Meet Nicky King, head pastry chef at Fancourt

Thursday, September 20th, 2012

Born and raised in the Western Cape, Nancy graduated with her International Pastry Diploma from the Zevenwacht Chef School and holds an International Diploma in Pastry from City & Guilds (Southern Africa). After beginning her training at Limnos Bakers in Cape Town as assistant pastry chef and confectioner in 1999, Nancy spent time at the Winchester Mansions Hotel, the Arabella Sheraton Hotel (now The Westin Cape Town) and the Mount Nelson Hotel, where she worked with chef Garth Stroebel. Nicky worked aboard two cruise ships before accepting a position at Le Quartier Français in Franschhoek in June 2009. She then refined her craft as head pastry chef aboard a handful more cruise ships before taking on her new role at Fancourt. 

 

We caught up with Nicky for a quick-fire Q&A about chocolate, dessert trends and how to achieve a flawless soufflé.

 

What dessert would you make if you had only 15 minutes?

Definitely a chocolate mousse [check out Nicky's recipe for chocolate mousse with macerated strawberries here], as I’m crazy about chocolate and you can incorporate so many different flavours. It’s also really easy and quick to prepare. 

 

Who are some of your favourite suppliers? Where do you get the produce for the Fancourt restaurants?

I draw from the local farms in the areas surrounding George and Knysna. Four Brothers for all my fresh berries, Leeuwenbosch Dairy Farm for our fresh dairy products and The Deli Factory in Plettenberg Bay for quite a range of high quality products, including good quality chocolate such as Callebaut and Valrhona chocolate.

 

What are your favourite flavours to combine?

I would go for chocolate and berries and then add a touch of Grand Marnier orange liqueur – definitely one of my favourite flavour combinations.

 

What’s your favourite thing to do with eggs?

There are just so many wonderful things you can do with eggs, which are the main ingredients in the making of desserts. My favourite, though, is a light and fluffy meringue. Italian-style is my favourite, or even a quick French meringue. I make it so that it melts on your tongue.

 

What’s the trick to a good soufflé?

I would say that the trick to a good soufflé is in the making and cooking of your panard. It has to be done just right, and is determined by the quantity and consistency of your egg whites, as this is your raising agent.

 

What new dishes are you working on at the Fancourt restaurants?

We will be serving delicious new desserts reflecting new seasonal flavours at all three of our restaurants – Henry White’s for classic dining, La Cantina for Italian family dining and Morning Glory – towards spring. Guests can look forward to tasting my coconut brûlée, chilli chocolate cantuccini and strawberry salsa, as well as crêpes with a kumquat compote, served with a smooth honeycomb ice cream. 

 

What do you think is going to be the next big trend in desserts?

I think there will be a move back to classic desserts, but with a modern twist, with heightened simplicity and a deconstructing of the dessert to make each component even more delicious.

 

What inspired you to work in the food industry?

My love and passion for food and, of course, my insatiable sweet tooth!

 

What’s the first thing you ever learnt to cook?

Homemade custard comes to mind, along with fond memories of my childhood. 

 

What are some of your favourite restaurants in SA?

I actually have so many favourite restaurants in the Cape Winelands; it would be impossible to choose only one or even two. 

 

Do you have a favourite foodie destination?

Oh yes, that would be Vietnam. I love their food and cooking style. I also love Greece and Italy for their grand love affair with food.