Flash-grilled: Talia Prince
What was your first industry job?
I was a waitress when I was studying – I was really awful!
If you weren’t in kitchens, what would you do?
I would buy houses, give them a makeover and sell them.
What’s your pet hate in the kitchen?
When someone steals my Sharpie.
What’s the oddest thing a customer has said to you?
Someone asked me to make the lamb dish vegetarian…
Sum up your cooking style in a single sentence…
Flavour first.
What advice would you give someone starting out in the industry?
Choose a place to work that inspires you, and learn everything you can. Also, stay at each place for a year – you learn different things when you stick around.
Which single item of kitchen equipment could you not live without?
Thermomix.
What would you choose to eat for your last meal?
Anything cooked by my husband – he’s a great cook and he cooks with love. He also knows what I like to eat!
À la carte or tasting menu?
If they’re the kind of restaurant to offer a tasting menu, I would probably try that in order to see what they think their strongest dishes are.
What’s the best meal you’ve ever had in a restaurant?
Eating pigs trotters at Pied de Cochon with my dad after dragging him across Paris.
What’s your favourite fast food joint?
KFC for when I want to feel a bit dirty!
MasterChef or Great British Menu?
GBM for sure
What’s the most overrated food?
Matcha green tea – it tastes muddy to me.
Who would your dream dinner party guests be?
My family and my husband’s family. They all enjoy delicious, simple food, and we would have a good laugh together.
What’s your earliest food memory?
Braai’s in summer after spending the entire day in the pool.
Twitter or Instagram?
Insta.
What’s the closest you’ve ever come to death?
Having kids!
Where do you go when you want to let your hair down?
Home.
What’s your tipple of choice?
Champagne, mezcal or a smoky whisky.
What’s your favourite food and drink pairing?
Ostra Regal oysters with smoked seaweed mayonnaise and Talisker Storm whisky.
What do you consider to be your signature dish?
It isn’t really one, but I love making really delicious vegetable-centred dishes. We have so many ways now from global cultures of upping flavour that don’t revolve around using animal products. I love meat, but I also love tasty veg.
