The teams for My Kitchen Rules are sharpening their knives as they prepare to kick off the new season.
Culinary icons Manu Feildel and Colin Fassnidge return as co-hosts and judges, bringing their trademark camaraderie, expertise and passion for discovering the country’s best home cooks.
Manu describes the new season as “exciting, fiery and spicy”, with the teams serving up menus inspired by Australians’ appetite for comforting food and value for money.
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His advice for teams hoping to take out the title? Stop watching the clock.
“I know it’s easier said than done but try not to focus on the clock,” Feildel said.
“The clock is your enemy. The more you watch it, the more stressed you become – and the slower you work.”
For Fassnidge, preparation is the secret to success.
“The biggest skill a team can have is a plan B and a plan C,” Fassnidge said.
“Expect things to go wrong and have something in your back pocket to fix them.”
Ahead of the cooking competition’s new series, the teams revealed their signature dishes and what tricks they’ve got up their sleeves.
Mother and daughter duo Krysten and Lucy from Queensland
Krysten is a self-taught cook who makes fresh food from scratch.
“My cooking style is very pretty, well-thought-out and delicious,” Lucy added.
“As a self-taught baker, I love making my plates beautiful. I think that comes from making pastries because the eyes eat first.”
So what makes their signature dishes so special?
“Our chilli crab shio pan,” Krysten said.
“It combines Lucy’s fabulous baking, seafood and Indonesian flavours.”
Lucy said for sweet treats, their pain au chocolat is “simple, elegant, delicious, beautiful – just absolute perfection”.
Funeral director Angus and mate Simon from South Australia
Angus and Simon describe their dynamic as “fun and fiery”.
“Simon and I love to joke around, and the kitchen is usually full of silliness. But we also love to compete and, when things start to fall apart, we switch into serious mode,” Angus said.
Funeral director Angus said his signature dish is his granny’s mini sausage roll recipe.
“She wasn’t the greatest cook in the world, but she made them with love and that’s a memory I cherish,” Angus said.
For Simon, it’s a Hainanese chicken rice dish.
“I love this dish because of its heritage, and all its elements are among my favourites,” Simon said.
Besties Alisha and Deanne from South Australia
Alisha says her kids are her biggest inspiration for cooking.
“Growing up, there were times when we didn’t always have food on the table, so being able to cook and provide for my family means a lot,” Alisha said.
“Cooking for our kids. Being young mums, feeding our families has always been important to us,” Deanne added.
As for signature dishes, Alisha’s is her nan’s sticky date pudding while Deanne loves to make birria tacos.
So what’s their message to all the mums out there?
“Even if you’re a bit crazy and all over the place, give it a shot. You never know what you can achieve,” Alisha said.
“Don’t be afraid to put yourself out there. Back yourself and have a go,” Deanne said.
Loved-up couple Tiffany and Giancarlo from Victoria
For Tiffany and Giancarlo, their Italian heritage and family traditions play an important part in their cooking.
“Spaghetti pomodoro, zozzona, any kind of fresh pasta, oven-roasted lemon potatoes and roast chicken. The list goes on,” Tiffany said, revealing her signature dish (or dishes).
“Melanzane alla parmigiana (eggplant parmigiana), my favourite dish growing up. Everyone in my family has their own version, and mine combines Sicilian and Neapolitan styles,” Giancarlo added.
When it comes to their team’s dynamic, Tiffany said they are passionate, supportive and competitive in all the right ways.
“We balance each other well. When one of us is feeling pressure, the other steps up,” Tiffany said.
“We trust each other completely and genuinely enjoy cooking and working together.”
Chic food stylist Jane and builder Shane from NSW
Jane said she and Shane work “incredibly well” in the kitchen together.
“No drama. No confusion. Just joy and togetherness, doing what we love,” Jane said.
Shane says Jane is the leader in the kitchen: “I love supporting her and helping bring her ideas to life.”
For Jane, her signature dish is a Sri Lankan prawn curry but cooked over coals in the pizza oven.
“It really represents so many of the skills we both bring to the table,” Jane said.
“My signature dish is pasta, for sure. Handmade, hand-rolled and hand-cut. Prawn, chilli and lemon spaghetti, for example. It’s special because of our love of Italy,” Shane added.
Nurses Mary and Golden from Victoria
For Mary and Golden, their Filipino heritage has shaped their palate.
“Filipino food is at the heart of who I am. If I had to choose my last meal, it would be all Filipino food. I hope my girls grow up loving and appreciating it as much as I do,” Mary said.
“Filipino food shaped my palate, but I’ve always been curious about cuisines from around the world,” Golden said.
“Mum and I would eat out, then I’d come home and try to recreate the dishes.
“I still do that today, documenting flavours whenever I travel, asking chefs about the ingredients behind their dishes.”
My Kitchen Rules 2026 premieres on Seven and 7plus on Monday, September 28.
