Favourite cuisine? Anything with seafood. At the moment I think it's Spanish.
Next on:
Network Ten Header
Fuzzy Agolley Q and A
Favourite chef?
Guy Grossi! I love him and his entire staff at Grossi Florentinos. Guy has a warm heart and is one of the most passionate and generous Italian cooks ever. I love his philosophy.
Favourite place to travel?
There's so many places in the world I love, New York in the spring, and to eat out at all the good spots in Greenwhich Village, SoHo and the Meatpacking District, the streets are buzzing, you can pick anything and you're guaranteed top nosh. Italian, French, fresh clean Sushi, and the salads and burgers are incredible.
London at any time of the year, for its warm English breakfasts, excellent Pan Asian restaurants, endless options of teas, and for the opportunity to pop over to my Aunt and Uncle's home near Oxford Street for a hearty Ghanian or French meal with all the family.
Vietnam for its French Vietnamese fusion, I love eating food made by the locals on Phu Quoc Island (off the southern tip of Vietnam) tucking into seafood hot pots, green mango salads 20 cent beers all while looking out to the ocean. That's where paradise is!
Malaysia for its hawker style food, fresh noodles, laksa, delicious curries and roti straight off the hot pan.
Favourite dish to Favourite dish to cook?
Paella.
Favourite dessert to eat?
Panna Cotta with poached rhubarb and dark chocolate and raspberry soufflé with double cream.
Sweet or savoury?
Savoury. I usually pass on eating desserts when out for dinner.
How do you like your eggs?
Oooh, it's a tie between poached eggs with soft yolks and two soft boiled eggs in little cups accompanied by buttery toasted soldiers.
Favourite ingredient and why?
Just one? So many rules Masterchef Questionnaire! How about LIME Masterchef Questionnaire, how about the LIME?
It can be used as sweet or savoury and in yummy drinks and cocktails. Lime juice and lime zest in a nice Vietnamese salad dressing, lime in noodle dishes with beef or lamb, lime alongside a delicious paella, lime over a nice ice cold cocktail, lime tart, lime sorbet… yeah!
What dish would be the way to your heart?
Mariscada, loads of mussels, prawns, squid and plenty of crusty bread to go with.
What’s your favourite tune to cook to?
I'd take it back to the Motown days. 'Where Did Our Love Go' (Stereo Version) - The Supremes.
What’s the first meal you remember cooking and was it a success or a disaster?
Hrmmm on my own I would have started cooking from the AIS cookbook while training for 100 meters sprinting event in high school. I would have made buttermilk pancakes and a mean pasta. Let's face it, the first pancake is always a dud but the rest in the batch were excellent. And you can go wrong with pasta, especially if you're not rolling it out from scratch yourself.
Who do you cook for the most?
My better half, and my mother when I see her.
What three ingredients would you take with you to a desert island and what would you cook with them?
I would take Quinoa, a nice cut of lean lamb and eight vine ripe truss tomatoes. I'd make a hearty one pot dish that would fill me up for ages, with the hope that the island would have some herbs to go with. I'd also hope there would be items on the island where I could invent my own makeshift fishing device and eat food from under the sea.
If you were having any three people, alive or dead, over for dinner, who would they be and what would you cook for them?
If there were any three people alive or dead over for dinner I would inivite Queen of RnB Alicia Keys, fashion designer Karen Walker and Motown favourite Diana Ross.
It would be feast, for starters I would serve spiced chicken drumlets, squid-ink rice with roasted peppers, crispy chat potatoes with aioli. I know Ms Keys likes seafood, well at least prawns and Karen Walker is from NZ, how can she not eat seafood? I'd make the biggest mariscada dish and it would sit in the middle of the table, cause sharing is caring. Loads of crusty bread and good butter if it was a guilt free night. I'd also cook my mothers chow mien with plenty of green Asian vegies and slow roasted pork belly with candied chillies if Ms Ross wasn't seafood inclined. There would be plenty of Australian and NZ reds.
For dessert I would make summer berries and peach fruit salad with a balsamic sauce and crème fresh and chocolate and rhubarb soufflé with rosewater double cream and an apple pie for good measure. And to end there would be plenty to pick from the 'honesty bar', dessert wines, scotch or if the night was still kicking then start mixing up the vodka.
