What is your background as a chef?

For the past 20 years I have been involved in the preparation of food for restaurants and coffee shops.

What are your earliest cooking memories?

My mother was the typical Italian housewife, so a lot of her cooking was kept a secret from her children. We were told to sit and eat, that was the main part of her teaching us, so I really had to look and learn and try a lot of things myself, which I have succeeded in doing.

Are any other family members involved in cooking seriously?

No, only me.

What is your favourite German dish to prepare?

I get a lot of satisfaction by preparing a typical German goulash. I suppose we stole it from the Hungarians, but we are taking it on as a German goulash.

What do you think is the hardest to cook well?

By being trained by various German ladies who have had a lot of experience, I can really say nothing is too hard for me to do.

Where do you get your inspiration from?

My inspiration is from the advice I have received over the years from these marvellous German and Austrian ladies and their know-how. Also the massive amount of compliments I receive from the customers at the German Club.

What's your go-to dish when you're cooking for yourself?

Again, when I am at home of course, I cook a typical Italian dish for my family. This would consist of either lasagne or various pasta dishes.

Is it important to match drinks with food?

Of course, you should match a certain dish with a certain drink, for example, when you have a typical eisbein with sauerkraut you would have to wash this down with a typical German beer. With a schnitzel, I suppose a glass of imported German or Austrian wine would be suitable.

What are your favourite ingredients and least favourite?

In a typical German dish a lot of various spices are used, for example caraway seeds, bay leaves, paprika, black peppercorns, cloves etc. I don't really have a least favourite ingredient.

What advice would you give to a chef in training?

Your heart has to be in your cooking for your cooking to be successful. Be prepared for long hours and a lot of hard work.

RECIPE | Eisbein 

A pork knuckle covered by a thick layer of fat, the eisbein is a tender and aromatic German dish which needs to cook for a long time before it's ready to be enjoyed. Best served with potatoes and sauerkraut. Serves 2.

INGREDIENTS

2 cured, smoked shanks of pork

1 onion, cut into quarters

1 carrot, chopped roughly

1 bay leaf

water

METHOD

Add all the ingredients into a large saucepan.

Fill the saucepan with water, enough to cover the ingredients.

Bring the saucepan to the boil.

Reduce heat and allow to simmer for l hours or until tender and the skin is soft.

Once cooked, remove the shanks from the saucepan and pat them to dry.

Score the skin diagonally across.

Salt the skin well.

Place the shanks under a hot grill and let the skin crisp up to form crackling.

Sauerkraut with caraway

INGREDIENTS

450g-500g sauerkraut (cabbage)

1 small onion, chopped

3 tbsp extra-virgin olive oil

1 carrot, grated (optional)

1 tsp caraway seeds

1 tsp juniper berries, lightly crushed (optional)

1 Granny Smith apple or potato

grated sea salt and freshly ground black pepper

1 tsp brown sugar or to taste

1 cup white wine

1 cup vegetable stock or water

METHOD

Rinse the sauerkraut quickly in a colander while teasing it apart with your fingers. Squeeze out the water and leave it to drain.

Fry the onion in the olive oil in a saute pan for about 10 minutes until soft. After five minutes, stir in the grated carrot (if using). When the onion is soft add the sauerkraut, caraway seeds and juniper berries (if using) and cook, stirring for a few minutes. Then add the grated apple or potato, salt, pepper, sugar and wine. Reduce the wine for a minute or two and pour in a cup of stock or water. The liquid should barely cover the sauerkraut. Cover the pan and simmer for about 30 minutes, stirring occasionally. You may need to add a little more stock or water. Taste and correct the seasoning.