Matt Preston takes his seat at MKR table

Seven is teasing Matt Preston, Curtis Stone, Colin Fassnidge and previously-unannounced Gary Mehigan for upcoming episodes of MKR.

But the promo department appears to have snipped together footage which indicates Matt Preston replacing Nigella Lawson in home cooking contests, alongside Manu Feildel.

There is also a new-look MKR HQ in which Curtis Stone, Colin Fassnidge and Gary Mehigan appear.

While the clarity isn’t clear, what is clear is that Nigella is still judging Group 1 contestants this Sunday.

Will she be back for a Grand Final?

The crème de la crème of Australia’s culinary world are joining forces for the first time. Don’t miss kitchen legends Matt Preston, Gary Mehigan, Curtis Stone and Colin Fassnidge on Australia’s favourite cooking show, MKR, on Channel 7 and 7plus.

MKR judge Matt Preston is an award-winning food journalist, best-selling author and broadcaster. Having judged cooking shows at home and abroad, he has a discerning eye for a winning dish and says he wants MKR teams to plate up tasty and unpretentious cooking.

Matt’s advice to the aspiring home cooks ahead of their instant restaurants? “Don’t show off; bring us the food you cook at home that your friends and family love. Also, your instant restaurant is not a place for first-time experimentation. Minimise your risks.”

Renowned chef, restaurateur, author and international television personality, MKR guest judge Curtis Stone makes a welcome return to the series. Chef-owner of famed Los Angeles restaurant Maude, Curtis is keen to share his knowledge and food philosophy – using the best local and seasonal ingredients and treating them simply – with this year’s contestants.

Having honed his taste chasing flavours across the world from Mumbai to Seoul, award-winning presenter, restauranteur and podcaster Gary Mehigan makes his return to Australian screens to put the MKR contestants to the test; while MKR favourite and guest judge Colin Fassnidge is back with his trademark direct style. Trained by the legendary Raymond Blanc, the chef and cookbook author is famous for his refined take on the nose-to-tail food philosophy.