Sunshine Coast-based Kiwi chef Andy Hearnden has worked the world over – and cooked at some of its finest restaurants such as Sydney’s famed French bistro, Felix, and Tom’s Kitchen in London.
But he’s more recently made his bones as a social media star amassing a billion views across his channels under the handle Andy Cooks.
Bored during the lockdowns, Andy began making clips of himself cooking up dishes for his partner, Katelyn, beginning each video with the question “Hey babe, what do you want for dinner?” Added to his repertoire, are countless culinary tips, with popular videos including how to slice an entire punnet of cherry tomatoes in one fell swoop (place them all between two lids or plates and simply run a sharp knife through them) and how to cook the perfect steak in a cast-iron pan (use lots of butter). Such advice has earned Andy 2.7 million followed on Instagram, 3.2 million on YouTube, 1 million on Facebook, and 4.6 million on TikTok.
I ask why Andy believes he’s been so embraced online.
“I think it’s due to authenticity and being relatable,” he says. “I worked for 20 years as a chef, so when I make food in my videos, it comes from a place of knowledge and respect for the dishes and ingredients.”
You seem like quite a natural in front of the camera!
“It’s always been somewhat uncomfortable and was definitely something I had to work on. But it got easier with every video, and it didn’t take long for it to come naturally.”
Cooking, too, comes naturally to the chef who grew up in a family “that ate every meal at the table together – even breakfast – and there was always home baking always in the pantry”.
“My family are poultry farmers, so I’ve always been around food and the food industry,” he adds. “I knew from a very young age that I wanted to be a chef.”
He believes that one of the positives to come out of the past few lockdown-ridden years is that it forced folk to cook for themselves and their families again. “I think a lot of people had time to try new recipes and better their cooking skills,” he continues. “It certainly helped stir up a greater passion for it.”
Andy’s current passion is for Filipino food and culture (“I’ve always been a big fan of Southeast Asian food – too tricky to name a favourite”), and one of his recipes (pork adobo) can be found at Foodbox, the New Zealand ‘online farmers’ market’ he has recently partnered with. And though having long since left Aotearoa, the chef says he’s always kept a close eye on what’s happening back home.
“I’m always checking in on the food scene in New Zealand,” he says. “I think we’ve always had a great image for delicious produce, but it’s probably something we need to share with the world a little more.”
And Andy’s doing his bit, one video – and tens of thousands of views – at a time.
Chop Chop!
Andy Cooks, quickly…
Favourite culinary kit?
I’m a big fan of the mandolin. I don’t think I would deal without one.
Cooking in the kitchen or outside?
They both have their place but if I had to choose one it would be the kitchen because of the convenience.
What ingredients should everyone have, and what are the most underappreciated?
You should always have a good supply of spices and I think fresh herbs are the most underrated because they make a good meal a great meal.
If you could cook for anyone?
Stephen Fry, Samuel L. Jackson and Fergus Henderson because the dinner table conversation would be incredible.
How are your cocktail-making skills, and what’s your favourite?
I don’t drink so they’re not very good! I’m all for a good glass of sparkling water.
