…..SoSuterBill…..

BILLY SUTER chats to DANIEL ANDERSON (pictured above), star of “Vincent” and “The Tramp”, about his food likes and dislikes, and what he gets up to in the kitchen. Daniel is soon to star as The Artful Dodger in Pieter Toerien’s national touring production of the musical “Oliver!”, directed by Durban’s Steven Stead. Daniel is also the director of “Damsels in Distress” an original new musical cabaret starring Kiruna-Lind Devar. It has its premiere with performances at 7.30pm this Friday and Saturday, September 11 and 12 (and at 2pm on Sunday, September 13), at Durban’s Rhumbelow Theatre in Umbilo. Book via Webtickets or mail roland@stansell.co.za

On a scale of one to 10 how good a cook are you?

A five – I am so often on the road and unable to “rehearse” cooking! When I do cook, I cook for sustenance and to support the physical demands of my job, so it’s a simple, generally under-spiced Chicken breast, brown rice and avocado.

Your most embarrassing/awkward moment in a restaurant?

Asking a chef at an upmarket restaurant in London if the ramen was supposed to taste like it did. He was both amused and offended, and in that moment I discovered I had never truly had authentic ramen before.

Favourite take-away meal order? And what are you unlikely to never order?

Kauai Princess Wrap – perfect nutrition. I would never order anything with anchovies because, well, life is too short.

What is your first food memory?

My sister shoving my face into my second-birthday cake. And since, I cant get enough of that stuff!

What was the meal you had most during Covid lockdown years?

A good old braai. The social element made for great connection time as a family.

Your favourite meal – and also the meal you don’t enjoy much?

Braai – because braai-not? I don’t enjoy anything that contains enough oil to fix a broken diesel engine.

Something you loved to eat or drink when younger, which you can’t find today?

Chocolate Logs… and since they removed Yes/No bars, well… I’ve been indecisive.

As a child did you ever develop a taste for unusual foods or unusual combinations of foods?

Yes. My family has a long tradition of “dippers” – those who dip whatever they want in coffee or tea, regardless of the rules. But, of course, as a child I NEVER dipped my chicken mayo sandwich in my coffee.

What is the dish you tend to cook most often?

Either chicken breast, brown rice and avocado; or chicken soup. They’re the only dishes I know so far.

What do you like or dislike about attending dinner parties?

I like that humans have decided to make an event of one of the very primary human inclinations. We bond over eating which sustains us and keeps us alive biologically, and now we’ve turned that into a social survival skill as well. How cool!

What has been your biggest kitchen disaster?

I once had a go at tiramisu with a family member. We both mistook the Marsala Wine for Masala Powder. Chaos ensued.

What has been your biggest culinary success?

I made a successful chicken soup for Mother’s Day this year. It made my mom really happy. I’m not sure it tasted any good, but she was just happy to eat it and that warmed my heart.

How serious a wine fundi are you, and what is your favourite tipple?

I consider myself quite an avid wine drinker. I love red wine; my standard drinking wine being Alto Rouge (R140 for pure class!). My favourite is Babylonstoren Babel Red.

What three people would you most like to invite to dinner?

First on the list would be Noël Coward – as every party with Coward is a marvellous party! I’d also have loved to get to know Elvis Presley. I think he died before we were able to learn enough about who he was as a human – the man behind the megastar. Joni Mitchell would be another person I’d love at the table – there’s something about the energy in her music that makes me feel at home and that would be so welcome at the table.

What kitchen utensil can you simply not live without?

A meat thermometer.

What’s the most kitsch thing in your kitchen – and why is it there?

I live from Air BnB to Air BnB because of work, so I don’t really have my own kitchen. There’s nothing kitsch in my family kitchen, as my mother is wonderfully practical… even though the kitchen itself is very colourful. A bit like ‘Daniel And The Amazing Technicolour Kitchen’.

What are some foods you simply refuse to try?

When we toured Edinburgh the team made it a challenge to attempt Haggis and, with shame for my own Scottish heritage, I just could not do it. Maybe it’s a mental thing, but I just think there are so many wonderful foods to eat in the world. Why should force or challenge relate to the act of eating at all?

Is there any food or drink you cannot have for any reason?

Since Covid, I absolutely cannot eat raw onion. My body just rejects to it. Maybe it was the vaccine that did it? It’s weird! Also, apparently I have the gene that makes coriander taste like mashed up stink bugs. Yes, apparently it is an actual genetic thing.

What is your favourite restaurant in Durban or KwaZulu-Natal and what do you usually order there?

Delphi Greek! The prawns, of course, and the Moussaka! Devastating to hear that it burnt down recently.

Favourite restaurant in South Africa and/or abroad?

At home in East London, The Cricketer. The best steaks in the world!

Favourite cooking ingredient/s?

I’ve started travelling with Ina Paarman’s Garlic and Herb Spice. It’s a game-changer!

What marks the most memorable meal you’ve had?

Friends Amanda Bothma (who wrote Damsels in Distress) and Collett Dawson, and I, enjoyed a traditional English Pub lunch in London, after “Vincent” enjoyed a sold out West-End matinee. Everything about it felt right! That was a year ago!

Who is your favourite celebrity chef? And who is your least favourite?

I don’t think I have a ‘least favourite’ (perhaps I don’t watch enough TV), but I do love Gordon Ramsay. He’s unapologetic. And perhaps Nataniel (if you can call him a celebrity cook because he is just so much more). He, too, is unapologetic.

Your favourite tipple and meal on a hot, humid day? And on a freezing day?

On a hot, humid day: an ice cold Carling Black Label with a steak and salad. Freezing day? A tasty glass of South African red and a Butter Chicken Curry.

What is the sexiest of all foods?

I’ve never imagined a food to be sexy., but it feels like the right answer is… cheese.

What do you tend to tip in restaurants?

More than 10%. Those people are forced to put up with so much!

Have you/would you send a dish back at a restaurant if you were not happy with it?

Well, it all lies within reason, I guess. I try not to send a dish back unless I think my health could be compromised. The world is a hard enough place and I do try my best not to make it harder for people.

Favourite desserts?

Milktert and Koeksisters. I’m a patriot!

Store-bought sweet you most enjoy?

PS Caramilk Chocolate. It’s an addiction!