Carina ClaassensDanielle Postma’s love for food began with her gran who everyone affectionately called Moema
How did you begin your career?
I au paired for a family in London and the woman of the house suggested the idea of a cooking school. I then started courses at Leiths School of Food and Wine. One day, Yotam Ottolenghi was the guest lecturer, and although he reiterated that he wasn’t looking for staff, I phoned him anyway and after a long chat, he said I could start at Baker and Spice the following Monday.
How would you describe your cooking style?
It usually involves bold flavours (don’t be scared of garlic!), combined with lots of Mediterranean flavours.
What tips would you give an aspirant cook?
Once you know the fundamentals of food – the science behind the success: what makes a great pastry; what makes an excellent reduction; why some ingredients work so well with others then you can really play.
What defines a successful dinner party for you?
Fabulous guests, the children doing a play, the music making someone want to dance and the wine ensuring the jokes are terrible.
What’s the best thing you ever ate?
Yoghurt and honey from Quiet Mountain Country House, just outside of Joburg.
What do you love best about your job?
I love the teaching and sharing aspect of food the most.
