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Even when you’re a top chef, sometimes only mac n cheese will do


Even when you’re a top chef, sometimes only mac n cheese will do

We chat about cuisine and an industry under lockdown with Graham Neilson, executive chef at 9th Avenue Waterside

Candice Botha

Best food memories? There are a few. When I was older, eating home-grown baby artichokes at La Lampara in the KZN Midlands and pigeon at the original Harvey’s in Durban, by Andrew Draper. As a boy, my gran’s mac ’n’ cheese, battered hot dogs at the Beef ’n’ Barrel in La Lucia Mall and cheese and bacon burgers from Longhorn.

Food icon? I admire too many people in this industry, especially the longer I’ve stayed in it, to pick just one. During this lockdown it has been eye-opening to see just how fragile this industry is. When you see titans of the restaurant industry not sure if they will have their restaurants back, it really gives you a sense of perspective.

Best dish to cook and to eat? To cook, I love pan-roasting fish in the restaurant. Finishing it with foaming butter and getting it just right still gives me a thrill. To eat, it’s still macaroni cheese...

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