For those who might be passing through, rest assured Australia's Kentucky Cafe Chicken is a far more modern recipe that was created with the help of season two MasterChef runner-up Callum Hann, and air fried so it has virtually no fat.

"We created a batch of chicken with a few sides just to try out on the locals, and give a different twist to it. And it was certainly popular," Rod said.

"The Airfryers are a little whizz-bang machines that do it all. They use hot air to circulate around the product.

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"We find it cooks it quicker and more evenly and certainly a different product to something that's dipped in hot oil."

Rod said his chicken was far healthier with anything up to 80 per cent less fat, and his use of more traditional cooking methods had been reduced.

"We haven't used the deep fryer much since we came across this machine. We put everything in the Airfryer now, including fish and chips," Rod said.

"What I like about the machine is that you put the food in there, dial it up and away it goes. The heat is instantaneous and you can go off and do other things. It makes things so much easier and healthier.

"We do a range of food as well as chicken with a few different sides. As I say, we've tried it out on a few of the locals who liked it and we were very happy with the result."

Rod said there certainly was no secret about what spices went onto the chicken.

"Whatever's in the pantry at the time, basically," he said.

"Cayan and Paprika and finish it off with a bit of olive oil to help with the crisping process and off you go."

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