"mean Caesar salad''.

Although his cooking repertoire has expanded to include many other dishes over the years, it is the salad for which the computer specialist is best known.

So much so, in fact, that wherever he goes in the world his big wooden salad bowl -- now seasoned from years of use -- goes too.

"It was a gift from my parents, and is used exclusively for making Caesar salads. I make the dressing right in the bowl, and I find that now the varnish has worn off it I am able to judge much better how much garlic to use,'' he explained.

As a non-cooking young bachelor, Toronto-born Mr. Needham had the good fortune to share accommodation with two chefs during his first job away from home in Calgary, Alberta.

"To begin with, I was the `prep' man,'' he related. "That means I got to do all the stuff they didn't want to do, like chopping vegetables! Gradually, by osmosis, I learned a lot about cooking.'' The fact that he worked in a restaurant also fuelled Mr. Needham's interest in food, and ultimately he went on to co-own a business of his own during his eight years in Calgary.

It was also while living with the chefs that the young Canadian formed a lasting interest in barbecuing, and again he made a memorable mark for himself.

"I used to do an annual Christmas barbecue, snow and all!'' he said. "Most people don't do that in Canada in winter, so it was a real novelty, and very much enjoyed.'' When the time came to leave Calgary, Mr. Needham decided to turn his back on the restaurant world for a while and went to computer school in Phoenix, Arizona. Then it was back to Toronto, where he shared a home with five others, three of whom had complementary cooking skills.

That was to prove another pivotal point in his culinary life for, thanks to the Chinese member of the household, he grew to know and love that cuisine and even how to prepare it authentically.

On weekends, he would join a group of friends at a cottage outside Toronto, where his cooking talents were much in demand. During the week, whilst awaiting a job in the computer field, Mr. Needham returned temporarily to restaurant life, working in an establishment which specialised in French service. As its Captain, he learned the art of flambeeing, and how to make what he now calls his "trade mark item'' -- Caesar salad.

"I had to make the salad from scratch at the table, and became so proficient at it that I ended up making it at home as well. I did it so often that my parents bought me the wooden bowl that goes everywhere with me.'' Now living in Bermuda with his fiancee Kathy, Mr. Needham says his Canadian salad fans are still pursuing him, and he has acquired still more here.

"When people come down from Canada I know I'm going to have to make at least three Caesars a week,'' he laughed.

When the couple entertain, it is almost certain that the famous salad will be part of the menu.

Chinese cuisine is a popular favourite when entertaining, and since he prefers informality, Mr. Needham might even bring the wok to the table. Owing to space limitations, sit-down meals are limited to six, but if he decides to serve "a Chinese feast'' to larger numbers, he switches to buffet style.

Since he also prefers spontaneity, menus are not planned very far in advance.

A running stock of basic ingredients allows him to create an interesting meal at reasonably short notice.

Thanks to an evening course in international cuisine which Mr. Needham took shortly after arriving here, he is able to offer his guests foods from diverse lands. Zeeramurg -- a cumin chicken dish from India -- has emerged as one particular "winner.'' "The course was excellent and, besides the international cuisine, I learned so many little things that I would otherwise not have known,'' he enthused.

"For instance, when adding flour to a sauce or gravy, if you stir in one direction only it doesn't lump.'' A main-course man, Mr. Needham leaves desserts to his fiancee, and doesn't get too involved in lavish appetisers. More often than not he will prepare nachos or a cheese platter to accompany pre-dinner drinks and leave it at that.

As an active member of the Sub-Aqua Club, he takes his turn cooking dishes for the meal which follows regular training sessions.

"You end up making enough food for about 35 people,'' he related.

"Generally, I cook at the clubhouse, but sometimes I will prepare a dish at home and re-heat it there.'' Not one to follow recipe books, Mr. Needham says that, thanks to all he learned from his friends and the evening course instructor, chef Peter Lorenz, he cooks mostly by inspiration. Nor does he measure ingredients precisely. If, by chance, something should fail he simply learns from his mistakes and tries again.

Because of the busy lives which he and his fiancee lead during the week, Mr.

Needham often prepares dishes, such as chili, in advance and freezes them.

Pasta is a weekday favourite, served with his own sauces.

"I also barbecue a lot during the week, and this coupled with microwaved vegetables means you can have a meal ready in 30-45 minutes.'' Barbecuing is also a preferred form of entertaining, particularly in summer when he leaves his oven permanently off, and again Mr. Needham likes to create his own sauces and salad dressings.

"I make a brutal barbecue sauce,'' he said.

Sometimes, he will charbroil steaks three different ways -- one with spices, one with his barbecue sauce, and one with a Teriyaki sauce -- and then slice them thinly, giving his guests a multiple-taste experience.

No matter what he cooks, fresh vegetables are a "must.'' Thinly sliced potatoes with onion rings, butter and a special seasoning salt brought from Canada, cooked in foil over hot coals, are one favourite, and baby carrots in honey and fresh basil another.

MEN IN THE KITCHEN Taste this week continues its series of interviews, entitled Men in the Kitchen, when we discuss with keen amateurs their love of cooking.

