''My mum's spaghetti bolognese is pretty legendary, so if anyone's doing that it has to be pretty special to beat that one,'' he says with a laugh.

Evans is joining The Canberra Times' food and wine editor Kirsten Lawson and Mix 106.3's breakfast team Rod and Biggzy to taste and judge the best six recipes in a cook-off at Crace on July 14.

Evans, more seriously, says that he will be considering the six finalists' dishes with no preconceptions.

''I just want to be be impressed by some beautiful, home-cooked food and whether it's a recipe that's been handed down from generation to generation or is something completely new and creative, I'm open to anything. And I come into this with a very open mind and open palate,'' he says.

Does he think good food is losing its soul, perhaps becoming too fancy with the advent of cooking shows and all this talk of ''plating up'' and ''the hero of the dish''?

''The doors have been blown wide open by shows like MasterChef, My Kitchen Rules and Ready, Steady, Cook and I think it's fantastic,'' he says.

''I think there's room to be creative and experimental and to try the scientific-based food, if you want to go there.

''The food I love is always the classics - food that has stood the test of time. But what's better? The classics or modern interpretation? It depends on so many things, I wouldn't like to say one is better than the other.

''It really depends on what it tastes like on the plate at the end of the day.''

Alongside fellow chef Manu Feildel, Evans has presided over the ratings hit My Kitchen Rules for the past three years.

The measured Evans and the theatrical Feildel have become regulars in the lounge rooms of Australians as the show's contestants slog it out in their own kitchens, leaving the two celebrity chefs to judge the results.

But Evans has actually been on television for more than a decade, starting with the LifeStyle Channel in 2001.

It was a natural progression for the smiley-faced, shiny-eyed chef, whose relaxed, elegant cooking had translated into several successful restaurants including Hugo's in Bondi, Hugo's Lounge in Kings Cross and Hugo's Bar Pizza. He has also published six cookbooks in the past five years.

''My Kitchen Rules has been such a great show to be involved with because it's had such a huge impact on the general public and hopefully more people are cooking at home and eating healthier food because of it,'' he says.

''I never take it for granted. I love my job and all the aspects that go with it.''

Born in Melbourne and raised on the Gold Coast, Evans originally considered cooking as a career because he believed it would allow him to work at night and surf during the day.

''That was a fairytale that never eventuated,'' he says, with a laugh.

''When you become a chef, you work all day and you work all night. They didn't tell you that when you first started. But I've worked very hard over the past 25 years in this industry and I wouldn't have it any other way. I love it.''

So who's been his favourite MKR contestants?

''Oh, there have been so many. [Friends and this year's winners] Leigh and Jen created some spectacular dishes and in the past [season two winners, sisters] Sammy and Bella,'' he says.

''But it's interesting, every team always adds something that makes you go, 'Wow' and gets you interested. Each and every day, it's funny, you're on the set and it's not like a normal job where you get bored. It's just creativity that comes through there - and a great energy.''

Evans has cooked for luminaries from Princess Mary to U2 to Martha Stewart, but his meals can be inspired by something as prosaic as a backyard barbie.

''I take my inspiration and my learning from so many different places and people. It can be as simple as going to someone's house for a home-cooked meal. You can be inspired by your travels. Or just going to the markets,'' he says.

''Again, I keep a very open mind from where the information comes and I try to take a little bit of everything and put it in a commonsense usage. A lot of my cooking these days is, 'How can I make it healthier than what's out there at the moment?' Or 'How can I add my own spin to make it easier on people's digestion?'

''I always have health as my basis for anything I create these days.''

Evans is just back from an overseas cooking odyssey where he served up in places including Malaysia, Fiji, the US and New Zealand.

This week he was enjoying some down time back in Sydney with his daughters Chilli, seven, and Indii, six. Were the kids adventurous eaters from the start?

''They're children like most. All I will say about them is that they're very aware of where food comes from and what it does to their bodies and their system,'' he says.

''Would I say they're adventurous? No, but they're very well-informed. I teach them as much as I can without being too full-on. I want them to be kids but I want them to be educated as well.''

Although, the Evans children do apparently display a desire to eat more than Vegemite sandwiches.

''The other night after I'd brushed their teeth and was about to put them to bed, I had some beautiful Thai food - minced chicken, Thai basil with chilli and fried egg - and my kids, they wanted to try it. And I had some water spinach with soy bean as well. And both of them, just before they went to bed were like, 'Can we try it?' So I had to brush their teeth again,'' he says, laughing.

''My rule is, 'Have a bite and if you don't like it, that's fine.' At least try it, to experience it before you make up your mind.

''I'm sure a lot of parents have that problem with their kids, where they just shake their heads and say, 'Yuck, I'm not eating that.' My kids know if they don't like it they can have a glass of water straight away. You know what it's like growing up, one day you hate it and the next you love it.''

Evans will be filming another series of My Kitchen Rules, doing more research into healthy food ideas and, most importantly, focusing on turning 40 next year.

''I'm probably going to take a group of close friends overseas and go surfing,'' he says.

''Maybe do a boat trip into Indonesia or hang out in Fiji. It won't be a party but it'll be a week-long, activities-orientated birthday.''

■ Be quick. Entries for the Crace Cook-off must be received by post to The Canberra Times office by tomorrow or online by Sunday. Submit an original family favourite recipe and you could be in the running to participate in the cook-off between the six finalists. The winner will receive two return economy airfares to Sydney including transfers, one night's accommodation including breakfast at the Hilton Hotel Sydney and dinner for two at Manu Fieldel's restaurant, L'etoile. The other five finalists will receive a signed Pete Evans cookbook.