WHO: SKYE CRAIG
WHAT: MASTERCHEF & WILD SUGAR
WHERE: BRISBANE, AUS
FFF LOVES… Skye’s clever and imaginative use of the Australian native flavours and seriously good for you ingredients that make up her Wild Sugar range.
What are your staples?
Quinoa, rice in it’s many forms, Sol Breads pumpkin and rice bread, sage, oregano, chilli, basil, cumin, coriander, lemon myrtle, wattleseed, French green lentils, red lentils, extra virgin olive oil, rose water, honey, cashews, macadamias and coconut oil.
What are your indulgences?
70% dark Lindt chocolate and desserts galore that live in the fridge and freezer for my Wild Sugar dessert business – my Lime Tart with coconut cream and fresh finger lime and my Lemon Myrtle and raspberry semifreddo.
What can’t you live without?
What is past its use-by-date?
Bay leaves – I have a Bay ree now.
What is your pantry craving?
More chocolate … always more chocolate required!
About Skye Craig
Skye Craig loves to make sweet treats that quite simply, make you smile.
Hailed for her unorthodox methods and decadent desserts on the second series of the ratings juggernaut MasterChef, Skye Craig fast became known in lounge rooms across Australia as the dessert queen. Her years working as a graphic designer paid off as Australia watched her create stunning sweets made with creativity and flair.
Her insatiable passion for desserts has propelled her into her new business Wild Sugar where she continues to inspire and delight Brisbane shoppers with her unique and decadent sweets.
From sumptuous chocolate dairy desserts to Lemon Myrtle and Raspberry semifreddo made on all organic, raw and healthy ingredients, you’ll find a sweet treat in the Wild Sugar range to put a smile on your face.
“I love to give people options when it comes to desserts.” I have a huge passion for dairy desserts as well as raw desserts. “The reason why you would lean towards using raw food in a dish is that the ingredients are alive – all of the nutritional content is retained and it hasn’t been cooked out. There’s a real vitality and freshness about that kind of food.”
Every time Skye creates one of her dishes, she feels closer to her sister Erin, who tragically died in 2002. Erin was devoted to the world of sustainable, organic and raw food movement, and her death inspired Skye to learn more about the style of cooking.
Skye has come along way since she learnt to make pikelets as a seven-year-old from a child’s cookbook that her mum gave her. Her six months of hard work in the MasterChef kitchen, her warmth, effervescence, infectious smile and desserts to die for have seen Skye become a much loved household name. The dessert queen is currently developing an incredible national line of Wild Sugar desserts, attending personal appearances, magazine shoots and considering writing her own Wild Sugar dessert book.