Foodie, writer, surfer, marine biologist! Who wouldn’t want a taste of Hayden Quinn!
When did you first get the love for cooking?
Hayden Quinn: From my mum, who’s an amazing cook. She taught cookery and home economics and even decorated cakes. I was always an inquisitive little fellow, asking questions and sticking my finger in the bowl! So, I not only grew to love cooking, but the science behind it too. When I was eighteen, I began travelling and developed an interest in the stories than came along with food. I remember having dinner in Central America and the people around the table were speaking English, Spanish, Italian and Portuguese, and although there was a language barrier, the food brought everyone together. That was special.
So, MasterChef Australia was your big break?
Yes, that was series three and seems a lifetime ago. It was an incredible way to do what I loved and put it out into the world. When I applied for MasterChef, I was working as a lifeguard, which was a really great job driving around on the beaches. But then MasterChef happened, and everything changed.
Celebrity Chef Hayden Quinn
To excuse the pun, those things aren’t just served on a platter. There must have been something deep down in you that embraced working in media.
Oh definitely. A lot of people think that because you’ve been on MasterChef it all gets handed to you. But there’s been thirteen series with 24 people in each, so if that was the case, there’d be a lot of people with their own television shows! (Laughs) It’s something that I grew to love, and there’s a lot more than what you see on TV. There’s all the organisation, planning and camerawork. That whole side of production really captivated me, as well as the potential opportunities. From there it was all about working my arse off to achieve those goals. It’s taken about ten years and culminated with my own show Taste of Australia!
Has there been a particular stand out moment on Taste of Australia?
The number one for me was being able to cook in front of Uluru. We had an amazing set up with the sun setting in the background, which was a magical moment. I don’t think too many people have done that. It’s such an iconic location for Australia, and a very special part of the country for the Indigenous peoples. Aside from that, I also work with six amazing people to produce a fun and exciting show, and that stands out too!
Celebrity Chef Hayden Quinn
Have you cooked for anyone famous?
In the first season of MasterChef we cooked for the Dalai Lama. He came to Melbourne to give a talk, and I don’t know how they managed it, but one of our challenges was to cook a vegetarian meal for his holiness, which he liked! We all got to meet him too, which was very cool.
In the world of celebrity chefs, who has impressed you the most?
It’s a bit of a cliché, but I think Jamie Oliver is amazing, and that’s purely because he’s such a great food educator. He creates beautiful meals, presents with great passion and the way he managed to education a generation of people through his cooking is quite special. To have that reach and impact is quite amazing.
Do you ever party with your gay mates?
I’ve actually been to more gay clubs in Melbourne than Sydney, like Love Machine in Prahran. While I was living in Melbourne a mate of mine was visiting with his gay brother from the US and we all went to Poof Doof. Those clubs were so much fun, and he absolutely love it.
Celebrity Chef Hayden Quinn filming at Uluru, Northern Territory
I imagine you would have been approached quite a bit at those bars?
(Laughs) … and I had to let them down gently. I certainly didn’t want to lead anyone on! The fun thing about the gay community is that no one’s back about coming forward. It’s a bit different in the straight community, where sometimes there are too many games being played.
“The fun thing about the gay community is that no one’s back about coming forward!”
Has anyone ever come out to you?
Not to me specifically, but there’s been people who have come out to the larger group I’ve been included in. It’s always a nice feeling to know that someone is happy to share that part of themselves with you, and that you can be a part of supporting them.
If you were gay, who would be the one?
Well, I’m straight, but I can very easily understand how someone can be a really good-looking bloke or have a great personality. If I had a celebrity gay hall pass, it would be Zac Efron. He’s about the same age as me, and an absolute unit with a great smile. He’s also an adventurous person that I could see myself doing fun things with!
Celebrity Chef Hayden Quinn
Beau Ryan did this interview, and he DID do some fun things with Zac. He got waxed naked by him at the Baywatch launch!
(Laughs) You’re kidding! Well, I guess if you’re not doing something different like that, then you’re not going to stand out!
In 2012 you became the Cleo Bachelor of the Year. What kind of attention did that bring?
That brings back some good memories. Rest in peace Cleo magazine! I was straight out of MasterChef and had no idea about media and was thrust right into it. But I went with it, had a lot of fun and met a lot of amazing guys in the process. It’s a title I’ll hang on to for when I’m much older and want to impress the grandkids!
“I’ll hang on to the Cleo Bachelor of the Year for when I’m older and want to impress the grandkids!”
You also own a gym?
Yes, it’s an amazing facility here on the northern beaches of Sydney. We’re currently expanding into functional health and fitness, personal training, Pilates, boxing and we’ve just installed some infrared saunas and ice baths. I’m looking forward to our reopening so our members can work on their physical and mental health.
What do you do to keep fit?
