She has been married to Manu for seven years and admits they had to set some cooking ‘boundaries’ at the start.

Clarissa Feildel is a proud home cook and preparing traditional meals has always been close to her heart.

But being married to My Kitchen Rules judge Manu Feildel has meant learning how to share the kitchen at home with a professionally trained chef, which hasn’t always been easy.

“It was not very good at the beginning when we first met,” Clarissa told 7NEWS.com.au.

“We had to both find our boundaries.

“It took us a few years to understand how each other cooks.

“What to say and what not to say to each other.”

While Manu uses specific knives for certain foods and is very technically skilled, Clarissa explains she will grab whatever knife is closest to her.

But after years of cooking together, the culinary pair have learnt to complement each other in the kitchen.

“We’re pretty good now — we’ve learnt our boundaries,” Clarissa said.

“When he cooks, I do the cleaning and washing up after.

“And when I cook, Manu is my sous-chef. He does all the cutting because he works five times faster with his knife!”

With Manu’s busy schedule, Clarissa does most of the cooking at home — which can include a quick stir-fry or one pot pasta for dinner.

But Sunday mornings are family time in the kitchen in the Feildel house.

Manu and Clarissa share a 10-year-old daughter, Charlee.

Manu’s son from a previous relationship, 20-year-old Jonti, is learning how to cook and often calls Clarissa for recipes and guidance.

“It’s more Manu that cooks with the kids,” Clarissa revealed.

“It’s the Sunday morning crepes everyone looks forward to because they get to have Nutella.”

Manu and Clarissa first met at Sydney’s Ivy Nightclub in 2011. After a four-year engagement, the pair tied the knot in January 2018.

She previously worked in marketing and PR but cooking has always been with her — even before she met Manu.

Clarissa left her home in Malaysia when she was 18 to study in Western Australia.

“The closest thing I could actually get to kind of feeling that I’m still home was through food,” Clarissa said.

“So that was the one of the first things I learnt after leaving home.

“Cooking was something that gave me joy and gave me a connection to my mum and dad, and being home.

“So, I started there.”

Clarissa’s book with Manu, More Please, was her first venture into taking her home food to a larger audience than her family dinner table.

She is also now hosts a cooking segment on Channel 7’s Better Homes and Gardens.

“Manu has taught me so much … like putting butter in everything!” Clarissa said.

“I put it in my fried rice, I put butter in my sambal.

“That’s one thing I’ve incorporated in my cuisine.

“There’s no way my mum would’ve put butter in her dishes, but it does work!”