My Kitchen Rules NZ teaser REVIEW: I consider myself perfectly placed to offer an unbiased analysis of the new season of TVNZ's cooking show My Kitchen Rules, given that never to my knowledge, have I seen an episode of any iteration of MKR. Indeed, I couldn't tell you what the defining differences are between MKR and Masterchef.
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I have, though, seen the Great British Bake Off and think Mary Berry is very cool. I do know that TVNZ have had two tilts at MKR before and clearly not been delighted with either, given season two was pitched as a reboot and now season three dispenses entirely with local judges (the last hosts were chef Gareth Stewart and restaurateur Ben Bayly) and brought in Pete Evans and Manu Fieldel, who have made the Australian franchise a rip-roaring success. Wellington couple Teal and Sophie Mau take on My Kitchen Rules as a self discovery journey We're off at once from the hillside to Rotorua, to meet Tash and Hera, 'too blessed to be stressed' lifelong best mates, who prove this bond by consistently repeating what each other says. 'At the end of the day, it's about what it tastes like,' says one. This seem unarguable. Within ten minutes, we've got to know Tash and Hera, got the other combatants inside and seated at their 'instant restaurant' Makuie, and we're off to the first advert break. Bloody good work.
No mucking around, perfect for the modern attention span. In the break, I reckon I've worked out the format: teams of two, everyone cooks a feed for everyone else, and gets some sort of vote, and Pete and Manu preside over it and the winner gets something; not sure what, nobody's said yet. Not sure what the Rules of the title are either. However, this is television, so once we're back pretty much everything gets repeated for the hard of thinking. Again, and again. I lost count at six times that we learned their starter was paua, and their main lamb racks with kumara and dukkah. Dukkah, by the way, gets said in about eight different ways, but I'm sadly disappointed in Pete and Manu, who both pronounce kumara and paua adequately, robbing me of what is usually the easy bullseye of bagging an Australian for their cultural ineptitude.
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In this second segment, following the official reality television manual, we meet our villain, Heather, a strong-minded woman from Christchurch who is here to win, and to tell everyone so as often as possible. And then we meet 19 year old students Charlotte and Maddie, who've clearly been selected as the lame sheep to Heather's salivating wolf.
'I'm concerned for the little girls,' she says, with no concern evident. 'What they gonna cook for us? Chicken nuggets at the kids' table?'
Strangely, we're 22 minutes in before Pete delivers a welcome speech to the assembled teams. Then the food comes. Heather bags it. One chap, Chris, says: 'I find it quite hard to listen to someone's opinion when it is so wrong.' But it's all good. Manu loves the kumara. A bit of twinkly piano. Warm fuzzies.
Pete loves the lamb. Warmer fuzzies. Heather reckons they burned something. Our first pairing get scores of mainly sixes and sevens by everyone else, a five from Harriet and her mostly mute sidekick Mitch, and an overall total of 67. I've no idea whether this is good or bad.
But clearly we're only going to get one mob cooking each week, which isn't exactly a cracking pace. Episode one is MKR's best chance to win viewers. It was probably a six or a seven itself.
This may not be enough: in these dying days of scheduled TV, the networks still love themselves a battle, and from next week MKR will go to war with Mediaworks' own intellectual powerhouse, Married at First Sight for Monday nights. .
On the eve of its 10th Anniversary Season, My Kitchen Rules is serving up nostalgia with a brand new special celebrating its 10-year history. Join judges Manu Feildel, Pete Evans and Colin Fassnidge, plus some of the series’ best loved and most divisive teams, as we look back at the best of MKR.
From crowd favourites and outrageous teams, to the biggest rivalries, most memorable dishes and controversial moments, this is a revealing insight into what has made MKR one of Australia’s most popular television shows of the past decade. Hosting everything from tapas nights to dinner parties, Kane, 28, and Lee, 25, make one formidable duo. 'We probably work better as a team than as individuals,' Kane says.
'We're not just team-mates, we're house mates and good friends.' They define their cooking style as Asianfusion with a twist. Growing up with a Chinese mother, Lee borrows heavily from her Asian heritage. 'I always try to incorporate Asian ingredients into my food,' she says. 'Whether it's something simple like wombok, soy sauce or delicacies like black fungus – I always try and see what I can add to make it different.' For Sydney sisters Sammy and Bella, cooking is a family affair. Their grandmother Ursula was a chef in Poland who cooked for many high-profile politicians including former US president Bill Clinton.
'She worked as a caterer for all the embassies so whenever there was a diplomatic event or a big political function she was part of the catering team,' Sammy says. 'She cooked for a lot of influential people, including Bill Clinton, which was the highlight of her career.' Bella adds: 'Cooking is definitely in our blood. It's been passed on from one generation to the next in our family.' Not only have the sisters paired up for the competition but they used to work together in fashion; Sammy, 22, as a buyer and Bella, 27, in marketing. But in a strong indicator of their passion they both quit their jobs to take part in My Kitchen Rules. The Adelaide couple have been running their own business for the last 12 years and use cooking as a means of escape from their work.
They love it so much they even knocked down a wall in their home to create a bigger kitchen. 'We love the whole experience; everything from the shopping to the preparation and the actual cooking,' Reade says. Reade, 46, actually wanted to be a chef when he finished school but a mix-up cost him his dream.
