BILLY SUTER chats to Durban’s ROLAND PEROLD about his food likes and dislikes, and what he gets up to in the kitchen. Roland is the musical director and also plays The Swindler in KickstArt’s new family musical, The Emperor’s New Clothes, opening on June 15 at the Elizabeth Sneddon Theatre. Directed by Steven Stead, the musical has a cast that includes Daniel Anderson in the title role, Lyle Buxton, Marion Loudon, Mthokozisi Zulu, Keryn Scott, Amahle Tembe and Roshanda Lewis. Design is by Greg King. Booking is at Webtickets.
Firstly, tell us about your role in The Emperor’s New Clothes, why people should see it – and what you snack on during rehearsals.
I’m playing the Swindler… and can I just say my side hustle of providing ‘magic’ clothes is booming! But seriously, this musical version of The Emperor’s New Clothes is charming and funny all the way through. Snacking is essential (as any thespian will tell you!) and for me it has to be Speckled Eggs!
On a scale of one to 10 how good a cook are you? And why do you rate yourself so?
Two! I’d give myself a higher score if I tried more… I’ll work on it.
What was the meal you had most during lockdown – and why?
Honestly, I can’t remember. But I can assure you it wasn’t cooked by me!
Your most embarrassing/awkward moment in a restaurant?
Haha… the waiter asked: “Would you like an aperitif?” And I answered: “No, I’ll just have something to drink for now”. I know better these days!
Favourite take-away meal order? And what are you unlikely to never order (and why)?
A nice, thin-base pizza from The Coffee Tree in Glenwood. They just have the right combination of flavour and texture. As for what not to order as takeout… soup!
What is your first food memory?
My grandmother was a ‘vetkoek’ master. Hmm… with jam and cheese. Delicious!
Your favourite meal – and also the meal you don’t enjoy much (and why)?
I love a good brekkie, and my favourite is Eggs Benedict. If there’s a salmon option that’s the one to go for! Can’t say I’m a big fan of anything fermented… definitely a no-no.
Something you loved to eat or drink when younger, which you can’t find today?
Condensed Milk. I would make a hole in the tin… and soon it would be empty! So sad I can’t find it at the supermarket anymore. (if you see it, DON’T tell me where, please!)
As a child did you ever develop a taste for unusual foods or unusual combinations of foods?
I used to love having oats on a Saturday morning whilst watching The Magic School Bus on TV. The oats were, I’m sorry to say, drenched in butter and honey!
What is the dish you tend to cook most often?
N/A … haha. See above, my cooking skills are limited to say the least. Sandwich-making is the pinnacle, I’m afraid!
What do you like and/or dislike about attending dinner parties?
I love dinner parties. 1. Because I love to bring flowers. 2. People who throw them can really cook!
What has been your biggest kitchen disaster?
Inviting a friend over for dinner…. But having forgotten to buy the main course! (We ended up eating out…)
What has been your biggest culinary success?
None yet! I’ll keep you posted.
How serious a wine fundi are you, and what is your favourite tipple?
Well, my namesakeRoland Perold is the inventor of the Pinotage blend….. (another Roland Perold…) So, my favourite would have to be a richly textured, full-bodied Pinotage.
What three people would you most like to invite to dinner (and why)?
Too much pressure! Any friends are welcome..!
What kitchen utensil can you simply not live without?
A teaspoon! (For coffee… the most important meal of the day)
What’s the most kitsch thing in your kitchen – and why is it there?
If I had a Tretchikoff I would hang it! I need some kitsch, thanks for the nudge .
What are some foods you simply refuse to try?
If you serve canned asparagus at your dinner party… I will leave!
Is there any food or drink you cannot have for any reason?
Not that I know of… I even eat bread, can you handle it!
What is your favourite restaurant in Durban or KwaZulu-Natal and what do you usually order there?
I just love The Coffee Tree in Glenwood, interesting but unpretentious items on the menu. And the atmosphere is great.
Favourite cooking ingredient/s?
If the packet says something like: “Just add water…” or “just add milk…” THAT’S pretty much the kind of ingredient I like.
What is the sexiest of all foods (and why)?
An avocado. I don’t know why… it just is!
What do you tend to tip in restaurants?
At least 10%. If the service is excellent, probably 15%.
Have you/would you send a dish back at a restaurant if you were not happy with it? Please elaborate if so.
I do send food back if it’s not correctly done; but I’m never rude to the wait staff. A good restaurant will happily correct an error; the trick is to be polite and get someone who can expedite your order (like the manager) on your side so that your friends haven’t finished by the time your new plate arrives.
Favourite dessert/s?
Death by chocolate! A brownie, with vanilla ice cream (two scoops).
Store-bought sweet you most enjoy?
Dark chocolate… hmm…. I see a trend here.
.....SoSuterBill..... 