Interview With Neethling du Toit

Neethling du Toit Of La Petite Ferme

Well-known for using local produce in creative dishes with a global twist, executive chef Neethling du Toit has headed the La Petite Ferme kitchen for eight years. He says guests can still look forward to the same heart-warming fare and elegant styling, but with fresh flair.

“Some of our dishes are so popular and ‘set in the history’ of the estate that we’ll always look to retain them in some shape or form,” he says. “The smoked trout and the aubergine-wrapped lamb are perennial favourites, for example, and we’ll never disappoint those customers who’ve come to savour these signature dishes.”

Chef Neethling du Toit
Chef Neethling du Toit
Interview With Neethling du Toit Of La Petite Ferme

Who has been the most influential person in your life?

Definitely my Father, he taught me a set of morals that I try to live by every day.

What started you on the path of cooking?

I worked at a pizza take away place in my teens and really enjoyed it, that initial exposure to ingredients and a kitchen is where the culinary bug bit.

Which three ingredients could you not live without?

An exceptional cheese, meat and seasoning. Salt is the soul of cooking.

Which of your kitchen tools would you take with you anywhere and everywhere?

Definitely a stick blender

Do you have any pet peeves in the kitchen?

When people are slow!

Which meal is your all time favourite?

I love a good old South African braai

Which restaurant could you visit over and over again?

Terroir Restaurant at Kleine Zalze

If you could only have one recipe book, which one would it be?

White Heat 25

If you could work alongside one chef for a day who would that be?

Marco Pierre White

Which ingredient will you not eat or cook with?

Gem squash

What is on top of your bucket list?

Owning a Harley Davidson

What is your food philosophy?

Simple, elegant, heart-warming food done excellently

Any parting words for the readers?

I hope every time someone enjoys a meal created by our kitchens hands they feel the love and passion poured into every culinary creation that we display on the plate, over here at La Petite Ferme we really do put our heart and soul in it.

Find your week-end mojo with new #FestiveFriday at La Petite Ferme

Artisan cocktails & live music served up with majestic Franschhoek views. Cocktails and delicious bites will be served from 4-6pm in the beautifully manicured gardens of La Petite Ferme to the dulcet tunes of live musicians.

#FestiveFriday takes place on Dec 16 & 30 and Jan 6 & 13 @la_petiteferme Click To Tweet

Disclosure: This interview was facilitated by Leanne from Random Hat Communications. The photograph was provided to me. This post is in line with my blogging policy.

Inspiration published on Lavender and Lime December 14:

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12 thoughts on “Interview With Neethling du Toit

  1. Great questionnaire! A lot of chefs admire MPW. I think he really said it like it was!
    Lorraine @ Not Quite Nigella sharing the blog ♥ Christmas Entertaining: Delectable Lamb Cutlets With Salsa RossaMy Profile

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    1. I would love to meet MPW one day!

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  2. Great interview! Totally agree on salt, cheese and meat. Food is so good but I can’t say we have great culinary experiences where I live. We’re sort of lacking in luxury restaurants. Not that with 2 kids in tow I’d be able to go out to a nice place but one can always hope!

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    1. You can indeed always hope!

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  3. Very interesting, I didnt know him:)
    natalia20041989 sharing the blog ♥ Świąteczne ciasto z kremem i owocami / Christmas Muffin Cake with Fruits and FrostingMy Profile

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    1. Glad you found it interesting 🙂

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  4. It’s nice that chef Neethling is going to keep some form of the favorites around, sounds like he is very talented. Great review Tandy!
    cheri sharing the blog ♥ Snowball Chocolate TrufflesMy Profile

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    1. Thanks Cheri 🙂

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  5. Great interview!

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    1. Thanks Marta 🙂

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  6. Great interview, Tandy. Thank you for the introduction to Neethling.

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    1. Thanks for taking the time to read it 🙂

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