Remix Magazine interviews Andy Cooks

‘Hey babe, what d’you want for dinner?’ For some, it’s a throwaway question at the end of a long day. For others, it’s a familiar catchphrase—instantly recognisable as the hallmark of one of the internet’s favourite foodie creators. For chef Andy Hearnden, but you might know him Andy Cooks, it was the spark that transformed a thriving culinary career into a digital phenomenon. In just four years, the New Zealand-born chef has cultivated a global following of more than 15 million across YouTube, Instagram, and TikTok—an audience that tunes in religiously to watch, learn, and salivate. In conversation with Remix, Andy reflects on the key ingredients to his success and extends dream dinner party invites to Morgan Freeman and Rakim alike.

Photo by Nick Hargans
Since you started posting food content online in 2021, just two years later, you were awarded YouTube Australia’s Top Creator in 2023—congrats! What does it mean to you to have built such a loyal, global community around your food in such a short time frame?
It’s honestly pretty motivating. Knowing the stuff I’m putting out there is landing with people and having a real impact. That just drives me to keep going.
After 25 years in professional kitchens, what were the biggest challenges in transitioning from chef to content creator?
I think the biggest thing was finding a way to stay involved in the hospitality world I love. I’m not in restaurants or around incredible chefs every day and I do miss that. But through the content I’ve been able to connect with chefs from all over the world and start to share some of their stories on my channel.
With 4.4 million followers on Instagram, 5.9 million followers on TikTok and 5.76 million subscribers on YouTube, you’re quite the content cook. What are your most significant creative differences between short-form and longer-form content? Do you prefer one over the other?
Pacing’s a big one. Short-form’s all about grabbing attention and keeping it—more entertaining, quicker cuts. Long-form lets us slow it down a bit, tell a story, and teach people something. These days, I’m leaning more toward long-form as it gives us the creative space to tell better stories.
You’ve collaborated with and cooked for quite the lineup (Stormzy, Denzel Curry, Taika Waititi)—who are your three dream dinner party guests?
Stephen Fry—for the convo, no doubt. Morgan Freeman, just to hear him talk. And Rakim—absolute lyrical genius.

Your ‘Hey Babe’ cooking series is an iconic portion of your brand. Has this always been the dynamic at home, or did it become more intentional once you saw the reaction it got online?
That’s always been us, really. I’ve always done the cooking and would ask her what she wanted now and then. The requests weren’t always as wild as the ones in the videos though!
How has cooking for content impacted your relationship with cooking for necessity—like making dinner at home? Are there any downsides to turning your passion into your profession?
Honestly, I don’t have to cook at home too much as we’ve usually got leftovers from shoots, so that helps. But weirdly, it’s made my home cooking better. And I still love throwing together big meals for mates and family, so I haven’t lost the passion.
After a full day of filming, do you ever think, ‘Screw it, let’s just get takeout’?
Yeah, sometimes. But most of the time, we’re eating the leftovers anyway, so it kind of works out.
As a Kiwi who's worked worldwide, what do you appreciate most about New Zealand’s food culture when you visit Aotearoa?
Honestly, it’s the quality of the food and produce, it’s next level. But more than that, it’s the passion from the people behind it. You can really feel how much they care about what they’re doing.

What country or cuisine has pushed you outside your culinary comfort zone the most—and which do you find yourself returning to in your own kitchen?
African cuisine definitely pushed me the most—it’s a whole different world of flavours. But at home, I always find myself making stuff inspired by Southeast Asia. Can’t get enough of it.
I’m hosting a dinner with my in-laws. What’s a simple yet showstopping dish I can make at home?
You can’t go wrong with a slow-roasted lamb shoulder. Looks incredible, tastes unreal, and it’s pretty forgiving to cook.
Many people believe good food takes hours to prepare—what’s your go-to advice for creating amazing meals with limited time and ingredients?
Plan ahead. That’s the key. There’s always stuff you can do the day before to make life easier. Proper prep makes a massive difference.
You published your first cookbook in 2023—what does the rest of 2025 have in store for Andy Cooks?
Big focus on YouTube this year and I have a few more products in the pipeline.
And finally, what is your death row starter, main and dessert of choice?
This doesn’t follow a course format but I’d be ordering pizza, smash burger, côte de boeuf, triple-cooked duck fat chips, a Reuben sandwich, and to finish? Ice cream. Gotta go out full.

ANDY-COOKS.COM