Allistaire Lawrence, the 27-year-old head chef of Eat Out Top 10 finalist Roots, at the five-star Forum Homini Hotel at the Cradle of Humankind, considers himself a Capetonian who has learnt to adapt to Joburg’s tastes and palates. His career began under the watchful eye of Bruce Robertson at the Cape Grace in Cape Town, before packing his bags for Joburg. For someone who didn’t originally like cooking and then decided to ‘take a chance’, this young chef has come a long way, being promoted to head chef of Roots at the tender age of 25. We took a few minutes out of his busy schedule to get to know him better.

What motivates and inspires you in the kitchen?
I love reading books and eating at new restaurants. In my kitchen, every member of my team brings something different to the mix, which helps us to achieve great results. I am very proud of them.

What are your favourite ingredients this season?
For me, it’s all about freshness this summer – tomatoes, artichokes, apples, asparagus, peaches, nectarines, raspberries and blueberries.

If you could cook a dinner for any five people, dead or alive, who would they be?
My parents, as their support and love are the reasons I am where I am today. Nelson Mandela, because he is an inspiration through all he has done to change our country. Alex Ferguson, because I am a huge Manchester United fan – if I’m not in the kitchen, I try not miss a game! Charlie Trotter, who has been one of my food heroes since the start of my career. I would cook slow food – slow food gives you a sense of nostalgia and conjures up food memories of the past.

We hear you’re into competition cooking – what’s the attraction for you?
The appeal of competition cooking is the pressure of producing food in a restricted amount of time. Each competitor is only as good as the mystery basket of ingredients they are given to work with. Everybody is equal at the start because they don’t know what they are cooking and can’t prepare for it in advance – I love the adrenaline rush!

The ‘mystery box’ challenges on MasterChef Australia were very popular. If I were to give you cream, pork chops, apples, lemons, cognac, cinnamon, chocolate and eggs, what would you make?
Cognac-marinated and flambéed pork medallions, pork tortellini, cinnamon and apple tarte tartin and mousse, and lemon-flavoured beurre noisette.

If there was a fire in your kitchen and you could save just one object, what would it be?
Does my kitchen team count as an object? If not, then my knives!

What’s the most daring dish you have ever attempted to cook?
Before I started at Roots, agar (a gelatinous thickening agent) was big in Cape Town and Bruce Robertson had agar passion fruit jelly on his menu. At that time, I didn’t know how important it was to be exact with the agar measurements and I ended up making passion fruit rocks!

What’s your favourite food indulgence?
Foie gras – it’s so sinful, I just can’t get enough.

What do you look for when eating at other restaurants?
If I go to a fine-dining establishment, I always look at the level of service and the flavour combinations used by the chef.

How do you relax and unwind when you’re not wearing your chef’s whites?
I have a glass of wine, catch up on missed TV programmes (I have grown to depend on DStv’s PVR function), braai and spend time with my friends and family.

What’s in store for Roots in 2011?
I really want to reduce our carbon footprint, especially since we are situated in the Cradle of Humankind. I will ensure that we use the freshest and best ingredients from local suppliers as often as possible.

Find out more about all of the winners and finalists in the 2010 Eat Out Awards here.