Forest cooks

Forest cooks Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from Forest cooks, Kitchen/Cooking, Auckland.

👨‍🍳 Young Chef-in-training
Forest & his sister Skye!

🎬 Page run, edited, and strictly supervised by Dad.

🍳 Watch us learn, cook safely, and smash milestones!

14/09/2026

🍗 EPISODE 79: One-Pan Sticky Citrus Honey Chicken! 🍊🇳🇿✨

Forest tried out a new catchphrase ("ONE PAN ONE YUM!" ☝️), but Skye wasn't having it: "That doesn't make any sense!" 😅 That is, until she took her first bite and admitted it was the best one-pan chicken ever! 🏆❤️

7-year-old Chef Forest put together the ultimate hassle-free weeknight meal packed with sweet and savory flavor. He crushed garlic ("I got the power!" 💪), chopped oranges ("I got it in 2/4!" 🍊), and coated juicy chicken quarters in soy sauce, orange juice, sesame oil, fresh coriander, salt, pepper ("Achoo!" 🤧), and a generous "3-second squeeze" of pure New Zealand honey.

After giving everything a sticky hand-mix ("It's sticky because of the honey I know!"), Forest arranged the chicken in a baking pan, poured the rest of the glaze over top, and baked at 180°C for 45 minutes—finishing on high heat for 10 extra minutes to get that skin beautifully caramelized and glossy! 🍊✨

🛒 The Clean Ingredients & Recipe:
The Meat: Whole chicken legs / quarters (thigh & drumstick attached)

The Citrus-Honey Marinade:

¼ cup soy sauce

½ cup orange juice & fresh orange quarters

1 splash sesame oil

3-second squeeze pure NZ honey

Crushed garlic ("I got the power!" 🧄)

Fresh coriander, salt, and black pepper

The Method:

Mix chicken and marinade ingredients together in a bowl and let sit for 30 minutes.

Transfer chicken to a roasting pan, pour over all the remaining marinade, and bake at 180°C for 45 minutes.

Turn the oven to high heat for an extra 10 minutes to crisp and caramelize the skin!

Garnish with fresh coriander leaves before serving over warm white rice! 🍚

12/09/2026

🍝 EPISODE 78: 10-Minute Creamy Seafood Marinara! 🇮🇹✨

Skye said this tastes just like dining at a restaurant ("Simply it's super yum!"), but 7-year-old Chef Forest showed everyone how to cook this gourmet Creamy Seafood Marinara at home in just 10 minutes—"Easy peasy!" 🇳🇿

Forest prepped the garlic using his signature "chop-chop" technique and sliced fresh cherry tomatoes (sneaking one for a quick snack mid-prep! 😋). He seared tender squid rings, tentacles, and mussels in hot olive oil for 5 minutes before setting them aside. For the ultimate pro-chef secret, Forest created a silky, restaurant-style sauce without heavy cream by combining a ladle of starchy pasta water with ricotta cheese, stirring it directly into the garlic and blistered tomato base!

After tossing cooked spaghetti straight into the creamy sauce, Forest loaded all the seafood back on top ("Everything Daddy? Yes, everything!"), made it "rain cheese" with a generous dusting of parmesan, and finished with fresh parsley! 🏆❤️

🛒 The Clean Ingredients & Recipe:
The Seafood: Squid rings, tentacles, and mussels (seasoned with salt and black pepper, then seared in olive oil for 5 minutes). 🦑🦪

The Creamy Tomato Base: Chopped garlic, halved cherry tomatoes, olive oil, 1 ladle of starchy pasta water, and ricotta cheese melted into the pan until rich and creamy. 🧄🍅

The Pasta & Assembly: Spaghetti tossed directly in the pan sauce, topped with the seared seafood, a heavy "cheese rain" of parmesan, and fresh chopped parsley! 🧀🌿

10/09/2026

🍋 EPISODE 77: Pork in Lemon & Soy Sauce (Filipino Pork Bistek!) 🇵🇭🇳🇿
Skye asked Forest if she'd order at his future restaurant "The Forest" ("Especially if it's free!" 😅), before diving into this savory, tangy 10-minute weeknight winner!

