By Marie-Antoinette Issa
For many Australians, Summer is synonymous with friends, family and food. But, few understand the delicate alchemy of effortless hosting quite like Laura Sharrad, the winner of MasterChef Australia Season 17, whose rise through the series - from runner-up in 2014 and 2020 to ultimate champion in 2025 - has cemented her as one of the nation’s most recognisable culinary talents. With her Italian heritage informing a contemporary style that celebrates flavour, texture and connection, Sharrad has carved out a life that balances high-profile restaurants, media appearances and now motherhood, all while making entertaining look deceptively simple.
Together with her husband, chef Max Sharrad, Laura co-founded Adelaide’s acclaimed Nido Bar & Pasta and the vibrant Fugazzi Bar & Dining. These venues, each with its own distinct personality, reflect the Sharrads’ philosophy: food is a vehicle for connection, and dining should feel generous, celebratory and fun. For Laura, that philosophy extends seamlessly into her home, where Summer is the season to gather, play and enjoy the ease of thoughtful preparation.
"Keep it simple, yet sophisticated,” she advises when asked how to be the "host with the most” during warmer months. "Write a menu that’s easy to prep ahead of time, which means when your guests arrive, you’ll have dishes ready to go in the fridge or already cooking in the oven. There’s a horrible stigma with hosting that you never get to sit and enjoy what you’ve put together. I believe that with preparation, it doesn’t have to be like that.”
Nonetheless, Laura acknowledges that actually deciding on a menu, can be a fraught process. With the varied dietary requirements of friends and family, tension can rise, especially in Summer when the host wants everything to feel effortless. And, research by Samsung reflects this reality too, with 1 in 5 Australians admitting that tensions can flare when deciding what to put on the menu, and nearly 4 in 10 wishing they had more fridge space when hosting. Laura navigates this by thoughtful planning: "Deciding what to put on the menu is always the hardest part. I try to plan dishes and menus so it caters to all of my guests. For example, I make a menu that avoids any allergies so I don’t need to cook more than I need to. I also like to plan menus based on the weather and usually focus on menus that don’t require me cooking away for days.”
Her go-to Summer menu reads like a wishlist of Italian hospitality: translucent slices of fish crudo dressed in olive oil, lemon and capers; the vibrant reds and greens of a classic caprese salad; rockmelon wrapped in silky prosciutto; a show-stopping bistecca alla fiorentina grilled to perfection; tender calamari fritti; and gelato or a sparkling sgropino that sparkles in the sunlight. Drinks, too, are carefully considered. "I actually am really into making really simple iced teas. I’m loving chamomile, honey and vanilla at the moment, serving it in a really beautiful drinks jug. I like making ice with fresh herbs and lemon slices frozen into them as a thoughtful little twist. My Samsung fridge also has an in-built whisky ball icemaker which makes it easy for the drinks I serve to look super fancy!”
Managing food waste is another area where Laura’s Italian upbringing meets practical hosting. "Being Italian means over-catering is in my blood! I’ve learnt the best way to manage food wastage is to go bigger on dishes that will still be good to eat the next day. Things like grilled vegetables and roast meats that are either perfect, if not better, the next day in a panino, a frittata or just on their own. I keep menu items like salads and raw dishes that are best the day they are made, smaller in portion sizes. It comes back to pre-planning my menu. It’s saved me from wasting a lot of food.”
Fridge organisation also plays a critical role in maintaining flow in her kitchen. Laura has a methodical system: "I’ve got a big French-door Samsung fridge and I’ve organised the various shelves to each have a role. I have a shelf for pre-cooked food; a shelf for meat and fish; and a shelf for fresh fruit. Vegetables go in the crisper, and the door cavities feature my condiments, pickles, sauces and drinks. I try not to over clutter my fridge because the easier you see something, the more it will get used.” Smart tech complements her approach, from cameras that track ingredients to alerts for expiry dates, allowing her to focus on guests rather than inventory.
For Laura, hosting is as much about thoughtfulness as it is about cuisine. "Summer entertaining is a lot of hat-wearing. I have a routine. When guests arrive, I have a drinks station at the ready for the adults, and have activities for the kids already set up outside (drawing, a chalkboard, arts and crafts). I also have a platter of nibbles at the ready, so nobody is starving or in a rush to get to the main meal. I always make sure my dishwasher is empty and I put name tags on wine glasses. This is my new non-negotiable because it ensures everyone has one glass. They know where it is and I do less washing up at the end.”
Ultimately, it’s Laura’s dedication to connection and care that leaves her guests feeling both impressed and nourished. "I think more than anything, it’s the thought that counts. I try to make everything I can from scratch because, no matter how simple the meal is, I believe homemade will always be best.”
And, if all else fails, "having a jug of cocktails pre-made alongside a nibble platter that’s at-the-ready means you can spend more time with your guests and less time in the kitchen.”
Ultimately, whether she’s orchestrating a perfect Summer gathering, refining dishes at Fugazzi, or inspiring viewers across Australia through her MasterChef journey, Laura Sharrad remains a master of one essential truth: great food is only as good as the love and care with which it is shared. And in her kitchen, both at home and in the restaurant, that philosophy always rings true.
