This year’s Ultimate Braai Master winners were Chanel Marais And Nick Perfect. Nick Perfect was one half of the Salty Flames team and here are his answers.
Who has been the most influential person in your life?
My life has been influenced by every single person I have met, to narrow it down to a singular entity would be impossible, so I’ll narrow it down to 5, My mother, Father, 2 sisters and grandmother.
What started you on the path of cooking?
I have never been much of a cook, the most I used to do as a child would be some Maggi 2 minute noodles after school. But if I had to give the credit to anybody it would be my father. From day 1, if we were having a braai you can bet any money he’d be the tong master and I’d be second in command. Things have changed a bit since then but it doesn’t change the fact that he taught me much of what I know today.
Which three ingredients could you not live without?
Chicken, Beef and Pork
Which of your kitchen tools would you take with you anywhere and everywhere?
Tongs. The most amazing piece of kitchen or outdoor kit. Versatile and saves your fingers from 3rd degree burns.
Do you have any pet peeves in the kitchen?
heating plates. How can you serve somebody food on a cold plate? Cmon!
Which meal is your all time favourite?
Favourite meal of all time is no doubt my moms roast chicken. Amazing!
Which restaurant would you visit over and over again?
I wish above all things I could say Spur, because they used to be my absolute favourite, unfortunately not any more! Pull your socks up Spur! My new favourite is “The Barn” in Thornhill, just a short drive towards PE from JBay.
If you could only have one recipe book, which one would it be?
I think the only recipe book I’d need is the book Chanel and I are going to be releasing sometime in 2017. Its has everything from Starters to Deserts.
If you could work alongside one chef for a day who would that be?
Justin Bonello really is an artist of the out door cooking scene.
Which ingredient will you not eat or cook with?
Olives. I like the oil but that’s it.
What is on top of your bucket list?
I do pretty much everything I can when I can, but if there was 1 thing I want to do more than anything else is be a success.
What is your food philosophy?
If it doesn’t look ready, it probably isn’t.
Any parting words for the readers?
Keep your eyes and ears open because we’re coming and we braai hard. Salty Flames is in business.
Disclosure: This interview was facilitated by Inky Dresner from Soapbox Communications & Events. This post is in line with my blogging policy.
Inspiration published on Lavender and Lime May 31:
- 2015 – The Storyteller
- 2013 – Pain Au Chocolat
- 2012 – Grapefruit And Honey Sorbet
- 2011 – Rich Tomato Pasta
- 2010 – Parsley Sauce Vierge