7-year-old Chef Forest is back in the kitchen making Pork in Lemon & Soy Sauce—a super easy Kiwi-friendly take on traditional Filipino Pork Bistek! After pan-searing thick NZ pork chops, Forest deglazed the pan to lock in all those rich pan-drippings, building a glossy sauce with fresh lemon juice, dark soy sauce, beef bouillon, and sweet onions. Better call the Extra Rice Police for this one! 🚨🍚

🛒 The Clean Ingredients & Recipe:
The Pork: Pan-seared pork chops seasoned with salt and black pepper ("Achoo!" 🤧).

The Aromatics: Crushed and minced garlic, yellow onion sliced into whole rings, and sliced spring onions.

The Savory-Citrus Sauce: 1 cup water (scraped along the pan bottom for flavor!), 1 beef bouillon cube, fresh lemon (or calamansi) juice, and dark soy sauce simmered until glossy and rich.

To Serve: Pour the simmering lemon-soy sauce over the golden pork chops, then top with fresh onion rings ("Hello!" 🧅) and chopped spring onions! 🍚

08/09/2026

🥩 EPISODE 76: Crispy Pork Chops with Secret Jollibee-Style Gravy! ✨

The secret to that iconic, velvety Jollibee gravy is finally revealed! 7-year-old Chef Forest took thick, beautiful pork chops from The Mad Butcher, coated them in a seasoned chicken-salt crust, and fried them to golden crispy perfection! 🇳🇿

After beating his eggs ("Just beat it, beat it!" 🎶) and dredging the pork chops, Forest tested the oil heat using the wooden skewer trick before frying. But the real magic happened in the pan with the gravy: after building a classic roux with butter, flour, chicken stock, and dark soy sauce for color, Forest added the ultimate secret ingredient—a drizzle of sweetened condensed milk!

Topped with crispy fried garlic, Skye gave it her highest stamp of approval on the very first bite: "It really does taste like Jollibee gravy!" 🏆❤️

🛒 The Clean Ingredients & Recipe:
The Crispy Pork Chops:

Thick pork chops (from The Mad Butcher)

Salt & black pepper (seasoned on both sides)

1 egg (beaten)

Seasoned Flour Dredge: 1 cup all-purpose flour, chicken salt, paprika, and garlic powder

Method: Dip pork chops in egg, coat thoroughly in the flour mix, and fry in hot oil until golden brown and crispy!

The Secret Jollibee-Style Gravy:

Butter (melted in the pan)

1 tbsp flour (whisked into butter and toasted to form a roux)

Chicken stock

Dark soy sauce (just a splash for rich color)

Secret Ingredient: A splash of Sweetened Condensed Milk for that signature sweet-savory flavor profile!

Garnish: Crispy fried garlic bits sprinkled over top!

06/09/2026

🍗 EPISODE 75: Kid-Friendly Chicken Biryani (With Crispy Chicken Skin & Raita!) 🍛✨

7-year-old Chef Forest tackled his most challenging recipe yet—a fragrant, kid-friendly Chicken Biryani! 🇳🇿 Skye declared it the "Best chicken biryani ever!" after taking her first bite.

Forest started with a genius pro-trick: rendering chicken skin in the pan to create rich, flavorful chicken oil and crispy crackling toppings. He toasted sliced red onions in the chicken oil, then built a savory curry base with butter, ginger, garlic, chicken thighs, drumsticks, diced tomatoes, yogurt, and potatoes. When adding turmeric, coriander, cumin, and garam masala, Forest giggled, "There's too many powder in this recipe!"—before proudly adding, "That's spices, baby!" 🌶️

