Shaking hands with celebrity chef Curtis Stone, I immediately notice his shirt which says 'Homemade', and think that he does look good enough to eat. His wide all-embracing smile and warm personality, makes you feel like you've come home, and is probably one of the reasons that he hosts his own TV cooking show in the States, quite fittingly called, 'Take Home Chef'.

'Homemade' however, is probably the best way to describe Curtis — an Aussie at heart, he's a wholesome, family-loving kind-of-guy who loves to surf, and of course loves food.

"I guess I started off cooking because I have always loved food. When I was a kid I was almost greedy and just loved to eat," says Curtis, his face beaming with joy at the memory.

"My mother was a fantastic baker and she really got me hooked with her baking, but my best mate's dad was a real inspiration — a cool guy who was a rock star chef and really chilled and laidback. He always worked different hours and had an unconventional lifestyle, and I reckoned that he had the best job in the world."

In love with the kitchen

Curtis studied a Bachelor degree in business at Victoria University in 1994, but his heart was in the kitchen and started out cooking in his hometown of Melbourne at the Savoy Hotel, before heading to London with one of his best friends.

Curtis intended to travel Europe but secured a position with the legendary Marco Pierre White in London (who was the youngest man in the world to be awarded 3 Michelin stars), and fell in love with the kitchen once again.

From Marco's Grill Room Curtis proceeded to the Mirabelle as sous chef and played a large part in putting together the 'Mirabelle Cookbook'. He worked there for a further year and during this time the restaurant was awarded a Michelin Star. After winning Marco's trust and respect, Curtis was handed the reigns at Quo Vadis, where he received critical acclaim.

With a personality and face for TV, Curtis moved in front of the camera and to Los Angeles about 18 months ago.

His experience of the States he says has been really interesting and far different than most peoples' perceptions of it.

"The US is such a vast country which differs from place to place. For example, New Yorkers are energetic, always on the go and fashionable, whereas if you visit down south they have this incredible southern hospitality. Living in LA has been great and I have got into the habit of hiking on the weekends just like the locals."

The reason that Curtis is in South Africa is because he's launching a new range of kitchenware at @home, and is also here to visit one of his friends who worked as his sous chef in London, Peter Tempelhoff — who is now the executive chef of the Liz McGrath Collection.

He looks outside at the sunshine on the patio and almost looks distressed that he has to leave Cape Town tomorrow. "I need at least another week here," he says, "I think I've fallen in love with this place".

When I asked Curtis about his favourite restaurants in the world, he mentioned the Château de La Chèvre d'Or in Eze Village, France, and to my surprise, The Greenhouse at the Cellars here in South Africa.

"I was really blown away by my dining experience at The Greenhouse last night, says Curtis, "Peter has taken his knowledge of contemporary European cooking and adapted it to South Africa, mixing local and classic, which is truly remarkable, he's doing amazing things... "

Confidence to cook

But back to the business side of things, Curtis explains that the reason he came up with a range of kitchenware was because after hosting his own cooking show and then walking into an ordinary home, he realised that many people don't have the tools or the know-how to cook the way they would like.

"If you empower people, you give them the confidence they need to cook, and this range of products, which will be available in stores from March next year, gives you the design you need to cook the way you want as well as the know-how."

For example, Curtis has created a cutting board for chicken which is designed so that when you cut the chicken the juice runs down into a tray and isn't lost. There is also a range of knives with fingerprints to show you where you should be holding them. It's unique and functional stuff, and comes with instructions.

The products are also progressive in a green sense, made from high-quality bamboo, they are eco-friendly, and the packaging is also 100 percent recyclable, with the inks used even soy-based.

So not only is Curtis a fresh face he's got some really bright new ideas, and he loves using simple natural ingredients when cooking.

"Mother nature has given us such wonderful ingredients. As long as you're buying really fresh stuff, like say fresh asparagus, all you need to do is peel and boil it and add some olive oil and salt and you have a delicious dish, there's really no need to overcomplicate it."

So what inspires Curtis?

"Being around others," he says. "Food is the perfect reason to get together and is a great way for people to enjoy each other's company. Think of all the most memorable moments in your life, and you will realise that many have them have been round the dinner table — from weddings and birthday parties, to Christmas and engagement parties — food sets the atmosphere and is a great platform for sharing special times."

And no doubt with Curtis in your kitchen you'll be inspired to cook, just remember his words of wisdom, "it's all about sharing it with others, creating memorable moments in the kitchen... cook, create, celebrate!"