THE Bolshevik diet probably didn’t included sous-vide pigeon, stuffed with foie gras and finished with a balsamic demi glaze, but MasterChef 2012 contestant Alice Zaslavsky’s great grandfather – a cook in the Red Army nearly 100 years ago — would be proud nonetheless.

In fact, the dish that got Zaslavsky (pictured) through to the final 24 of the wildly popular reality show was nothing so lofty, the 26-year-old wowing judges George Calombaris, Gary Mehigan and Matt Preston with a humble salmon bagel.

Zaslavsky, 26, comes from a long line of cooks and her “food dream” as the celebrity chefs over at 10 like to call it, is informed by her Georgian roots – her signature dish is Georgian char-grilled eggplant, with home-made garlic aoli and coriander.

“I like food that punches you in the mouth – lots of garlic and spices – and I am very health conscious. I am experimental, instinctive and a bit of a perfectionist in the kitchen,” Zaslavsky said.

A teacher by trade, Zaslavsky left her career behind to compete on the show, which pits amateur cooks against each other and celebrity chefs to find the best budding chef in Australia.

Currently in its fourth season, MasterChef has made household names of several contestants since its inception in 2009, but Zaslavsky doesn’t have designs on Michelin Stars or a hybrid travel/cooking show.

Instead she wants to combine her love of education and cooking to teach kids about food.