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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 dishes such as 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, and are interspersed with cooking and gardening tips on topics such as 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 has a garden-to-table focus, where guests collect produce from the school gardens and learn to prepare dishes with the guidance of Mike and Bee, 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 is a cookbook that you will treasure for years to come.
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 dishes such as 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, and are interspersed with cooking and gardening tips on topics such as 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 has a garden-to-table focus, where guests collect produce from the school gardens and learn to prepare dishes with the guidance of Mike and Bee, 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 is a cookbook that you will treasure for years to come.