Skye's Sweet Success

Having heard that Skye Craig from Masterchef 2 was going to be present at

Thomas Dux in Sydney's Crows Nest, I rushed the opportunity to chat with her. Fortunately, she happened to be promoting her desserts range and performing cooking demos of how to do the chocolate ganache which allowed me to have a taste of her desserts.

So Skye, why are you so passionate about desserts?
I have such a sweet tooth and I live by the rule that 10% is for indulging in desserts.

Why did you decide to make the transition from a graphic designer to where you are now?Food has always been my passion. After I applied to Masterchef, I decided that I just wanted to give my best shot. I still do graphic design and I'm lucky that I do both now.

What's your advice for anyone who wants to enter Masterchef? Practice, practice, practice. Specialise in an area of food you love.

So what are some of the ingredients that you use in your desserts? I use the cardarnom which is a spice from Australia. It is used in chai tea and would go perfectly with green tea.

I couldn't help admiring how Skye combines various spices which makes her desserts divine. I loved how she combined the chopped oranges and brown sugar with her wattleseed and roasted hazelnut ice cream range plus the cardamom. It has this beautiful combination with citrus, spice and sweetness all in one.