What are your favourite Sabato ingredients and why?

Ferron Vialone nano ai pestelli - rustic style risotto rice. Forum Cabernet Sauvignon vinegar, made to a syrup this is liquid gold. Of course the Valrhona chocolate range.

What's your favourite thing to cook when you're at home? Meals that the kids appreciate.

What makes this a successful kitchen? Surrounded by like minded people who work together as a team. I am only as good as my team.

Best advice for someone wanting to get into a kitchen? Enjoy pressure and you must have a passion for food

What's your guilty pleasure, food-wise? Salt and vinegar chippies.

Sweet or savoury? Savoury.

Three words that sums up your cooking style? Simplistic, flavour, eats- well.

What's your ultimate comfort food? Malaysian, well made roti.

What's your favourite drink? Lager.

How has your cooking style evolved over the years? Still evolving my style, but what I have learnt over the last few years is the need to tailor my style to suit an environment. I've worked in very contrasting styles of restaurants. What's the best thing about NZ food? Freshness is a big one. Quality of restaurants have improved dramatically over the last 10 or so years - and there are more of them. Flow on from that means we are getting a higher standard of product to work with because there are more chefs demanding better produce.

If you could cook a meal for anyone, who would it be and what would you cook? My grandmother (tripe and onions).

If you weren't a chef what would you be doing? A race car driver.

What's your signature dish? That damn duck dish.

Favourite tool of the trade? My old school Zanusi target top, we'd be f****d without it

What's your favourite seasonal produce? I look forward to spring the most, white asparagus, fresh peas and globe artichokes.

Clooney 33 Sale Street Auckland City Auckland 1010 Tel (09) 358 1702 view website



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