I've also got more signposts from 2004, which I'll make into a signpost montage eventually! Recorded off WIN Illawarra on Thursday 25th March 2004.

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Channel Seven 2010 - My Kitchen Rules Sneak Peek Copyright © 2010 Seven Network Australia

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Specials available in Foodland stores from Monday 1st July 2013 to Sunday 7th July 2013, or while stocks last. Serves 4 Preparation time: 15 Minutes Cooking time: 30 Minutes INGREDIENTS: Rump: 1.5 kg rump steak Salt Pepper Fried Capsicums and Potatoes: 6 Red Potatoes, Peeled and chopped into 5ml slices 2 Red Capsicums Chopped into long slices 1 Large Brown Onion Chopped into thin wedges 2 Cloves Garlic finely sliced 2 Tbs Foodland Olive Oil 1 tin Foodland Diced Tomatoes 1 tsp Dried oregano 1 tbs Fresh basil leaves METHOD: Heat olive oil in a heavy based fry pan. Add the onions, garlic and potatoes and cook until potatoes and onions start to brown, being sure to stir them occasionally to ensure they don't stick to the bottom of the pan. Add in the capsicums, herbs and tomatoes and season generously with salt and a little pepper. Continue to cook on low heat for approximately 30 minutes, or until the vegetables are cooked enough to become soft and resemble a relish. Rump: Remove meat from the fridge 45 minutes prior to cooking. It is crucial to bring the meat to room temperature prior to cooking so that when you place it on the hot fry pan, it doesn't tense up and release it's juices, making it tougher. Sprinkle on both sides with sea salt flakes and freshly cracked pepper and pat into the meat. Heat a heavy based non-stick griddle or fry pan on the highest heat (I usually let mine heat up for about 3 minutes prior to using it). If you are not using a non-stick pan, drizzle a little olive oil onto the meat too. Place the meat on the pan and cook for 2 minutes on each side, turning the meat every 1 minute. I do this because if you wait until the juices come to the top of the meat, you lose them when you turn meat over, makes sense right? Cook for a total of 4 minutes for medium rare. Don't cook rump more than medium as it is a lean cut it will toughen. Turn it onto it's side holding it with tongs and crisp up the fat which tastes great and has a lot of flavour. Let meat rest for 2-3 minutes. And there you have it, simple, delicious and most importantly, it's real!

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Hey everybody here is the ad with Justice Crew's song best Night in it for the 2014 series of My kitchen rules which airs on channel 7,hope you all like its so great they have JC's song as the theme song :D make sure to follow me on twitter @Justicecrewfans like my facebook page JusticeCrewFans and check out my website www.Justicecrewfans.webs.com thanks for watching :D

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Sophia Pou dancing the Contemporary on Australia's "Dancing With The Stars" on Series 13 Week 3. http://www.kymjohnsonsite.webs.com Follow on twitter http://www.twitter.com/KymJohnsonsite "Like" the page http://www.facebook.com/pages/Unofficial-Kym-Johnson-Community/168249579904459 Follow on Instagram http://instagram.com/kymjohnsonsite# Follow on Pinterest http://www.pinterest.com/kymjohnsonsite/

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Mini Banana Caramel Pies (Quick and easy version) Fun to make with the kids. Cooking time: 10 minutes Prep time: 15 minutes Makes: 12 Ingredients: 12 Butternut Snap Biscuits 1 cup Foodland Cream 1 tbs Icing Sugar 1 tin Caramel Top n Fill 1 Banana sliced 1tbs Milo Method: Preheat oven to 160 degrees. Place biscuits rough side up over the holes of a shallow patty pan tin and place in the oven for 5 minutes or until they soften. Take biscuits out of oven and whilst hot, gently press the centre of the biscuits so that they mould into the patty pan. Set aside to cool. To prepare the Caramel Top n Fill, pour the contents into a small saucepan and gently heat over a low flame until the caramel melts. Push the melted caramel through a sieve and into a bowl in order to create a smooth consistency. Set aside whilst preparing other ingredients. To prepare the cream, combine the icing sugar and cream in a mixing bowl. Using electric beaters, whisk until the cream holds its shape when you take the beaters out. To assemble, place a slice of banana on the bottom of the biscuit, then a teaspoon of caramel, then pipe cream on top. Sprinkle with milo and serve.

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We had so much fun hosting the My Kitchen Rules Dinner Party the recently where contestants Jake and Elle, Dan and Steph, and Sam and Chris teamed up with the Urban kitchen team to serve a delicious three course dinner for competition winners and guests of the Hotel, Seven Brisbane and Nova 106.9. Celeb chef Alistair McLeod so kindly lent us his charisma and famous fare know-how as MC for the evening, and it was an exciting night of great company and superb food. Check out this great highlights video

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Channel Seven - My Kitchen Rules: Next Round Sneak Peek Promo [26.02.13]

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My Kitchen Rules 2012: South Australia Promo #4 Copyright © 2012 Seven Network Australia

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"My Kitchen Rules" star Sophia Pou dancing the Cha-cha on Australia's "Dancing With The Stars" on Series 13 Week 1.

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My Kitchen Rules 2012 SNEAK PEEK Copyright © 2012 Seven Network Australia

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My Kitchen Rules 2012 SNEAK PEEK Copyright © 2012 Seven Network Australia

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Series 13 Week 2: Sophia Pou dancing the Viennese Waltz on "Dancing With The Stars" (Australia) http://www.kymjohnsonsite.webs.com Follow on twitter http://www.twitter.com/KymJohnsonsite "Like" the page http://www.facebook.com/pages/Unofficial-Kym-Johnson-Community/168249579904459 Follow on Instagram http://instagram.com/kymjohnsonsite# Follow on Pinterest http://www.pinterest.com/kymjohnsonsite/

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The i98 Camp Quality Convoy is an excellent cause, supporting Children living with cancer. Running for it's 9th consecutive year, the Convoy has raised over $3.2 million dollars since it's inaugral event in 2005. Last year, 764 trucks and 926 motorbikes took part in the Convoy, raising a total of $1,034,921.54. For more information and how to donate, please visit this link. http://www.i98.com.au/i98fm/index.php/stuff-to-do/i98fms-camp-quality-convoy-2013/ Recorded off WIN Illawarra on 9th November 2013.

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Top 11 SNEAK PEEK - My Kitchen Rules 2012 Copyright © 2012 Seven Network Australia

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2013 was the 30th anniversary of yearly event, 'Schools Spectacular'. Based in New South Wales, three thousand talented singers, dancers and musicians perform each year, providing an insight of the talent throughout all the public schools. Copyright goes to the Nine Network and the Event Organisers. They own all content and I have no intentions of infringing copyright. Recorded off WIN Illawarra on 30th November 2013.

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Gus hits the kitchen to bang out another bogan culinary delight.

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Recipe:- 1.5 Kg, ripe mango, 1.2 ltrs. apple cyder vinegar. 1.2 kg. raw sugar, 3 red onions, 2 tbs, tomato paste, 100 g. thinly sliced ginger. 100g. minced garlic, 1 tsp. salt. juice & zest of 2 limes, and whatever chili YOU decide to put in.

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Today Tonight story on My Kitchen Rules Jennifer Evans the princess 2012

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