New Zealand Chef
Grant Loney Profile
After 30 years as a heavy diesel mechanic and a passion for food, I have decided to change my career. I am now doing my first year in certificate in cookery (level 3) at Waikato Institute of Technology Hamilton New Zealand. I am loving the course and feel this is what I should have done all those years ago, anyway no worries I will complete the course and hopefully do my 2nd year and see where it takes me for a future career. I love anything to do with hot chillies and spice, can't get enough of it, I make my own version of periperi sauce and trying to get it slowly onto the market.
I am the youngest of six children and grew up around food all my life, growing up in Africa we had Braai's (bbq's) all the time. The discussion of food was always a hot (chilli) topic in our family periperi chicken being eaten every week, with lots of competition from other family cooks:)
Chefs I recommend
- Jamie Oliver (, United Kingdom)
- I have followed himfrom the start, I just love the way he puts it all together.
Restaurants I Recommend
- Coimbra Restaurant (Harare, Zimbabwe)
- With Zimbabwe's economy in freefall, over a million percent inflation and one US dollar currently worth 115 billion (yes, billion) Zimbabwe dollars, by the time you've finished your meal of Portuguese peri-peri chicken at Coimbra, the bill will probably come to twice what the waiter quoted you when you order. Never mind - it's a far better bet than the tired chicken you'll get from Harare's fast-food outlets and the atmosphere is unique. Though offering Portuguese cooking, as far as the decor is concerned, think run-down bungalow outside Eastbourne rather than Algarve palace. The line of Mercs and Range Rovers on the scruffy sidewalk outside give the game away - the food is, basically, excellent and the clients