Having a stroke at 45 has defined Michael Moore not just as a chef but as a person. He had been diagnosed with diabetes 10 years earlier, and since the stroke has become evangelical about eating to control blood sugar without sacrificing pleasure. Even his restaurant, O Bar and Dining, serves food with a lightness far removed from Moore's classical French training. It's a style of food documented in his three internationally bestselling Blood Sugar cookbooks.
My pantry: There are always nuts, seeds, grains and flaked quinoa for crumbing things. The quinoa is lower GI and absorbs less fat than breadcrumbs. My favourite olive oil is a lemon-infused one from Colonna, great with steamed broccoli with chili flakes. And I've been using Joseph olive oil forever as well. The Pollastrini sardines in tomato sauce are great mashed onto a piece of toast. I make a lot of salads which I dress with La Tourangelle avocado oil and either a Banyuls or Forum red wine vinegar.
My fridge: There's always Meredith Dairy natural sheep milk yoghurt which we'll have for breakfast on quinoa porridge with grated apple. Soba noodles are made with buckwheat which is high fibre, low GI and a good replacement for pasta – great dressed with Yamato ginger vinegar and a bit of avocado oil. Coconut water or almond milk we use instead of fruit juice for smoothies.
Last dinner at home: We had parmesan and quinoa crumbed chicken breast with heirloom carrots, sugar-snap peas and beans.
I love custard. I'm an Englishman so anything with custard just gets me.
There's a charcoal chicken shop up the road and they do an apple and rhubarb crumble with custard. It's bad for diabetics, it's bad for everyone but it's so good. If my endocrinologist knew ...
I drink a fair bit of peppermint tea, it's become my favourite since I've reduced my coffee intake. I just have a latte in the morning then it's tea all day. I might have a beer when I get home from work. Wine-wise we primarily drink whites and I just grab whatever we have plenty of in the cellar at work.
Saturday night tipple: Negroni is my go-to drink and I have this barrel aged spirit for it.
The truffle slicer I've had for 30 years and it would have cost me two weeks' wages when I bought it. The chicken brick makes the world's easiest dinner ever; chuck the bird in there with some leeks and a carrot, bang it in the oven with the lid on then take it off for the last half-hour or so to brown. The 1803 knives were a gift from a friend with a deer farm; they use the whole animal including the antlers for the knife handles. The teapot has a candle underneath to keep the tea warm.
My grandmother's martini glasses – they'd have to be 100 years old. I use them for martinis and negronis – just me, I don't let anyone else near them. Some have the odd chip but I use them; she'd be mortified if she thought they were being saved for best.
Life itself drives all my inspiration. I'm a stroke-surviving diabetic. I'm 51, and I have no choice but to embrace this healthy lifestyle. I try to enjoy the best of everything while trying to fulfil the potential of my life and my family's life.
I love having a gas cooktop and the huge benchtop is great when you have people over. I can be in here prepping and everyone can hang around chatting.
I remember bits of meals rather than whole meals. There was this incredible barbecued lobster with wasabi butter made by Peter Gilmore I had as part of the Restaurant Australia tourism initiative in Tasmania a few years ago. Everyone who ate that knew it was something special. I remember eating a fried sardine on the back of a boat in Turkey caught by a guy with a bit of string and served with a quickly made tomato and parsley salsa. Great food is a moment in time.