So you want to know a little more about me?
I grew up in New Zealand. I think I was about 3 years old when I first put on an apron and started helping my mum in the kitchen. I was a terrible student. So, I unenrolled myself from school in year 10 and enrolled myself into chef school.
Fast forward to now, I have cooked in some great restaurants in Auckland, London, Sydney and Melbourne. I also spent time in the business-side of hospitality, managing restaurants, cafes and bars in airports and mucking around with great Australian beef and lamb in a test kitchen.
It’s a pretty incredible thing to be able to share what I cook with so many people now. I appreciate you all and love when you comment, ask questions and request your favourite dish. I have some pretty big goals for my food content, especially my KZread channel.
Andy x
Пікірлер
Love the transitions here. Nice.
Chicago Style Deep Dish!!! Please
basic mitch always being boring
Poshest sando I've ever seen!! 🤣
Adding hard boiled eggs will make it PERFECT! 😜
That ain't the proper dough recepie
I’ve worked in kitchens 15 years and never heard this, it makes so much sense though.
Isn't it macerating?
I thought he would just stick some fish fingers in the oven 😂
Nope. Sorry chef, I’m sure it’s good, but this is not it. No bay leaf when cooking? Needs to be thinner and served with fresh cabbage as a garnish with onion cilantro and lemon.
Onglet... M'y love
Change your editor
Uncle Roger would def approve
Some thick ass fries
The Chuck eye steak is the king of underrated. 🎤 💧
I would love to make this with some beautiful soft pork.😋
The Man, The Myth, The Legend… you have my respect Sir Andy🫡
How about educating your viewer ? Explain what you are doing.
Awesome
My favorite kind of pork is New York Strip Steak, medium rare - rare 😋
I just ran into your old man in Madrid, what a terrific bloke.
Galouti kababs. Prashant from Mumbai
Sweet and sour prawn balls
You know immediately it’s HaiDiLao when you are Chinese
I love custard cream pancake 🥞🍮🥰😋👌🏽
Tell me how you cleaned your pan after the vid
Get a pressure cooker... It be done in half the time...
Thought that was just called a smash burger
Haha that slide in! Nice one babe!
crossover good dish
Is that Gruyère or Compté cheese?
Uncle Andy doesn’t phuckin miss!
Hey Andy! Could you make a pan pizza recipe next? And also what cheese and canned tomatoes are the best here in Australia? Great video as always.
Chicago Style Pizza!!! 🍕 PLEASE!!! 🙏
This is the one thing of the few i can cook that chef made😅
Oh my uncle yes its better if we don't lol
Hi Andy! That's not Pozole, it's birria. The Pozole is made with Guajillo Chilly, you made it with Chile Ancho and Chile de árbol. You need more corn and the broth must be les thick.. Anyway , you did it well, it looks so tasty and awesome
I'm gonna try it.😅
That’s not it
And bacon as well...
Tostadas not tortillas
it's nights like these I wish I was named mitch
I see some people mentioning the thickness of the soup. He doesn’t necessarily have to add more water to thin it out. Once the rehydrated chiles are blended with some of the stock, you pass it through fine mesh sieve. You still get all the amazing flavor and beautiful red color. I also notice many food creators making Birria tend to call the consomé that they dip the tacos in a “sauce”. Consumé imo, with a little lime onion and cilantro of course,should be very sippable. Any other questions about Mexican food, shoot them I got you 🙏🏼
At first I thought, hey maybe I have been cooking the eggs wrong. Then I saw the result and thought, naaaaaaw, I’m doing just fine.
… ahora unos tacos de carnitas ❤
She's the greatest girlfriend ever, the pizza clearly burnt and she's loves it 😅
This looks good but whataburger is ass
I always pealed off skin one by one by hand. Gotta try that technique
The bacon fry was so extra for nothing
One of the best stews you will ever eat.