food, houses, Recipes, Uncategorized

Christiaan Campbell Q&A

Known throughout South Africa for his culinary talent, Christiaan Campbell is a dedicated chef who is currently Restaurant Chef at the acclaimed Delaire Graff Estate in Stellenbosch in the Cape Winelands. As one of the contributing chefs for our 2012 House and Leisure Food issue, we caught up with him about his thoughts on food trends, his favourite recipe book of all time and more... What food trends do you think will be big in 2012? A food trend big in my life and our kitchens is sourcing ingredients that will nourish and impart vitality to our diners. A good mantra that I read off a sign recently at a market was 'Know thy Farmer'. If we show respect for the soil and to our animals everything else will naturally fall into order. Best part of working on the 2012 HL Food issue? It is always exciting to work with people that are passionate about what they do – the HL team is no exception. Which fellow local chefs do you admire? I have always admired George Jardine. He has the ability to take what may be considered by some as the mundane and to transform it into the sublime. Luke Dale Roberts is another inspiration for bringing fun and entertainment to the plate. Favourite recipe book of all time? Blanc Mange by Raymond Blanc. This is one of the first books that I read that introduces the science and the 'why' behind cooking. Top foodie blog at the moment? There are so many great blogs out there and I would stick to a blog that works for you. The one dish that you think screams 'summer'? Free run tomato juice made from home grown, sun ripened cherry tomatoes, along with  a slice of beef tomato, buffalo mozzarella and freshly picked basil. Your personal foodie weakness? A bowl of broad beans, pecorino, olive oil, cracked black pepper... no wait ... Madagascan chocolate! Staple food item on a desert island? My wife Moya, she is just the ultimate food for the soul... Anything exciting coming up at Delaire Graff that we should look out for? Delaire Graff is always evolving and exciting.  After a year of getting to know the vegetable garden and what vegetables grow best in it, we are gearing up for full production for the up and coming seasons with some lovely specialty vegetables. Also, we are welcoming a new piece of equipment to the Delaire Graff Restaurant’s Kitchen. Josper, a charcoal fired oven, is going to bring endless possibilities to the menu. To visit the Delaire Graff Estate website and to find out more about Christiaan's cooking, click here. Look out for Christiaan's tasty dishes in our 2012 Food issue, on sale now! Image of Prawn Crackers with Prawn and Avocado Salad and Tomato Foam: Sean Calitz Images of Christiaan: Delaire