Monica Galetti’s accolades are impressive. The Samoan-New Zealand chef is a judge on BBC’s Masterchef, a former sous-chef at London’s Michelin-starred restaurant, Le Gavroche, and host of Amazing Hotels: Life Beyond the Lobby.
Now chef-owner of Mere in Fitzrovia, it’s fair to say, then, that Monica knows food. And travel. Here, she talks to us about both, including: how the Samoan tastes and ingredients she grew up with have influenced her cooking today; where she likes to shop for produce in London and Morocco; the dishes she always orders from a menu (and what she avoids); and the one ingredient she can’t live without.
How did you first get into cooking?
I studied in New Zealand but in Samoan Culture it is all family and food, so I was basically raised in the kitchen surrounded by lots of laughter and great food.
Tell us about some of your treasured childhood memories?
In Samoa, I remember running in the plantations to collect eggs, picking fresh pineapple, and trying to reach guavas! I used to love watching my uncles returning from fishing trips with the freshest fish, or the Umu being prepared with fire and volcanic rocks for a grand feast that would have a whole pig roasting in it with taro and palusami.
What has most influenced your cooking?
Though I have been classically trained in a French kitchen by the Roux family, over the years my influences revolve first and foremost around the seasons, drawing inspiration from flavours from my childhood and my travels.
Is there a food or dish that makes you happy?
Yes, home-cooked meals, at home with my husband and daughter – we have such busy lives and I travel a lot, so I am happiest at the table with my little family and our three dogs. Food from Samoa brings so many memories that evoke happiness too.
Favourite cooking gadget?
A sharp knife!
What’s the one ingredient you can’t live without?
Definitely salt.
What are the best places for produce in London?
In London there are so many great artisan shops for cheese and bread, as well as places like Borough Market.
And elsewhere in the world?
I love the Markets in Morocco – I always visit spice merchants and come back with kilos of stuff.
How does travel influence your cooking?
I absolutely love learning about other food cultures and trying new things. I recently returned from South Africa, where I asked the chef to make me something she would have at home. She made a chicken dish which was like a stew with spices and steamed bread. It was so delicious. She had a side dish of a chickpea curry; seeing familiar ingredients used in different ways makes you want to try it.
Must-visit foodie cities include…
For me, there are many more to still visit. But musts for me include San Sebastián, Florence and Paris.
What are your favourite places to dine in London?
I’m a bit biased as Nieves Barrahán Mohacho is one of my best friends, but Sabor is at the top. There’s also Fallow, and then the list goes on depending on the occasion.
What do you always avoid ordering on a menu?
Sweet desserts, but I do have a soft spot for sticky toffee pudding.
By contrast, must-order items on a menu include…
I’m a seafood lover, but a great Ribeye steak can always change my mind.
Why do you think it’s important to gather around the table to eat?
It’s normal for me, it’s how we ate growing up as a family. Even now, it’s the best way to interact with family and friends, to share the day, and be in the moment.
What is your go-to meal at home when you’re low on time?
An omelette with whatever is in the fridge.
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Any Questions or Tips to add?