I've decided to start a series interviewing famous (and infamous 😊) foodies. Edward Chamberlain-Bell is an award-winning South African broadcaster, content creator, and founder of JoziStyle. Through his writing, radio, and digital platforms, he explores Johannesburg's food, culture, and lifestyle with humour, insight, and personal experience. A passionate advocate for the hospitality industry, his work highlights the chefs, restaurants, and trends shaping South Africa's dining landscape. He says the five items always in his shopping basket are butter, garlic, wine, cream, tinned cat food. What are yours? Q&A (with a nod to Vanity Fair) BEYOND THE FLAVOUR, WHAT WERE THE SPECIFIC TEXTURES AND AROMAS OF THE FIRST DISH YOU HAD, THAT MADE YOU REALISE FOOD WAS YOUR CALLING? My favourite recipe as a child was for an apple pudding with caramel sauce. I was fascinated by how simmering equal parts of sugar and cream could transform the two ingredients into caramel, and noting the importance of only adding vanilla extract as it cooled to preserve the flavour. It was culinary alchemy. Ironically, I loathe pie apples. Even as a child I would rather not have dessert than eat cooked apples, or I'd eat around the apples, but I quickly mastered the art of substitution. WHAT IS YOUR 'SECRET WEAPON' INGREDIENT? Cream can pull any dish together and hide a multitude of sins. I also believe in the basics of good ingredients, preparation, and patience. IS THERE A SPECIFIC NON-FOOD INFLUENCE - PERHAPS A PIECE OF MUSIC, A PAINING, OR A PLACE - THAT CONSISTENTLY FLAVOURS YOUR WRITING OR COOKING STYLE? Judith Krantz wrote “Not to eat would have been the sin of omission.” IF YOU COULD PRESERVE ONLY ONE TECHNIQUE OR DISH FOR THE NEXT GENERATION, WHAT WOULD IT BE, AND WHY? Brining can transform the flavour and texture of a dish overnight. I repurpose all the leftover pickle juice from my jars of olives, peppadews, or gherkins into an effortless overnight brine. It reduces waste and adds unexpected flavour.