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ARTICLES > FOOD & DRINK


FOOD VS... NATHAN FARRUGIA

Tags:   Celebrities,   Skills,   Relationships

By The Swag Team   -  June 12, 2014



The record-breaking endurance sportsman and indefatigable CEO of Inspire takes SWAG through his kitchen adventures and describes how to prepare his signiture dish.

What’s your favourite food?

 

We eat a healthy balanced diet and prefer to spend a little bit more to have organic or fair trade products when available. I like spices and flavourful foods but nothing beats a properly prepared, untainted-by-sauce, ribeye steak once in a while.

 

So you’re quite health-conscious when cooking or planning meals…

 

Yes, very. Both Deirdre and I are very active people and we aim for a healthy and balanced diet for us and our kids, with veg in winter and salads in summer with every meal, if possible.

 

How often do you cook?

 

I don't cook. I 'assist' when my wife Deirdre cooks, usually by sampling the wine... Having said that, I'm usually in charge of cooking the meat or fish, and am the boss when we have a barbecue.

 

Has your cooking ever been popular with a) your mates and b) as a tool in seduction?

 

No. I feed my mates beer, wine and Twistees. I seduced girlfriends in the past by choosing the right restaurant. It's all about 'core competence'; I wouldn't get my doctor to fix my car, would I?

 

Agreed. But let’s say you want to completely surprise your wife. What would you cook her as a romantic treat?

 

I think that anything that requires an effort, from planning, shopping, preparing, selecting the right wine and music, and washing up after, will score points with my wife. If the food is edible, then that's an added bonus.

 

Has there ever been a meal you prepared that was a memorable success?

 

Well, yes there has been, though I wouldn’t call it a success. It's very difficult to forget charred lamb chops. Actually the one ‘meal’ I prepared that most of my friends remember was a wine and cheese matching evening I once organised. They still talk about it positively today. Probably because it didn't involve my cooking.

 

You mentioned a liking for the occasional meat dish and being in charge of cooking it. Any tips?
 

A good cut of rib eye on a barbecue is tough to beat. You need to get the heat right up, so wood or coal is always better than gas. This is to caramelise the fats. Never cook beyond medium rare. Sear each side, remove, rest and serve. Serve with grilled veg and a good wine to compliment. To me, it's all about the good quality ingredie



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