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I am a chef, and as such inherently i like all kinds of food. But there are numerous favourites on the top of my list, and as a rebel (and i always will be), i will list my favourite FIVE types of food. Top ten dishes can then be discerned from each group accordingly.

The very top 1: Seafood.

From an early age i have always loved seafood in many different forms and varieties. From cockles and mussels, clams and whelks, i have always loved the flavour and texture of seafood. Given that i have a passion for seafood and seafood dishes, i have grown to like oriental varieties of seafood also, including Thai, Chinese, and Japanese. The tempura prawn is a hearty favourite of mine, just because of the delicate nature of the batter, and the wholesome flavour of the marinaded prawns. Beautiful. I am also a great fan of langoustines, lobster ans shrimp.

Next on the list: Rice

Another favourite of mine from an early age, is rice. From my perspective now, it is a wholesome grain that houses stacks of energy and flavour, with flavour depths that are not too overpowering. I especially like sushi rice (sushi meshi), and when combined with seafood and other fish items to make sushi, i am at my happiest.

Number Three: White meat

White meats such as chicken, turkey, pork etc are high on my list because of their nutritional value and also their versatility. Their flavours can be augmented to be subtle and mysterious, and extravagant and exciting. Either way, white meats by their very nature absorb flavours exceptionally well, which in a similar approach to fish, make a great platform for marinades.

Number Four: Fish

Not to be confused with seafood, fish as a category houses a whole plethora of flavours just waiting to be explored. From the delicate flavours of white unsmoked fish, to the deep and almost earthy flavours of swordfish and monkfish, the category of fish cannot be undermined as a very diverse food group in both texture and flavour depth. Fish is also highly nutritious and notoriously low in fat.

Number Five: Red meats

Generally i encounter red meats in my trade in the steak bracket, but is not limited exclusively so. I love red meat, and although perhaps can be at times a little heavy, a variety of things can be employed to accompany red meats such as lamb, mutton, beef, veal, and venison. Generally earthier flavours go better with red meats but this is not always the case.
One of my most popular dishes was a lamb shank with rosemary and apricot sauce. If you have not yet tried this recipe you are missing out. I can email you the recipe if so desired. Just contact me asking for it.

Also if you do require a recipe for any occasion, by all means email me asking for my advice. I will do my best to accommodate your needs accordingly.

Learn more about this author, Matthew J Stevenson.
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