What is your food philosophy?
I like good honest food. I try my best to use the freshest possible ingredients without overworking them. I always believe that people should try to practice seasoning their food rather than flavouring it.

Tell us about Fynbos cooking. What inspired the idea?
It’s not a totally new idea. The local indigenous people of South Africa have used some of the plants for centuries and other South African artists like C. Louis Leipoldt also loved to cook with certain Fynbos.

I wanted to be able to give our guests a uniquely South African inspired menu to eat from so that they could see what we have to offer the world. This country has so much to offer in terms of fresh, unique produce and exceptional methods of putting it all together as a South African experience.

What is a typical home-cooked meal for you and your family?
Well, during the winter months we love to have good hearty stews, curries or lovely Greek-style roasted lamb with roasted vegetables and loads of fresh rosemary. During summer we tend to eat a lot lighter, things like salads and a lot of braais. And something everyone in our house loves is sushi.

Roberto and his wife, Nicoletta have been together for 8 years. Nikki has a son from a previous marriage, Justin (10) and we also have a daughter together, Mia (3). He loves vanilla pods for their hidden treasure of flavour, fresh herbs for their ability to enhance any dish, strawberries for their colour and aroma and potatoes for their absolute versatility.

12 Apostles Hotel & Spa, Victoria Road, Camps Bay, Cape Town Tel. 021-437-9000 www.12apostleshotel.com