How would you describe your cooking style?
Mainly French and Italian
What is your specialty?
Grilled seafood and game
What is your most popular dish?
Hazelnut and Toblerone steamed pudding with a Grand Marnier cream anglaise. People seem to remember a good dessert above all else
What is your favorite snack?
Seared Strasberg with my roasted tomato relish
What is your favorite indulgence?
A good pâté or terrine with appropriate condiments
What is your death row (last) meal?
Chateaubriand medium rare
What would we always find in your freezer or pantry at home?
High quality cheeses
What annoys you most in the kitchen?
Disorganisation
What is the most overused/overrated ingredient?
Garlic. Used wrongly it can easily destroy a good meal
What is the most underused/underrated ingredient?
Fresh chervil. Used properly it can enhance many dishes
Chef who inspires you and why?
Not one person. I get inspiration from many people, I have learned to keep my eyes and ears open at all times
Love a bottle of?
A good red wine
Which three cooking tools or gadgets are your favorites?
Kitchen Wiz, my knives and a zester
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