BILLY SUTER talks to Eshowe-based singer-songwriter and guitarist DAVE STARKE about food and drink likes and dislikes – and what he gets up to in the kitchen. Starke will be appearing at Durban’s Rhumbelow Theatre, Umbilo, in a new show, Leonard, James and Joni, scheduled for 7.30pm on Friday and Saturday, February 16 and 17, and 2pm on Sunday, February 18. The production will have Starke alongside fellow musician Lizzie Gaisford to highlight the music of Leonard Cohen, James Taylor and Joni Mitchell, as well as stories about these artists. Tickets cost R200 each and seating is at tables where one can enjoy a picnic brought from home if you so wish (all beverages, however, must be bought at the theatre’s pub). Book at Computicket or email roland@stansell.co.za
On a scale of one to 10 how good a cook are you? And why do you rate yourself so?
I consider myself to be a very capable cook, so I’d give myself an 8 out of 10. However, that applies to cooking specifically and definitely not baking.
Your most embarrassing/awkward moment in a restaurant?
None!
Favourite take-away meal order?
I live in a small town (Eshowe) and we don’t have a lot of big restaurant and take-away brands. So if I’m there, my go-to take-away is chicken curry and rice from the local curry store. When I find myself in a city, then I usually try to find an Asian take-away for either a noodle dish or maybe Tom Yum soup.
What is your first food memory?
My early food memories are mostly centred on family breakfasts around the diningroom table. In those days we ate Post Toasties and another cereal called Quake Up. On Saturday mornings we sometimes had kippers and bacon too!
Your favourite meal – and also the meal you don’t enjoy much?
My hands-down favourite meal is a very basic Italian pasta called Aglio Olio, accompanied with a glass of dry white wine. It’s a simple dish – basically just chilli, herbs, salt and olive oil garnished with parmesan. It’s often looked down upon as being a budget dish, but when it’s done by a proper Italian chef, it’s heaven. And if you’re feeling flush, you can dress it up by adding a few prawns!
I almost never order dessert of any kind. Perhaps two exceptions might be Malva Pudding or a similar Afrikaans delicacy called Jan Ellis Koek, named after the former Springbok rugby player.
Something you loved to eat or drink when younger, which you can’t find today?
I grew up in the Cape and a lot of the corner cafes down there sell a delicious, high-carb junk food called a Gatsby. It’s basically a whole baguette, filled with fried (slap) chips, lettuce, tomato and a chopped meat (masala steak, viennas, chicken strips). It is then drenched a variety of sauce options. It’s working man’s food. I really miss those…
As a child did you ever develop a taste for unusual foods or unusual combinations of foods?
I was quite notorious as a child for mixing Creme Soda-flavoured concentrate with milk.
What is the dish you tend to cook most often?
My family know that at least once a week I’m going to serve my famous mushroom pasta, cooked with cream and either bacon bits or pork sausage meatballs.
What do you like and/or dislike about attending dinner parties?
I love dinner parties, but really don’t attend as many as I would like. I greatly prefer them to parties because the dinner table really facilitates discussion and the sharing of ideas.
What has been your biggest kitchen disaster?
No big failures that I can recall, but I have a very bad reputation for being an extremely messy cook.
What has been your biggest culinary success?
I am very good at making both pizza and pasta dishes and also consider myself to be quite a cut-above braaimaster!
How serious a wine fundi are you, and what is your favourite tipple?
Not serious at all. I like most dry white wine cultivars, but particularly Chenin Blanc and Pinot Grigio.
What three people would you most like to invite to dinner?
Stephen Fry (actor and author), Josh Ritter (musician) and Martin Shaw (author, mythologist and storyteller). I think the conversation between these three would be truly spectacular.
What kitchen utensil can you simply not live without?
A colander.
What’s the most kitsch thing in your kitchen – and why is it there?
My beloved is an artist, so we tend to have mostly beautiful things around. Nothing kitsch here!
What are some foods you simply refuse to try?
I really don’t think there’s anything that I have a fully closed mind about.
Is there any food or drink you cannot have for any reason?
Unfortunately, most varieties of bread give me quite crippling heartburn. So as much as I love bread, I almost never eat it anymore.
What is your favourite restaurant in Durban or KwaZulu-Natal and what do you usually order there?
I have a tendency to really love owner-operated restaurants. Particularly of the Italian variety. Sadly, many of my favourites are no longer open, which is a regrettable sign of the times. But some favourites that are still operating are: Impulse by the Sea in Tinley Manor (Curry House); Beira Alta in Ballito (Portuguese and Continental); Ray’s Kitchen in Salt Rock (Continental); and Andrea’s Italian in Durban North (excellent Italian). I also recently had an excellent Aglio Olio at Crossways in Hilton.
Favourite restaurant in South Africa and/or abroad?
Whenever I am in Cape Town for shows, I always make a point of going to Bardelli’s in Kenilworth/Harfield. Truly wonderful Italian restaurant!
Favourite cooking ingredient/s?
Cream, black pepper, Mauritian mazavaroo, chilli sauce, good cheese and chorizo sausage.
What marks the most memorable meal you’ve had?
I remember having a spectacular culinary experience about 20 years ago when I was in Malaysia, at one of the Chinese open-air/street restaurants. I was with my family for my brother’s wedding and it was just a celebration of really great exotic food, beer and laughs. Loved it!
Who is your favourite celebrity cook? And your least favourite?
I don’t watch TV, so unfortunately don’t really know any celebrity chefs.
Your favourite tipple and meal on a hot, humid day? And on a freezing day?
Hot day – a light (non-creamy) pasta with white wine. Cold day – risotto or oxtail with a pint of Guinness.
What is the sexiest of all foods?
I don’t really think about food in this way.
What do you tend to tip in restaurants?
A standard 10%, pretty much without question. Up to 20% if the service is excellent.
Have you/would you send a dish back at a restaurant if you were not happy with it?
I’m not the type to complain, so I would only return food if I felt it was unsafe to eat. I can’t recall having to do that. Ever.
Store-bought sweet you most enjoy?
I never buy sweets, so if I was looking for a treat snack, it would be biltong every time.
.....SoSuterBill..... 