Chef Keshan Sedara at The Pantry at Mona Vale specialises in New Zealand contemporary cuisine, using fresh produce that matches the seasons.

“I describe my cuisine as yummy! I trained in Auckland – don’t hold that against me – at Bette’s in Devonport, before eventually moving south to Christchurch and to Mona Vale. Food is my passion and runs in my veins, with my parents and wider family all involved in the hospitality industry across the globe.”

Three key ingredients to a tasty dish? Fresh herbs, to add life and depth. Paprika (and salt and pepper) – every dish should be well balanced with proper seasoning. Lemon juice, to add sharpness.

What is your favourite guilty pleasure? Fresh seafood. It’s light, it’s healthy and can be prepared so many ways.

What is an interesting trend you’re seeing in food? Heston Blumenthal has turned the culinary world on its head with essences, extractions and pioneering multi-sensory food experiences.

Who are your culinary heroes? My first Head Chef Pablo set me on my path to becoming the chef I am – he taught me how to balance dishes, introduce new flavours and methods of cooking while remaining true to our seasonal produce.

Is there a particular book that has inspired you in your life or career? Yes, Alinea by Grant Achatz – an inspirational reference. Great bedside reading!

What’s one thing people probably don’t know about you? Let’s keep it that way.

RECIPE: Learn to cook Chef Keshan's Mushroom Foie Gras with Kawakawa Cashew Butter and Pickled Raspberries

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