FRILO DANCE FULL
Zonfrillo, who is 44, is full of brio and conviction, and yet is frequently contradictory. When I speak to the businessman Mark Carnegie, a friend of Zonfrillo’s and one of his investors, he tells me that eating at Orana was “transformative”. Food critics JiIl Dupleix and Terry Durack described Zonfrillo’s food as “healing”. In 2018, Orana was named Gourmet Traveller’s Restaurant of the Year in 2019, The Sydney Morning Herald and The Age’s Good Food Guide gave Orana three hats, its highest ranking. He wears tailored suits and vests with pocket chains, and brings to the program a raffish swagger, a nonchalance that belies his formidable talent.īefore it closed in 2020, leaving a trail of creditors, Orana, the restaurant he opened in Adelaide in 2013, made its name using Australian native ingredients, serving up such esoteric delights as pearl meat with Dorrigo pepper and Coorong mulloway with native cherries and sea parsley. In May 2020, the American singer Katy Perry flirted with him during an episode of MasterChef, earning Zonfrillo nicknames like “the Hot Scot” and “Hot Jocklate”. Cooking shows and glossy magazines can’t get enough of him. He is charming, smart and good-looking, with tousled hair and a roguish grin. Zonfrillo, whose real name is Barry, was born in Scotland but has been in Australia since 2000. “It’s an invisible circle of protection that you draw around your body with your hand, to remind you of being safe and loved, even in the darkest times.” “It’s not religious,” Zonfrillo declared in the release. But according to the press release, their benefits can scarcely be overstated. They aren’t cheap: the most expensive costs $495 – $5 of which will go towards Beyond Blue. No two sets are the same, and each is finished with a bead in the shape of a skull.
In response, he produced his own designer line under the moniker Caim, with beads hand-fashioned from jade, sea sediment jasper, and natural blue amazonite. Last year, however, Zonfrillo openly wore some on air, sparking a flurry of interest from viewers.
“I make them myself, from bones or wood or deer horn.” Until recently he kept them hidden in his pocket, rolling the beads over, one at a time, a practice he finds “helps calm my mind, and make it possible to do this show, where you have hundreds of people watching, waiting for me to f… up”. “I’ve now got hundreds of different types,” Zonfrillo tells me when we meet in Melbourne on the set of MasterChef Australia, where he is a judge. Gill, who died in 2016, and whose wife bequeathed Zonfrillo a special set. He inherited the habit from an old friend, the late food writer A.A. Worry beads are one of Zonfrillo’s signature accoutrements. In early July, the celebrity chef Jock Zonfrillo released a limited-edition range of handcrafted worry beads.
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