Despite achieving the highest score for his group on
My Kitchen Rules overnight, Tarquin is back on the golf course today working as
a caddy for fellow Australian golfer Daniel Valente at the ISPS HANDA Perth
International.

Tarquin played college golf at the University of
Arizona before returning to Australia and turning pro in 2012. Unfortunately injuries
and surgeries have forced him out of the game in the past two years but he
relishes any chance to get out on a course.

"It’s good to be out here, I would obviously prefer to
be playing myself but it’s good to be out here walking the fairways with a good
mate. It’s a pristine, beautiful golf course so it’s nice to be out in the
fresh air," Tarquin said.

While his most important role this week is his one on
the course, Tarquin has also been keeping Valente well fed and energised for
the tournament.

"I’m one of those caddies that does it all," he
laughed. "You get some good feeds out of me and hopefully some good reads as
well."

Valente will be hard pressed to find another caddy –
and potentially restaurant – to live up to the experience this week.

"You should see what we’re eating! We ate Mexican last
night and I don’t think I’ll be able to eat it out ever again – it was pretty
damn nice." Valente said.

"He make everything from scratch, took him about five
hours to do it all, he just loves being in the kitchen," he continued.

Back to his job on the golf course and Valente said it
was too early in the tournament to give Tarquin his final scores but they were
working well as a team.

"He didn’t get a wrong yardage, there was no mystery,
he was as good as you could expect today," Valente said.

"We’ve known each other through golf for a while and
he’s been unable to play for the last little bit due to some health issues – but
it gave him time to do my kitchen rules – and it’s great to have him out here
with me this week," he continued.

With the pressure in the kitchen known to get to many
teams over the MKR competition Tarquin now has some new skills to add to his –
or his players – bag.

"I’ve got to be honest I’m not hitting the shots out
there, I’m just giving the yardages so the pressure isn’t really on me, it’s
definitely hotter in the kitchen," he said.