Repertoire built on salad success "Have bowl, will travel'' best sums up Dave Needham's main claim to fame -- a "mean Caesar salad''.

Although his cooking repertoire has expanded to include many other dishes over the years, it is the salad for which the computer specialist is best known.

So much so, in fact, that wherever he goes in the world his big wooden salad bowl -- now seasoned from years of use -- goes too.

"It was a gift from my parents, and is used exclusively for making Caesar salads. I make the dressing right in the bowl, and I find that now the varnish has worn off it I am able to judge much better how much garlic to use,'' he explained.

As a non-cooking young bachelor, Toronto-born Mr. Needham had the good fortune to share accommodation with two chefs during his first job away from home in Calgary, Alberta.

"To begin with, I was the `prep' man,'' he related. "That means I got to do all the stuff they didn't want to do, like chopping vegetables! Gradually, by osmosis, I learned a lot about cooking.'' The fact that he worked in a restaurant also fuelled Mr. Needham's interest in food, and ultimately he went on to co-own a business of his own during his eight years in Calgary.

It was also while living with the chefs that the young Canadian formed a lasting interest in barbecuing, and again he made a memorable mark for himself.

"I used to do an annual Christmas barbecue, snow and all!'' he said. "Most people don't do that in Canada in winter, so it was a real novelty, and very much enjoyed.'' When the time came to leave Calgary, Mr. Needham decided to turn his back on the restaurant world for a while and went to computer school in Phoenix, Arizona. Then it was back to Toronto, where he shared a home with five others, three of whom had complementary cooking skills.

That was to prove another pivotal point in his culinary life for, thanks to the Chinese member of the household, he grew to know and love that cuisine and even how to prepare it authentically.

On weekends, he would join a group of friends at a cottage outside Toronto, where his cooking talents were much in demand. During the week, whilst awaiting a job in the computer field, Mr. Needham returned temporarily to restaurant life, working in an establishment which specialised in French service. As its Captain, he learned the art of flambeeing, and how to make what he now calls his "trade mark item'' -- Caesar salad.

"I had to make the salad from scratch at the table, and became so proficient at it that I ended up making it at home as well. I did it so often that my parents bought me the wooden bowl that goes everywhere with me.'' Now living in Bermuda with his fiancee Kathy, Mr. Needham says his Canadian salad fans are still pursuing him, and he has acquired still more here.

"When people come down from Canada I know I'm going to have to make at least three Caesars a week,'' he laughed.

When the couple entertain, it is almost certain that the famous salad will be part of the menu.

Chinese cuisine is a popular favourite when entertaining, and since he prefers informality, Mr. Needham might even bring the wok to the table. Owing to space limitations, sit-down meals are limited to six, but if he decides to serve "a Chinese feast'' to larger numbers, he switches to buffet style.

Since he also prefers spontaneity, menus are not planned very far in advance.

A running stock of basic ingredients allows him to create an interesting meal at reasonably short notice.

Thanks to an evening course in international cuisine which Mr. Needham took shortly after arriving here, he is able to offer his guests foods from diverse lands. Zeeramurg -- a cumin chicken dish from India -- has emerged as one particular "winner.'' "The course was excellent and, besides the international cuisine, I learned so many little things that I would otherwise not have known,'' he enthused.

"For instance, when adding flour to a sauce or gravy, if you stir in one direction only it doesn't lump.'' A main-course man, Mr. Needham leaves desserts to his fiancee, and doesn't get too involved in lavish appetisers. More often than not he will prepare nachos or a cheese platter to accompany pre-dinner drinks and leave it at that.

As an active member of the Sub-Aqua Club, he takes his turn cooking dishes for the meal which follows regular training sessions.

"You end up making enough food for about 35 people,'' he related.

"Generally, I cook at the clubhouse, but sometimes I will prepare a dish at home and re-heat it there.'' Not one to follow recipe books, Mr. Needham says that, thanks to all he learned from his friends and the evening course instructor, chef Peter Lorenz, he cooks mostly by inspiration. Nor does he measure ingredients precisely. If, by chance, something should fail he simply learns from his mistakes and tries again.

Because of the busy lives which he and his fiancee lead during the week, Mr.

Needham often prepares dishes, such as chili, in advance and freezes them.

Pasta is a weekday favourite, served with his own sauces.

"I also barbecue a lot during the week, and this coupled with microwaved vegetables means you can have a meal ready in 30-45 minutes.'' Barbecuing is also a preferred form of entertaining, particularly in summer when he leaves his oven permanently off, and again Mr. Needham likes to create his own sauces and salad dressings.

"I make a brutal barbecue sauce,'' he said.

Sometimes, he will charbroil steaks three different ways -- one with spices, one with his barbecue sauce, and one with a Teriyaki sauce -- and then slice them thinly, giving his guests a multiple-taste experience.

No matter what he cooks, fresh vegetables are a "must.'' Thinly sliced potatoes with onion rings, butter and a special seasoning salt brought from Canada, cooked in foil over hot coals, are one favourite, and baby carrots in honey and fresh basil another.

BOWLED OVER BY CAESAR! -- Caesar salad specialist Mr. Dave Needham prepares the wooden bowl that travels everywhere with him.