My Kitchen Rules 2018: Meet the Teams

Pete Evans and Manu Feildel will return as hosts of the ninth season of MKR, which will kick off on Seven with more teams and a new elimination process.

My Kitchen Rules 2018: Meet the Delicious Teams (clone 1517265817)

My Kitchen Rules 2018: Meet the Delicious Teams (clone 1517265817)

Here they come!

Meet your delicious new teams below.


GROUP 1


Jess and Emma - NSW

FOOD PHILOSOPHY

Simple, satisfying, delicious food with big flavours.

IN THE KITCHEN

They each lead on the dish that belongs to them while the other follows direction and supports. Emma is more assertive in general. They follow complex recipes, but at home kind of wing it.

SIGNATURE DISH

Jess: Anything that shows off the beautiful flavour and texture of lamb.

Emma: I make a pretty good schnitzel!

SHARED INTERESTS

Travel, shopping and just hanging out being silly.


Stella and Jazzy - WA

FOOD PHILOSOPHY

Fun food that fills you up!

IN THE KITCHEN

They choose someone to be in charge of each dish and whoever leads makes any final decisions on it. They try to follow recipes with little changes.

SIGNATURE DISH

Stella: Homemade gnocchi in a red wine tomato sauce that I cook across the whole day. It's laborious but I love putting aside a whole afternoon for it.

Jazzey: Beef shin ragu. It's something that I only cook with Stella and it's one we have perfected together.

SHARED INTERESTS

We love anything funny and laughing!


Stuss and Steve - QLD

FOOD PHILOSOPHY

Don't forget the flavour!

IN THE KITCHEN

Stuss is captain of the ship. Steve does what he's told (most of the time). Most of the cooking is from experience or Stuss' head. Steve likes to have an idea of the recipe and know where things are going.

SIGNATURE DISH

Stuss: Pastitso, a Greek version of lasagna but a hell of a lot nicer! It's full of flavour and robust - no one ever leaves the table hungry. It's also the first dish my uncle Alex taught me to cook.

Steve: Moussaka with Stuss. It's a classic Greek dish great for the family, warm and comforting.

SHARED INTERESTS

Camping, fishing and family.


Ash and Matty - QLD

FOOD PHILOSOPHY

Slow and steady wins the race. Less is more.

IN THE KITCHEN

Ash is the captain and Matty follows her instructions but she loves his input in meal planning and flavours. Ash tries to follow recipes but sometimes mixes it up due to taste or crazy pressure.

SIGNATURE DISH

Ash: Cakes. Friends and family are always requesting them for birthdays or special occasions.

Matty: Steak with mashed potato. I eat it all the time!

FOOD DREAM

We haven't got a café or restaurant dream just yet. Maybe when Matty gets better at cooking!


Kim and Suong - VIC

FOOD PHILOSOPHY

We cook with love and passion and try to use every bit of an ingredient to minimise waste. For example, we use the carrot skin, orange skin and roots in our cooking.

IN THE KITCHEN

Kim is more assertive, especially when it comes to timing and presentation. Suong is in charge of the cooking. They write their own recipes and wing it when required.

SIGNATURE DISH

Kim: Oxtail stew because it's nutritious, full of flavour and my children love it.

Suong: Vietnamese pork and seafood noodle soup. At first glance it looks simple but it'll catch you by surprise with its depth of flavour. The more you eat the better it gets. It's my kids' favourite dish.

FOOD DREAM

Kim would love to open a restaurant or café while Suong wants to build a new career in the food industry.


Roula and Rachael - VIC

FOOD PHILOSOPHY

Be loud, proud and positive and present what we would feed our own families.

IN THE KITCHEN

Roula is generally the lead for savoury dishes and Rachael takes charge on dessert.

SIGNATURE DISH

Roula: Anything Mexican cause it's full of herbs, spices, chilli and it's colourful - just like me!!

Rachael: Cupcakes – I've been making them since I was a kid and they started my love for sweets.

FOOD DREAM

We both love the idea of being on TV and hosting a cooking show.


Alex and Emily - QLD

FOOD PHILOSOPHY

Cook with love, creativity and passion. Put love on the plate, make it tasty and serve it with a smile!

IN THE KITCHEN

Alex is the freestyler while Emily is a recipe follower. They take turns at leading on different dishes.

SIGNATURE DISH

Alex: Anything cooked on the BBQ. I like well-seasoned meat and smokey flavours.

Emily: Avgolemono, a traditional Greek chicken, egg and lemon soup that I have made from the day I could hold a hand beater. My yiayia taught me the recipe her father taught to her when she was a little girl.

FOOD DREAM

To open our own venue with drinks matched to beautiful grazing food, where it feels like you're walking into our home and we entertain you as we would our friends and family.


Josh and Nic - NSW

FOOD PHILOSOPHY

To cook like our mum would and have fun with it.

IN THE KITCHEN

They work together and split responsibilities. They have to be able to think quick under pressure, just like in football.

SIGNATURE DISH

Josh: Arancini. I fell in love with them while playing football in Italy and now we've brought them to the masses with our food truck, it's what we're known for.

Nic: Baby goat and tripe/offal. Growing up in Italy we would go to the countryside and eat local produce including liver, brains etc... peasant food. Cooking it now reminds me of our upbringing and where we've come from.

FOOD DREAM

We would love to extend our food truck start-up to a location and have a concept store.


GROUP 2


Sonya and Hadil - NSW

FOOD PHILOSOPHY

Aim for perfection! We love working with fresh produce, lots of spice and flavour.