'I did my work experience as a chef and absolutely loved it,' he explains. 'The skills I have now are the skills I learnt during that time. I really wanted an apprenticeship at this restaurant but when I turned up they'd already offered it to someone else because they didn’t know I was coming.' Melanie, 37, was married for 12 years to a chef who dominated their kitchen. 'I didn't cook at all during that time,' she says.
'He just did it all. When we split up, I had to start cooking for myself and my two children. I found that not only could I cook, but I was pretty good at it too.
'When I was married I only had four dishes to my name. Now I have hundreds and I realise what fun I missed out on.'
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James, a 36-year-old jazz musician, was a notoriously bad eater. Tomato sauce on pasta was about as extravagant as he got. 'I'd never had an interest in food until I met Melanie,' he says. 'I was like, 'Can you deep fry that?' Being a musician, a lot of the eating I did was between one and three in the morning.' Their passion for food is infectious. 'I just love to see people eat my food and enjoy it,' Daniela says.
'Cooking relaxes me. I could do it at 12.30 at night. I just love it.' Stefania adds: 'We're Italian! Of course, we love our food. I enjoy seeing people's expressions when they taste the food I've made. It makes me happy.'
The women are so close they're more like sisters. 'We're very alike,' Daniela, 43, says. 'We like the same things. Stefania is fun to be with; everyone who meets her likes her.' Stefania, 41, is equally as kind about her cousin adding, 'Daniela's a beautiful person inside and out.'
The Perth duo get along so well they're worried it may pose a problem for them during the competition. 'We muck around too much,' Daniela says. 'We find it hard to be serious.' There are plenty of surprises in store as Australia's favourite home- cooking show My Kitchen Rules returns for a brand new series. Our twelve new cooking teams each take turns to transform an ordinary home into an instant restaurant, serving up a three- course menu designed to impress not only their fellow contestants but MKR judges, Pete Evans and Manu Feildel. Tonight, it is NSW's turn as Greek siblings Steve and Helen battle the clock and their nerves to plate up on time. Will they be able to recover after an oven mishap threatens to derail the show's first instant restaurant?
Let the battle begin! Our twelve new cooking teams each take turns to transform an ordinary home into an instant restaurant, serving up a three-course menu designed to impress not only their fellow contestants but MKR judges, Pete Evans and Manu Feildel.
Tonight, it's South Australia's turn as florist Leigh and 'princess' Jennifer prepare their Thai inspired three- course menu. These girls are all about style but how will it translate onto the plate? There will be thrills and spills as they battle the clock and their nerves to plate up on time. Our twelve new cooking teams each take turns to transform an ordinary home into an instant restaurant, serving up a three-course menu designed to impress not only their fellow contestants but MKR judges, Pete Evans and Manu Feildel.
For the first time in My Kitchen Rules history, a New Zealand team is hosting their dinner event on home soil. Tonight, it's the Kiwis turn as we travel to Auckland to see Simon & Meg prepare their three-course menu. And it's trans-Tasman war when they put pavlova on the menu. There will be thrills and spills as they battle the clock and their nerves to plate up on time. After an emotional first elimination, the remaining teams are about to be taken completely out of their comfort zone. The teams set off on an adventure of a lifetime with challenges in amazing Australian locations where partnerships are tested and tempers ignite.
First stop is the scenic Blue Mountains for a bed and breakfast challenge. The weakest team - as chosen by judges Pete Evans and Manu Feildel- will head straight to a Sudden Death Cook-off where they will face elimination. It's a struggle in unfamiliar territory and it's no holds barred in a dash to win the People's Choice to avoid elimination. The judges have a shock announcement that shakes things up in the competition. In another surprise twist, the teams will face their harshest critics yet with the arrival of a jury.
The teams are left dumbfounded when they see who's coming to dinner. The jury will determine one of the weakest teams while Pete and Manu will decide the other. No one is safe as the jury delivers their verdict.
The two weakest teams will head straight to a sudden death cook-off, where the competition soars to a new level as contestants strive for perfection to plate up their best dish and avoid elimination. Who will be going home tonight? Sudden Death Cook-Off: Megan & Andy vs. Angela & Justine. It started with twelve teams and now it' s down to two. They've cooked for their fellow contestants in their own homes, tantalised tastebuds across the streets of Australia and impressed the judges at Kitchen Headquarters. Tonight, in the ultimate test, the two final teams must prepare an impressive five-course meal for a full restaurant.
With 100 plates to serve per team, the pressure is on. Judges Pete Evans and Manu Feildel guest judges Guy Grossi, Tobie Puttock, Liz Egan and Karen Martini will score each team out of 10 to determine this year's winner. In a suspenseful and exciting not-to-be missed grand final, who will be crowned My Kitchen Rules 2012 champions and walk away with the $250,000 cash prize? There are plenty of surprises in store as Australia's favourite home-cooking show returns for a brand new series. Just who will be crashing their dinner parties? Manu Feildel and Pete Evans return to host and judge the ultimate home-cooking battle.
It's state versus state, plate against plate, as 12 teams-of-two attempt to out-dine and out-wine each other. Each team will take turns to transform an ordinary home into an instant restaurant as they serve up a three-course menu designed to impress their fellow contestants and our esteemed judges. Tonight, it's Victoria's turn as husband and wife Kerrie and Craig prepare their three-course menu. There will be thrills and spills as they battle the clock and their nerves to plate up on time. And will they be able to recover after they misplace some vital ingredients?