Rudi Blaauw is the Head Chef at The Marine (Hermanus) Origins Restaurant. This is a member of The Liz McGrath Collection and Small Luxury Hotels of the World. I love that he cooks with seasonal and regional ingredients.
Who has been the most influential person in your life?
What started you on the path of cooking?
My father, he was a chef before, I inherited his passion for cooking.
Which three ingredients could you not live without?
Salt, Lemons, Olive oil
Which of your kitchen tools would you take with you anywhere and everywhere?
Do you have any pet peeves in the kitchen?
Yes, chopping board is for cutting, slicing, chopping, not for anything else!
Which meal is your all time favourite?
Which restaurant would you visit over and over again?
Turkey Central Restaurant, Doha, Qatar
If you could only have one recipe book, which one would it be?
The Big Fat Duck Cookbook by Heston Blumenthal
If you could work alongside one chef for a day who would that be?
Which ingredient will you not eat or cook with?
What is on top of your bucket list?
To cook a wild boar on open fire in the jungle.
What is your food philosophy?
Seasons excite me! They guide me and before I decide what to cook, I always start with what is seasonally available. The first lesson in cooking is to get your hands on the best ingredients you can afford, and when it comes to fresh vegetables, it’s always better to buy local and seasonal.
Any parting words for the readers?
Passion is the reason we do what we do…it’s what drives us every day. It’s a funny thing, because people can tell when you’re not being genuine…they know when you are not passionate. It shows. If you love what you do, you put everything into it.
About The Liz McGrath Collection
The Liz McGrath Collection in South Africa comprises The Cellars-Hohenort, The Marine, and The Plettenberg – three iconic hotels that are proud members of Small Luxury Hotels of the World. Each of the three 5-star hotels boasts a unique location, mesmerising history, splendid design, and amenities and services that are second to none. The Collection features individually designed, sophisticated interiors, the most luxurious accommodations, award-winning gardens and world-class cuisine to exemplify authentic South African hospitality.
Thanks to Janie van der Spuy from FIVESTAR PR for facilitating this interview with Rudi Blaauw.
Inspiration published on Lavender and Lime December 15:
- 2019: The Rosie Result
- 2017: Extruded Pasta
- 2014: Blueberry Cake
- 2013: My Husband Next Door
- 2012: Chilli Cheese Maize Bread
- 2011: Ostrich Fillets With ClemenGold Juice
- 2010: Cranberry and Cointreau Ice Cream