Gavin Rossdale has some strong feelings about angel hair pasta.
“Angel hair pasta can f— right off,” the 59-year-old rocker shares in his My Life in Food segment featured in the latest edition of Us Weekly, now available on newsstands. “Angel hair pasta is essentially a sign of a restaurant that is trying too hard to please a clientele that doesn’t care about food. … It drives me crazy.”
Rossdale — who showcases his culinary talents in his upcoming cooking show, Dinner With Gavin Rossdale, debuting on Thursday, February 13, via Vizio on WatchFree+ — has at least one food that he utterly adores: chocolate.
“I need to figure things out because my relationship with chocolate has become a bit intense,” he admits to Us. “It’s too obsessive. We really need to take it easy. We’re attempting some time apart, but it’s challenging.”
The frontman of Bush recalls a particularly indulgent moment over the holiday season when his love for chocolate got out of hand.
“I’ll sit up at night, with the kids asleep, and I’ll be browsing online,” he reminisces. “I ended up spending $750 on English candy.”
For more insights into his sweet shopping experience and other highlights from his Life in Food, keep reading:
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If you had to choose a last meal on Earth, what would it be?
A very lengthy, leisurely meal. I have a weakness for bacon and eggs alongside french fries — long, thin potatoes fried in oil. We call them chips. I also adore white truffle; a white truffle tagliolini topped with a poached egg would be divine. Additionally, I have a serious sweet tooth. What else could I add? Nothing compares to a perfectly cooked steak, but I’m not planning on being on death row.
Do you recall what you ordered on your very first date?
My first partner was a very sophisticated girl named Lindsay, so she likely picked for me. She was quite successful modeling while I was struggling financially. She was always generous and had a taste for French cuisine, so we probably indulged in some French fare.
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Did you have a special dinner for your birthday when you were growing up?
Not particularly. England tends to be a bit more reserved in that aspect. I did have a couple of parties as a child, one at a really fancy hotel in London. I lack many childhood pictures, but I do have a memory of wearing a fantastic silk shirt, ready to shine. It was the Westbury Hotel, a really upscale venue. That was quite an experience, but I think we peaked there in my childhood.
Do you indulge in a comfort food when no one is looking?
Again, chocolate seems to be a comforting obsession that I’m trying to manage. Our relationship has reached a level of intensity; we should probably ease up. We’re taking a moment apart, but it’s difficult to achieve.
My go-to indulgence is chocolate treats like Galaxy bars or Swiss chocolate. The British have some truly excellent candy that makes you want to punch yourself in the face or stomach. It’s bizarre.
There are nights when I sit up, and once the kids are asleep, I may have spent $750 on English candy. I thought to get some mindful chocolate, only to order a bunch of healthier options. Then I thought, “Let’s not forget Indian sweets.” Those are delightful treats made with condensed milk, and I ended up ordering from three or four Indian candy companies. At that point, I knew I needed to take a breather.
Are there any foods you disliked as a child that you enjoy now?
I used to dislike marzipan as a child, which kept me from trying various candies. There was a chocolate shop nearby, and even though the candies looked appealing, marzipan ruined the experience for me. I tried to accept it, but it didn’t work then but I can tolerate it now.
Sun-dried tomatoes? No, thank you. And angel hair pasta can f— right off. It’s awful. It doesn’t hold sauces well and is simply the worst. I enjoy spaghetti, and to me, angel hair pasta symbolizes a restaurant’s desperate attempt to please patrons who aren’t serious about food. … Angel hair pasta truly irks me.
Do you have a favorite dish you’ve prepared while filming ‘Dinner With Gavin Rossdale’?
I didn’t encounter any major blunders; everything went quite smoothly. I particularly enjoyed the simple yet delicious flavor of the Basque cheesecake, which I loved grilling. But there was also much more involved in other dishes.
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We put a lot of effort into preparing Common’s meal because he is vegan, so that was one of the first episodes. I created a Korean mountain food tasting menu for vegans. However, we discovered at the last moment that the highlight, tempura mushrooms, was off the menu since he’s not fond of fried foods. We then switched to a rice dish only to find out he didn’t like rice either, so we had to modify it to quinoa.
Nonetheless, I believe he had a great time. I hope the meal was satisfactory because I had to make impromptu adjustments. I’m not sure whether quinoa has the same allure as rice, but let’s hope it made the cut.
Dinner With Gavin Rossdale premieres on Vizio on WatchFree+ on Thursday, February 13.
