nick honeymanWhat are your favourite Sabato ingredients and why? Mas Portell white truffle oil  and porcini powder - two life changing flavours!

What's your favourite thing to cook when you're at home? Pasta, I religiously cook pasta when I get home every night. You can't beat spaghetti,Romulo extra virgin olive oil, garlic, chilli, parsley and Grana Padano cheese.

Where have you travelled that has inspired you? I go to the south of France every year to run a kitchen. The produce and passion people have for food is inspiring! I always find myself heading to San Sebastián in Spain though for some great Michelin star food.

Three words that sums up your cooking style? French molecular-style cuisine.

Whats your ultimate comfort food? Mum's lasagne.

What's your favourite drink? Any white wine from Alsace.

What's the best thing about NZ food? The local produce in NZ is amazing. South Island lamb, venison and snapper are world quality highlights for me.

If you could cook a meal for anyone, who would it be and what would you cook? Elvis; I don't know much about him or like his music but I love cooking for people who love food. I would cook him a 'terducken' - a chicken in a duck in a turkey!

If you weren't a chef what would you be doing? This has always been my path, I would be lost without the kitchen but could probably settle for being a beach bum!

Favourite tool of the trade? Paco jet. The uses for this instant ice-cream maker are endless.

What's your favourite seasonal produce? Jerusalem artichokes and truffles, these ingredients light up my day.

The Commons 21 Hurstmere Road Takapuna Auckland Tel (09) 929 2791 view website