F

she’s not a trained chef. She started out as a writer but developed a love for food and cooking through her mother, and next thing you know she’s a culinary sensation. I like the fact that she’s a home cook and her food is not complicated. It’s restaurant quality, but still very much things you can make at home. Then of course there’s the fact that she’s probably the sexiest woman alive, and from her scandalous past, she also has a bit of a dark edge.

I like anything that’s homecooked using fresh ingredients – no packet goods for me. My mum cooks a killer crab curry, which is an absolute treat and must be eaten over a long, languid lunch. I’m also particularly fond of omelettes and experimenting with them.

My best friend, Nic, and I travel far and wide sampling (and judging) omelettes. We plan to write a book about our experiences very soon. If I consider my own cooking, I’d have to say I make a righteous mac and cheese. It’s comforting and hearty yet fancy enough to serve at a dinner party.

I have an adventurous palate. I like peanut butter and celery with cranberries as a snack and I tried a peanut butter and bacon smoothie once. I do like the umami flavours: sweet and sour from the East, so I’m particularly fond of Asian food combinations.

I once made a beetroot and vanilla ice cream soup as a starter for a dinner party, which was not bad, and I tried basil ice cream in Malaysia once. I like sorbets because they’re generally fruit-based and don’t contain milk. I’m fond of tropical summer fruit flavours so I enjoy mango, litchi and pineapple sorbets. They’re also a better choice than ice cream if you’re watching your fat intake. I would invite Thuli Madonsela, well, because she’s Thuli Madonsela. I can just imagine the conversation. I would also invite Bear Grylls, whose own adventurous palate must yield some amazing stories. And lastly, there would have to be a chef, like James Martin, who would be able to pick up some of the slack in the kitchen while I’m being mesmerised by Thuli Madonsela.