I’m not the Pa­leo po­lice. But I’ll never be hushed about some­thing I be­lieve in

The Sunday Mail (Queensland) - TV Guide - - TODAY’S PICK - MY KITCHEN RULES MON­DAY, 7.30PM, SEVEN

“I’VE copped a bit of crap for my stance on things such as the Pa­leo diet, flu­o­ride and the Heart Foun­da­tion Tick in re­cent years, but that’s fine – and it ac­tu­ally has noth­ing to do with what I do on MKR. I love the show – that’s why I keep com­ing back as a judge – and I tell you what, some of the food cooked on there I repli­cate at home be­cause it’s phe­nom­e­nal and it can fit in with my way of eat­ing.

As for ‘con­tro­versy’ about me off the show – it’s kind of self­per­pet­u­at­ing. And to be hon­est, I’m thank­ful for the de­bate.

I’ve ac­tu­ally never re­ally pushed it out there. What has hap­pened is I’ve been at­tacked by cer­tain or­gan­i­sa­tions who came out swing­ing, so I have swung back. There are big­ger fish to be hit­ting than me. All I’m do­ing is ad­vo­cat­ing eat­ing re­ally healthy food. I will stand my ground. I won’t fight. But I also won’t re­tract. I will weather the storm. I also have a feel­ing the weather is chang­ing.

How do I han­dle the flak? Well, I don’t seem to be shut­ting up about it … I’m not go­ing to shut up any­time soon. I’m not even shout­ing yet.

I’m not say­ing I have all the an­swers, but a lot of peo­ple I am con­nect­ing with have def­i­nitely im­proved their lives by adopt­ing this. I’m not the Pa­leo po­lice. But I’ll never be hushed about some­thing I be­lieve in.

A lot has changed with MKR since 2010. I’ve stayed for a sim­ple rea­son – it’s a fan­tas­tic show which en­cour­ages peo­ple to get into the kitchen and cook de­li­cious food.

Since 2010, re­al­ity-based cook­ing shows have dom­i­nated TV. I’m proud that food is in the lime­light.

The first build­ing block for great health is for peo­ple to ac­tu­ally get in the kitchen and cook. Kids re­late to us and the kids watch­ing th­ese shows now, in another five, 10, 20 years will be the ones shap­ing our fu­ture.

They’ll be the lead­ers want­ing to know where their food comes from. They’ll be de­mand­ing ac­count­abil­ity for ev­ery­thing they put in their mouths.

I have the best ca­reer any chef could dream of. In my time on MKR there hasn’t been one dis­as­ter dish – there have been plenty.

Con­versely, there have been many stand­outs. Am­a­teur cooks have floored me with their flavour com­bi­na­tions and tech­nique, and a lot of the time it comes from their her­itage as well – food that has been passed on from gen­er­a­tion to gen­er­a­tion and they have fine-tuned to a work of art.”

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.