For the rice layer, he parboiled basmati rice in water infused with whole bay leaves, cardamom, cloves, and cinnamon. He layered the rice directly over the chicken curry, topped it with fried onions and fresh coriander, sealed the pot with foil, and let it steam for 20 minutes. Fluffed up and served with cool homemade raita and crispy chicken skin, this dish was pure perfection! 🏆❤️

🛒 The Clean Ingredients & Recipe:

Chicken & Curry Base: Chicken thighs & drumsticks, rendered chicken skin (for oil and crispy topping), butter, ginger, garlic, sliced red onions, diced tomatoes, potatoes, lemon juice, and yogurt. 🍗

The "Spices Baby!" Blend: Turmeric, coriander powder, cumin powder, garam masala, salt, pepper, and chicken stock. 🌾

Infused Basmati Rice: Basmati rice (soaked 30 mins, then parboiled in water with a bay leaf, cardamom pods, cloves, cinnamon, salt, and pepper). 🍚

The Dum (Steaming) Method: Layer the parboiled rice over the chicken curry, top with toasted onions and fresh coriander leaves, seal tightly with foil and a lid, and steam on low for 20 minutes!

To Serve: Top with saved crispy chicken skin and serve with homemade cucumber raita on the side! 🥣

04/09/2026

🛝 THE BEST PLAYGROUND IN TAKAPUNA! 🏝️✨

Looking for the ultimate beachside fun on the North Shore? 🇳🇿 Skye "Foodie Cutie" and Chef Forest spent the afternoon exploring the Takapuna Beach Reserve Playground!

Located right on the waterfront, it’s easily one of Auckland’s top play spots for kids of all ages! ☀️🌊

💡 Why Families Love It:
Epic Play Features: Multi-level climbing tower, giant tube slides, rope climbing webs, and ground trampolines! 🛝

Beachfront Location: Steps away from Takapuna Beach for sandcastle building, bird watching, and tree climbing! 🏖️

Iconic Views: Sweeping views of Rangitoto Island and the Auckland coast. 🌋

Nearby Eats: Seconds away from local cafés, ice cream shops, and picnic spots! 🍦

Have you visited this playground yet? Drop your favorite Auckland park in the comments below! 👇✨

02/09/2026

🐟 EPISODE 73: Crispy Sweet & Sour Tilapia! ✨

Forest asked Skye if she would eat at his future restaurant, and Skye replied: "Of course, because I'm your sister and I will NOT pay!" 😅 (Check out Forest’s reaction face!).

Skye officially declared this the best sweet & sour tilapia ever! 7-year-old Chef Forest prepped a whole Tilapia by scoring both sides, seasoning with salt and pepper, and singing his classic "I'm cleaning my station, yeah!" song before deep-frying the fish to golden perfection.

For the sauce, he melted butter and sautéed garlic, onions, carrots, bell peppers, and cherry tomatoes. He balanced the flavor with banana ketchup, hoisin sauce, vinegar, sugar, and a cornstarch slurry to make it thick and glossy before pouring it over the crispy fish!

🌲 Forest’s Big Restaurant Announcement!
At the end of the episode, Forest officially announced the name of his future restaurant: "The Forest"! 🍽️✨

He made a personal promise on camera: If you leave a comment on this video, he will cook a special meal for you at "The Forest" in the future!

🛒 The Clean Ingredients & Recipe:
The Crispy Fish:

1 whole Tilapia (cleaned and scored on both sides)

Salt & black pepper

Cooking oil for deep-frying

The Sweet & Sour Sauce:

Butter (for melting in the pan)

Aromatics & Veggies: Garlic, red onion, sliced carrots, red bell peppers, and fresh cherry tomatoes

Sauce Base: Water, Hoisin sauce, Banana ketchup, white vinegar, and 1 tbsp sugar

Thickener: Cornstarch slurry (cornstarch + water)

Garnish: Fresh spring onions sliced on top

31/08/2026

🍲 EPISODE 72: Pork Binagoongan (Call the Extra Rice Police!) 🇵🇭✨

Better alert the "Extra Rice Police" 🚨🍚—7-year-old Chef Forest is back in the kitchen making savory, irresistible Pork Binagoongan! If you love Filipino Adobo, this dish takes those savory-tangy vibes to a whole new level! 🇳🇿

Forest started by boiling pork belly cubes with fresh lemongrass, garlic ("choppy choppy" style!), whole peppercorns, and half a pork bouillon cube, skimming off all the bubbles until the pork was super tender. Then came his pro-chef secret: toasting the bagoong (shrimp paste) directly in the pan with the pork to lock in that deep, caramelised flavor!

