Jordan Shearer grew up around exhausted, sweaty people looking for something to eat, so knows exactly what to expect at the Saint Clair Vineyard Half Marathon this Saturday.
The MasterChef New Zealand finalist, along with her mother Nikki, will be cooking Cloudy Bay Clams at the finish line, as part of a gourmet hub for competitors and supporters.
They'll be putting to work lessons learned over the 12 weeks of MasterChef, as well as fond memories of living at Outward Bound at Anakiwa when Jordan was a child.
Her father Craig Shearer was an instructor then programme director at the Marlborough Sounds outdoor pursuits centre for 10 years, and the family lived at the school.
For some of that time Saint Clair Vineyard Half Marathon organiser Chris Shaw was also an instructor, and the two have remained firm friends for the past 20 years.
So when Shaw and wife Anna Polson were looking for a couple of MasterChefs to be part of the hub, they didn't have to look far.
Jordan and Nikki were the 13th duo jettisoned from MasterChef series 5, and are now getting on with foodie dreams and schemes, including their own cookbook.
The Saint Clair Vineyard Half Marathon will be their first public cooking foray since filming finished, and despite learning much in the pressure cooker of the MasterChef environment, they're still a little nervous.
"It's like being back in a challenge," laughs Jordan.
The duo will cook 500 serves of a tuatua fritter dish and another 500 of diamond shell Cloudy Bay Clams in an Asian broth.
"We didn't want something too heavy, but you want something with a good bit of substance."
Polson said she loved Cloudy Bay Clams at any time, and couldn't wait to try the Asian broth.
"I think they'll disappear pretty quickly, so I plan to get in early."
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