MARBLE RASAA BEST RESTAURANT IN SOUTH AFRICA, 2018
IF YOU WERE TO DIE AND COME BACK AS AN INGREDIENT, WHAT WOULD IT BE?
Lemons and limes. Because they are so versatile and just add life to everything, not only the juice but also the zest.
YOU TAKE ONE YEAR OFF TO GO TRAVELLING AROUND THE WORLD TO DISCOVER NEW CUISINES? WHERE WOULD YOU GO?
I would definitely like to spend a few months travelling in Japan. It’s a country with such a rich history of food products and culture, and for me that would be the ultimate. I’ve also never been to South America — a country such as Peru with such close ties to the East has always intrigued me
WHAT WAS YOUR MOST MEMORABLE MEAL AS A CUSTOMER IN ANOTHER RESTAURANT THAN YOUR OWN?
Although I have had many incredible meals in Italy, I ate a dish at the Spice Temple in Australia that has always stuck with me. It was a dish of steamed aubergine and spicy pork mince — lots of coriander and garlic that you mix through. I was on my way to the airport to fly back to South Africa and only had a little gap, so I sat in the bar and had one or two dishes. I ordered the aubergine dish three times. It might have been one too many, but it was delicious — the simplicity of it — incredible flavours never to be forgotten.
YOU ARE GIVEN (UNLIMITED) FUNDS TO ACQUIRE A VINEYARD OF YOUR CHOICE; WHICH ONE WOULD YOU BUY?
Imagine that! I think it would either be a vineyard in Stellenbosch or one of the old-world vineyards in Tuscany — something like Antinori. I can’t think of anything better than being able to ride through Tuscany and then farm there — it would be idyllic
HOW WOULD YOU LIKE TO BE REMEMBERED?
My career has been successful because when people come to eat at one of my establishments, they know they will get looked after and get a great meal — I’ve done this consistently over 32 years of my cooking career. I would want people to know that I always gave them the best meal possible, was consistent and someone to be trusted.
INTERVIEW CONTINUED IN THE BOOK...
3 TIMES WINNER OF THE BEST RESTAURANT IN LATIN AMERICA
As a potato. Some potatoes in the Andes are wild and they stay in the soil for many years just in peace
I would go to the Amazon of any other country that is not Peru (I want to discover different jungles); it is special to get to see this amount of wild nature. Then I would fly to Oaxaca to eat. Then to Japan, any hidden place, any mystic place where I get to see something very different to what I normally see and taste food too
Not to compete with people; compete with who I was yesterday. Do not compare yourself to others, try to be a better person. Be authentic. Do not give excuses or try to be another person
My grand-parents; I miss those beautiful stories about the family. I lost them when I was still a little kid so I remember very little but what I got from them is
An architect, I like design; I love to see the process of building things .
Amazonian fish with warmed wines, I mean natural wines with the addition of ingredients from the Amazon like crazy fruits and cane
2 MICHELIN STARS, 2020 AND 2021 “RESTAURANT OF THE YEAR” IN WHITE GUIDE DENMARK
A fugu fish. So I could at least end my days in the hands of a trained professional.
Japan, South Africa, India – I long to dive deeper in these regional cuisines.
Be humble and don’t forget where you come from.
Aristotle, Ferran Adrià, Andy Warhol, Auguste Escoffier.
Sugita in Tokyo. Uniquely layered flavours on an extremely high level.
Yes. That’s all I’m gonna say ☺
Designer or engineer.
DRC. Why not?
That we all shout and rage in the kitchen.
I don’t know how funny it was at the time, but when I was trying to figure out how I could serve cow’s udder in the restaurant (butchers usually throw it away). I got an udder from a farmer and put it in my car. While I was driving, the milk rose to the teats and began to spray everywhere. Drenched completely, I came up with the idea to serve the udder so that the guests can watch the liquid, which will later become the sauce, pour out. But when we began the experiment, we didn’t take into account how sensitive to bacteria the udders were and many of us who sampled it became quite sick. One of the chefs had to be taken to hospital, and the others were out of action for a couple of weeks.
I would rather be remembered as someone who made an impression on the world and changed the way we think about gastronomy than being the chef who gathered the most accolades, stars and prizes.
Artist or engineer? Artist
Starter or dessert? Starter
Aperitif or digestif? Aperitif
Book, TV or tablet? TV
Spring, summer, autumn or winter? Spring
Seaside, mountain, city or countryside? Seaside
Still or sparkling? Sparkling
Fiction or non-fiction? Fiction
Music or silence? Music
Sight, Sound, Smell, Taste or Touch? Taste
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