IN THE KITCHEN

They both take control, depending on what they're cooking. It's an unspoken rule and they each know when to take the back seat.

SIGNATURE DISH

Sonya: I love a Jordanian BBQ – it's a tradition to come together with family on Sundays for a big BBQ with lamb skewers, kefta, hummus and baba ganoush.

Hadil: Kibbeh Nayyeh. It's the first dish I ever mastered. I've converted so many people into liking it who would never have eaten raw meat before.

FOOD DREAM

We would love to host a cooking show, publish a Jordanian cookbook, open a restaurant or café and even create a sauce or cheese line.


Pat and Louisa - NSW

FOOD PHILOSOPHY

We love fresh flavours. Make it great and enjoy!

IN THE KITCHEN

Depending how familiar they are with what they're cooking, Pat & Louisa don't usually follow recipes. They have different parts they're in control of, but Louisa always look to her mum for advice and the final say.

SIGNATURE DISH

Pat: Tagliatelle marinara. Everyone loves it! Plus eating tagliatelle reminds me of Sundays as a child when my mother would make her own pasta.

Louisa: The Hungarian soup bableves. It's the first Hungarian dish I learnt to make so I'm very proud of it. It tastes like growing up and family to me.

SHARED INTERESTS

We love going to musicals and concerts.


Matt and Aly - QLD

FOOD PHILOSOPHY

Keep it tasty, healthy, fresh and simple.

IN THE KITCHEN

Matt is the meat man while Aly takes the lead on desserts and salads. Matt doesn't like to follow recipes whereas Aly is more recipe and measurements focused.

SIGNATURE DISH

Matt: Lamb rack with parsnip puree, roast beets and carrots. It's a dish I will cook for a special occasion or when trying to impress.

Aly: ‘Island Curry' - it's basically a Thai green curry that is cooked with lychees and served in a pineapple with coconut rice.

FOOD DREAM

It would be awesome to have a food truck one day but it's not a life goal. We both love our jobs.


Georgie and Alicia - NSW

FOOD PHILOSOPHY

Simple, fresh and packed full of flavour.

IN THE KITCHEN

Georgie & Alicia never use a recipe. They cook intuitively and can swap between leader and follower frequently depending on the dish.

SIGNATURE DISH

Georgie: I love cooking a great piece of steak and different sides.

Alicia: White chocolate mud cake. It's the dessert my friends and family ask me to bring.

SHARED INTERESTS

Shopping, getting massages and eating!


Olga and Valeria - NSW

FOOD PHILOSOPHY

Food should taste good and look good.

IN THE KITCHEN

As they both have their own style in the kitchen and are quite assertive, they made a pact to respect each other and not to boss each other around. They take lead on the elements they are better at and ask each other for help when needed. They make decisions collectively and respect each other's boundaries. With the basic techniques they prefer to follow the recipes, however when it comes to flavours, they just follow their guts and taste buds.

SIGNATURE DISH

Olga: Honey Cake was a signature at the Russian bakery I owned. The recipe belonged to my grandmother who passed away 18 months ago. It is very dear to me.

Valeria: Fried chicken. My friends call me the queen of fried chicken so its special to me as it's yummy and pleases my ego.

FOOD DREAM

We have a dream of popularising Russian food. We have not settled on the vehicle yet but it will be something that makes Russian food accessible, perhaps a casual bistro.


Davide and Marco - WA

FOOD PHILOSOPHY

Cook from the heart and make sure it tastes good.

IN THE KITCHEN

They work as a team, but Marco leads in most mains and entrees while Davide takes charge of desserts. What's important is that they always agree on the final decision.

SIGNATURE DISH

Davide: I've never had a complaint about my tiramisu! This dish requires respect and discipline, but once you understand it you can tweak it to make it your own.

Marco: Spaghetti e vongole. I remember as a child driving with Mum and Nonni to Albany to pick vongole then having a huge family dinner. It's still a family favourite, easy to make and full of flavour!

FOOD DREAM

A job where we can travel the world, eat the local cuisine and share our cooking experiences.


Dan and Gemma - SA

FOOD PHILOSOPHY

Big, simple, delicious comfort food.

IN THE KITCHEN

Dan leads on savoury, Gemma on sweets. Dan is more likely to wing it; he trusts his taste. Gemma likes to follow a recipe but is not afraid to change it to suit her tastes. Gemma keeps on top of things and gives direction but trusts Dan to make sure the flavours are all correct.

SIGNATURE DISH

Dan: Curry because its easy and comforting.

Gemma: Chocolate self-saucing pudding or my pasta salad. My grandma taught me the pudding and I am always asked to bring my salad to BBQ's so I assume it is a winner!

SHARED INTERESTS

Sport, music and our families.


Henry and Anna - TAS

FOOD PHILOSOPHY

We want to cook hearty foods that we like the taste of and use fresh healthy produce where possible. And keep it simple!

IN THE KITCHEN

Henry is more assertive and likes to follow a recipe and stick to it. Anna is the better cook and prefers to look at a recipe, get the general idea and then wing it and add in some of her own ideas. They each take the lead when required.

SIGNATURE DISH

Henry: A good steak with truffle mash and vegies. It reflects the sort of food I grew up on.

Anna: Truffled scrambled eggs. It's a dish I have been fortunate enough to grow up on.

FOOD DREAM

We would love to grow our business and open a shop/cafe at the farm where people can come for truffle hunts, buy products and experience truffles as we like to cook them.

My Kitchen Rules airs Sun 7.00pm | Mon – Wed 7.30pm.

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