Infotel Magazine | Edition 3 | 2016

CHEF’S CORNER
What’s proving to be the most popular dish on your
menu this month and why do you think that is?
Our Mackerel starter because people can relate to the
ingredients and it’s well executed so it’s a bit of a winner!
The #shelfie - a chef’s five must have herbs and
spices always available on the shelf! What are yours
and why?
Soy because it’s good for seasoning and dressing.
Chilli flakes. We always need chilli in our lives!
Baking powder is essential in pastry.
Oyster sauce gives good depth of flavour to dishes.
Rice wine vinegar because it’s good as a pickle base,
dressing or a clean acid for sauces.
When you go home, who does the cooking?
Are you territorial in the kitchen!?
Cooking is all about sharing and enjoying, I don’t mind
who cooks but I will always get stuck in!
Do any celebrity chefs inspire you? And if you had
to compare yourself to one, who would you say
you most resemble in terms of cooking style and/or
temperament?
The Dutch Michelin Star chef Jonnie Boer because of the
style of his food and the journey he’s been on. He uses
nature as his source of inspiration to develop new dishes
and as basis for his cooking.
What’s your favourite cuisine and why?
Chinese. There’s such a broad spectrum of dishes and
ingredients, and I never tire of the flavours.
Which famous person, dead or alive, would you love
to cook for and what would you serve them?
I would like to cook for the Royal Family. I think that
would be pretty special. I would need some preparation
and research before I undertook that job and decided
on a final menu!
If you were stranded on a desert island and allowed
one item or ingredient from your kitchen, what would
it be and why?
My cook’s knife. You always need a good knife!!!
You’re sharing a recipe with our readers today,
why did you choose this one?
It’s one of our chocolate dishes and I’m sharing it
because it’s good!
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