1.Being a chef for a while, when it comes to skipping steps in the making of something, what would you say is your favourite “short cut”?
To make sauces without using a proper homemade stock. I normally use wine, water, onions, herbs or any strong flavoured ingredients and reduce it down to the desired consistency.
2.What ingredient can’t you live without in a kitchen?
Star anise and rosemary.They both have unique flavours and come through pungent in most dishes. Star anise compliments most of my desserts and the same goes for rosemary in my savoury dishes.
3.What has been your most memorable moment in the Morukuru kitchen so far?
Every moment in the kitchen is memorable as every set of guests I have had, has different experiences and I create memories not for only them but also for myself.
4.Would you like your children to follow in your footsteps one day?
My heart is hoping they will one day, but I would love for them to have their own dreams and chase their passion.
5.What is your signature dish?
Spinach & springbok carpaccio Roulade with a melon preserve & peppadew salsa
6.What makes this dish special to you?
When I started to make it, I used lots of ingredients. Over the years of making it, I perfected the dish into a “WOW” factor from my heart and head. I made it my own and that’s why this dish is special to me.