Chef Kerry Wellman at Untouched World Kitchen tries to keep things simple, honest and tasty. 

"‘Flavour’ trumps ‘complicated’ any day of the week. I have about 38 years of experience in the industry, starting at a local bakery and working at Dux de Lux, Mainstreet Vegetarian Café and the Lone Star and Joe’s Garage franchise before coming on as head chef at Untouched World Kitchen three years ago."

Three key ingredients to a tasty dish? Love, passion, enthusiasm.

What is your favourite guilty pleasure? DIY - I have to have something on the go. Whether it’s building, painting, demolishing. Love it.

What is an interesting trend you’re seeing in food? I’m loving seeing the ‘veganising’ of mainstream food. It doesn’t always have to be about being healthy, it’s all about broadening minds, changing habits and trying something new.

Who is your culinary hero? Yotam Ottolenghi. He’s awesome.

Is there a particular author that has inspired you in your life or career? I love all of Ella Woodward’s recipe books (Deliciously Ella). Her vegan food is so simple and is all about flavour. My last trip to London saw me at her deli almost every day for a wholesome tasty feed.

What’s one thing people probably don’t know about you? I played bass in a band about 25 years ago.

RECIPE: Learn to bake Chef Kerry's Banana, Date and Walnut Loaf

untouchedworldkitchen.com