'Eat what I cook or they can starve'
She's a smooth talker on the airwaves and a smooth operator in her kitchen.
Maddy Barber, Kiss92 assistant programming director and host of its popular morning show Maddy, Jason & Arnold In The Morning, said with a chuckle: "My husband is a former chef, but he never cooks at home. I'm the one making the meals. He used to shout out instructions but I've put a stop to that."
She prepares dinner for her family of four - the couple have two daughters aged eight and 17 - every other day. "That's why I like being on the breakfast show - when I get home around noon, I have the rest of the day to plan what to cook for dinner," she said.
"My daughters eat what I cook, and I cook to my taste. If they don't want to, they can starve!"
But her English IT consultant husband Wez Barber, 36, is the picky one. The family tends to favour Western cuisine and "he must always have his meats".
"I make this killer brinjal lasagne. Everyone who's tried it loved it. But my husband looked at me and said, 'Am I a rabbit? Am I a herbivore? Where's my meat?'" said Barber, laughing.
So dinners are usually oven-roasted meats and one vegetable dish.
Barber said many people have the misconception that roasts are complicated to cook.
"They sound fancy, but they're actually very easy. Just chuck everything into the oven! I find roasting beef or making Yorkshire pudding much easier than doing stir-fry."
Barber also cooks Thai food, something she picked up from her years spent living in Bangkok.
Dinner on "lazy days" can sometimes be as simple as Marmite on cheese toast.
Barber said she'd get her younger daughter Alicia to peel and mash potatoes, while her older girl Elizabeth cooks "fancy stuff" like "brownies, egg and bacon cups or cupcakes".
This year's Mother's Day will be extra special for the Barbers as Elizabeth turns 18 on that day.
Barber said: "We're having a big BBQ to celebrate, so I'll be toiling!"
MADDY'S ROAST CHICKEN
'Works like a dream every time!'
Rosemary or sage
2 halves of a lemon and onion
Salt and pepper
1. Rub some olive oil, salt and pepper over the chicken.
2. Stuff rosemary or sage under the skin, and then stuff two halves of a lemon and onion in the cavity.
3. Seal it up with toothpicks and then roast it at 180-200 deg C for 30 minutes to brown the skin, then bring the temperature down to 120-130 deg C and slow roast it for another 1½ to 2 hours.
4. The slower you let it cook, the juicier the meat. Works for all meats.
5. Chicken is cooked once the juice between the thigh and breast area runs clear when you poke it.