Henk Pieterse, culinary force behind the popular Westdene, Bloemfontein, hangout, Iewers Nice, chats to Annette Klinger about food, flowers and all things nice.

Iewers Nice started out as a florist and art gallery. How did the restaurant come into being? Good question! We don't really know ourselves. We started out by baking a few cakes and breads here and there, and before we knew it, business picked up and we had a steady customer base that no doubt needed to be fed a square meal. I suppose you could say it evolved from coffee shop into restaurant.

How did you end up becoming a chef?
I learnt most things I know about cooking while I was growing up. I never studied to be a chef, so when the idea for a coffee shop came about, I had to teach myself by devouring every food book, magazine and recipe I could lay my hands on.

What are some of the most popular dishes you serve?
The menu changes about every two weeks or so. Our most popular dishes include our freshly baked quiches, French toast with bacon and green figs and our honey-roasted pear and blue cheese salad. Since it’s winter at the moment, our lamb curry is also going down very well. And then there’s the cakes. The baked cheesecake and carrot cake are both winners.

Do you incorporate a lot of local produce into your menu?
Yes, we have a local supplier who grows most of our salads and vegetables for us. He specialises in micro veggies such as patty pans, carrots and courgettes. We also use a lot of his flowers, including nasturtiums, in our food. We like to make the food look nice.

What is the restaurant scene like in Bloemfontein?
It's exciting! There's always a surge of new flavours and possibilities. I think because all the focus is on restaurants in Johannesburg and Cape Town, it takes a little bit of the pressure off the restaurants here in Bloem. We have a lot more freedom to experiment without fear of repercussions.

What do you think makes Iewers Nice so popular with patrons?
I think that it's because it's all about the people for my partner Andries Coetzee and I. We like to make a fuss of people and give them an experience rather than just a meal.

Where do you like to eat out on your days off?
An Asian restaurant in Westdene called Nagoya. The sushi is amazing.

Lastly, what three ingredients you think no chef worth his salt should do without?
Blue cheese, fresh herbs and butter.