Neil Norman - Dornier Chef de Cuisine
•What's a typical day in your life like?
I am usually in the kitchen by 07:00, then I start baking fresh breads for the day, when the dough is proving, I will start going through the fridges and look at the quality of all the for the day, and start planning my menu.
•Do you spend a lot of the day eating?
I used to, I’m trying to eat more healthy and stay in shape, I do more tasting now!
•What is your comfort food?
I believe that any hearty meal enjoyed with friends and family is comfort food, but If you want to be technical, its slow cooking some lamb shoulder, or maybe some duck cassoulet, and always a big glass of red wine while you’re busy!
•Who was your greatest cooking influence and why?
For inspiration in the kitchen, I would say Thomas Keller from the French laundry in the Napa valley. For cutting edge flavours, definitely Neil Perry of Australia.
•What was the worst meal you've made and for whom?
We were in Hermanus, and just wanted some fresh fish, so we stopped at the lemon butter, how disappointing. We walked out.
What's your favourite music to cook by?
I enjoy some supper club, hotel costes and café Paris. I like chilled lounge music.
•What would you want your last meal to be?
I would want the Chicago cut with chips and red wine sauce from Belthazar in the waterfront.
•What's your favourite ethnic cuisine and why?
I like Indian, I am a sucker for good curry.
•What is your favourite ingredient to cook with?
At the moment I am quite fond of lime, garlic & chilli. I find it’s a very refreshing combination on fish and in rubs or marinates.
•In a world of instant, pre-cooked and fast-food, what do you think home chefs should take time to make? Should it be bread? Stock? What's the key thing we should spend our time on?
Well moving into winter, I would say that a slow roast on a Sunday, or a beautiful chicken casserole in the week, is a great way to spend time with your family. Speak to your local butcher, he will be able to guide you in the right direction, and they have really good ideas.
•What's your favourite wine?
I love Chenin Blanc for white, but a good Cabernet Sauvignon or Bordeaux blend can’t be beaten.
•What dish would you pair it with and why?
for white, I would like to do something lighter like grilled duck breast or line fish, for the red, I like either roast beef or even grilled veal loin. At home I like to keep it fuss free, so no heavy sauces, keeping to kosher salt and cracked black pepper. My wife enjoys the natural flavours.
•When you're at home, do you spend time in the kitchen or order out?
We used to always be eating out with friends, trying out new places, but for the last week or so we have been cooking healthy foods, and inviting everyone over.
•Where do you get your inspiration for your more complex dishes?
I used to try not think about it too much, and pair flavours when I am cooking in the kitchen with my team, but being at Dornier, we try and focus on having a smaller menu, which myself and the sommelier pair on a day to day basis, so I have more time to source the best produce and design the plate appropriately. We work on a 3-4 flavour rule, so to not over power our wines.
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