Biggest culinary influence?
A combination of my Dad and Michael North. I was raised in my dad’s kitchen and family dinners were always an event for us; food ever since then has been central to my life. Michael North was the Head Chef of The Nutree and he mentored me to our team’s first Michelin star.
Cuisine style or food philosophy?
Ethical, fresh, direct.
Peri-peri chicken with boom-chakalaka (fermented raddichio leaf) - it’s a dish from my childhood. It’s a simple dish that’s made with a lot of love and making the dish sing is all in the execution.
What is your favourite wine?
Jauma ‘Alfred’ Blewitt Springs Grenache 2015
What do you love most about Rootstock?
The coming together of food and wine as community. It’s an important platform to keep the conversation around sustainability and alternative production alive in a format that is legitimately open. It’s a rare thing to find now.
If you had to take a wild guess, what do you think we’ll be eating in 25 years?
Each other because, honestly, the environment will probably be destroyed. I’m calling Soilent Green.
How important is sustainability in both food and wine industries to you?
Vital. If we don’t start to seriously reconsider our production processes and undergo some significant changes in the next few years, sustaining anything even of average quality will be hugely challenging.