Meet Nadeane Warring 

Nadeane Warring
Published: August 28th, 2015

Meet Nadeane Warring – a foodie and local in Plettenberg Bay. Although Nadeane has no formal training, do not be fooled, this Foodie fan can teach us a thing or two.

Nadeane loves food and everything to do with food. When she is not working front of house at a very famous and popular Plett restaurant, she is cooking up a storm or blending up a break through!

Nadeane has a passion for creating Dukkah’s. What you ask? Dukkah is an Egyptian dry mix of roasted nuts, seeds and spices finely blended together. Traditionally dukkah is eaten by dipping fresh Artisan bread first into olive oil and then into the nut mixture, but it also serves as a versatile seasoning in Egyptian cooking.

 

Nadeane WarringName

Nadeane Warring

 

Tell us about your life before food

Is there life before food? Seriously!

 

Where did your love of food come from?

As a teenager I became vegetarian (much to my parent’s horror). So, I was forced to experiment and create tasty wholesome foods for myself.

 

What is your earliest memory with food

Waiting and watching in anticipation as my wee Scottish Great Grandmother made her famous chocolate fudge for her bairns (Kids)….yummmmmy!

 

Nadeane WarringWhat was your first food related job?

Working in my Dad’s Butchery after school. On Wednesdays I would arrive at his shop and in the big copper boiler was all the pig’s pieces you could imagine from trotters to snouts waiting for me to prepare my Dads famous brawn! (a cold meat served sliced on platters or sandwiches, almost like a terrine) Now that was a challenge as a newly fledged vegetarian!

 

Do you have a food hero/mentor?

Not anyone in particular as I am inspired by food from around the world and just love to experiment with a recipe that inspires me at the time according to flavours, seasonal ingredients. Jamie Oliver taught me not to be afraid to experiment, just use a recipe as a guideline and play with textures and flavours. Keep it simple. Keep it fresh.

 

Where did you train?

In my kitchen

 

What item in the kitchen can you not live without?

My air fryer. A newly acquired kitchen gadget that is proving to be quite the dream in our household!

 

What spice is top on your list for 2015?

I can never do without my own inspired Dukkah. Flavours of East Africa, with a twist. I use it on everything! Meat, salads, eggs, casseroles, vegetables…simply divine!

 

Share a food secret with us?

Boiling ribs before braaing or roasting ensures they will be tender and juicy….better still, marinate them overnight before braaing them for a more intense flavour.

 

Your favourite Veggie? & why?

I just love LEEKS! They are versatile, sexy, secretive and indispensible!

 

What is the best food advice you were given and by whom?

Taste and Season often! Reza Mohammed

 

What / where is your dream job?

My dream job….would entail working in a holistic environment where food is grown and produced organically. The menu would change according to the season with simple nutritious combinations of light and healthy meals.

 

Stranded on an island – name 5 things you would not want to live without?
  • Water
  • Fire
  • A friend with diving gear and a fishing rod
  • Shelter
  • Wine

 

Any advice for future chef’s?

Don’t be afraid to think out of the box. It’s how creations are made!

 

If you could say thank you to one person for where you are today – who would it be/why?

I would have to thank myself as I am responsible for where I have traveled to get here.

 

One thing you must master as a chef/cook is?

How to taste and how to season your food!

 

What advice would you give yourself if you could have the letter delivered to yourself on your 19th birthday?

Dear Nadz……

19 is the prime of your life, it is the beginning of your road to your future.

Delve deep within to visualize where you want to be in 20 years time.

Don’t give up on your dream, even if the road sometimes seems impossible.

Be kind to yourself and when things go wrong; remind yourself…..difficulties are opportunities to better things!

 

 If I say Banting – what do you think of?

Sarah Murray….after all, there is only One Banting Betty!!

 

What is your favourite recipe book?

At the moment I would have to say…Taste the world with Jenny Morris.

 

A food Mag you would love to subscribe to?

Donna Hay Magazine

 

Who do you follow on Instagram?

Sorry not applicable

 

If I say Plettenberg Bay – what dish do you think of?

Local MCC and Oysters

 

Your best memory of 2015 – so far?

That’s easy! Having the privilege of working alongside Reza Mahammad; at the Plett Food and Film Festival 2015. What an honour to be given the opportunity to have 2 days of Masterclass by such an inspirational, talented, patient & humble chef!

 

If you could dine at one restaurant anywhere in the world – where would you go?

Just down the road – Stellenbosch at Babylonstoren. I love their concept….it’s just so my cup of tea! Organically grown herbs, fruits and vegetables…local cheeses…their own wines…a bakery where artisanal breads are made…their own deli…and a spa to boot! Sounds simply heavenly!

 

Teach us a Foodie term and what it means?

I take a simple term like Gravlax. A curing process using rock salt and sugar, used traditionally on Salmon….I have created a modern twist….Salmon Trout fillet infused with local Inver Roche Classic Gin (distilled from Fynbos) smoked Himalayan rock salt and honey…..

What would you feed your family for Sunday lunch?

I am a true Kiwi Traditionalist….It has to be a Roast….a hole heap of chopped leeks, celery and carrots seasoned with Avocado lemon oil, salt and pepper..laid underneath a lamb shoulder that has been scored and stuffed with rosemary sprigs and garlic then generously seasoned with Dukkah…. we have to have orange sweet potatoes, potatoes and butternut to accompany! Lightly blanched mange tout dressed with a dash of Yutaka citrus seasoning and if I get really carried away…a cheesy cauliflower bake finished off with gravy made from the cooked vegetables under the lamb!!

Roll on Sunday!!!

 

What 3 items would you insist on packing in a picnic basket?
  • Newstead Rose MCC
  • Strawberries
  • Marcos Local Brie

 

What are the down sides to being in the food industry?

Chopping Onions!

 

Your midnight snack would be?

Homemade Raspberry Ripple Ice Cream Bars

 

What one cooking skill or recipe do you hope to master this year?

I would love to learn the art of sushi making….then I can climb out of the box and play!!