He tossed in fresh cherry tomatoes, diced red onion, and sliced eggplant, balancing the rich umami with 1 tbsp of sugar and a splash of vinegar. Topped with fresh spring onions, Skye gave it her highest praise—"This is the best Binagoongan ever!"—before the siblings ended the episode practicing the word "Binagoongan" together at the dinner table! 🏆❤️

🛒 The Clean Ingredients & Recipe:
The Tender Pork Base:

Pork Belly (cut into bite-sized cubes)

Water, 1 stalk fresh lemongrass, crushed garlic, whole peppercorns, and ½ pork bouillon cube

Method: Simmer together until the liquid reduces and the pork is tender. Remove the lemongrass stalk once reduced.

The Secret Flavor & Veggie Mix:

2-3 tbsp Bagoong (Filipino sautéed shrimp paste) — sauté directly with the tender pork until toasted and fragrant!

Fresh Cherry Tomatoes

Red Onion (chopped)

Eggplant (sliced)

1 tbsp Sugar & a splash of White Vinegar

Chopped Spring Onions (stirred in and sprinkled on top for garnish!)

28/08/2026

EPISODE 71: The Best Korean Comfort Food in Takapuna! 🥢🇰🇷

Looking for an authentic, heart-satisfying Korean meal on the Shore? 🇳🇿 Skye "Foodie Cutie" and Chef Forest stopped by Myeong D**g Korean Restaurant in Takapuna for Episode 71!

Before diving in, Forest busted out his signature happy dance, while Skye got creative sketching the restaurant's logo! 🎨✨

The food hit the table and completely blew us away:

BBQ Beef Bulgogi: Sizzling, savory, and tender—hands down the most flavorful bulgogi we’ve tasted so far! 🥩🔥

Mandu Kalguksu: Steaming hand-cut noodle soup packed with juicy dumplings and savory broth—pure comfort in a bowl! 🥟🍜

Korean Bento Boxes: Served with fresh kimchi, sweet-and-savory side dishes (banchan), and crispy dumplings! 🍱

A well-deserved 9/10 on the Yum Meter! 🏆❤️ What's your favorite Korean dish? Let us know in the comments below! 👇

**g

27/08/2026

🎉 WE HIT 100,000 VIEWS ON FACEBOOK! 🥳🔥

Whānau, we can’t thank you enough! Seeing so many people from across New Zealand and around the world support 7-year-old Chef Forest and Skye "Foodie Cutie" means the absolute world to our family! ❤️

When we started sharing Forest’s kitchen adventures and Skye’s food reviews, we never imagined reaching 100,000 views so quickly. Every single like, comment, DM, and share fuels Forest’s passion to keep learning, cooking, and sharing his favorite recipes!

✨ What We’re Celebrating:

70 Episodes Strong: From local NZ snapper and market tours to traditional Filipino Kare-Kare and Ube Biko! 👨‍🍳

Empowering Young Chefs: Showing kids and parents everywhere that cooking together is fun, hands-on, and full of learning! 🧄

Big Things Ahead: More epic food collabs, and food reviews.

Thank you for being the most supportive community on this journey. What recipe or food challenge should Chef Forest tackle next? Drop your ideas in the comments below! 👇✨

Address

Auckland

Telephone

+64220747246

Website

Alerts

Be the first to know and let us send you an email when Forest cooks posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Business

Send a message to Forest cooks:

Shortcuts

Share

Category