Australia’s "top chef" Michael Moore didn't give up good eating because of his diabetes.
Like most chefs, Australia’s own “top chef,” Michael Moore, loves food. Even when he was diagnosed with diabetes in 1999, that love never diminished. And not even when a stroke forced him to slow down back in 2009. That’s because Michael has learned you can enjoy great food and great health at the same time. It’s proven at his iconic Sydney restaurant, 0 Bar and Dining, and on the pages of his new cookbook, Blood Sugar The Family.
“I have this philosophy that if you begin and end each day in good order, the rest of the day takes care of itself,” says Michael, who at 47 starts his day with a good breakfast and rides his bike to work.
“My goal is to have a full, rich and positive life,” says Michael, who cites his diabetes diagnosis as his No. 1 wake-up call: “The stroke was like a car crash—a scary event, but you recover and move forward. But diabetes is a life-threatening disease. It’s 24/7. My thought process is always around managing my diabetes.”
“I used to eat one meal a day, which started when I woke up and ended at bedtime,” jokes Michael, who now eats breakfast, lunch and dinner at the same time each day. “It’s all about keeping your blood sugar under control and enjoying the best ingredients that will help you maintain good health.”
Crusted Beef with Sticky Sweet Potato and Mustard Cream
Makes 6 servings
Sticky sweet potato
1 lb 9 oz. sweet potatoes
1 Tbsp agave syrup
2 Tbsp light soy sauce
Mustard and horseradish cream
2 Tbsp horseradish purée or sauce
2 Tbsp whole-grain mustard
1 clove of garlic, crushed
1 shallot, finely chopped
¼ bunch parsley, finely chopped
3 oz. light sour cream
Sea salt and freshly ground black pepper
Preheat oven to 400°F.
Peel and cut sweet potato into large chunks. Coat well with agave and soy sauce and place onto a shallow baking sheet. Roast in oven for 35 minutes, turning over halfway through cooking.
Spray meat with cooking spray and sear evenly in a hot skillet for 2 minutes each side, or until brown. Remove and cool.
Process seeds and nuts to a coarse crumb. Add butter and process until just mixed through. Press nut crust onto meat; bake at 350°F for 25 minutes. Rest for 10 minutes before slicing.
Mix mustard and horseradish ingredients together and season to taste.
Serve sliced beef with sweet potato and mustard and horseradish cream.
Nutrition facts (per serving): calories 510, fat 35 g (saturated fat 6 g), cholesterol 50 mg, protein 24 g, carbohydrates 29 g, fiber 7 g, sodium 570 mg, sugars 6 g