Tati Carlin was quickly well-known as 'Tati Satay' because the satay cooked by her was acknowledged by the judges as delicious, and thus took her through the audition of this year's season 11 MasterChef Australia.
But satay is not the reason why the woman originated from Banjarnegara, a regency in the southwestern part of Central Java province in Indonesia, was called to audition in the first place. Tati admits she was surprised when she received a call from MasterChef only one day after registering.
Indonesian chicken satay got her the MasterChef's apron. (Photo credit: MasterChef Australia) Source: MasterChef Australia
Tati says the photo of her exotic 'Solo liwet rice' (Nasi Liwet Solo, rice dish cooked in coconut milk, chicken broth and spices) sent to the committee for the initial selection has allowed her to be selected for the audition.
"I thought it was really a miracle because there were many people who had tried up to five, six times, many of them had not had the opportunity to audition," she says to SBS Indonesian.
Tati was not the first contestant with Indonesian background to appear on MasterChef Australia. 'The Dessert King' Reynold Poernomo, co-owner of KOI Dessert Bar in Sydney, appeared in the cooking competition in 2015 and lasted up to the top four.
Tati admits that it is the traditional Indonesian cuisine that makes her different.
"I also mentioned on the audition that I would like to introduce Indonesian cuisine in MasterChef," she said, adding that appearing in MasterChef has its own advantage because the program is also broadcast in several other countries.
"I really would like to see Indonesian cuisine gets recognition at MasterChef.
"In my mind... every time there is an opportunity in the invention test where I can use everything in the pantry and garden, I want [to make] Indonesian or at least Asian cuisine... it depends on the challenge."
Her traditionary way of cooking is also reflected from the frequent use of banana leaves as a feature of her cooking, very often that she says there is a special stool provided for her so that she can reach the banana leaves that are too high for her small posture.
Admitting nasi uduk (coconut rice) as her favourite food, Tati says she is a 'fussy' when dealing with food.
Tati has got two chances on getting the immunity pin, facing the professional chefs. (Photo credit: MasterChef Australia) Source: MasterChef Australia
"If I eat food that is not delicious, I better go home, make an egg omelette, then make a sweet soy sambal.. Hot rice... It is better than having to eat food that doesn't taste good," she admits.
"I was always like to cook. I happened to live with my grandmother since I was little and grandmother always liked to cook even though the dishes were simple but she always... Indonesian cuisine always dares to spice up... ."
One of her grandmother's recipes, peanut cracker with candle nut, was cooked by Tati during the 'Secret Week' episode. Unexpectedly, many compliments came not only from the judges but also from the wider community even from outside Australia.
Knowing that her homemade peanut cracker has received a positive response in the competition and because of the many requests on it, Tati Carlin is now seriously starting a business of peanut cracker at her residence in Sassafrass - 65 minutes drive from Melbourne - despite admitting its production process is very time-consuming.
"It can be several hours for just one recipe," she says.
In addition to starting the business, Tati now also spends two days a week getting to know more about cakes and other desserts by working at Gary Cooper's local bakehouse. However, she says she still have the desire to continue introducing Indonesian cuisine.
"I still want to be idealistic by wanting to introduce Indonesian cuisine a lot more... on Instagram and on YouTube," she says. "So I want to have my own YouTube channel.
"Maybe there is no money in it unless I have millions of followers... But for me, my contribution to the society is by introducing Indonesian cuisine."
The woman who shares her love of cooking with her husband and son and has lived in Australia for 11 years hopes that her dishes can also be adjusted with ingredients that can be found in this country.
"I want to also twist [the dish] with ingredients that are seasonal in Australia," she says.
"So Indonesian cuisine... I can make it authentic, but it can also be rather fusion according to the situation we live at in Australia."
Listen the full interview on our podcast.
