What's cooking: Luke Dallow

Luke Dallow has come a long way since burning his mother's pots with hokey pokey. Picture / Babiche Martens

Luke Dallow once washed dishes for a living. That was 18 years ago. Now he seems a serial restaurant and bar-opener. So far he has owned and sold Salsa, Malt Bar, seafood deli Salt and now operates Chapel Bar and Bistro in Ponsonby, as well as the new Garnet Bar & Kitchen in Westmere.

What's the first thing you cooked?

Hokey pokey. My mother used to find the burnt pots under the house or at the back of the cupboard.

What is your favourite meal?

A traditional lamb roast with homemade mint sauce, crispy potatoes, kumara and pumpkin roasted until caramelised with lots of peas, and gravy made from the bottom of the roasting tray.

What is the best meal you've had?

Seafood paella on the coast of Spain with a few cold beers. I loved the theatre of the cooks on the beach with these great fires and huge paella pans.

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

I've got a couple of little gems - either the mixed entree and beef on a hot plate from Thai House on Ponsonby Rd or pork roast with crackling, peas and gravy from Westmere Roast on Garnet Rd.

What is always in your fridge?

A few beers, a load of cheeses, mushrooms and Mrs H S Ball's Original Recipe Chutney.

What do you always have in your kitchen cupboards?

Balsamic vinegar, extra virgin olive oil, arborio rice, Lindt orange chocolate and Earl Grey tea.

Is there anything you refuse to eat?

Salami. I was very ill on it as a child and I can't stand the smell of it.

Describe your perfect meal?

Garnet Bar & Kitchen's squid, Rocco restaurant's pork chop, Craggy Range Terroir restaurant's affogato.