Channel Seven has just unveiled plans for its 2018 series of My Kitchen Rules. Here, the show’s host and arguably Australia’s most famous Frenchmen, Manu Feildel, reveals what’s instore for viewers in the latest series launching on 29th January…
What can we look forward to in MKR 2018?
Lots of changes, lots of fun and the competition is tougher!
What sort of qualities should our aspiring home cooks possess if they want to go all the way in the competition?
They need to respect the produce they use, don’t over complicate what they cook and just make delicious food. It’s pretty simple!
This year we see supersized instant restaurants where teams have to cook for 16 guests. How tough is that and what should teams be mindful of?
It is tougher because most houses we use have normal size kitchens so space is a problem. Also the battle against the clock… the clock seems to tick faster every year.
Now entering its ninth season, MKR is still one of Australia’s most watched shows. What do you think is the secret to its ongoing popularity?
My Kitchen Rules offers a little bit of everything. It’s like a recipe – a pinch of this and a pinch of that and it all works well.
What are your Top 3 kitchen rules?
Respect the produce, season it properly and cook it well.
Can you remember the first dish you ever cooked at home?
A raspberry bavarois (cream dessert) around the time I was an apprentice. When I took it out of the tin it all fell apart and I was.
What is your favourite, go-to, home cooked meal these days?
My wife is an excellent cook so I am lucky to go home and have good food cooked for me. Her laksa is unbelievable!
What are your tips for hosting a successful dinner party?
A good spit on the BBQ is great because you don’t have to do much. Just put it on and Bob’s your uncle! Don’t complicate things.
Yourself and Pete are at the kitchen sink after dinner… who washes and who dries?
I am not shy to wash or dry but I think drying is useless – you just let it dry by itself. So Pete can do the washing up and I will watch TV.
What is the best thing about working with Pete after all these years?
Pete and I have known each other for 18 years and worked together for nine years. Working with him is easy because we don’t need to communicate – it all just happens.
Finally, is there such a thing as too much sauce?
Silly question. There is never enough sauce!
