I contemplated a lot about my own style. As chefs, we have seen many types in all kitchens worldwide like traditional cooking, nouvelle cuisine, molecular style, farm to table, local is lekker, nature kitchen… And some have a more significant influence on us than others.
After 50 years of cooking,
I feel I have come to the point of knowing exactly what I want to bring to people’s palates.
For 40 years, I have been an avid forager, and food from nature is the most inspiring topic for me. Here at the Western Cape in the heart of the Floral Kingdom, the varieties of plants that are growing right in front of our doorstep are unique: Dune Spinach, Wild Sage, Cancer Bush, Buchu, Geranium, Confetti Bush, Sea Weed, Bitter Bush, and lots more…