Brett McGregor
Never in his wildest dreams did New Zealand's first MasterChef winner Brett McGregor think he would be where he is today. Having just published another cookbook, he talks to Colleen Thorpe about his style of cooking and his roller-coaster ride to fame.
What sort of food do you love to cook?
Anything fresh but, at the moment, Italian is right up there. But summer is coming so lots of Asian-inspired food on the barbecue.
What is your cooking style?
Fast, simple and fun. I like to take the fuss out of food. After all, you don't need to use lots of ingredients to make something delicious.
You regularly appear with your son Jack on Good Morning in support of schools. Tell us a little about this?
This is something that has been amazing for us both. I have tried to keep a foot in the door with my educational background and use my journey as inspiration for any budding foodies out there.
Jack loves to bake, but loves to act even more, so he looks at being on television as practise for when he hits the big screen, but together we have really connected and can create delicious food.
Supporting our schools or, more importantly, our youth, has stemmed from my days as a teacher. We used to ensure all students ate in class, that way we could monitor what they were eating and when. It was an eye-opener after returning from Hong Kong to see our Kiwi kids with a large Coke and a packet of chips for lunch - if they were lucky.
I now have an opportunity to try to help change this attitude towards food in New Zealand. It is not cheap to eat here, but you can still have a healthy lunch on a budget if you know how.
At what age should you start teaching kids to cook?
As soon as they can stand beside you and help out, whether stirring a dressing or simply being in the way. Kids are like sponges, soaking up any knowledge around them. Teach them about veges and meat so they know it is normal to eat them.
And what is the first dish you could start with?
Schnitzel is always a great one ... flour, then egg then breadcrumbs, it's messy and delicious. They do the crumbing, you do the cooking.
It's been an amazing journey for you winning New Zealand's first MasterChef title. What were you doing before this win and where has the win led you?
My journey since entering the show has been amazing. Never in my wildest dreams did I ever think I would be where I am today. Just think back four or five years and I had just returned from Hong Kong and was looking for a principal/teacher role back in Christchurch. Education was everything to me, but it is very, very hard work. Long hours and not a lot of people coming in with positive thoughts. I was lucky to be employed by Branston Intermediate in Hornby, Christchurch, as the deputy principal.
It lasted about six months until the final Masterchef show screened and everything changed ... for the better.
Now, living in Auckland, cooking with and for some amazing people, learning new techniques from some of the best chefs here and overseas. I have taken tours to some of the most delicious places on the planet and have ensured my journey will continue by working hard on my new craft.
What makes this book perfect for the home cook?
This book is perfect for those who don't want complicated recipes with loads of ingredients that cost more than a week's wages. I have taken out the fuss and decided to include little tips and tricks.
How did you decide on the recipes for this book?
These recipes are ones I grew up on or the ones that grace our family table often.
They are all about creating simple, delicious meals for friends and family.
What is your favourite recipe from this book?
There are a few in this book, but the double-cooked pork served in lettuce cups is simply amazing. The smoked salmon sublime, the beef cheeks outstanding. It is full of recipes that everyone will love.
And your all-time favourite recipe?
Larb gai ... thanks to that simple dish I have been able to follow my bliss ...
Who was the biggest influence in your love of cooking?
Probably Mum, but to be honest, every street vendor I have eaten from over the years has in some way shaped who I am as a cook. Now, when I think of influence, I think of David Chang or Roy Choi ... They are the ones changing the way thousands of people eat. Taking the fuss out of cooking and the whole restaurant scene.
What was the first dish you ever cooked?
Shortbread ... I use to have competitions with my Nana to see who was the best.
Tell us three of your favourite cooking tricks.
1.Cook pasta one minute less than the package instructions and cook it the rest of the way in the pan with sauce.
2.When marinating meat in soy sauce-based marinades, 20 minutes outside the fridge is enough or it gets too salty.
3.Whether I'm cooking at home or in the restaurant, having a plan is essential. Measure all your spices, chopped herbs or vegetables and put them in bowls.
Organise them in the order they will be used in the recipe. Place your saucepan on the stove. Once you have all of your tools and ingredients handy, you can get in the kitchen and really have some fun.
What did your school report say?
Brett would do better if he stopped talking to those around him and concentrated on the subject at home.
If you were on Mastermind what would your specialist subject be?
Food from Southeast Asia.
EXTRACT: A Taste of Home
The little trick here is the sunflower seeds. They are delicious when dry-toasted in a pan then shocked with a splash of soy. I like to use salt-reduced soy sauce and adjust the seasoning at the end. The seeds on their own are a great snack with a beer. Moreish!
INGREDIENTS
2 tbsp sunflower seeds
2 tsp salt-reduced soy sauce
2 oranges
10 cherry tomatoes, halved
180g haloumi, sliced, lightly dusted in flour and fried in a little oil until golden
4 beetroot, quartered and roasted in a little oil
2 cups rocket
Olive oil for dressing
Salt and freshly ground pepper to taste
METHOD
Heat a small frying pan on a low heat. Add the seeds and cook until just changing colour. Add soy sauce, remove from the heat and stir to combine. Set aside. Peel and segment one orange. Squeeze the remaining orange and reserve the juice. Combine the orange segments with the tomatoes, haloumi, beetroot and rocket in a salad bowl. Drizzle over the orange juice with a little olive oil and sprinkle the sunflower seeds on top. Season and gently mix together. - Serves 4
A Taste of Home
By Brett McGregor, Random House, $45
They were keynote speakers at this year's Business Women’s Network Speaker Series.