Graduate of Prue Leith Chefs Academy

Some people are just born to be chefs and if you don't follow your heart there will always be a void in your life.

One of the highlights of my career was winning the Billy Gallagher scholarship to represent South Africa in the US, where I cooked alongside many great chefs, like MasterChef Australia's George Calombaris.

In my own restaurant kitchen I have the freedom (and confidence) to create dishes that I enjoy cooking.

We bake this bread for the restaurant every day.

QUICK SEED BREAD

Makes 6 loaves

Ingredients:

1kg (8 cups) cake flour

1kg (8 cups) Nutty Wheat flour

40g bicarbonate of soda

70g salt

200g seedless raisins

100g oats

100g pecan nuts

100ml sunflower seeds

50g sesame seeds

100g linseed

100g dried pear, chopped

50g poppy seeds

2.25 litres plain yoghurt

50g molasses

250ml (1 cup) runny honey

30g (3 sachets) dried yeast

250ml (1 cup) milk, warmed

Method:

Mix all the dry ingredients together. Mix the yoghurt, molasses and honey together, add to the dry ingredients and mix through.

Mix the yeast and warmed milk together, add to the dough and mix through.

Cover and allow to prove (rise) for 30 minutes or until doubled in size. Spray 6 standard bread tins with cooking spray and half-fill with the bread dough. Cover and prove for another 20 minutes. Bake at 150°C for 30 minutes. Reduce the heat to 120°C and bake for a further 1 to 2 hours.