So you’re going to be cooking in Northcote’s kitchen as part of Obsession. Have you ever eaten there before?

Yes, two times already. It’s an amazing place, amazing family, working style – really, really good. Nigel is a really good cook. He’s also more or less my style: he’s a bit modern but knows the basics of the kitchen.

What's going to be your dish for this year’s Obsession?

The dish will be fish dish – Hamachi with cauliflower and vegetables between a purée and couscous. About six or seven different (variations of) cauliflower.

Could you talk us through the dish?

Ah, so this is almost my signature dish because I love it very much. Hamachi is a rare fish - I love working with rare fish – so I make it into a kind of sashimi. It’s a cold dish and it’s really fresh. It's combined with an Asian vinaigrette which includes lemongrass and ginger – they give a little bit of spice with the rare fish. The combination is really good.

This is a dish you do at Vila Joya ?

It’s one we used to do at the restaurant, yes, not always because we change the menus every day. So maybe we do this dish two or three times in a month.

And will you be sourcing the ingredients from Britain or bringing them with you?

Some things I will take with me from here – from Portugal, yes (things that Portugal produce) and some I will take from somewhere in the UK.

How would you describe your style to people who might not be aware?

It’s a really fresh style. There is nothing so molecular – it is a combination of new styles and old styles. It’s a really fresh cuisine with the right acidity which helps you to enjoy the food.

Are you a fan of British cuisine yourself?

Yeah, yeah, yeah - it’s really good. I like every food around the world. There is always something in different parts of the world. They have their own style, own produce and yeah I like the food!