"The Australians took an absolute battering against the South Africans last week and I don't know if they will recover."
In contrast, the All Blacks hadn't encountered a really hard match yet, van de Elzen said.
"I wouldn't say we're like mutton - more like a bouncing lamb roast. The team will be fresh and ready."
Perry will make his first visit to New Zealand in nearly a decade on November 13, cooking a five-course feast at The Farm at Cape Kidnappers in Hawke's Bay.
First up is ceviche with snapper, followed by duck galantine with pickled vegetables and brioche and then the renowned Rockpool lobster congee.
Afterwards, Perry will serve salt crust baked groper, and a meat dish of wagyu steak, or perhaps lamb. This will be finished off with a "bavoir" mousse dessert. The price for a couple, including a night's five-star accommodation and a round of golf, is $1840.
Perry had been expected in New Zealand last year with celebrity chef pals Heston Blumenthal and Thomas Keller, but pulled out because of commitments with Qantas.
His Rockpool restaurant, co-owned with Kiwi Phil Wood, was named Sydney's best restaurant by the city's Time Out guide last year.
As well as owning seven restaurants, Perry creates the Qantas business-class menu.
He said the latest trend in Sydney restaurants was a return to "natural cooking" with charcoal ovens now popular.
There had been a shift towards South American and Middle Eastern influences lately, but Perry's primary inspiration in cooking was still Asian cuisine.
"I think the reason we have done so well is because we incorporate those flavours so well."