Delectably David

Restaurateur, chef and My Kitchen Rules judge David Higgs is a well-known figure in the foodie scene. We visited him in his home kitchen to catch up on his booming career, precious food memories and more

It’s evident that you have a real talent for cooking. Have you always enjoyed it? Where did that passion come from?

It was through fishing and my dad’s backyard hydroponics we lived ina desert) that he introduced me to food and cooking without even realising it. The fires on the beach, the frequent braais and the cooking of what we had caught all taught me so much.

What is your earliest food memory?

My dad and I were camping at Jakkalsputz, just south of Hentiesbaai. After he helped me clean a fish, we made a fire on the beach and cooked it over the hot coals with Aromat, believe it or not! And while I don’t remember this, apparently the mayor of Walvis Bay came over to congratulate me and, despite his title, I was by no means willing to share my catch with him. It was, and still is, one of the most special days of my life.

Tell us about your exciting career in the food industry.

My career started in 1990 in Cape Town, and since then has seen me run my cooking school, The Higgs School of Good Cooking, and start my own catering company, Extreem Kwizeen. Ihave also, on a number of occasions, cooked for the late, former president Nelson Mandela.

In 2007, together with Jean Engelbrecht, I established a fine-dining restaurant in the old cellar on the historical wine estate Rust en Vrede outside Stellenbosch. After four years, I made the move to Johannesburg to join the Radisson Blu Gautrain and later the Saxon Hotel where I established the award-winning fine-dining restaurant, Five Hundred.

Then in 2016, I opened Marble alongside my business partner Gary Kyriacou. Here, I get to display my love of more than just meat, but rather all types of ingredients cooked on coals including fish, poultry, vegetables and breads. Marble is now the leading live-fire restaurant experience in Joburg.