Conor Curran, who previously appeared on MasterChef, is growing his professional career by releasing a new cookbook and a documentary series.

曾在 MasterChef 演出過的 Conor Curran，目前正透過推出新食譜書與紀錄片系列來發展他的專業事業。

Curran is currently focusing on promoting his first book, 'Eat More Greek,' which will be released in September. This book is designed for people who do not have much time to cook, as it organizes recipes by preparation time instead of by ingredients. He emphasizes that traditional Greek dishes should be accessible, and he suggests using modern Australian interpretations rather than following strict traditional rules.

Curran 目前正專注於推廣他的第一本書《Eat More Greek》，該書將於九月出版。這本書是為沒有太多時間烹飪的人設計的，因為它根據準備時間而非食材來編排食譜。他強調傳統希臘菜應該要容易上手，並建議使用澳洲現代化的詮釋，而非死守傳統規則。

At the same time, Curran is working on an eight-part documentary series for SBS called 'Destination Peru.' Working alongside chefs Sergio Perera and Minoli De Silva, he explores Incan heritage and Peruvian superfoods. Furthermore, Curran's own tastes are very diverse. He has noticed a return of Greek culinary influence in Melbourne, specifically at places like the Pontian Club. He also spent ten years living in Brixton, London, where he developed a deep interest in Caribbean food. Finally, he advises home cooks to use high heat and charring to improve the flavor of their meals.

與此同時，Curran 正在為 SBS 製作一部名為《Destination Peru》的八集紀錄片系列。他與主廚 Sergio Perera 和 Minoli De Silva 合作，探索印加文化遺產與秘魯超級食物。此外，Curran 本人的口味非常多元。他注意到墨爾本重新出現希臘飲食影響的趨勢，特別是在像 Pontian Club 這樣的地方。他還曾在倫敦的 Brixton 居住了十年，在那裡對加勒比海美食產生了深厚興趣。最後，他建議家庭烹飪者使用高溫和燒焦技巧來提升餐點的風味。

Curran continues to combine his family heritage with modern media and food projects both in Australia and abroad.

Curran 繼續將他的家族傳承與現代媒體及飲食計畫結合，範圍涵蓋澳洲及海外。