A lot has changed since we watched a shy basketballer from Maitland take home the title of MasterChef in the fourth season of the popular reality TV show.
Bursting onto television screens as a fresh-faced 23-year-old, Andy Allen was part-way through an electrical apprenticeship when he auditioned as a dare.
He soon captured hearts and mouths with his enthusiasm and taste creations.
His passion for food soon began opening doors for him.
By 2016 Andy was pursuing a career in the hospitality industry, when he officially became a co-owner in the Three Blue Ducks Group.
The dining venues boasted “an authentic and relaxed offering of modern Australian food and boutique beers in a buzzy cafe with alleyway dining and street-style art”.
At its height, the brand boasted five locations around Australia, in Bronte, Rosebery and Byron Bay, as well as Brisbane and Melbourne.
From one venture to the next, the boy from Maitland took the kitchen on the road, featuring in Three Blue Ducks – a six-part Australian television cooking show following the co-owners of Three Blue Ducks Group (Mark Labrooy, Darren Robertson and Andy Allen) as they travelled Australia in search of inspiration for their restaurant’s menu.
Andy was at home in front of the camera, and cooking had become second nature.
Fast-forward to 2020 and his popularity resulted in an invitation to become a regular judge on MasterChef, now thriving in ratings.
The role would launch his name inside homes across the country.
Andy could now add MasterChef Australia judge to his ever-growing CV.
And, while he hasn’t returned to the Hunter on a permanent basis, he has been flying the flag for the region ever since, making pit-stops to his old haunt whenever the opportunity arose during his extensive filming schedule.
In September 2021 he helped push healthy, organic eating as a priority, when he became the ambassador for Australian Organics, a role that drew him back “home”.
Then, last month Andy launched his own brand travla - a craft beer he co-founded with Australian actor Travis Fimmel.
The launch event attracted a sell-out crowd of 800, once again bringing him back to his roots as he introduced the product at the headquarters of his beloved Mustangs – Maitland Basketball Association.
And, as if scripted, his former team would go on to smash cross-town archrivals Newcastle Falcons in an 82-69 victory.
BEGINNINGS
Needless to say, Andy has always maintained pride in his humble beginnings.
The boy from Maitland cannot believe his life has led to where he is now.
“I just started playing around with cooking and then I got to the age of 16 or 17 and really enjoyed cooking for my family and friends,” he said.
“Then when I was 23, I took a bet from one of my best mates who dared me to go on MasterChef.
“At that time, I was an apprentice electrician who wasn’t making much money and he decided to put some money on the table, so I thought alright, let’s do this and it just snowballed from there.
“I never thought I would see the day where I was part owner in a restaurant crew that [once owned] seven restaurants, it’s been a pretty wild ride.”
And, although he now calls Melbourne home, Andy continues to return to the region as often as he can.
“It makes me feel great about where my roots are because it does play a part you know,” he said.
“Where you grow up impacts the things that you do, it definitely played a role in how I was able to be successful.
“I will never forget that part of my life.”
SEAFOOD
When the Newcastle Weekly team caught up with Andy last month, he was filming a promo for his new travla beer in Port Stephens.
Returning to the waters near Anna Bay with his family saw him comfortable in familiar surrounds.
One of his favourite ingredients to cook with is anchovies, and he says fishing while on holiday in Fingal Bay as a kid played a huge part in his love of food.
“Seafood is a big part of why I got into cooking,” Andy said.
“The whole catch and cook thing was prevalent from when I was about eight years old, and we had the best of every world around the Hunter.”
HUNTER AS FOODIES
It’s a food scene he is always amazed by.
“I’ve heard such great things about how the food scene has really exploded and has gone to another level from Pokolbin in the Hunter Valley right up to the Bay,” he said.
“It has definitely lifted its game and I think it is an exciting time for the Hunter.”
TIPS
For those hesitant about getting adventurous in the kitchen, Andy says his number one tip is to plan.
“I’ve had many meals at home, and I love to cook more than most people,” he said.
“I find if I am cooking breakfast, lunch and dinner and you have a couple of snacks in there as well, you are nearly always in the kitchen.
“So, I think for you to enjoy it and get something out of it you really need to prepare.
“If you are not ahead of the game, that is when it gets to be a bit of a drag and that is when you start to open all your prepackaged meals.”
A TOUGH MONTH
Since the Newcastle Weekly team met with Andy Allen in Port Stephens, the 34-year-old has faced another of life’s challenges.
On the eve of the airing of the latest series of Masterchef Australia he had to farewell good mate and colleague, fellow chef and Masterchef judge Jock Zonfrillo, after his sudden death aged 46.
Andy led the heartfelt tributes to the popular Scot by posting a tribute on his own socials.
“When I met you five years ago, I knew our lives were about to change forever,” he said.
“What I didn’t realise is how close Alex (Andy’s wife) and I would become outside of the kitchen with you, Lauren and your kids.
“You’ve become such an inspirational and important part of our lives.
“Sure, you’ve taught me so much about food, but it’s the lessons I learnt about what it means to be a great father, husband and friend that I’ll take away from our time together and will last forever.”
For more stories like this:
Get all the latest Newcastle news, sport, real estate, entertainment, lifestyle and more delivered straight to your inbox with the Newcastle Weekly Daily Newsletter. Sign up here.