Good From Scratch | Michael Van de Elzen


Seasonal, classic recipes with a twist from much-loved chef and television presenter Michael Van de Elzen

Good From Scratch showcases well-known chef and television presenter Michael Van de Elzen's favourite recipes, with dishes perfect for a satisfying after-work dinner or a long, lazy lunch with friends in a format that prioritises seasonality.

For spring, think Perfect Roast Chicken with Pickled Fennel, Halloumi and Mint Emulsion; Grilled Asparagus and Broccoli Tart with Smoked Cheddar and Chilli Oil; or a Chocolate Creme Brûlée with Poached Strawberries.

Summer sees moreish dishes such as Ripped Pasta with Summer Tomatoes, Pecorino and Chilli or Potato Flatbreads with Pancetta and Bocconcini.

Come autumn, tastebuds turn to Pumpkin Arancini with Gooey Cheese or a Fig, Caramel and Ginger Loaf.

And finally, winter offers the ultimate Rotisserie Lamb with Chermoula, Lemon Labneh and Hasselback Beetroot, or perhaps Bee's Chicken and Leek Pie with Sauerkraut Slaw and a comforting Apple Curd Cobbler to finish.

The recipes are complemented with advice on key ingredients such as garlic, fennel, chilli, chicken and beef. They are interspersed with cooking and gardening tips on worm farming, composting and pickling – delivering the ultimate garden-to-table guide.

Michael and his wife Bee opened the Good from Scratch Cookery School at their lifestyle block in Muriwai, West Auckland, in 2020. The school's focus is garden-to-table, where guests collect produce from the school gardens and learn to prepare dishes with Mike and Bee's guidance before enjoying the fruits of their labour with a glass of local beer or wine.

With stunning photography by Babiche Martens of Michael and Bee's kitchen, gardens, and land at Muriwai, this cookbook is one you will treasure for years to come.

Author Bio |  

Michael Van de Elzen is one of New Zealand's best known chefs, having starred on a number of television shows, most recently TVNZ's Eat Well for Less.

Michael started his career in the food industry at the age of 14, working in some of Auckland and London's best restaurants, and has owned several of his own over the years. He has published six cookbooks, including the bestselling Food Truck Cookbookand Molten.


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