The Plating Game: Daniel Faitaua

Most Kiwis will know Daniel Faitaua from his all-but-nightly spots on the news for the past three years. From his base in London, the sunny Samoan Kiwi has been 1 News’ Europe correspondent during a notably bleak period, while the continent has weathered everything from Covid to the war in Ukraine. Recently appointed president of the Foreign Press Association London, the reporter extraordinaire is now on his way home to take up an as-yet-undisclosed television role. We look forward to welcoming him back onto screens soon!

Talk us through a day in the food life of Daniel Faitaua. Usual breakfast? Coffee? Go-to lunch, snacks, dinner? 
Daniel: I’m a shocker! For the last three years living and working in London, I rarely ate and slept. Coffee was my morning and afternoon fix. I worked relentless hours, 16-18 hour days, so the lack of time forced me to end up consuming more convenience food.

Do you like to cook, and if so, what would your signature dish be?
Daniel: I love to cook. I love everything about traditional cooking and use recipes handed down from family and friends. My signature dishes are a slow-roasted lamb with balsamic, rosemary and garlic paired with a roasted tomato, red onion and feta salad. Add to that a thick, flavourful gravy from the juices from the roasting tray enriched with red wine. For dessert, my white chocolate cake with white chocolate sour cream icing. 

Do you like to entertain? If so, what would your ideal gathering look like – how many guests would you have and what would be on the menu?
Daniel: I prefer small get-togethers. Food, drink, family, friends and good conversation. See above for the menu. 

Tell us about some of the cuisines or flavours you find yourself going back to regularly.
Daniel: My cooking is simple despite the change in seasons. I’ve always and continue to use herbs, garlic, citrus rind and juice. Red pepper flakes, cumin and coriander are my mainstays. 

What kind of food did you grow up eating? Can you share a favourite childhood food memory? 
Daniel: I grew up always enjoying eating home-cooked meals together as a family. Cooking was one of the ways my grandma showed her love – she proved dedication, time and love were three essential qualities that made anyone the best cook. I loved her panikekes, Samoan version of pancakes but round in shape like golden balls. Flour, sugar, eggs, milk and baking powder with a pinch of salt – sometimes she’d add mashed bananas into the dough before frying. 

You’ve travelled extensively during your career. What are some of your favourite things you’ve eaten while overseas? 
Daniel: In Sicily, seafood risotto (red coloured unlike the yellow plain-coloured risottos because Italians use tomato) and arancini (Italian rice balls). Authentic souvlaki in Mykonos, Greece. The famous small, round and utterly delicious Portuguese custard tarts pastei de nata. Brudet, fisherman’s stew in Croatia. Czech roast duck in Prague. Wiener schnitzel in Salzburg, Austria. Fish and chips in St Ives, Cornwall and sauerbraten in Munich, Germany, just to name a few. 

What are some Kiwi foods you’ve missed while you’ve been away – and what are some of your favourite foods you’ve discovered in London?
Daniel: I’ve really missed Whittaker’s peanut slab. In London, forget Michelin, some of the best food is dished up on the street, and eaten with a fork – and I love curries! The aroma and complex mix of spices is like an orchestra playing in your mouth. 

Tell us about a memorable meal of your life. What was special about it?
Daniel: Growing up Sunday to’ona’i meant Sunday feast and I’d wake up to island music blaring through the house as mum and dad prepared lunch. From sapasui (Samoan chop suey), classic pisupo (corned beef) and fa’alifo taro (Samoan taro in coconut cream)… but my favourite was and still is oka i’a, a Samoan dish consisting of raw fish marinated in lemon juice and coconut cream with onions. Family and food was my family’s highest priority. 

What’s your go-to drink (either alcoholic or not)?
Daniel: Flat white, pinot noir and a G&T – on some occasions I’ve had all three in a day.

What are some of your favourite restaurants (anywhere in the world)? 
Daniel: Titu in Mayfair and The Ivy in London. Le Plongeoir in Nice, France. 1836 in Dubrovnik, Croatia. Amano, Auckland. D’angelo in Mykonos, Greece. 

Are there any foods you don’t eat? 
Daniel: Natto. When I lived in Japan, the traditional dish made from fermented soybeans was the one dish I could not stomach thanks to its unique smell and sticky, gooey texture. 

Do you have a sweet tooth – or what is your guilty food pleasure? 
Daniel: Profiteroles and Percy Pigs. 

What would be your last meal? 
Daniel: A seafood risotto with a glass of pinot noir.

Click here to find the Chicken Tikka Masala recipe Sarah created for Daniel!