One of the joys of watching MasterChef Australia is not only the exquisite cuisine that is on display, but the emotion and nostalgia we then feel as we watch the dishes being served.
This year’s season of the cooking show is called MasterChef Australia: Back To Win, where contestants from various previous seasons return to the kitchen for a chance to finally claim the MasterChef trophy and $250,000 in prize money.
Snezana Calic is one of those contenders, returning to the program just a year after she placed 15th on MasterChef in 2024. Born in Croatia before moving to Serbia as a child, Snezana grew up with Mediterranean flavours and Serbian dishes. Since moving to Australia in 2009, these dishes have still played a big role in her own kitchen, and she’s proud to create food on MasterChef that’s inspired by her roots.
Snezana says she often draws on the culinary knowledge her own mother has shared with her over time, with those words of advice particularly front of mind when Mother’s Day comes around.
“The best cooking tip I ever got from my mum, and one I still swear by, is to always start any cooked dish with a sofrito,” Snezana tells Missing Perspectives. “Onions, carrots, celery, and garlic sautéed together form the base of so many great soups and stews. It’s a simple step that guarantees depth of flavour. For an extra boost, I love adding something smoky like pancetta or chorizo.
“I learned this young,” she continues, adding, “Funny story, I was just seven, cooking a beef and cabbage stew at home. My uncle walked in, completely shocked. He tasted it, loved it, and ran out to buy me 40 chocolates! He couldn’t believe a seven-year-old made that dish.”
Snezana is also passionate about making creative cooking more accessible – ie simple recipes that are quick, easy and cater for the whole family.
“One of my favourite quick, budget-friendly meals that still feels nourishing and full of flavour is this Butter Bean Stew with Basil Pesto,” she explains.
And guess what? Snezana has so generously shared the recipe with us below, so keep this one bookmarked for a feast… on Mother’s Day or any day!
Butter Bean Stew with Basil Pesto
Ingredients:
- 1 small onion, diced
- ½ or 1 chorizo (or smoked pancetta) sliced
- 3 garlic cloves, minced
- 1 tablespoon tomato paste
- 3 fresh ripe tomatoes, chopped
- 1 can butter beans with their juices
- Salt and pepper to taste
For the basil pesto:
- Fresh basil leaves
- 1 garlic clove
- A handful of toasted pine nuts
- Olive oil
- Salt, pepper and some lemon juice
Instructions:
- In a pan, sauté the onion and chorizo until soft and fragrant. Add minced garlic and cook for 30 seconds.
- Stir in the tomato paste until the raw taste disappears.
- Add fresh tomatoes and butter beans with their juices. Season with salt and let it simmer for 10–15 minutes or until tomatoes are soft and cooked through.
- In a mortar and pestle, bash 1 garlic clove with a pinch of salt. Add toasted pine nuts and mash into a paste. Incorporate fresh basil leaves, then drizzle in olive oil and season with salt and pepper. Add bit of lemon juice at the end.
- To thicken the stew, use a hand blender to mash a couple of ladles of the bean mixture, then stir it back in.
Serve with a spoonful of basil pesto, a drizzle of extra virgin olive oil, and your favourite bread.
You can also watch the video below:
MasterChef Australia: Back To Win continues on Sunday at 7pm on Channel 10 and 10 Play.
Top photo source: Supplied/Channel 10
