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Michael and Belinda Van de Elzen Have Opened a Cooking School in Muriwai

The 'farm to fork' cooking classes include picking and gathering produce to use in different dishes.
By Catherine Knowles
February 12, 2020
By Catherine Knowles
February 12, 2020

Chef and TV personality Michael Van de Elzen and his wife Belinda have opened a unique cookery school in Muriwai. Good From Scratch can be found at the Van de Elzen's farm residence and offers full or half-day cooking classes. All classes start with a welcome from Michael or Belinda, followed by different activities on the farm or kitchen with an experienced host.

There is a big focus on 'farm to fork'  — that is, picking and gathering produce from the farm to use in the different dishes. As well as using resources from the school's surroundings, in-season goods from neighbouring farms are also used.

Students of the cooking school will learn about the different ingredients and their importance, and all finished dishes will be paired with local wine, craft beer and homemade soda. In essence, the classes are designed to be hands-on and leave attendees with a greater understanding of both the ingredients and how to best use them.

Ten years in the making, the school reflects the passion for food and healthy eating that Michael and Belinda share. On the Good From Scratch website the pair write, "The ultimate aim is for people to walk away with a smile on their faces, satisfied in the knowledge of what they've learnt and created but most importantly, nourished in the understanding that 'Good From Scratch' is an essential aspect to life."

The full-day experience lasts about seven hours and costs $280, while the half-day experience runs mostly on weekends, lasts about five hours and costs $150. Classes are designed to suit all cooking abilities and levels of experience. Some of Michael's cookbooks and Good From Scratch branded pickles, jams, relishes, smoked smallgoods and honey are available also to buy at the farm.

For more information about Good From Scratch and to make a booking, visit

Published on February 12, 2020 by Catherine Knowles
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