Walter Ulz is head chef and patriarch of one of Joburg’s most iconic restaurants, Linger Longer. And linger it has. After being around for over four decades, this fine-dining establishment has once again been nominated for the Eat Out Restaurant Awards 2010.

How does it feel to be nominated for the Eat Out Restaurant Awards?

It’s always great recognition for the staff, who have all worked so hard to make the restaurant what it is. We must have won more awards since 1986 than any other restaurant in the country, but it’s still so great to be recognised by Eat Out. After all, this competition is the ‘foodie Oscars’ of SA.

Which dishes would you recommend at your restaurant?

Start with the scallops on porcini mushrooms with a lemon tarragon sauce, and then move onto the beetroot carpaccio with a ceviche of salmon and scampi, dressed with lemon olive oil. Or try the artichoke hearts with prawns and a citrus dressing. The duck-leg confit is also a must, served with roasted duck breast and a sticky Oriental sauce. For dessert, try the burned lemon cream or vanilla crêpes with brandy-soaked raisins and a crêpe Suzette sauce.

In your opinion, what makes a top restaurant?

Consistency. You have to be as good on a Monday as you are on a Friday. And always use the best and most fresh ingredients possible.

Which ingredients are always in your kitchen?

Fresh lemon, lime, basil leaves, coriander, rocket, porcini mushrooms. A good olive oil, dukkah spice, juniper berries, balsamic vinegar, saffron, truffle oil, and ripe, red tomatoes.

What other careers would you have liked to pursue?

When I was young, I wanted to be a priest. Or a conductor in a large orchestra.

Which three words best describe you?

Larger than life. I always know exactly what I want.