OPINION: MKR is all over for another year now.
The teams' roller coaster ride has begun all over again.
They would be finding management to handle all the publicity requests and working on what they are wanting to achieve in the near future.
We remember that we weren't home very often, we got to see a lot of Australia and meet so many wonderful people who supported us.
The power of television and what that one little TV show does to change one's life, is amazing.
We have been contacted by Bree and Jessica, Kelly and Chloe, as well as many of the other teams, including the Queensland fellas.
We wish them all the very best for their future plans and we will be there to support them.
We are heading off to the Melbourne International Coffee Expo this week to bring back some inspirational ideas for Eat at Dan and Steph's.
While there, we are catching up with our old mate Manu, who has just recently opened his own restaurant in Melbourne - Le Grand Cirque.
We know many of you out there are very passionate about food, but you don't even know it.
If you love to cook or entertain - you have the passion. We didn't know we did and look where it took us.
It's all about getting creative and giving it a go. It's like anything in life.
We definitely get a thrill out of feeding people, making them happy with food and creating an experience.
We love it.
How chilly is it getting?
IT'S this type of weather you can have dinner ready when you get home. How you ask? It's slow cooker time!
Coming into winter there is a change of produce available, best for quality and price.
Some of these items are broccoli, brussel sprouts, fennel, spinach, pumpkin - all great, nutritious and very hearty vegetables that can handle long periods of cooking at a low temperature.
Wonderful cheaper cuts of meat are always readily available. Great ones to use are lamb shoulder, brisket, beef cheeks, osso bucco, beef short ribs, pork shoulder or pork belly.
These meats are best braised low and slow.
On low temperature, they can be cooked all day.
Eat at Dan and Steph's are four weeks away from introducing the winter menu, which will be tantalizing, hearty and unique. We are all very excited about it.