‘Cooking is meant to be fun — if it’s not, you’re doing something wrong!’ — meet Morgan Hipworth

At just sixteen years of age, Morgan Hipworth is running the type of business that prompts queues that stretch around the corners of Melbourne’s streets. Outside of school hours, Morgan manages his quickly growing doughnut business, Bistro Morgan. As sticky-fingered doughnut addicts here at Khoollect HQ, we had to have a chat to this enterprising young man and find out more. Here’s what we discovered:

Which fellow cooks or chefs inspire you?

There are many cooks and chefs around the world that inspire me! From Heston Blumenthal to René Redzepi; but, I really look up to people such as Nathan Toleman (Top Paddock and Higher Ground), Chris Lucas (Chin Chin, Baby) and Julien Moussi (Tinker Northcote and Penta) and Dani Zeni (Royal Stacks and Grand Trailer Park) as they are doing what I would love to once I am older: have different cafes and restaurants!

What makes the perfect doughnut?

I think what makes the perfect doughnut is the dough itself. It needs to be light, fluffy and, most importantly, fresh! It also needs to be made with great ingredients such as butter and eggs. And of course the toppings are an added bonus!

What’s been the most popular doughnut at Bistro Morgan? And, which is your personal favourite?

One of our most popular flavours here at Bistro Morgan would have to be the Golden Gaytime Doughnut; it’s dipped in a chocolate, topped with honeycomb crunch and a salted caramel syringe … this would be my personal favourite as well. However, we do change our flavours every Sunday to keeps things fresh! With the exception of the Golden Gaytime, which is available every week!

Which are your favourite eateries in your city?

Wow, there are so many to choose from here in Melbourne! I think food should be really casual and fun so I’m a huge fan of the more casual dining experiences. My favourite cafes for breakfast/brunch spots are Kitty Burns, Fourth Chapter, St Ali or Left Field. For lunch I love Royal Stacks and Belle’s Hot Chicken. And for dinner I love something just really casual: love Fonda, Chin Chin or Hanoi Hannah.

What do you love to cook at home?

I love to cook a nice slow roast lamb shoulder, there’s nothing nicer than coming home from a long day at the shop to shredding lamb with roast veggies on a cold winter’s night!

What’s your all-time favourite recipe?

My favourite dinner recipe would have to be the five-hour slow roast lamb shoulder; it just melts in your mouth. And you can have the leftover in a sandwich for lunch the next day!

What’s your best piece of advice for the beginner cook?

Just go for it! Cooking is meant to be fun; if it’s not fun, you’re doing something wrong!