You grew up in South Africa. What are your earliest memories of the food there?
My love of food began with open-fire cooking, really. My parents loved going fishing, and we used to tag along. In our school holidays, we had a house right on the sea, so we were surfing and fishing and just living off the sea. I loved it. Fires were a big part of that.
It must have been a culture shock when you first moved to England to play cricket.
Yes, I was 23, 24. It was very different. The barbecues you could buy here weren’t good – not like the Big Green Egg – but whenever we got a chance, when it wasn’t raining or we found some shelter, we’d light a fire and cook meat on it. It’s so different now. With the Big Green Egg, you can do everything. You can do roasts, you can do woks, you can make your breakfast on it, you can smoke on it. But it’s all still cooking over fire, and I think it’s great.
What is it about cooking over fire that appeals so much?
I just think it brings a different taste to the food, compared to when you cook in the oven. It’s the smoke. It’s that smell. It’s also about the camaraderie. Sometimes I cook on my own, but you normally light a fire when you’ve got friends coming round. It used to be a very men-only sort of thing, but that’s changed a bit now. You’re standing there together, you’ve got a bottle of wine open and you’re talking about sport or whatever. I love it.
When you were touring with England, was eating together a big part of bonding as a team?
It was. My first tour was to Australia, and in those days you could light a fire anywhere. Because of all the fire problems they’ve had, that’s gone now. The Aussies love their barbies, so it was great, that first tour. I fell right into it. I remember going down to Rottnest, a little island just off Perth, with Dennis Lillee and a few of the Aussie cricketers, and there was a big barbecue on the beach. We had seafood, mussels, it was a big social thing. Fires, barbecues – they really bring people together.
Was any thought given to sports nutrition?
No, there was no nutrition when we were playing! My god, we ate anything. We probably drank too much too, especially in Australia and New Zealand, where you’ve got all that great wine. I think the social part of it was important. But nutrition? No, nothing. I’m only learning about nutrition now – I’ve got to do a charity bike ride and people are telling me what I should be eating and be drinking!
Were there any countries you toured where you particularly enjoyed the food?
Well, I loved India and Pakistan – the clay ovens, the tandoors. They used to spice up a leg of lamb and drop that into one of those tandoor ovens. They’d bring it out, and leave it there for a while, and then it’d just fall apart. You’d wrap that up into a nice naan bread and eat it. Beautiful. There was always a bit of fire wherever I went, really! The West Indies – there were always barbecues going on.
You’ve since turned your love of food and travel into a business. Tell us about that.
I was very lucky to have come under the wing of Michel Roux. I ran some food tours with him, taking people to Vietnam and France and Switzerland. I was always hoping that he would come to South Africa. He was going to come, but sadly he passed away after Covid. I’ve eventually carried on without him. I set up a South Africa food and wine tour last year, picking out the niche places to go to – not where all the tourists go, a very private type of thing. We only take 24 people, so it’s very limited.
In the mid-2000s, you starred with Ian Botham in At Home with Beefy and Lamby, a series of cartoon ads for a British beef and lamb quality mark. How was that?
Thank God we did go with the cartoon! The initial idea was that we were going to cook in person with Angela Hartnett, but I don’t think it would have worked, to be honest. Then they asked if we would do it in a cartoon fashion and voice it over, and we said: “We’ll give it a try.” The first morning, we couldn’t get it right – you’ve got to pitch everything with your voice, and it wasn’t working at all. The guy said: “Go and have some lunch.” So, Ian and I went for lunch, had a few bottles of wine, and from then on we were absolutely perfect. After that, every time we had to come to London to record, we used to go for lunch first, have a few bottles and then go and do our show!
How did you come to own a Big Green Egg?
About 10 years ago, I was walking around the Chelsea Flower Show. If ever I see smoke, I go for a look. I saw the EGG there and was desperate to get one. So, the guy said: “We’ll be selling the used ones at a knock-down price. Here’s the number, phone at the end of Chelsea and we’ll sort one out.” Anyway, I phoned up, but I’d left it just a bit long and they were all sold. About a year or two later, I was telling a friend of mine about it, and he got one for me! I’ve had it for ages. We’ve only just changed over to one of the newer ones. I love cooking with it.
What is it you love?
You can control everything in there. People think when you’re cooking over fire you’ve got no control. On the EGG, you can control the heat, you can set the right temperature, you can cook everything, from chicken, to fish, to meat. It’s so versatile, and it’s one of my favourite toys!
Is there anything you particularly love cooking on your EGG?
Well, I love cooking venison – the backstraps, the loins, are so tasty. You marinate them overnight and then cook them. If you de-bone a chicken, it’s so succulent. Prawns are good on there – butterflied prawns. And then, stew: I’ve got one of these metal pots, you get a nice oxtail, drop it in and just leave it for the day, slowly cook it. I think that’s just a wonderful way to cook.
We’re celebrating Big Green Egg’s half century this year. What’s the most memorable birthday party you’ve had?
I think it was my 60th. I’m giving my age away now, but that was 10 years ago. There was a Springboks rugby player who helped us, and he hadn’t cooked on a Big Green Egg before, but I showed him how. We had a big party, and we did slow ribs and a lovely pork belly. That one probably stands out – we really got it going!
