5 Minutes with David Higgs

5 Minutes with David Higgs

We eat with our eyes… and so, we looked in on David Higgs at Marble, where his kitchen rules.

TOP CHEF

Liam Tomlin. Even though he’s based here in South Africa, he’s an international chef. His development of young chefs – both locally and abroad – has always been unbelievable and truly admirable. It’s great to have him on our shores.

AT HAPPY HOUR

The No. 9 cocktail at Sin+Tax in Rosebank, Johannesburg is based on tequila, which is my favourite drink.

IN THE FRIDGE

I grew up in Namibia and I have fond memories of cooking freshly caught fish on a beach fire. Fish is still one of the ingredients I like to cook with most. I also can’t cook without lemons or limes.

READ MORE: Our 2008 interview with David Higgs 

CHOCOLATE OR CARAMEL?

Chocolate, for its better mouthfeel.

TREASURED POSSESSION

My most used cookbook is Mallmann on Fire: 100 Inspired Recipes to Grill Anytime, Anywhere by Francis Mallmann. It’s a great source of inspiration and techniques.

A ROMANTIC RENDEZVOUS

I love islands and island holidays! Bora Bora is high on the list.

DINNER DATE

If we’re dining out, one of the best Italian eateries in South Africa, Tortellini D’Oro in Oaklands, Johannesburg, is where you could find me on a date. It’s unpretentious, simple and I really enjoy the food. If we’re dining in, for starters, simple stuff like an aubergine puree, hummus and good bread – and I usually overeat. For mains, I’m a bit of a one-pot-wonder, I like simple food that I can put into the oven in one go. Like a whole leg of lamb, or roasting a chicken where all the meat, vegetables and potatoes go into one dish; or a casserole where it simmers for a while. For dessert, good strong cheese. Who would be cooking? Both of us, it’s very important to cook together.

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