The huge success of Masterchef Australia has saved the cooking show genre, says celebrity chef Matt Moran, who hopes to return to television with another food program next year.

Moran, who was a guest on the top-rating Network Ten series this week, said he was thrilled by the resurgence of interest in cooking and good food.

"What that show is doing is a great thing," said Moran, who owns Sydney's ARIA restaurant.

"The ratings are phenomenal, people are into it and people obviously want to learn more about food.

"As far as I'm concerned, the more that the general public know about food, good food, the better it is for restaurants - they understand the good ones and the bad ones."

Moran is no stranger to reality cooking shows, having appeared on My Restaurant Rules and The Chopping Block in recent years.

Critics wondered whether the genre was on the nose, after The Chopping Block under-performed and Ramsay's Kitchen Nightmares fell out of favour.

But ratings like 1.96 million people tuning in to Masterchef last Sunday have proved they have found the right recipe for success.

"Anyone that's ever done food on TV had their fingers crossed to make sure that Masterchef did well because if it didn't do well, that would be the end of food on TV, I reckon," Moran said.

He didn't audition for a judging role on Masterchef, with his attention focused on projects like expanding his restaurant empire, judging the Smiths chips Do Us A Flavour competition, and maintaining ARIA's coveted two Chef Hat rating.

But he is keen to return to television in 2010.

"I'll definitely be doing something again, no question," Moran said.

"Hopefully I'll be aligned doing another show, whether it's The Chopping Block or something new.

"I do TV because I find it different and entertaining and fun, but ultimately my main focus is my restaurants."

Moran's flagship ARIA restaurant near the Sydney Opera House will celebrate its 10th birthday in December, and the busy chef is currently preparing for the opening of another ARIA restaurant at Brisbane's Eagle Street Pier precinct in August.

"There are a lot of great restaurants in Brisbane, it's really come of age and we want to be part of that," he said.

"We're itching to get up there and get stuck into it."

AAP