Manu Feildel

Childhood breakfasts for the My Kitchen Rules NZ judge were often a warm baguette with butter and jam, dipped in a hot chocolate. “That’s how we would do it in France. We don’t do the savoury bacon and egg stuff,” says French-born Feildel.

What’s been the most inspiring part of MKR NZ?

Meeting people and having them cook their food for us. For Pete [Evans] and me, our passion is food, and it is wonderful when people share that. We learn from them and they learn from us. It’s a great job.

What ingredient can you not live without? Butter

I’ve been brought up with it. It’s like Italians are brought up with olive oil. In Brittany, the part of France I come from, we use a lot of dairy products. When you use butter as an ingredient, it is better.

How would you describe your diet and lifestyle? Generous and delicious – I love good food. The healthy part of it doesn’t stop me. I do sometimes regret overeating, but it’s what makes me smile.

What’s your usual breakfast? I rarely have it. I usually have a coffee, then wait for lunch.

So what about lunch? Today I’m having Japanese. I love the respect Japanese chefs have for their food, and the art of sushi is beautiful.

What’s a typical evening meal? My partner, whose background is Malaysian-Chinese, is an amazing cook and does most of it. She learnt from her mum and grandma. Typical meals are laksa and any type of curry – delicious. What happens when you dine at other people’s houses? I live in the suburbs and have neighbours who are terrible cooks, but that doesn’t stop them inviting me for a barbecue. I usually take my own food, although they don’t know that’s the reason.