Emelia Jackson won MasterChef Australia in 2020. This is what she cooks for her family.

In 2020, millions of Australians watched on as fan-favourite Emelia Jackson was crowned the winner of MasterChef Australia.

The pastry chef, who proved to be talented in... *checks notes* every single cooking and baking challenge that was thrown her way, is now an author of her own cookbook and mother of two to daughter Adelyn and son Malcolm.

"Life has been a real whirlwind," she tells Mamamia. 

"I launched a cake packet mix, delivered thousands of desserts across Melbourne, got engaged and have had two babies, worked with some amazing brands such as Belling and Queen, and in November of last year, released my first cookbook – First, Cream the Butter and Sugar."

Watch as Emelia Jackson wins MasterChef 2020. Post continues after video. 

Emelia's favourite baking projects are the ones that are a fun challenge.

"I love labour-intensive baking projects," she says. "Something I can really immerse myself into for a few hours. I really love baking tarts at the moment and learning new things with every bake. Can’t beat a classic custard tart."

The chef's favourite meal of all time, though (as hard as that must be to decide) is a classic, winter-warming feast.

"I love so many cuisines but my favourite meal is always a slow winter braise," she tells Mamamia. "There’s something so hearty about slow-cooked meats, creamy mash and beautiful winter veg."

Naturally, we had to find out exactly what Emelia means when she says 'winter-warming feast' – and how to cook one, obvs. Here are her fave family recipes.

Red wine-braised beef short ribs.

Image: Supplied.

Ingredients

• 1-2 half ribs per person (you can ask your butcher to cut them in half)
• 1 onion, diced
• 2 carrots, diced
• 2 stalks of celery, diced
• 1 head of garlic, cut in half
• 1 sprig of rosemary and thyme
• 1 tablespoon tomato paste
• 2 tablespoons Worcestershire sauce
• 1 tsp sherry vinegar
• 1 bottle of red wine
• 500ml beef stock
• 2 tablespoons butter

Method

1. In a deep frying pan, brown off the ribs and add all the vegetables and herbs, followed by the tomato paste, Worcestershire sauce and vinegar.

2. Allow to reduce completely before adding the wine and stock.

3. Cover tightly and cook over a low heat (or using the slow function of your slow cooker) for 6-8 hours, or until the meat is falling off the bone.

4. Remove the ribs from the pan and strain off the sauce before putting back on the heat to reduce.

5. Reduce by half or until thickened, then add butter.

Serve with mashed, salt-baked potatoes, roasted baby carrots with tahini dressing, and burnt shallots with red wine vinegar and a pinch of sugar (recipes below)

Salt-baked mashed potatoes.

Ingredients

• 1 packet rock salt
• 6 sebago potatoes, chopped
• 150ml milk
• 100g unsalted butter
• Salt and pepper to taste

Method

1. Spread the salt over a baking tray and top with the potatoes. 

2. Roast at 180^oC for 1 hour or until soft when pricked with a knife. 

3. Mash the potatoes through a potato ricer and while still hot, add the milk and butter. Mix until smooth and creamy.

4. You can keep your potatoes warm until ready to eat by placing them over a bain-marie and cover with cling wrap.

Roasted carrots with tahini.

Image: Supplied.

Ingredients

• 2 bunches of baby carrots 
• Extra virgin olive oil
• Salt and pepper, to taste

Dressing

• 2 tablespoons tahini
• Juice of 1 lemon
• 1garlic clove, crushed
• 1 tablespoon honey
• Salt to taste
• 60 ml extra virgin olive oil
• 1-2 tablespoons water

Method
1. Drizzle carrots with olive oil and sprinkle with salt and pepper. 

2. Roast at 180^oC for 15-20 mins or until cooked. Meanwhile, combine all dressing ingredients in a small bowl and whisk together. Thin with as much or as little water as needed.

3. Spread dressing onto the base of your plate and top with roasted baby carrots.

4. Sprinkle with sesame seeds to garnish.

Balsamic shallots.

Image: Supplied.

Ingredients

• 5 French shallots, peeled and cut in half
• 1⁄4 cup balsamic vinegar
• 1 tablespoon brown sugar
• 1 tsp salt
• 1⁄3 cup water
• 50g butter, cubed

Method

1. Place shallots cut-side down into a hot pan, and leave to brown (I take these to quite blackened).

2. Add balsamic vinegar to the pan to deglaze, then add the rest of the ingredients. 

3. Cover with a lid and cook for 15-20 minutes or until shallots are softened and the liquid has evaporated.

Feature Image: Ten/Supplied.