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Andy Allen dishes up new role to promote organic foods

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Andy Allen’s secret to a healthy diet in lockdown is choosing organic foods. 

“I think the big thing is knowing where your produce comes from,” he said. 

“The dream is for everyone to be buying organic produce. 

“I have a philosophy of going organic where I can, if you can eliminate any nasties that are going into food then I think you are on the right track.”

As an ambassador for Australian Organics Awareness Month, the MasterChef co-host says the best part of choosing these foods is knowing exactly what you are putting in your body. 

“I think people are really trying to get in touch with it whether that’s buying local or growing it as well,” Andy said. 

“There is a really great trend in Australia at the moment of people growing their own food.

“I think if you look at something like poultry, we’ve all seen those terrible ads that show what can happen if there is a producer that isn’t doing the right thing.

“If you choose organic, especially for poultry and meats, you know that the animal is going to be treated with the utmost respect for their life.

“And, not only is it going to make you feel good but it is going to taste better as well.”

Running throughout the month of September, the national campaign is encouraging people to think about what they use in the kitchen. 

“I think the whole month for me is about a couple of things,” Andy said.

“It’s making small changes to what you are already doing but not breaking the budget.

“It’s making yourself feel better about choosing organics in your day to day life and it’s looking for that Australian Organic Symbol to make sure the product is certified Australian and organic.

“It is very simple to look in your cupboard and make some simple choices to swap out for organics. 

“I think everyone should give it a crack.”

From humble beginnings growing up in Maitland, Andy cannot believe his life has led to where he is now. 

In 2012, off the back of a dare from one of his mates, he won MasterChef Australia and last year he returned to TV screens as a judge on the hit reality show. 

“I just started playing around with cooking and then I got 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 owns seven restaurants, it’s been a pretty wild ride.”

While he has since relocated to Melbourne, Andy comes back to the region as often as he can. 

His parents live in Fingal Bay and he has lots of mates in Newcastle. 

“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.”

His number one tip for people wanting to get adventurous in the kitchen is to plan.

“This is coming from what I am dealing with at the moment,” Andy said.

“I have never had this much time to cook, so I’ve had many meals at home and I love to cook more than most people.

“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.”

One of his favourite ingredients 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 eight years old and we had the best of every world around the Hunter.”

He adds he is keen to check out the ever growing food scene in the region. 

“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 it’s game and I think it is an exciting time for the Hunter.”

When asked if he would ever consider opening a restaurant in the area Andy said he’ll “never say never”. 

“I never thought we’d open a restaurant in Melbourne and we’ve done that,” he told the Newcastle Weekly. 

“I mean we have restaurants that span from Brisbane right down to Melbourne and everywhere in between so I’ll never say never.

“It’s a beautiful place, it’s ever growing and people are really getting behind the scene, so, you never know.”

To give people some inspiration to use organic foods, Cleaver’s Organic, a meat-brand taking part in the month, have shared a recipe to help you get started.

Pulled Beef Wrap

Serves 4 | Prep 15 min | Cook 3-4 Hours

This pulled beef wrap recipe is perfect to surprise your family and friends with a meal that tastes absolutely amazing and is easy to eat!

Ingredients

  • 800g trimmed Cleaver’s Organic Beef Chuck Steak, cut into 5cm pieces
  • 2 tbs olive oil
  • 1 small red onion, halved, thinly sliced
  • 2 tsp sweet paprika               
  • 400g can cherry tomatoes
  • 250ml (1 cup) reduced salt beef stock
  • 600g butternut pumpkin, peeled, cut into 3cm cubes
  • 1 red capsicum, cut into 2cm pieces
  • 4 wholegrain wraps, warmed
  • 4 tbs hummus
  • 1 cos lettuce, cut into rounds
  • 1 large carrot, coarsely grated
  • 6 cherry tomatoes, sliced
  • 1 avocado, diced
  • 1/4 cup parsley leaves 

Method

  • Preheat oven 130°C fan-forced. Heat 1 teaspoon oil in an ovenproof casserole dish over high heat. Add half the beef. Cook, for about 3 minutes, turning until browned all over. Remove to a plate. Repeat with oil and remaining beef.
  • Reduce heat to medium. Add remaining 2 teaspoons oil and the onion. Cook, stirring occasionally, about 3 minutes, until soft. Add paprika. Cook, stirring 1 minute. Add canned tomatoes and stock. Return the beef and any juices to the pan, bring to simmer. Press a piece of baking paper onto the surface and cover with a lid. Transfer to the oven. Cook for 3 hours. Remove from oven, set aside.
  • Increase oven 220°C fan-forced. Combine pumpkin and capsicum in roasting pan. Drizzle with remaining oil and season. Roast 30 minutes until lightly golden and tender.
  • Remove beef to a plate and coarsely shred using two forks. Spread wraps with hommus. Top with lettuce, carrot, roast vegetables and beef. Combine tomatoes, avocado and parsley, spoon over beef. Serve.

TIPS

If you don’t have an ovenproof casserole dish suitable for both stovetop and oven, cook step 1-2 in a frying pan then transfer to an ovenproof dish to cook in the oven.

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