I was born in Switzerland but grew up in South Africa, where life revolved around the kitchen, dinner parties and food. At 16, I took a summer job in my first kitchen and fell in love, and eventually decided to make it my career. I’ve travelled a fair bit and sampled everything from grilled Mopani worms to crocodile. My favourite is the street food in Bordeaux.
The food at 210 Bistro is honest and homely, but with a touch of excitement. I enjoy the freedom to create new dishes and the harbour view from the bistro.
Away from the kitchen, I spend time at my allotment, growing as much fresh fruit and veg as the Aberdeen climate allows. Spending time at home is special as my family has a recent addition and I try and get out on my bike as much as possible.
Grillied Salmon & beetroot falafel salad (serves four)
4 x 80g salmon fillets
1 bag of mixed lettuce
1 punnet of cherry tomatoes
1 tsp cumin seeds
1 400g tin chickpeas
250g raw beetroot
50g bread crumbs
1 egg yolk
1 tbsp tahini paste
Juice of half a lemon
1 tsp white wine vinegar
1 tsp caster sugar
1 garlic clove minced
¼ cup greek yoghurt
2 tbsp olive oil
¼ tsp salt
¼ tsp ground white pepper
Cut the cherry tomatoes in half and season with salt and pepper and roast in the oven at 110OC for 1-2 hours. Make the Beetroot Falafel next.
Place the cumin seeds into the pestle & mortar and crush the seeds. Sweat the onions in some oil and add in the cumin seeds. Add this into a food processor with the remainder of the ingredients and ¾ of the beetroot. Pulse into a paste, then scrape into a bowl, add in the remaining beetroot and form into balls.
Combine all of the ingredients well. The dressing can be stored for up to three days in the fridge.
When the tomatoes are ready, cook the falafels in the oven for around 15 -20 minutes at 180oC. These can also be frozen for three months for future use. Grill the salmon for 4-5 min on each side.
Place the salad at the bottom of a wide, shallow bowl or plate, scatter with the cherry tomatoes. Then place the falafels on top followed by the salmon and drizzle with the dressing.