The runner up in this year’s all-star season of Masterchef has revealed plans to one day open an Italian-style villa on the Fleurieu.

Former McLaren Vale local Laura Sharrad came second in the Channel 10 cooking show which concluded last night (20 July), edged out by Victorian dessert Queen Emelia Jackson.

The grand finale saw the two women design and cook a three-course meal for the judges and their fellow Masterchef contestants.

Laura utilised native Australian ingredients in her menu, which she says alongside Italian food, is one of her biggest passions. She served a seared Bonito with Lilly Pilly and Saltbush for entree; a Wessex Saddleback Pork with Turnips, Muntries and Trio of Sauces for main course, and a somewhat risky savoury-inspired dessert of Jerusalem Artichoke Gelato with Caramel, Crispy Skin and Cumquat Gel.

Meanwhile, Emelia cooked Scallops with Turnips and Celeriac Cream and Fresh Apple for her entree; Beef Short Rib with Pepper and Onion for main; and Pistachio Financier, Davidson Plum and Raspberry Sorbet and Meringue for dessert.

The usually calm and collected Laura was rattled after badly burning her hand. According to Laura, it “blistered up quite nicely” and required redressing by the on-set nurses five or six times over the course of filming.

However, pushing through the pain, she delivered two delicious dishes which were praised by the judges - as did Emelia - leaving the two women neck and neck before the dessert stage.

Unfortunately a freezer door that wasn’t closed properly was Laura’s undoing, with the melting and refreezing of her gelato causing it to have an icy consistency. This and textural issues in her crumb meant Laura’s dessert couldn’t stand up against Emelia’s flawless dish, and Emelia took out the Masterchef title and the $250,000 cash prize.

After being named runner-up, Laura was full of praise for Emelia, whom she met and befriended in Masterchef’s season six when Laura was runner-up and Emilia came third. 

“I’m pretty gutted - I’m not going to lie, but I’m so proud of her,” Laura shared on the show.

“Milsy’s amazing and she’s come so far. To watch her grow has been amazing; to reconnect with her has been amazing; to eat her food has been amazing.

"She really deserves it, she really does.”

When awarding Laura the runner-up prize of $30,000, judge Jock Zonfrillo said: “In the midst of defeat… you stand there and praise your competitor and I’ve got to say I admire that”.

Speaking to the Fleurieu App the morning after the finale aired, Laura says competing against her good mate was a win-win situation. 

”It was pretty special to go through that experience with someone that you’re really close to - especially during Covid where you’re away from your family for so, so long.”

Her three dishes didn’t quite get her over the line, but Laura says she wouldn’t change a thing. 

“The food I did last night was a really good representation of how far I’ve come and my style of food.”

Laura and chef husband Max Sharrad run Nido, a pasta restaurant on King William Road in Hyde Park. Soon they will open another restaurant in the city, but Laura says their ultimate plans are to one day open a villa in the southern Fleurieu region.

“Myponga or somewhere down south is the end end goal,” Laura says.

She and Max have often travelled to Italy - where Laura has family roots - and have been captivated by the typically Italian experience of staying in a villa. 

“They make their own wine and olive oil, have their own gardens and animals, and they cook for you,” Laura says.

She thinks running their own villa would be the perfect way to showcase the Fleurieu region’s produce and wine. Offering accommodation, a chef service and even cooking lessons for guests would be the dream.

Although she’s always known of Myponga, having been brought up during her teenage years in McLaren Vale, Laura says she fell in love with it about a year and a half ago, after being introduced by her business partner who has a beach house at Myponga Beach.

“There’s something about rolling hills being able to be that close to the ocean,” Laura says.

Laura is relieved that she no longer has to keep the Masterchef outcome a secret.

“It is like the biggest weight has been lifted off my shoulders,” she says.

As well as intensifying the pressure of competing in the MasterChef kitchen, Covid-19 continues to cause a massive strain on the hospitality industry.

However, the Sharrads are grateful Nido can now welcome 45 guests at a time, which is not a huge stretch from its pre-Covid maximum of 50.

After her second stint as a reality TV star, Laura is pleased to be back to reality, and delighted to see the restaurant booked solid after only opening up again about three weeks ago.

“We’ve been overwhelmed with the support,” Laura says.