Author, television star and superhero Michael Van de Elzen.
Driving a 1970s Bedford truck, Michael Van de Elzen is New Zealand's aproned crusader ... taking on the mantle of a healthy-eating superhero. Colleen Thorpe talks to him about healthy fast foods, challenges and his love of cooking.
DO YOU FEEL YOU ARE MAKING HEADWAY IN CONVERTING NEW ZEALANDERS TO HEALTHY FAST FOOD?
I am certainly getting people enthusiastic, especially kids, which means they are asking questions of their parents. Sometimes it is a slow process but even if I can change one family's eating habits, it has been worthwhile.
YOU HAVE HAD TWO SUCCESSFUL SERIES OF YOUR TV SHOW, THE FOOD TRUCK, AND YOU'RE ON TO YOUR THIRD. WHAT HAVE YOU LEARNED ABOUT NEW ZEALANDERS ON THIS JOURNEY?
New Zealanders love to have a laugh and they're pretty honest 99 per cent of the time, so if they don't like what I cook they will tell me. I have been welcomed everywhere I have gone, which isn't bad for a cheeky chef who grew up on a chicken farm.
WHERE DID YOU FIND, AND CONVERT, THE FAMOUS BEDFORD TRUCK?
I'm lucky enough to work with Two Heads Production Company, who created Beddy. She's pretty famous now and I know a lot of people are sad she is now permanently parked up in a restaurant in Auckland called Food Truck Garage, but it's a great experience to come into the restaurant. We cook a lot of the food from the recipe books.
WHAT HAS BEEN YOUR BIGGEST CHALLENGE?
Running any restaurant is a challenge. It's hard work, long hours and if you're a perfectionist like me, it's also stressful, but it's worth it.
WHO INSPIRED YOUR LOVE OF COOKING?
We always sat around the table as a family and had meals, so I guess I associated food with a good time. Plus, I just love to eat.
WHAT IS YOUR FIRST MEMORY OF FOOD?
I grew up on a chicken farm so collecting eggs and cooking them up is a strong memory. Oh, and eating the odd chicken or two, too ...
WHAT WAS THE FIRST THING YOU COOKED?
Frozen sausage rolls on my homemade tin can barbecue!
WHAT IS YOUR FAVOURITE RECIPE IN THIS BOOK?
Pork schnitzel fingers with sauerkraut aioli is one out of the bag.
WHAT ARE YOUR THREE FAVOURITE NEW ZEALAND FOODS?
Feijoa crumble, crumbed blue cod burgers and Hallertau beer.
WHAT IS YOUR FAVOURITE DISH?
Chickens cooked on a barbecue.
WHAT DID YOUR SCHOOL REPORT SAY?
Michael loves school. His favourite subject is lunchtime and playtime!
RECIPE:
FISH PALUSAMI
I love steaming things in little parcels. Opening them up and getting hit by the aromas is just like Christmas.
I got a lot of confused reactions when I served this up as my take on the well-known taro-wrapped dish, but I think adding the fish really works.
Makes 4 parcels
Preparation time 20 minutes Cooking time 30 minutes
INGREDIENTS
400g skinned and boned gurnard fillets, cut into 1cm cubes
1/4 tsp salt
Juice of 2 large lemons
1 cup light coconut milk
1 ripe tomato, deseeded and diced or cut in thin slices
1/2 avocado, halved, stoned, peeled and diced
1/2 red onion, finely sliced or diced
1/2 small telegraph cucumber, deseeded and diced
Few coriander leaves
16 medium-size taro leaves, rinsed well
Aluminium foil
METHOD
Set oven to 170C.
Sprinkle gurnard fillets with salt and place in a large non-metallic bowl. Pour lemon juice over and toss lightly to coat.
Leave for 10 minutes, then drain fish well in a colander and place in a clean bowl.
Stir in coconut milk, tomato, avocado, onion, cucumber and a few coriander leaves.
For each taro leaf, remove tip, all of the stalk and 1cm of leaf around stalk.
Place a piece of aluminium foil on bench top. Layer 4 taro leaves on top, overlapping each other to form a leak-proof circular shape. Repeat with remaining leaves and foil.
Divide fish mixture among taro leaves. Gather edges of leaves, folding inwards to overlap and enclose palusami.
Completely enclose parcels in foil.
Place in a shallow water bath and cook in oven for 30 minutes. Unwrap from foil and eat.
The Food Truck Cookbook No.2
by Michael Van de Elzen, $39.99