‘Don’t Overcomplicate It, Go Back to Basics’

With four decades of experience designing thriving retirement communities, we’ve learned something important — moving to a retirement village isn’t about giving things up; it’s about gaining a lifestyle that truly fits. That’s why our newest addition, The Avenue Apartments at Remuera Gardens, are among the largest in Remuera, featuring generous floorplans of up to 163 sqm. With so much space, the kitchen and dining areas naturally become the heart of the home — perfect for entertaining friends and family.

With that in mind, and as part of our 40-year celebrations, we hosted a special cooking demonstration with acclaimed New Zealand chef Michael Van de Elzen on Wednesday, 12 November. The event took place in the Pavilion — the lively social hub that connects the two Avenue buildings, where residents regularly gather to enjoy a cup of tea (or a well-earned glass of wine!).

With his signature warmth and humour, Michael led a lively one-hour masterclass filled with practical, wholesome recipes designed for busy retirement lifestyles. Michael told the crowd:

"When we’re busy, the solution isn’t takeaways or Uber Eats — it’s going back to basics. Cooking simple food gives us confidence again. It takes the same time and energy to cook for one as it does for four — plan a little, make leftovers, and enjoy it. Cooking should be joyful, not complicated."

Throughout his career, Michael has championed healthy, accessible cooking — showing that nutritious “takeaways” can be made right at home with simple ingredients. During the demo, he prepared Brown Rice Tuna Crunch Salad, Chicken and Lentil Soup, and a Leftover Vegetable Frittata with Homemade Tomato Jam.

Michael’s passion for food began at just 14, washing dishes in a Henderson restaurant. Captivated by the buzz of the kitchen, he soon worked his way up, later travelling to London and Ireland before returning to New Zealand to open several successful restaurants. In recent years, he’s dedicated himself to sharing his love of wholesome, easy cooking through television, radio, and his own cookery school, Good from Scratch Cookery School in Muriwai. After the cooking demo, there was a Q&A session where residents had the chance to ask Michael questions about his career, cooking philosophy, and life in the kitchen. Resident Mel Chitham asked him about the roots of his culinary journey. 

“When I started washing dishes back in Henderson, I fell in love with the energy and teamwork of the kitchen,” he said with a smile. “The food came later — but that buzz, that collaboration — I’m still chasing it 37 years on.”

Guests enjoyed tasting Michael’s creations, along with a delicious morning tea prepared by the talented chef who runs pop-up- village-café ‘Little Nook’. The event perfectly captured Real Living Villages’ philosophy: that good food, laughter, and friendship are at the heart of every thriving community.

To round off the morning, a few lucky attendees won signed copies of Michael’s books Good from Scratch and Good from Scratch for Kids — perfect gifts for the festive season.

Michael Van de Elzen’s cooking demo marked the second major event in our year-long 40th Anniversary celebration, following a sold-out Q&A with iconic broadcaster Judy Bailey. The series will conclude in December with our Garden & Apartment Tours, featuring a special appearance by Ruud Kleinpaste, The Bug Man.