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Originally Kelly Young’s biggest claim to fame was being runner-up (to Brett McGregor) in New Zealand’s original Masterchef TV programme in 2010. These days the Bays schooled and Albany raised dynamo is mum to three kids – two boys aged four and five and a 10 month old daughter. She has just returned to her favourite patch north of the bridge after five years living in Christchurch due to her partner being involved in the re-build. She’s stoked to be home!
Kelly has been in the fitness, health and food industry for a very long time. When she's not changing nappies and feeding bottomless pits, she’s focussed on changing lives in the health and wellness field, something that’s a big passion. Kelly is now a personal trainer and health and wellness coach who helps motivate and guide people to achieve things in life they never thought was achievable.
In July she is part of a team launching a new fitness venture on the Shore – the very first ‘9Round' in Auckland.
Kelly lists the things that spin her wheels as "doing fun things with my kids, catching up with mates, cooking, surfing, riding motorbikes, exercising, business, geeking out on health and wellness.” Wow!
Channel’s Aidan Bennett pinned her down for a chat and to get a favourite recipe from her in mid May.
AIDAN BENNETT: First of all, tell us about your new venture, 9Round. What is it?
KELLY YOUNG: 9Round is a concept that has become very popular in other parts and we are introducing it to Auckland. It is a 30 minute full body workout that has a mix of functional exercises as well as an element of boxing and kickboxing which is an awesome cardio workout. The circuits change daily and there are no class timetables. You get a personal trainer with you every session so it's unlimited affordable personal training at no extra costs. We are super excited to be the first to market in Auckland. Exciting times!
AB: What is your recipe?
KY: Warm Winter Buddha Bowl with Hummus and Lemon Dressing.
AB: What’s the secret to making this recipe work?
AB: Why did you choose this recipe?
KY: I believe everyone could benefit a bit by eating a few more vegetables. I love my salads, they just adapt a bit throughout the colder months.
AB: What do you love about cooking and baking?
KY: I love the satisfaction I get from knowing my family is eating well. It also allows me to get creative.
AB: Self taught, or did you have a cooking mentor?
KY: I was self taught up until I went on Masterchef in 2010, from there I was given the opportunity to work with a number of New Zealand's top chefs in amazing restaurants.
AB: What’s the biggest disaster you’ve had in the kitchen?
KY: On Masterchef when we had to make pies.... I have no idea what I was up to. Haven't been able to bring myself to watch that episode and I have them all recorded on discs locked away!
AB: What’s your favourite cuisine?
KY: I love Asian cuisine, also tapas. A little bit of this and a little bit of that! I love textures. When I go to a restaurant I find it really hard to pick just 1 thing.
AB: What foodie spots do you enjoy visiting locally?
KY: We love to try new places all the time. However there is one place that I have yet to get too since we have been back up in Auckland, but we used to stop there after we had been for a surf up north and that is the Leigh Fish ’n' Chip shop. Their fish burgers were banging! Good Surf, Mean fish burger, pumping tunes, awesome vibe.
AB: If you could dine anywhere in the world, where would it be and why?
KY: I would go back 20 years ago and dine at my nana’s. We're lucky to still have her here with us. She doesn't cook so much now but I remember the days where we would have a special occasion on and she would put the mad spread on. And her baking was to die for. Nothing beats good home cooking.
Warm Winter Buddha Bowl with Hummus and Lemon Dressing
¼ Cauliflower – cut into chunky florets
1 sml Kumara – Peeled & Diced
8 Brussels Sprouts – halved
1 sml Beetroot – peeled, shredded or grated
1 Carrot – peeled, shredded or grated
2 handfuls Spinach
6 Tbsp Bean Sprouts
Parsley for garnish
High Heat Avocado oil
1 can Chickpeas – rinsed
2 Tbsp Tahini
1 sml Garlic Clove – peeled
2 generous pinches Salt
3 Tbsp Olive Oil
3 Tbsp Lemon Juice
¼ cup water (or enough water to make the desired consistency)
Sprinkle Smoked Paprika
2 Tbsp Tahini
2 Tbsp Lemon Juice
1 Tbsp Apple Cider Vinegar
1 tsp Brown rice syrup
Salt to taste
Preheat oven to 180. Toss cauliflower, kumara, and Brussels sprouts in oil and season. Roast until golden and until the vegetables are cooked to your preference.
While vegetables are cooking place all the hummus ingredients into the blender and process. Add the water bit by bit until you get the right consistency. Season to taste. Any leftover hummus, store in an airtight container in your fridge.
Place all the dressing ingredients into a jar, secure the lid and shake until fully mixed.
Arrange vegetables in the bowl with hummus in the middle, drizzle a little bit of olive oil over the hummus and sprinkle with paprika. Serve with either dressing on the side to self-sauce or drizzle over the vegetables top with parsley.
To contact Kelly you can email her at: Young_Kelly@hotmail.com
Channel Magazine: Issue 77 June 2017