Dirty Fork Kitchen
Chef & Food Writer
Ginja Media, under the Dirty Fork Kitchen Studio umbrella, is offering exciting new EGGcademy sessions. We check in with this professional chef, food writer, mother of two and of course, passionate EGGhead.
How did you initially come to know about the Big Green Egg?
Inge Hoffman from The Wolftrap told me about them.
You’ve been playing around for a while now with a Large EGG. Tell us about some of the things you’ve dreamed up on the EGG and what’s next?
I have experimented quite a bit. I have done a leg of lamb with bourbon soaked wood chips, pizza’s, baking, and my latest is experimenting with seafood.
The food industry seems to be dominated by men. With Mother’s Day coming up, what do you think women – and mothers in particular – bring to the table that men can’t?
It’s always different when Mom cooks. There is one thing when dads cook, but men tend to do things systematically, while moms tend to do it with love. They have that added extra where even when you are sick you call your mom. There’s definitely something special with when Mom cooks!
The Big Green Egg is a welcome addition to the home of many passionate home cooks, commercial kitchens and restaurants. Why do you think this outdoor cooker works so well in all these arenas?
Your ability to manage temperature is one of the key advantages of owning a Big Green Egg. It’s an amazing smoker and I love smoking things in it.
Lastly, who will be doing the cooking – and what’s on the menu – on Mother’s Day?
I will be doing the cooking and I was thinking of doing tequila prawns with a home-made aioli and some fresh cheese and onion braai bread, as well as a deboned stuffed Moroccan lamb. All done perfectly on my Big Green Egg, of course!