When Josh Perry first applied for season sixteen of MasterChef Australia, never in his wildest dreams did he believe he would be cast, let alone make it all the way to the final two.
But exceed his own expectations of himself he did, the Tassie butcher endearing himself to scores of Australians in the process.

While he missed out on winning the reality cooking competition by just three points to 28-year-old Nat Thaipun, Josh, more commonly known as ‘Pezza’, still has plenty to celebrate.
“I’ve had so much support in my local town, nationally, and all over the world from people who have been following the show,” Pezza shares with us.
“And all the little kids who have seen me on TV and recognise me when they come into my shop make it all worthwhile, they really brighten my day.”

Despite his time on the show. the 43-year-old says it was “business as usual” when he returned home after filming wrapped.
“I had a few days off and then I was straight back into it. I run a farm too and a butcher shop so I’m a busy little boy and like it like that. It was head down, bum up, and back to business for me.”
As for how his experience competing on the high-stakes, high-reward show, Pezza says that despite it being “daunting to start with” he quickly grew in confidence.
“It’s so full on so quickly, but you just had to learn to go through. I was pleased as the competition unfolded that I was able to show the real Pezza.”

As for what the future holds, with $40,000 in his back pocket for coming in second, the proud father says he is looking forward to a “good holiday.”
“My wife as a plan,” Pezza jokes.
“We might go to Fiji or something. 20 days sounds like a nice amount of time to just sit back and relax.”
“I might also do a few pop-up restaurants and see what comes from this. I’m open to anything and one day down the track I’d love to open my own paddock to plate restaurant.
“I’m a dreamer, and I’ve got a big list, but what I can actually pull off well, we’ll have to wait and see!”