Daniel Rankin shares his life in food, from his earliest memories to his favourite flavours and culinary inspirations.
Daniel Rankin (@mancancooknz) is a creator blending mouthwatering food, humor, great music, and fitness for an audience of over one million. Collaborating with major brands like Netflix, Kahlúa, and LG, Daniel brings high-energy, flavour-packed content to life.
He always features his best friend, Fraser the pug, in his videos. Cooking is his love language, and he inspires his audience to turn up the music, dance, and make something delicious. Here, he shares his life in food.
What are your earliest memories of food?
Growing up in Samoa, food was central to everything—family, gatherings, culture. I remember watching my aunties cook big meals for the whole family, the smell of taro boiling, fresh coconut cream being made. Food meant connection before I even understood it.
How would you describe your relationship with food?
It’s evolved massively. I went from being an overweight kid with a complicated relationship with food to finding healing and joy through cooking. Now food is creative, nourishing, and one of the main ways I express myself. It fuels me—in the gym, in life, and on camera. Most of all, cooking helps me stay present in a world full of distractions.
What was the first meal you learned to cook?
Honestly? Probably a terrible scrambled egg situation. But the first proper thing I learned to cook with pride was bacon-wrapped stuffed pork tenderloin. It was from the first ever cookbook I bought when I was 16: Gordon Ramsay’s Makes it Easy.
How did food become your career?
It happened naturally. I was always cooking for friends and family and filming it just for fun, but then I started sharing it online and people resonated with it—especially the mix of humour, Fraser the pug, and good food that’s accessible but still high-quality. Now it’s full-time, and I love that I get to create food content that brings joy (and a few laughs).
What’s your go-to breakfast?
Two eggs, four egg whites, veggies, and maybe some rice or oats depending on the day. Simple, fuelling, and something I can smash after training.
If you’re impressing friends and family at a dinner party, what are you serving up?
Definitely a paella, and either a chocolate chip skillet cookie or sticky date pudding.
Who is your culinary inspiration?
To be honest, my inspiration came from not having much culinary inspiration growing up. Our meals were mostly limited to traditional Samoan dishes, which hold a lot of meaning, but didn’t offer much variety or exploration. That lack of exposure made me curious. I wanted to understand flavour, technique, and the stories behind food from all over the world. That curiosity is what drove me to teach myself and experiment, and it’s still what fuels me now.
What would your last meal on earth be?
A Samoan umu feast with all my family—taro, palusami, oka, roast pork. Something that feels like home and history.
What’s your go-to comfort food?
Self-saucing chocolate pudding. Rich, warm, and ridiculously satisfying, especially with a big scoop of vanilla ice cream melting over the top. It’s the kind of dessert you eat straight from the dish, on the couch, hoodie on, no shame, no sharing.
What’s the go-to quick meal you cook when you’re tired and hungry?
Stir-fried rice with whatever’s in the fridge—eggs, greens, garlic, chilli, protein. One pan, five minutes, job done.
What is one food or flavour you cannot stand?
Mint. Just… no.
Hangover cure?
A big greasy breakfast sandwich, an iced coffee, and ideally a nap with Fraser.
Sweet or savoury?
Sweet, always. Though I can be easily swayed by a good cinnamon scroll.
Fine dining or pub grub?
Pub grub, hands down. I need big portions and bold flavours, no tiny smears or foam. Give me a hearty plate of food that actually fills me up and tastes unreal.
Favourite restaurant in New Zealand?
I’m a sucker for Amano in Auckland—unreal pasta and tiramisu, great vibe.
Best coffee in New Zealand?
Daily Bread on Ponsonby Rd always hits, but I’m also loyal to small local spots that know my name and how I like my brew, like Flour Mill Cafe.
What’s your favourite thing about cooking?
It slows me down. Cooking helps me stay present in a world full of distractions. It’s creative, physical, emotional—all at once. I also love that cooking for people is such a powerful act of care.
What does food—sitting down to a meal with friends, mindfully preparing a meal, nourishment, etc—mean to you?
It means everything. It’s connection, love, creativity, health, and sometimes chaos (especially when Fraser’s involved). Food is how I show up for people, and for myself.
Food for thought—What are some areas for improvement within the food/restaurant/hospitality scene?
I reckon we could do with more cooking and baking workshops. Real, hands-on experiences that bring people together around food. There’s something powerful about learning how to cook from someone in person, not just through a screen. It creates connection, confidence, and community. I’d love to see more of that.
Chef’s kiss—Tell us about one standout foodie experience you’ve had recently.
I was in New York recently and had the best cheesecake of my life at a restaurant called Catch. It was a pistachio and coconut cheesecake—and it was vegan. I wasn’t expecting to be blown away, but it was rich, creamy, and perfectly balanced. One of those moments where you just sit back mid-bite like… damn. Still thinking about it.
Compliments to the chef—Now’s your chance to sing the praises of a talented chef, beloved restaurant or particularly talented foodie family member.
Michael Meredith is a chef I deeply admire. His ability to weave his Samoan heritage into contemporary cuisine is truly inspiring. At his restaurant Metita, named in honour of his mother, he reimagines traditional Pacific flavours with modern techniques—creating dishes that are both innovative and deeply rooted in culture.
His dedication to showcasing Pacific cuisine on a fine dining platform not only elevates the food itself but also brings greater recognition to the rich culinary traditions of the Pacific Islands.
Secret ingredient—What, in your estimation, makes the perfect dining experience?
The energy. You can have the best food in the world, but if the energy is off, it falls flat. Warmth, laughter, a sense of ease—that’s what makes food taste better.
Also Read
