Profession: Australian cricketer.

Signature dish: crispy salmon with wilted spinach and mashed potato

A huge fan of the UK version of MasterChef, and a self-confessed foodie to boot, Simon Katich didn't hesitate when he got the call to appear on Celebrity MasterChef.

"I was actually in the UK playing in the Ashes when I got the call. I'm quite shy by nature and so taking part in something like this is really out of character for me. But I’ve always loved food and cooking."

Simon's deep-rooted love for cooking might be surprising to some, considering he has no sense of smell.

"Everyone thinks that not having a sense of smell must hold me back when I'm cooking, and especially when I'm tasting food, but I feel like my palette is no different. When I describe a dish it's no different to anyone else. The only problem I have is I don't know when something is burning. To be honest, in my job, playing cricket, it's actually been a positive thing as I can't smell anything in the dressing rooms!"

Taught to cook by his Mum, Simon has developed his skills over the years, and does most of the cooking at home for him and his wife Georgie, although he can be away on tour for up to eight months of the year.

"I'd probably describe myself as someone who likes to cook healthy food because of the job that I do. I need to be fit and have lots of energy so I cook a lot of meat, fish and fresh salads and I add a lot of spices to dishes as it provides flavour. I find cooking really relaxing."

"Desserts are my biggest worry. I have to be disciplined during the summer months when I'm training so when it comes to dessert my repertoire is pretty limited. I can make crumbles, rice puddings and bread and butter puddings. I think it's a by product of spending so much time in England!"

The discipline that characterises Simon's life as a professional sportsman is also reflected in his style of cooking.

"I'm quite methodical and structured with my cooking and I think that comes from my usual work environment. I feel that I'm pretty organised which will be an advantage. Generally though I cook from a recipe, so if it's an advanced dish or something new then I might struggle. I think the biggest pressure will be creating a dish in a small amount of time. I usually take my time and go at my own speed in the kitchen."

Simon has a European heritage, through which he’s learnt a lot about entertaining.

"My Dad's parents were born in Yugoslavia and over there food is all about providing enough for everyone and having a good time. When I have people over and cook, say for a dozen on Christmas day, it’s all about making sure people are well fed."

"I don't profess to be a guru in the kitchen but if I get criticised for my food I'll take it on the chin – you have
to have a thick skin whatever you do."