Flash-grilled: Nokx Majozi
What was your first industry job?
My first job was a cashier at a university café where I was studying hospitality.
If you weren’t in kitchens, what would you do?
I would be a nutritionist or dietician.
What’s your pet hate in the kitchen?
Untidy chefs.
Sum up your cooking style in a single sentence...
I am a savoury pie maker.
What advice would you give someone starting out in the industry?
Be humble, work hard and be patient.
Which single item of kitchen equipment could you not live without?
The rolling pin, it’s very handy as I have to be so precise with the thickness of pastry.
What would you choose to eat for your last meal?
Lamb curry with rice, peas and mango salsa.
À la carte or tasting menu?
À la carte as I like to be in control of my choices since I have some allergies.
What’s your favourite fast food joint?
I love KFC. It still reminds me of my childhood. After family shopping we used to go for lunch.
What’s the dish you wish you’d thought of?
Lamb curry and mango salsa.
MasterChef or Great British Menu?
I love both shows. They are both interesting and every season I always learn and discover more about cooking.
What’s the most overrated food?
Caviar, and raw oysters.
Your restaurant dictator for a day – what would you ban?
Working on Sundays and double shifts.
Who would your dream dinner party guests be?
Michelle Obama, Oprah Winfrey and Asma Khan.
What’s your earliest food memory?
Cooking with my dad in the kitchen. Helping with chopping, adding spices and mixing. This is where my passion and love for cooking started.
Twitter or Instagram?
Instagram as it’s a more creative, engaging and interactive platform.
What’s the closest you’ve ever come to death?
When I was bitten by a poisonous snake while playing hide and seek in the bush as a kid.
Where do you go when you want to let your hair down?
I love markets and I always go there. There is lot to discover from seasonal produce, to antiques, to new food trends.
What’s your tipple of choice?
Hazelnut espresso martini.
