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