Geoff Scott: Chocolate, fig and almond christmas salami

Geoff Scott is executive chef at White, the Hilton; Chocolate, fig and almond christmas salami. Pictures / Carolyn Elliott

Top chefs share their culinary secrets and favourite festive-season recipes

Geoff Scott: Executive chef at White, the Hilton

What was the first thing you cooked as a child?

Ginger crunch.

What do you eat for breakfast?

Five Weetbix with yoghurt and a sliced banana.

What is your favourite dinner menu for entertaining?

Fresh Whangamata scallops with spicy chorizo sausage.

What do you like to drink?

Mac's Gold beer or a single-malt whisky.

What do you always have in your fridge and kitchen cupboard?

Italian parmesan cheese, extra virgin olive oil.

Do you ever eat convenience food?

Of course I do. I love a potato top pie when on the run.

What do you eat when you can't be bothered to cook?

Something yummy that my wife cooks for me.

What are your three favourite ingredients?

Salt, olive oil and garlic.

What is your favourite gadget?

A fine sieve.

What is your favourite cookbook?

Nico, by Nico Ladenis. He was crazy and brilliant. I worked for him in London.

What is your favourite restaurant?

Le Louis XV in Monte Carlo.

What are your favorite indulgences?

Cuban Cigars and Valhrona chocolate.

What would people be surprised to know about you?

I can hold my breath for four minutes under water.

What are three foods you could not live without?

Salad, sausages and hokey-pokey ice cream.

What is the best moment in your career?

Winning Chef of the Year when I was 21.

What was your most embarrassing moment in your career as a chef?

Stabbing myself in the leg with my kitchen knife when I was working at Le Gavroche. I still have the scar as a souvenir.

What would you most want to do if you were not in your present job?

Be a professional windsurfer.

What are you cooking for Christmas Day?

I'm not - my mum is.

Where will you be spending Christmas with?

I will be at my parents' home with my 14-week-old son, Sam, my wife, Jane, and all the extended family.

If you could get out of making Christmas Day lunch, who would you like to make it for you?

Gordon Ramsay.

Your best recipe for leftover Christmas ham or turkey?

Ingredients: two slices of tomato, whole grain mustard, two slices thick ham.

Method: Put ingredients together between two slices of thick brown bread and eat.

Fill in the blanks: Christmas is ...

Stopping a moment to think about the real meaning of Christmas with family and friends.

Chocolate, fig and almond christmas salami

1kg dried figs
1/2 cup chopped dark chocolate
1/2 cup whole peeled almonds
1/2 cup chopped dried pineapple
1/4 cup pistachio nuts
1/4 cup brandy
2 tsp vanilla essence
1 tsp mixed spice

Blend figs in food processor. In a large bowl mix figs with remaining ingredients then divide the mixture into three. Roll into a salami shape and then seal with food-wrap to make a smooth, round shape. When ready to serve roll the salami in icing sugar. Cut thin slices and serve with espresso coffee.