‘Don’t Overcomplicate It, Go Back to Basics’
"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."
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.”
