For James Diack, head chef at Coobs ''The quality of a meal relies entirely on the quality and source of the ingredients. Fancy cooking techniques abound, but, at the end of the day use the best produce for the best outcomes." What's in your fridge?White wine, lamb bangers (which we make at Coobs) and a well-stocked cheese drawer. Oh yes, and a couple of icy beers for Sunday evening after a long week.Most annoying eaters?People who treat your menu like a shopping list and then try to put their own meal together.Dumbest thing you've done in a kitchen?I tried to catch a knife which had fallen off a shelf. Let's just say it wasn't an ideal outcome.Favourite restaurant?Great Eastern Food Bar in MelvilleFood-related travel advice.When travelling in Europe, never eat at the glitzy places. It's the back alley ''mom-and-pop" shops that blow your mind.Worst diet?Trying to give up wheat was a complete fail.What dish would you never try to master?Sushi - to make real sushi is an art which takes years to learn.If you could only eat one food or dish for the rest of your life?Free-range roast chicken.Food item never seen in your house?Margarine - it is flavourless.38 4th Ave, Parkhurst, Johannesburg 011-447-0710..