BEING REAL: Right, Chelsea says people like her recipes because they know they can sucessfully make them themselves. Photo Tamara West
FORMER New Zealand Masterchef and bestselling recipe book author Chelsea Winter is appearing at the Liberty Centre, courtesy of Whakatane Paper Plus, on October 10 to promote her new book, Scrumptious, which goes on sale this weekend. Eastern Bay Life caught up with Chelsea at her Auckland home.
Is this your first time in Whakatane?
I haven’t actually been before and I’m quite looking forward to it. Most of my family live down at Mount Maunganui, so, I’m always at the Mount. I went for a little drive, a couple of weekends ago and got as far as
Matata, so I haven’t quite got there yet.
I know a lot of people who are almost rabid fans of yours. Why do you think it is that you have such a huge following?
Yeah, well, rabid fans are the best kind. I like them. I think first and foremost, my recipes work. People make them and then they realise they can trust them.
It’s a really big thing when it comes to cooking because not everyone has confidence and people have been burned by crappy recipes before that don’t work. People know they can pick up a Chelsea book, pick something, and they’re going to have a success.
And also, I guess I’m just me. I don’t have a big team of people. I don’t have people looking after my social media or a team of kitchen people doing my recipes. I work from home. I write the recipes from scratch in my own kitchen. I test them myself. I write them up in my office. It’s just real and people like that. People can sniff out a fake a mile away and I don’t try to be anything that I’m not.
You mentioned your Facebook page. That seems to be quite popular. Are you saying you do all that yourself?
It’s all me. I’m all on my own.
Do you enjoy getting that sort of feedback?
I think it’s incredible. I just can’t believe how lucky I am to have this amazing community of people I can connect with directly. The people who are actually cooking my recipes are there. I’m accessible to them if they have a question.
Yeah, just a really lovely group of people. I think it’s up to about 310,000 now and most of them are females in New Zealand. And that really is who I want to be talking to.
Do you get people posting their failed attempts sometimes?
Every now and then there are emails and messages from people who aren’t sure about things and I can help them out, which is cool. There was that epic custard square fail that a woman posted a while ago.
It was just this runny custard thing and it went viral, which I thought was really cool, because it’s nice to see that everything’s not always perfect. But the good thing about the social media aspect is that I got in touch with her and said, ‘hey, this is probably what you need to do next time, because this is where it went wrong’.
Then two weeks later she posted another photo, which was an absolutely perfect custard square and she was stoked.
What can people expect, on October 10, when you come to Whakatane?
My main reason for coming is so I can meet as many people as possible. I’ll be signing books and giving a little talk, taking photos with whoever wants photos and just having a yarn really. It’ll be low key, and just a meet and greet.
What can they expect from your new book, Scrumptious?
The recipes are all brand new and fresh and exciting, but the one thing I have to be careful not to change is what people love about my books.
Homemade Happiness, was apparently the bestselling cookbook in New Zealand last year, and it’s getting to the point where I know what people want. For every single recipe the ingredients are everyday items that you can get at the supermarket. The recipes are easy to follow and they work. They’ve all been tested by me at least three times. Those things aren’t going to change.
What also isn’t changing is that there’s a massive section dedicated to dinners, basically inspiration for achievable, tasty dinners that the family all love. Of course, no cookbook would be complete without a delicious sweets and baking section, so we’ve got a lot of nostalgic recipes as well, like Louise slice and Anzac biscuits, which is an old family recipe.
There’s also a chocolate-chippie pudding, which is about the most delicious thing ever. But there’s a special section in this book, which is the Christmas section, so it is all my favourites for Christmas time. I’m trying to make Christmas stress-free for people in the food department.
What is your favourite meal to sit down to?
It depends what I’m in the mood for and what time of year it is. One of my all-time favourites is a good-old roast chicken. Scrumptious has my secret recipe for the perfect roast chook. It’s a fast cook in the oven and then a slow rest upside down for about 30 minutes after it’s come out, and it just turns out so good.
But sometimes if I want something a bit luxurious and really quick and easy, I make an alfredo, which is just pasta with cream cheese and herbs and salt and pepper and that recipe is in scrumptious too. That takes about 15 minutes from start to finish. Not a very balanced meal, but bloody great.
I’ve heard this expression that you should never trust a skinny cook? Why do you think so many people trust you and what are your tips for looking like Chelsea Winter as well as cooking like her?
I think they trust me because my recipes work, and that’s the very essence of where the trust needs to come from – 315,000 fans can’t be wrong.
I’m also a great believer in everything in moderation, and also home-cooked food. Food from scratch is always a great way to go. I also advocate lots of fresh air and sunshine, which is good for you guys in the Eastern Bay. Lastly, sing loudly whether or not people are listening. I think singing is a great stress reliever.