Budding chef was foodie from age 8

WHAT'S COOKIN'? Masterchef contestant Gemma Wynne-Lewis adds a dash of red wine to her latest creation. PHOTO/FRANCES OLIVER

As an 8-year-old, Gemma Wynne-Lewis was told by her grandparents to "pull her finger out" and order from the adult menu.

This was a big step for a farm girl from Porangahau and she hasn't looked back.

The 26-year-old is now testing her skills on Masterchef New Zealand.

It all started back in April for the food technician.

"It was much more stressful than I ever imagined, you basically had to live and breathe it."

Once she moved into the Masterchef house she had to follow an intense schedule. "If you're not cooking, you are practising or studying.

"I expected to be the geek sitting in the corner studying while everyone else had fun but everyone was really serious. All worked really hard using every waking moment to better themselves so its very competitive."

Despite the intensity, she had an "amazing" time and made good friends.

Her passion for food started as a child.

It's always been "from farm to fork" in her family, with hunting and fishing a big part of the family life.

Her father got a lot of pleasure from sharing his catch with others, she said.

"A large amount of my passion has evolved from seeing the joy my Dad gets out of it. Mum is also a great cook and often takes charge of desserts.

"Dad will serve up crayfish and whitebait because he gains more enjoyment seeing other people eat his food than he would having it himself."

This mentality has been passed down.

"I can't be bothered cooking nice food for myself. I cook healthy things but generally when I cook for myself it's focused around nutrition. If it tastes crap I'll eat it anyway where if I'm cooking for other people I'll put a lot more love into it."

She started taking cooking more seriously when she was flatting while attending Massey University in Palmerston North.

"Dad would send me venison which I started experimenting with."

Venison has become her specialty dish - which she prepares differently each time.

"I usually pair it with beetroot or mushrooms, some kind of root plant vegetable such as kumara or parsnip and usually a berry-based sauce, sometimes figs. Whatever is in season."

Ms Wynne-Lewis is also passionate about New Zealand food education.

"I think it should be part of the curriculum, it frustrates me that basic nutrition is not taught when we have such massive problems with obesity and a lot of it comes down to education.

"Fizzy should never be cheaper than water!"

Ms Wynne-Lewis would one day like to start her own company.

She plans to move to Melbourne later this month to develop chilled seafood meals.

Watch Gemma Wynne-Lewis vie for the Masterchef crown Sundays 7.30 on TV3.