COOKING

I was fortunate to grow up in a household brimming with culinary delights. Both my grandmother and, subsequently, my mother were exceptional cooks. However, what truly enriched our culinary journey was the presence of someone remarkable in our South African home—Audrey Kodisang. Audrey became an integral part of our family for an astonishing 35 years, and it was Audrey's culinary prowess that left an indelible mark on our taste buds.

 

It's a tale often told in our family lore that when my mother initially interviewed Audrey to join our household (a momentous event that transpired before my birth), Audrey modestly declared her cooking skills as "only plain cooking." Little did we know that Audrey possessed a hidden talent that would elevate our meals to epicurean heights. Her dishes were nothing short of splendid, and her baked goods were truly immaculate. We considered ourselves blessed to savor some of the finest cakes and biscuits thanks to Audrey's culinary wizardry. She meticulously documented every recipe, mastering them with astonishing ease. From a rare scotch fillet to the most delectable fruit cake, we'd even have it shipped across the globe upon request, Audrey's creations, including almond cookies, chestnut puree, and mulberry tarts, were sheer delights for our palates.

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In a curious turn of events, when I found myself conscripted into the South African army for a year, fate steered me into the role of a cook. It seemed like a "real" job, and I knew it wouldn't be too objectionable. Fortunately, the quality of ingredients was exceptional, resulting in delicious and abundant meals. While it may not have been my preferred way to spend a year of my life, it wasn't all bad, as I was fortunate enough to serve my time as a cook.

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My formal culinary training was limited, with the most memorable experience being my time with the delightful Ramola Pharboo in Cape Town. At the behest of a friend, I began attending Ramola's weekly cooking classes, which focused on the art of Indian cuisine. These gatherings proved to be exceptional, as I found myself amidst a group of 12 women, resulting in a vibrant and enriching culinary exchange. Ramola's insistence on using our hands to cook and her emphasis on communal dining added a unique charm to our culinary education. It was during these classes that I honed my skills in preparing delectable curries. My wife's all-time favorite remains Ramola's chicken curry, and each time I prepare it, her praise echoes, "That was the best curry you've ever made."

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In my own culinary endeavors, I tend to gravitate towards simplicity, allowing the quality of ingredients to shine. Whether it's crafting chicken and fish curries, slow-roasting a shoulder of lamb, or preparing osso bucco, I firmly believe that simplicity is often the key to culinary perfection. My cherished kitchen companion is none other than my Fagor Duo pressure cooker, a trusty tool that conjures up a flawless chicken curry in just seven minutes!

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As a culinary enthusiast, I draw inspiration from a select group of food influencers who have left an indelible mark on my culinary journey:

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- Keith Floyd
- Yotam Ottolenghi and Sami Tamimi
- Julia Child
- Larousse Gastronomique
- Ramola Pharboo
- Rick Stein

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These individuals have shaped my approach to cooking and continue to fuel my passion for the culinary arts.