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.
