Hayden QuinncaptivatedmanySouthAfricanheartsinhisadoredroleasacontestantonseasonthreeof find outwhataffordshimasmileandpersonalitythatcompeteswiththefirstsunriseofsummer. which heshareshisunboundpassionfortravel,foodandadventure.WetalktoHaydenaboutthesepassions, basis. HaydenhassincebeengracingourshoresinhislatestseriesonSABC3,QuinnSouthAfrica, terChef Australia. Hisyouthfulflairandboyishanticshadviewers’eyesflirtingwiththeirtelevisionsetsonadaily by stories andfriends.”by stories always besurrounded Hayden Quinn “Good food should – Hayden Quinn– Hayden In thekitchenwith MY FOOD WWW.WEIGHLESS.CO.ZA Mas -

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WWW.WEIGHLESS.CO.ZA Sources: www.haydenquinn.com.au; www.haydenquinnsouthafrica.com; Hayden Quinn FEATURE MY FOOD staying truetohisWWFambassadorroots. Haydenshares oneofhis venturous personality fills his journeywithfun-lovingactivities, while on the ultimate foodie’sroad-trip through SouthAfrica. Hayden’sad- totakehisadoringSouthAfrican(one ofthree)cookbook(s), audience for cooking,traveling andlivinglife,together with recipes from his television series,HaydenQuinnSouthAfrica. Hecombineshispassion Hayden has recently spent time travelling SouthAfrica inhislatest A Southfricanoutbck his lovablenature anddiverse collection oftalents. which, forthreemonths, audienceswere introduced andcame toknow finally when realised he entered andcontested MasterChef Australia, in old enoughtostart cookingmyself.”Hayden’spassionforfoodwas question after question andwant toknow moreandmore,until Iwas ing himself,“Iwasasupercuriouskid(andstill am),andwould just ask and would askanarrayofquestions until he eventually started cook- grew incessantly interested andcuriousat what hismother wasdoing, food that the whole familycould tuckinto really hithome for me.” He world when Iwasyoung.Herpassionandlove forhealthy, wholesome inthe food cookandworked my familykitchen; mumwasanincredible his utmost passioninthe artofcooking.Haydenrecalls, “Itbegan in While the oceanserved hisheart from ayoungage,he ultimately found allowed me tofollow mydream.” family andfriends.Itjust feelslikemyhome, it’swhat Ilove andithas on the sand,submersing myselfinthe water anddoingitall withmy then also pursuingadegreeinMarineBiology, being “Ireally enjoyed ally madeacareeroutofit,bybecomingprofessional lifeguardand when Iwasgrowing up.”Haydensoloved the oceanthat he eventu- the dinnerplace, the familyspace, the surfspot;itwasmywhole world just loved spendingtime down at the beach. Itwasthe meeting place, ately evident when he reveals the fondest memories ofhischildhood,“I series inSouthAfrica. Hisfirst love wasthe ocean,andthisisimmedi- and beautiful beaches that he now experiencesinhislatest television inAustralia, andbred Born Haydenisnostranger tothe hot,bakingsun A seaofpssion

special tome.” stopped! Beingabletoseenewthingsandmeet newpeopleisreally a partofmylifesinceIleftschool ten yearsago;itfeelslikeIhaven’t wine withthem. Ialso liketoexplorewhileIamhere. Travel has been I love gettingback andcatching upwithfriendsandhaving abeeror resents. Haydenexplains,“Havingspent somuchtime inSouthAfrica, and submerging himselfinthe cultural cauldron that ourcountry rep- notes that hishighlight ofourbeloved country ismeeting newpeople food he has come toexperienceandlearncookinSouthAfrica, he Karoo. That wassuchamemorable moment,” he says.Besidesthe cooking. The first PoitjkeIhad waswithsome bigburlyfarmers inthe “I absolutely love Poitjke!”he exclaims. “Ireally savourlow andslow grown accustomed tooneofthe country’s favourite, traditional meals, Having spent afairamount oftime inSouthAfrica, Haydenhas even Sydney.” surrealchance forayoungguyfrom toexperienceit.Itwasincredibly you seeandhear aplace somuchabout andthen youactually getthe up toJ-Bayforabitofsurfing.Thiswasonethosemoments where from shootingonthe GardenRoute ononeofourdaysoff,andheading favourite moments shootingthe show recently wassneakingaway most mome treasured nts withthe show upuntil now, “Oneofmymost healthy living, SouthAfrica andtravel.” the foodIwillbecooking,butalso me, about mystory, andmylove of And hopefully, youwillcome awaylearningsomething, notjust about expect, astold from the surfersmouth,“Lotsoffun!Lotslaughs! Hayden Quinnat thisyear’sGoodFoodandWine Show where youcan ineverythingembodied he does.Catch the colourful personathat is losophy of‘live life,eat well andtravel far’tothe tee, andthisisso health isvery muchapartofmylife.”Haydenfollows hislifephi- Northern Beaches (inAustralia) The called CubeGym,sofitnessand ularly exercise.Twovery closefriends andIown agymonthe Sydney Hayden doeshowever note that, “Ieat well most of the time andreg - with familyandfriends,work,”he explains. hard andnothaving the right balance ofhealthy food,exercise, time where Idon’tfeelthat healthy. Itgenerally comes down toworkingtoo “I most definitely live ahealthy lifestyle, butthere arealso moments This doesn’tallow himtofeelashealthy ashe hopestobeall the time. away from myfamilyandfriendsforlengthyperiodsoftime,” he says. balance. “The daysarelong,andIsometimes feelthat Iamtoofar show, Haydensayshe generally findsithard toachieve this necessary While he isonthe road, suchaswhen he istravelling orshootingforthe to makesureIgetthe balance that tolive healthily,” isneeded he says. life isquite hectic andisalways go,soittakesalotofplanning with todowhat he loves, he doesadmitthat itoften takesitstoll, “My Although Haydenappreciates the opportunityhe has beenpresented The go,lifestyle

MY FOOD FEATURE

Zuchinni Scrambled Eggs

This is one of my favourite breakfast meals, and something I cook regularly in the morning to kick-start my day. I recently shared this dish with the amazing team (family) from Buena Vista Farm on the South Coast of NSW, Australia, when filming the second episode of my mini-series Unrefined. Check it out here: http://youtu.be/ r3J0rKKty7s

1 Serve = 2 Protein + ½ Veg + 1 ½ Fat Serves 2 – Good Choice recipe

1 tbs olive oil 1 small red onion, finely sliced 1 clove of garlic, crushed 1 medium zucchini, cut in half and finely sliced 3 eggs 1 /3 cup ricotta ½ cup fresh basil, roughly chopped Salt 1 lemon, juiced Olive oil, to serve Parmesan cheese, grated Pepper, to taste

1. Heat a heavy based skillet / frying pan (I am obsessed with cast iron) over a medium-high heat, adding oil, onion and garlic. Sauté for 1-2mins to soften. Once softened, add the zucchini, and stir. 2. While the zucchini is cooking, bring together the egg mix by combining eggs and your choice of dairy (milk, cream or ricotta; whatever you have in the fridge), with a pinch of salt. You can also leave this out if you wish; you just won’t get those amazingly super fluffy and creamy eggs. 3. Pour egg mix over zucchini along with chopped basil (or if you have fresh pesto, even better). Gently stir the eggs until they set and become light and fluffy. 4. Spoon out onto plates and serve by adding a drizzle of lemon juice, olive oil and a generous grating of parmesan and pepper to taste. 5. Enjoy for breakfast with your most favourite person in the world!