I try to get to the gym two or three times a week, and I run, mountain bike and when the surf’s up, I’ll be out on the water. The big thing with health and fitness is finding a community and place you feel comfortable in. People tend to push themselves doing things they don’t enjoy, but if that’s the case, you’ll never be successful with your fitness goals. The big thing at our gym is to put the community first, balancing fitness and health and making sure people are connected, such as with social events.
In 2012 Hayden Quinn became the Cleo Bachelor of the Year
As well as being a fit, handsome television chef, you also happen to be a Marine Biologist! Isn’t that like the ultimate dating profile package?
(Laughs) Perhaps it needs something like dolphin trainer in there too! I studied Marine biology at uni and then took a year off to work overseas lifeguarding. Growing up around the ocean developed that passion and led to the study. I really loved it, and there were future opportunities, but I got dragged into travel and all the rest.
One can’t help but think of George Costanza on Seinfeld – “Is anybody here a marine biologist?”
(Laughs) Yes, if there’s any beached whales around, give me a call!
Who’s your music diva?
I really love ABBA’s Gimme! Gimme! Gimme! (A Man After Midnight). Whenever it’s played, everyone gets on the dancefloor, man, woman and child! It’s such a vibe. So, I guess my divas are the ABBA girls, in those flares and white outfits!
“I grew up on the beach and spent a lot of time in budgie smugglers!”
Do you have a grooming tip?
With what I do for work, I’m fortunate that I don’t need to use a razor. I just use clippers. I feel a razor is abrasive and harsh on the skin, so while you’re in lockdown or on holiday, let your face go! Embrace the facial hair!
Ever had an on-air wardrobe malfunction?
It’s not quite a ‘fall out’ malfunction, but while filming Taste of Australia, I do a lot of squatting and sitting on small objects, which can produce a bit of an issue for the tackle! (Laughs) It can get a bit confused with itself, so I have to move into a not so full-frontal position. Especially if the shorts are a little tighter than normal!
So basically, we’re talking camel toe!
(Laughs) Yes, the camel toe can become an issue at times!
There was also that segment on MasterChef where you wore Cronulla Sharks budgie smugglers at the beach.
Yes, I went back to my lifeguarding roots and embraced the smuggos! I feel there’s nothing wrong with getting out in them every now and again. I grew up on the beach and spent a lot of time in the old budgie smugglers, so I’m quite happy to rock them. Surfing in a Speedo can be a bit strange, but they’re great for cruising down the beach. After all, you don’t want cigarette legs with white on top and brown at the bottom!
That said, are you briefs, fitted boxers or freeballs?
I recently changed to freeballs while running, but for every day getting around I’m cotton fitted boxers. It helps with chaffing!
Taste of Australia with Hayden Quinn screens weekends on the Ten Network and 10Play
Follow Hayden @hayden_quinn and haydenquinn.com.au
Below is Hayden’s Recipe for the single man’s date night!
(From Taste of Australia with Hayden Quinn)
Grilled Pork Chop, Salsa Verde and Macadamia Brussel Salad
Prep 00:15
Cook 00:12
Serves 4
Easy Ingredients List
Pork
4 pork loin chops*
Sea salt, for seasoning
Salsa Verde
1/4 cup parsley, roughly chopped
1/4 cup mint, leaves only, roughly chopped
1/4 cup coriander, roughly chopped
2 tbs pickled onions, drained
1 tsp cumin seeds
2 tbs red wine vinegar
1/4 cup Australian Extra Virgin Olive Oil
Sea salt and pepper, to taste
Salad
1/2 cup macadamia nuts, coarsely pulsed in food processor
100g brussel sprouts, finely shaved on mandoline
1 shallot, finely shaved on mandoline
1 x 400g can brown lentils, rinsed and drained
1/2 cup currents
1/4 cup capers
1/4 cup parsley, roughly chopped
1/4 cup mint, leaves only, roughly chopped
1/4 cup coriander, roughly chopped
2 tbs seeded mustard
4 tbs Australian Extra Virgin Olive Oil
3 tbs red wine vinegar
Salt and pepper, to taste
Method
Step 1. Prepare Weber Go Anywhere (or other coal fired Weber) for direct cooking on a medium high heat.
While BBQ is coming to temperature prepare the salsa verde by placing all ingredients into the small bowl of a food processor and blitz until well combined. Place in a serving dish and set aside until ready to use*.
Step 2. Season pork well with sea salt and cook over coals for 7-10mins turning frequently or until cooked to your liking. Set aside to rest before serving.
Step 3. Toss together all salad ingredients in a large serving bowl. Mix together dressing, combining all ingredients well, dressing the salad just before serving.
Step 4. Serve pork chop, a spoon (or more!) of salsa verde and a good helping of the salad.
Notes
* You can also use pork cutlets for this recipe. Look for pork with a nice layer of thick white fat.
* This recipe will make more salsa verde than you need. You can store in an airtight jar in the fridge to use for BBQ chicken, fish, beef or pork
Credits
Recipe: Hayden Quinn
Photo: Nick Fornasier
Video: Tim Manson
Food / Styling: Tim Coleman
For: Taste of Australia HQ
