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Speaker 1: The best cooks around the place are lining out.

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Speaker 2: My Kitchen Rules returns for an exciting new season starting

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Speaker 2: seven o'clock this Sunday on Channel seven, and of course,

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Speaker 2: back at the head of the table, Manu, good morning.

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Speaker 3: Good morning. How are you guys?

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Speaker 2: Very good? Now it's back and the focus is all

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Speaker 2: back on the food we hear this season, which I

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Speaker 2: think is what we all really wanted, Manu.

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Speaker 3: That's right, we wanted thiss ourselves. You know, we just

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Speaker 3: tried some things with us FO series, but we just

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Speaker 3: realized that the most important part of the show was

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Speaker 3: nice people and nice food.

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Speaker 2: That's its charm. Absolutely. Speaking of charm, talk about the

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Speaker 2: biggest get in Getsville, Nigella.

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Speaker 3: The chat Wow wow, it's a pinch myself kind of moments. Yeah.

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Speaker 3: I mean, I know that I've been on the screen

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Speaker 3: for a for a long time in Australia, that you

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Speaker 3: know also in all of Natia. Lawson and I've been

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Speaker 3: for a long time, and she's just such a gorgeous

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Speaker 3: woman to work with.

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Speaker 1: Might as she taught you any new phrases. I mean

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Speaker 1: she's got she says, a dollop of cream and like

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Speaker 1: nobody else have.

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Speaker 3: You everything, everything, everything she says sounds amazing.

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Speaker 1: It doesn't.

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Speaker 3: I was. I thought I'd add the language of love

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Speaker 3: with the French accent. Then she's got better.

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Speaker 2: Between the two of you, it's it's almost too much.

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Speaker 1: Really.

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Speaker 2: You don't even have to have the picture, you just

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Speaker 2: listen and it's beautiful hearing it. What do you enjoy

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Speaker 2: about home cooking over restaurant cooking, Manu.

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Speaker 3: Well, I just I just love the non fussy food,

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Speaker 3: you know, like something that's cooked with you know, something

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Speaker 3: that you love, something that's from a share of recipe

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Speaker 3: from your family. It's just simple, deliciously.

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Speaker 1: No, it's been cold, yeah, yeah, absolutely, it's been cold

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Speaker 1: and wet and stormy in perfect sort of a couple

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Speaker 1: of weeks of the year. We get it in August here,

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Speaker 1: it's fairly rare. But what's your favorite sort of comfort

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Speaker 1: food home cooked meal, sir, this time of year for you?

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Speaker 3: I love I love a good soup. Know enough people

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Speaker 3: eat soup, I think, you know, like I just pork

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Speaker 3: hock and lentils and something only. I just love getting

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Speaker 3: into this.

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Speaker 2: I like to put a lamb shank on, well, a

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Speaker 2: couple of shanks and lots of veggies and you know,

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Speaker 2: the soup, mixed barley stuff and everything, and then just

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Speaker 2: leave it there for forty eight hours, cooking as slow as.

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Speaker 3: Poss right, Oh yeah, and then the longer you live

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Speaker 3: in the.

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Speaker 2: Test game, you just take out that slick you know,

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Speaker 2: lamb shaped bone, and the rest of it's all fallen off. Beautiful. Actually,

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Speaker 2: I saw something recently that I don't I mean, I

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Speaker 2: love it, but it surprised me. It's said the most

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Speaker 2: googled recipe every year for some years has been beef

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Speaker 2: struggle off. Yeah. I was so surprised. It's so kind

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Speaker 2: of chicken, I like King seventies. But anyway, I love

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Speaker 2: a good beef struggle Yeah.

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Speaker 3: But it's it's yeah, but it's one of those classic

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Speaker 3: that it's delicious and it's very easy to create.

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Speaker 2: Yeah, why and so tasty? Well, were there any kitchen

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Speaker 2: disasters on the show?

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Speaker 3: This is unfortunately the Unfortunately there's always why not too,

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Speaker 3: isn't it? Yeah? I think it's not that, Yeah, exactly,

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Speaker 3: it's not that they can't, you know, cook, it's just

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Speaker 3: because there's a lot of pressure on it. Not only

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Speaker 3: they have to cook from me, but suddenly they have

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Speaker 3: to cook from that loss and so goodness, that's true,

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Speaker 3: I would stress for her.

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Speaker 1: Yeah, but that's the thing, and that's the other thing

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Speaker 1: you've done. Underestimate the impact you have when you walk

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Speaker 1: into the room, because that never gets tiring. We watch

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Speaker 1: it now. It's a real big deal when you walk

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Speaker 1: into and having nogility added.

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Speaker 3: Yeah, exactly, exactly right.

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Speaker 2: You can sense the change in the whole They've been

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Speaker 2: there going along all afternoon. This is cool, We've got

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Speaker 2: it handled. And then all of a sudden ding dong

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Speaker 2: knock or whatever. That's a whole new ball game. So

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Speaker 2: if there was one tip that you could give to

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Speaker 2: home chefs, what would it be?

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Speaker 3: Just keep it simple, you know, don't overcomplicate it. Place

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Speaker 3: your food before you send it to your friends and family.

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Speaker 1: That's pretty much it, all right, But before you go,

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Speaker 1: you mentioned you've been on the screen for a long time.

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Speaker 1: I've seen you on the big screen. You've made a

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Speaker 1: movie at least one. Has anyone come with any more offers?

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Speaker 3: No, I thought I was going to make it to Hollywood. No,

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Speaker 3: it's not happening.

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Speaker 2: Rather, Hollywood's last.

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Speaker 3: That's what That's exactly what I think.

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Speaker 2: Game.

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Speaker 1: We'll get you on MK for longer.

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Speaker 2: Then so it's good all right, Well it's back on

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Speaker 2: Sunday night at seven o'clock on Channels seven.

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Speaker 3: We can't wait, Manue, thank you very much,