Chef’s Chat. Brad Ball – Bistro sixteen82. Steenberg.

Brad Ball.

Where were you born?

 I was born in Johannesburg.

How long have you been in your present job?

We opened the bistro just over a year ago, but were building for two years prior to its opening.

What is your favourite dish to cook?

I love what happens to a leg of lamb when it’s slow cooked in a pizza oven for the afternoon. Salty, sticky and soft.

What is your favourite dish to eat?

Fresh black mussels picked from the rocks at Scarborough and steamed as soon as possible with nothing but sea water. There is no beating it.

What’s the best thing about your job?

Having 16 chef’s that come to work with smiles on their faces and leave with smiles on their faces.

What’s the worst thing about your job?

So much to do, so little time.

Can you name a restaurant in Cape Town you like?

I love going to Overture

If you were not a chef what would you be doing?

Foods in my blood, I dunno…. Probably written about food the way Nigel Slater does.

What’s your favourite food memory?

There are so many good ones.

The one that stands out is of my pops and uncle; diving out kreef and perlemoen in a spot called Plankhuis near Hawston when I was no older than 6 or 7. Making a fire on the beach and eating like kings. It cost us nothing to experience that.