5 minutes with chefs Callie Maritz & Mari-Louis Guy

24 July 2016 - 02:00 By Hilary Biller

The brother-sister chef duo on what inspired their new cookbook and why they love Sunday Times Food

Where do you get your energy and never-ending inspiration?The importance of the space you work in can never be underestimated. We are surrounded by beauty, new products and props, and of course the brilliant art directors that cross our paths. Our studio is a happy place. (Mari-Louis)Is there sibling rivalry?Ooh, lots, but we find that we do our best work when there is a certain amount of friction. We always end up best friends again after 10 minutes anyway. Mari-Louis is much stronger on ideas, while I find the means to execute them. We do switch roles according to the projects we work on. (Callie)What do you eat when you get home?I never eat breakfast, then pop tasty morsels in my mouth throughout the day, but hardly ever sit down to eat. Late at night I will raid the fridge at home. (Callie)I am a judge on Koekedoor and my life really revolves around cakes. I have a bit of a split personality, as I love healthy salads and rich desserts. I eat cakes and tarts for breakfast, and as the day progresses I move on to salads. I am a weekend carnivore and mostly vegetarian in the week. (Mari-Louis)Is 'One Pot-Pan-Tray' a reflection of how hectic your lives are?Exactly that, but everyone suffers from lack of time. Looks like we got it right, as my wife has been cooking exclusively from 'One' since I brought home the first draft months ago. (Callie)Do you ever have any failures?Many, or none, depending on your view. Hardly ever anything that cannot be fixed. (Callie)Many and truly epic ones. I worked as a chef on large yachts for 11 years and truly had my quota of serious stuff-ups. Callie and I once baked a wedding cake too big to fit through the galley door. (Mari-Louis)Why do you like doing the Sunday Times Food pages?Immediacy and freedom. Magazines have long lead times, books take at least nine months from concept to print. The Sunday Times gives us the opportunity to stay current and on trend with ideas, colours and flavours. (Callie)..

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