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Two Flat Whites interview Chef Geneviere Rossouw

Two Flat Whites found a fantastic new restaurant in Gordon named ‘Melange Restaurant & Café’. This restaurant oozes with class with its tasty Modern Australian cuisine & friendly service. Two Flat Whites discovered that Melange is owned & run by four talented chefs.

We had the pleasure in interviewing one of Mélange’s chefs recently in Geneviere Rossouw. Gen studied certificate 4 commercial cookery in TAFE & recently won the state modal for certificate 4 commercial cookery in TAFE. Gen started her apprenticeship under Juan Luc from Ritz and Jon Levy head chef for the Hilton in Sydney. Gen has worked with many talented chefs & has brought a fusion of tastes to her food that is worth making the trip to Gordon for.

Where did you grow up & where do you hang your hat?

I grew up in Pretoria in South Africa and at the moment I call Sydney home.

In your own words, what do you do?

I run the kitchen at Melange and all that encompasses i.e.: cutting, cooking, rotating, creating, ordering, cleaning, mixing and tasting.

What inspired you to become a chef?

I love the creativeness as well as the practicality that is cooking. I also love that you can create so many different dishes from the same ingredients.

What is your favourite meal?

I don’t have a favourite meal, I seem to go through phases of loving something and then I move on. At the moment I am all about duck.

Name three (3) restaurants you dine at?

Fahims in Newtown
Mickey’s
Tex Mex

Can you share a recipe with our readers?

I have a recipe for hedgehogs, which is an Australian tradition as I understand. I grew up eating these as well in South Africa: –

Ingredients:
1/2c sugar
1/2c butter
1Tbsp cocoa
1 egg well beaten
1/2 pkg Maria biscuits.

Melt the butter in a pot; add the sugar, cocoa and egg. Stir until simmering, remove from heat, crush biscuits and add in. Line a tray with the mixture and let set in fridge for 2 hours. Cut and enjoy!!!

Childhood Memories:

TV Show – Smurfs!!!!

Hobby – Horse riding

Food – duck and chocolate at the moment.

Fear – Not realizing all my dreams

People – Nelson Mandela, Gordon Ramsey and Brad Pitt

Defining moment – Moving to Canada at the age of 16. The experience opened my eyes to differences in cultures, lifestyles and ways of life. It really changed me as a person and is an experience in my life that I never will forget.

Schooling memories, chore or cherished?

Chore!!! I hated the uniform and all the subjects especially physics.

Where is the most beautiful place in Australia you have visited?

Fraser Island. I think that the whole of Australia is unbelievably beautiful but Fraser really stuck out for me. I loved the shipwreck most of all.

From the hours of 9am to 5pm, what do you get up too?

Cook, cook and cook. Unless it’s my day off and then its sleep.

Where can people see your work?

Melange Café & Restaurant
760 Pacific Highway
Gordon NSW 2072
Phone (02) 9498 8575
Fax (02) 9498 8517

For love or money?

Love definitely. Being a chef is something that you have to have a passion for. It’s a hard job with long hours so if the love isn’t there, you are wasting your time.

What future endeavors are in the pipeline?

Further study, traveling and of course cooking!!!

Where do you see yourself in 5 years????????? ????? ????????

In 5 years I would like to have a hat in the Good Food guide, traveled extensively and have published my own cookbook.

If you could invite 3 people to chat over coffee, who would they be & why?

I think at the moment I would invite my family to coffee as its been a few years since I saw them last and I would love to just sit down and catch up for a chat.

Coffee or Tea?

COFFEE!!!!!! I am a coffee addict. Sort of comes with the territory really.

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