Monica Galetti : (7)

" I use charcoal in lots of things at Mere, from bread and choux to batters and sauces. I like the shock factor of the intense black colour without it tainting the curry spices, which happens when you use squid ink. " - Monica Galetti

" I had four brothers and a sister, and there was always a lot of family around, so the house was loud and lively. I’m from an island background; it’s all about family. " - Monica Galetti

" In the kitchen at work I try not eat all day long but sometimes you can’t help it. You’ve just got to taste seven different ice creams and sorbets, or make sure the seasoning is right on a dish. " - Monica Galetti

" The food culture that has most impressed me is Oman’s. I learned to make an amazing spice mix that they rub into goat and fish meat, and ate the best flatbreads. " - Monica Galetti

" When I drive through London at night I think: ‘Gosh this is such a beautiful city.’ " - Monica Galetti

" I like to adapt some of the traditional dishes from my childhood from both NZ and Samoa using British ingredients and European cooking methods. " - Monica Galetti

" When I walked into the kitchen for the first time, I knew I was going to do that for ever. I was studying my diploma in hospitality, and I just fell in love with it. It was like being a magician. " - Monica Galetti