Nadia: New judges, baby!
Vaughan: And it's held in one of the most beautiful locations in the world, where amazing local ingredients are used to tell a story of Central Otago.
Nadia: First-hand experience – I reeeally know what it's like to be in the contestants' shoes!
Michael: I've worked with many chefs over the past 20 years who have gone on to succeed. I love collaborating with young, talented and passionate minds.
Vaughan: Honesty. Food is black or white for me. It's great or it's bad – there is no in-between. I'm strict about technique, flavour and beauty.
My dream was always the same, but MasterChef provided a springboard to get me where I wanted to be faster. As a judge, because I know what the contestants will be going through, I'll be empathetic, but I want to push them to get creative and challenge themselves – you've only got one shot to impress, so don't play it safe!
The complete and utter relief at the end of the competition. The best part was not actually winning itself, but rather knowing I could finally rest! I'd pushed myself to the max and hadn't slept for three nights.
There was a team challenge where I ended up in the bottom two. Luckily, I scraped through, but I felt sick to my stomach and the cook who went home didn't deserve to go either. However, such is the game!
Michael: I've always loved the show and was so happy to hear it was coming back. It was an absolute honour to be asked. I love being able to give back and help the next generation grow to be amazing cooks.
Vaughan: Nadia made me!
Vaughan: In California, I cooked for everyone from presidents and princes, to the most famous movie stars and athletes, but it's the ones who I've been out on the town with after who are my favourites. I just can't say who those ones are!
Michael: Eva Longoria. She dined at The Grove and loved it so much, she came to Baduzzi the next night with her husband and insisted I join them. She's so much fun – and she can eat! But the biggest compliment I've ever had was when Marco Pierre White dined at Baduzzi two nights in a row. He ate the same meal, vongole [pasta with clams].
Nadia: Whatever is growing in our garden, but my boys' favourite is gnocchi using our potatoes, tomatoes and basil.
Michael: Chicken soup.
Vaughan: I hunt with my dogs and love cooking wild game. My favourites are partridge, pheasant, hare and fallow deer, usually turned into a pie with abnormal amounts of cognac in the sauce!
Nadia: A chutney, cheese and sauerkraut open toastie.
Michael: A simple bowl of fresh pasta. When time is short, pasta, good olive oil and freshly grated parmesan cheese are perfect.
Vaughan: I'm always bothered, so I'm always cooking something special!
Nadia: Salt and vinegar potato chips all the way, however, I don't feel guilty about them!
Michael: Popcorn and ice cream – but not on the same plate!
Vaughan: Leftover little pieces of lamb or venison from work, covered in fermented chilli sauce.
Nadia: It would be a tie between kokoda [Fijian ceviche], nachos or a home-made fresh pasta dish.
Michael: My grandmother's stuffed globe artichokes.
Vaughan: A pheasant and white truffle pie with a bottle of Krug.