being locally produced."

Marion's mum was a chef, and so she has grown up with the influence of food and cooking.

"My Mum is Thai and I grew up with the flavours of Thailand,” she says. “I've been helping in the kitchen for as long as I can remember but it was only in my 20s that I realised this could be more than just a hobby."

Determined and passionate about developing her skills, Marion now explores other types of cuisine, but confesses that she does have a chink in her armour.

"I love French cookery – pastries and pies that are really technical. I've been known to make things ten times until I get it right,” she smiles. “But my heart breaks when I turn out a deflated sponge cake. Desserts are my enemy.”