"Fruit has a place in some savoury dishes of the world, like the French associate duck and orange sauce together, so I do understand that some combinations works, but pineapple on pizza – not for me thank you very much."
"It depends, I follow a paleo approach to everything so pizza's these days aren't really on the menu. I'm happy to have a chat with him and discuss health and nutrition though."
"Something that we've lost a love for is offal. My parents, grandparents and great grandparents would eat offal on a weekly basis and we've kind of lost that. I think it's a beautiful product."
"It's not a new ingredient, but I think it's going back to basics, and that is nose-to-tail cooking and using the whole animal, whether it's liver, heart, marrow, or kidney. I think this is the future, and definitely from a nutritional point of view it's where it's at, and from a chef's point of view its where it's at. But it's about re-educating the home cooks to how our parents and grandparents used to eat, that's where we need to head again."
"I love 2-minute noodles! And I've got a little trick, cook the noodles in boiling water for two minutes, and add the sachet that has all the flavour in it, then sieve it through so you have the soup in a mug. Then grate cheese in the noodles and drink the stock separately."
"I always love cooking, but generally speaking I only have one or two meals a day maximum, so it's pretty simple when you eat a low carb paleo approach your body finds its happy place so to speak, and you don't crave or need to eat as much, you just eat quality. And that's very refreshing."
"We've seen a lot, but we keep on being surprised by new cuisines and new techniques that come through, and this series is no different."
"The highlight for me this year is the different styles and cultures that were represented around the table and in the kitchen. We had teams from Jordan, Russia, a team from Vietnam, Italians being represented we had country Tasmania, so we had a really good mix of ethnicities. Even though everyone is Australian, we got drawn into some really fantastic cultural heritage. That to me is always the best part of MKR, and being introduced to new kinds of food. Delicious food can never be denied, no matter where it comes from, and that's what we're looking for in the competition and that's what keeps Manu and I coming back for more."
"There's a lot of them. I think the worst that I can think of is overdoing it, and charging a lot of money for things that don't cost a lot. If you're going to do a little dish with sardines, which are a very very cheap fish to use, and charge $30 for it, I'd be annoyed."
"The low-fat diet movement is probably the worst food trend that could have happened, which has happened, which is why our countries are in crisis. "
"It all depends, if you know how to use truffles it's worth the money, if you don't know anything about it, then don't even bother. It's like champagne, you can have a glass of sparkling wine and you can have a glass of champagne, if you know anything about wine go for champagne. If you just want to get pissed go for the cheap stuff!"
"It depends who's using them. They can be used the wrong way and lost, then it's a waste of money, but in the right hands with the right dish it can be a once in a lifetime adventure of indulgence. I love it, but I probably have it once every few years."
"Wow, I'd freak out to be honest. If I had to cook for them, seafood is something I love to cook with, so I'd go for all seafood."
"I don't know, they'd have to ask me. Whatever they'd like, hopefully some Kiwi or Aussie cuisine."
"Wow, that's an amazing question. I would go to Peru, and try the guinea pigs, which is a Peruvian delicacy."
"Well when I'm away I'd fly home to eat my wife's delicious cooking, she's one of the best cooks and I love her food because we get it from the garden and it's cooked with love and respect."