Masterchef 2014 judge Simon Gault.
Simon Gault ... husband, father, pilot, and of course, chef extraordinaire. The effervescent Kiwi has eaten and cooked his way around the globe devising his own versions of some the world's most famous dishes.
His latest book includes timeless classics given the Gault "5 per cent magic twist" to make them ideal for the modern table.
I asked Simon some questions:
FROM YOUR TIME AS A MASTERCHEF JUDGE, HAVE NEW ZEALAND AMATEUR COOKS SURPRISED YOU?
I think it's children that have surprised me the most. Every season that the show airs I hear from more and more children who are watching and really getting into their food. They're willing to experiment and try anything. Kiwi cuisine will really see the benefit of this in the years to come.
WHAT HAS BEEN THE MOST FRUSTRATING PART OF JUDGING THE SHOW?
The long hours and months on set are tough because the rest of my working life doesn't stop. I would also say the volume of food you try as a judge is a real challenge.
... AND THE MOST SATISFYING?
Going on the journey with the contestants and seeing their growth over the course of the show definitely makes it worth it.
ARE YOU A PATIENT MAN?
If I'm in the kitchen then no, you can't afford to be. You need multiple components to come together at once and waiting for elements would ruin a dish.
WHERE AND WHEN DID YOU START YOUR CULINARY CAREER?
I started off as an apprentice at Antoine's Restaurant in Parnell, Auckland, when I was 16.
WHO WAS YOUR BIGGEST INFLUENCE?
I've had a lot of great influences over the years. In the early days I cooked in the UK for a couple of years, so it was Kenneth Bell, the owner and executive chef of Michelin-starred Thornbury Castle who influenced me a lot. Kenneth had an OBE in cooking and was the first chef outside of France to gain a Michelin star. He opened my eyes to high standards and exposed me to the world's best ingredients.
YOU'VE EATEN AND COOKED YOUR WAY AROUND THE GLOBE. WHAT COUNTRY's CUISINE STANDS OUT THE MOST??
Spain is doing some very interesting things with food at the moment, particularly in Barcelona where there are some of the world's best chefs.
IN YOUR NEW BOOK, SIMON GAULT MODERN CLASSICS, YOU USE THE PHRASE "SIGNATURE 5 PER CENT MAGIC". PLEASE EXPLAIN
I've taken some timeless classic dishes from New Zealand and around the world and tipped them upside down to modernise them and make them my own.
THERE ARE RECIPES IN YOUR BOOK FOR EVERY OCCASION ... WHAT OCCASIONS DO YOU MOST ENJOY COOKING FOR?
Relaxed affairs with family and friends where everyone gets involved.
WHAT IS YOUR FAVOURITE "FALL BACK" MEAL?
This changes a bit but at the moment it is Moroccan Brussels Sprouts with either prawns or tofu.
TELL US FIVE DISHES WE SHOULD ALL HAVE IN OUR REPERTOIRE
An omelette, risotto, casserole, salad, and a roast.
WHAT IN YOUR LIFE ARE YOU MOST PROUD OF?
My wonderful marriage to Katrina and our daughter Hazel.
WHAT DO YOU HOPE TO BE DOING IN 10 YEARS' TIME?
Flying my spitfire.
TELL US THREE THINGS ABOUT YOURSELF THAT WILL SURPRISE
I have a pilot's licence, my favourite ingredient is ripe tomatoes, and I once cooked for the Spice Girls.