Youve landed at The Roundhouse on quite a roundabout journey. Give us a brief rundown of your career thus far.

My career started at The Culinary Institute of America in Hyde Park, New York, where the Chaîne des Rôtisseurs World Competition is being held this year. After that, I spent six years in New York working for top pastry chefs including Gramercy Taverns Claudia Fleming, Payards Francoise Payard and Le Cirques Regis Monges. I was privileged enough to work at Per Se and Jean George for short stints, and lastly at Gordon Ramsay at The London. This is where I met PJ [boyfriend and head chef at The Roundhouse].

We emigrated to England and worked at the The Vineyard and then decided to move back to PJ’s hometown of Knysna, where we started to work for île de Païns Marcus Farbinger.

Finally, we met the infamous Fasie Malherbe, and instantly fell in love with him and The Roundhouse. Weve subsequently become shareowners.
 
Your boyfriend, PJ Vadas, is head chef at The Roundhouse. Is there room for romance to blossom in a bustling restaurant kitchen?

We have a major respect for each other and for our separate disciplines, and I find PJ’s talent very sexy. We make an amazing team and feed off of each other’s energy. And, if he gets out of line, there are many sharp and hot objects in the kitchen…
 
Abigail absolutely raves about your feather-light soufflés – what’s the secret behind these airy puffs?

Firstly, having a specific recipe and making it properly. Secondly, fresh ingredients and great flavour combinations like prune and Armagnac, and apricot and almond with Amaretto ice cream. And lastly, whipping every soufflé to order.
 
The Roundhouse has become renowned for your delectable pre-desserts. Could you tell the uninitiated amongst us what exactly this is?

People make the mistake of thinking that the pre-dessert is the same as a palate cleanser, but its actually meant to be a pre-excitement. If you get the small things right, the big things will follow.

Give us a few examples?

Tiramisu with coffee granita; buffalo yoghurt and pineapple granita with candied coriander; and mini lemon meringues.
 
What is the best dessert that youve ever had in your life?

Nuttella crêpes with banana, made to order at the Seattle Fish Market.

And the worst?

My worst dessert experience was when I forgot to put gelatine in 300 panna cottas at The Gramercy Tavern. I got beasted that night. I almost lost my job over it.
 
Your favourite ingredients to work with?

Felchlin Swiss chocolate, beautifully ripe peaches and rhubarb.
 
Lastly, a little bird told us that youd be making petit fours for this years Prudential Eat Out Awards. Any chance of a sneak preview of some of the tasty treats youll be serving?

I am very excited about the Awards, but I cant give the surprise away. Youll have to book a table at the event to taste for yourself!