Brett McGregor's remarkable culinary journey has taken him from Masterchef NZ, to being an acclaimed author of three award-winning cookbooks. His passion for food is fuelled by his love for travel and people, and he’s continuously refining his craft in some of the world's best kitchens. As the Compass NZ Brand Ambassador and Executive Chef of the Strata Lounge, Brett showcases his internationally acclaimed culinary skills, serving over 1000 people daily. Beyond work, he remains grounded, fostering friendships with organisations like MND New Zealand and Blue September. Brett's dedication to culinary excellence and supporting the industry's future shines through his consultancy work and his role on the Compass NZ Culinary Council.

1. Who taught you to cook, and what’s the first thing you learned to cook?

My mum taught me most of the basics – I was always watching and annoying her, whether that was for the sweet-tasting leftovers on a spoon, or simply to hang out. The kitchen was always a happy place to be, and one with tasty results.

The first thing I learnt to make was fudge. We never had extra cash for sweets from the dairy, so we made our own. Here’s my fudge recipe!

My Fudge…

2 cups caster sugar

1 tbsp milk

2 tbsp butter

2 tbsp cocoa and always a little vanilla at the end.

This was never rushed, always took me about 20-25 minutes, I never had a thermometer, and it didn’t always work. But I loved the process. Bring everything to the boil, let it go for 10 minutes without hardly stirring, then pour it into a buttered dish. Oh my.

2. Name one of your most treasured food memories.

This is easy; my Nana and I loved a bake-off. It was usually shortbread. Hers was always so delightfully buttery, crumbly and delicious. I had a new recipe from school which I suspect it was off the side of the butter packaging as they always had cracker recipes. They should bring them back!

So, I remember having a crack at trying to beat Nana and the family was to judge – blindly, of course. Everything was going well, until the burning. Mine were left in the oven and were too dark. I must have looked very disappointed as Nana did the old ‘switch’ on me. I won the bake-off that day, but not because of my shortbread. Man, I loved that lady. 

3. Who would your dream dinner guest/s be (alive, or not) and what classic Kiwi dinner would you cook for them?

My old man. I would love to spend one more night with him as he never met my wife and my son, he never saw me as an educator, a Masterchef, and author. It’s these simple things in life I miss. I would love to have seen the look on his face seeing one of his kids achieve goals. I would have to add Jim Morrison. There would be the 3 of us, starting with a a few potato crisps with kiwi dip, followed by a classic deboned lamb on the BBQ, with beers in hand and sitting around a fire. It’d be humble, real and as the night went on, full of laughs.

4. What are the ingredients or flavours you could not live without?

I could not live without garlic, harissa, salt, citrus…and good quality Mt Cook Alpine Salmon.

5. What’s the one ingredient you always splurge on, no matter the cost?

I always splurge on good quality oil, but to be honest, I grew up without all the bells and whistles. So I am always shopping for a bargain, especially when at the supermarket. I cook specials mostly at home; I buy the meat first, and that dictates what goes with it. For example, if pork strips are cheap, I buy those, roast them until crisp and then stir-fry with my favourite veg. This allows me to not only make good savings at the store, but I am writing up recipes as I go. The family are like guinea pigs, in a way.

7. Name a useful tip, trick or hack in the kitchen.

This is not really a kitchen tip, but something I like to do… clean down as you go. That way, no one gets left with loads of dishes.

8. What do you cook when you just can’t be bothered or when time is short?

In our house, a stir fry is that dish. I can use up all those veg that need to be eaten, and get dinner prepped, cooked and served faster than rice takes to cook (I use noodles. 8 minutes and they’re done).

9. What’s currently on your playlist when you’re in the kitchen?

I am listening to the Velvet Underground. I have done for years, but at the moment they are back on the list.

10. What’s your ultimate food treat?

This has changed over the years, but now it’s PIZZA. I am going through the process of learning about hydration levels in dough, on the quest for the perfect home-made pizza. I am close, and I love how simplicity can be so delicious.

11. What’s one of the most memorable things you’ve ever eaten, and where did you eat it?

This is too hard for me to answer as I have been quite lucky when it comes to trying new and amazing things… but I have spent a lot of time in India; almost 2 years. It was my second trip there that I spent some time in a place called Hampi, where I met a local man who made me dosa every morning. Not just any dosa, but the best I have ever eaten, and will probably ever experience. The place, the conversation, the crispness, his accompaniments… they all made for such an amazing experience. It is those things that excite me about food and people.

12. Name a favourite destination for food/dining?

I love to eat at Sumrub Sumrub in Bangkok. I met the chef, Prin, a few years ago when filming with David Thompson. (He was the head chef at Nahm). This guy blew me away with the flavour combinations and the nod to his past as a Thai culinarian. His dishes are steeped in history, are delicious and thought provoking. If you get the chance, go.

13. What's the dish you'd travel across the world for?

I would travel the globe to have a dish I had never experienced. My life has revolved around finding new taste sensations in this way, so to be able to continue that would be gold. I love to gain a snapshot into a new culture, a family history, or someone’s food world to learn about them and what they love.

14. Since you won MasterChef NZ in 2010 (congratulations!), what do you think are the biggest changes in how we're cooking and eating?

Great question… it’s been nearly 15 years since winning the first NZ Masterchef. Back then I thought I could cook, but now I know my understanding of this has improved… the hard work and dedication to ensure every plate you put up is delicious, memorable and a piece of you. I have learned from some of the best in that quest for perfection. I also understand that perfection is not attainable, but is a moving beast. We need to share thoughts, be honest in our appraisals of new dishes, and work collectively to achieve our food goals. The changes in me have been massive.

But the biggest change for the industry has been Covid. This has altered the way we dine, interact and spend. This has been the biggest change. I love hospo, but the past few years have not been easy for anyone to make a good go at it. People are wanting to head out earlier and not wanting to deal with some of the issues we see later at night in our big cities. This has impacted bums on seats in restaurants leading to closures. It’s not easy.

I reckon we are being more conscious of waste, and of our spending at the supermarket. Our habits have had to change along with the cost of goods we buy. I know at my house nothing gets wasted. At the moment, a good soup every week ensures this. In all, I reckon we are all being a little bit more conscious.

Mt Cook Alpine Salmon + Aoraki Salmon recipes…