So this week we are firing up the BBQ and cooking steak with Béarnaise. I…
Mike Vandeelzen13th November 2021
1 pkt savoury short-pastry 4 eggs 2 cups cream 2 cups tasty cheese - grated smoked…
Mike Vandeelzen9th October 2021
This week I seem to be carrying on with my theme of rubs and marinades.…
Mike Vandeelzen2nd October 2021
So this week we are talking about spring. Wet! Yes. But as the ground starts…
Mike Vandeelzen25th September 2021
Last night was burger night in the Van de Elzen household. Still being in lockdown…
Mike Vandeelzen18th September 2021
Whilst the rest of the country outside Auckland are finding a bit of newfound freedom…
Mike Vandeelzen12th September 2021
So here we are again, in another week of lockdown! Patience is becoming very thin…
Mike Vandeelzen29th August 2021
We were very lucky to get a little break in before the level 4 lockdown…
Mike Vandeelzen22nd August 2021
Following on from our very popular mushroom master class last month. Where guests had the…
Mike Vandeelzen8th August 2021
The first time I ever made an Anchoiade sauce was while I was working in…
Mike Vandeelzen24th July 2021
Traditionally they would use an old rooster, marinating it for days in red wine to…
Mike Vandeelzen19th July 2021
What makes a good Fisherman's pie? The freshest of fish that's just been caught or…
Mike Vandeelzen10th July 2021
This chocolate dessert is the most moorish sweet you can serve as it contains: Chocolate,…
Mike Vandeelzen4th July 2021
So, I bring you Mike's Power Bar. Energy whilst looking at tractors. Energy whilst sourcing…
Mike Vandeelzen13th June 2021
At the Good From Scratch Cooking School, we make many different breads, Flatbreads, Sourdough, and…
Mike Vandeelzen5th June 2021
If you like Gnocchi, you will love this recipe. I just love cooking food that…
Mike Vandeelzen23rd May 2021
I will never forget as a young boy running into the family house from a…
Mike Vandeelzen15th May 2021