First appearing in Season 13, Depinder emerged as a fan favourite thanks to her dry sense of humour and her ability to pack flavour into each and every dish. From curries to chiffon cake, Depinder's dishes ranged from honouring her culture to pushing the envelope each time she stepped up to the judging table.
"When we first came onto the show in our original seasons, it was like 'the unknown', whereas this time around we were better equipped to be able to understand what was coming up next," Depinder told 10.
"We were also in a better mindset because we were trying not to fall into all the traps that we fell into back in our original seasons," she said, adding, "Well, at least I was! And it's also about pushing the boundaries because the competition was so high."
Back in Season 13, Depinder said there were still so many dishes that she wanted to show to the judges that she didn't get a chance to, so when she got the call for Back to Win, she made sure to make the most of every challenge.
"I was able to showcase a lot of traditional dishes as well as dishes that I wanted to experiment with – particularly over the last few weeks. For example, the curry ice cream with the roti and the Kerala sadya, which is like a banana leaf feast," Depinder said.
"I also wanted to cook a lot of street food because I feel like street food deserves a platform on a television show like MasterChef Australia. I think I'm very satisfied with the types of dishes that I put up because it was a variety. It wasn't just like one style. I am very, very content."
Making it all the way to the Final Four alongside Jamie, Callum, and Laura, Depinder was just a challenge away from the semi-final, which she admits will stay with her now that her time in the competition has come to an end.
"I really wanted to make it into the semi-finals... However, I don’t envy the stress that Callum, Jamie and Laura will go through," she added.
"I'm really happy and extremely content with my experience that I've had on the show this time around. Yes, it kind of sucks to not be able to cook in the semi-final because I would've had some really cool ideas, and I would've tried my best to hone the traditional side of my cooking.
"But, in saying that, I had an amazing experience, and I don't want to let that affect all the good memories and things I achieved this season."
On Monday night, the final four were assigned two cloches each. The first cloche would be revealed, and the chefs had a choice to cook either a sweet or savoury dish with the ingredient they could see, or take a gamble and swap it for the ingredient they couldn't see.
The two top dishes would send their makers up to the gantry, guaranteeing them a spot in the semi-finals, while the two remaining chefs would go head-to-head, using the other ingredient and cooking the opposite style of dish they made in round one.
Relying on her sweet strengths, Depinder used her revealed ingredient of green tea to recreate a signature dish she made in Season 13, ghevar, paired with a green tea sponge and ice cream. While the judges loved her ghevar, the sponge was a little too dry, which was enough to send her into the second round.
In the second round, cooking a savoury dish with her mystery ingredient of cinnamon, Depinder chose to make a scotch egg, a dish even the judges admitted has become something of a make-or-break dish in the MasterChef arena.
"I normally get really nervous in front of the judges, but this time around I was literally like, ‘This is either going to keep me in the competition or it's not’," Depinder said.
"I've never been in that position before -- I wasn’t in any other second-round cooks this season, I somehow always secured safety in the first round. I didn’t do any pressure tests either, so I've never been that close to the elimination experience.
"I was just thinking, ‘This is either going to send me home, or take me to the semifinals’. Those stakes made me feel a little bit numb and scared at the same time. I don’t know how else to explain that feeling."
Despite her time in the competition being cut short just before the final battle for the title, Depinder has been overwhelmed with the support from fans across the world.
"I’ve had messages from people all over the world, like South Africa, India and the UK, and obviously within Australia as well," Depinder revealed.
"Everyone has been really supportive. I’ve gotten emails from people telling me that they've bonded with their children over watching me on the show - it’s very sweet for them to share that with me, and I hope they continue to share that with me because it makes me feel really special.
"When you go onto a show like MasterChef, it’s the last thing you expect because when you’re in it because all you’re thinking about is the competition side of things and trying to stay as long as possible. But it’s so nice to know that by showcasing traditional food, I was bringing families together. It’s very endearing."
Back in the real world, Depinder is continuing to run her supper club, Ghar, which offers a traditional thali in a home dining atmosphere while also planning a cookbook in the near future.
MasterChef Australia: Back to Win. Watch + Stream Free On 10. Sundays at 7pm and Monday - Tuesday at 7.30pm.
