Pizza supremo's fast-paced life suited to fast-food game

THE fast-food industry and Mr Russell Frederikson seem as complementary as fish and chips. The managing director of pizza chain Shakey's International thrives on a fast pace of life.

''I get bored really easily,'' he said. ''So I like to do the maximum number of things in the minimum amount of time.'' American-born Mr Frederikson began working for Shakey's 23 years ago and came to Hongkong last October to oversee the Asian operations.

Believing ''people can be good at more than one thing if they are judicious with their time'', he has already broadened his horizons.

Involved for many years with family food ventures, he has continued the tradition by opening a takeaway coffee shop called Uncle Russ in Kowloon.

''There are so many things I want to try,'' he said. ''I've got four or five other projects in the pipeline. It's just a question of finding time.'' Mr Frederikson is equally open-minded about food. Frequent business travel has given him ample opportunity to experiment.

''There's virtually nothing I won't try,'' he said. ''I like everything from Asian food to Arabic. It's one of the best things about travel.'' While his enthusiasm extends from hamburgers to haute cuisine, he is clear about what he considers good food.

''Fresh ingredients are of the utmost importance,'' he said. ''Food shouldn't be over-cooked and there shouldn't be more on the plate than people can eat. That's one of the most off-putting things about American food.'' He is a critic of nouvelle cuisine -style presentation. ''The visual appeal of a dish is important. But not when it resembles a work of art. After all, food is meant to be eaten not admired.'' Eating out is something he does with regularity as he rarely has time to cook at home.

''Since I arrived, it's really just been work. Not that I wouldn't like to have more time for leisure pursuits, it just hasn't happened.'' His daily diet consists of a fruit breakfast, a full restaurant lunch, and a light soup or rice-and-vegetable dinner. Health is not a primary concern.

''I eat fast-food meals and desserts as well. But everything in moderation. I'm lucky that I don't have a problem with weight, although I like to keep active with wind-surfing, water-skiing and cycling when time permits.'' With a full schedule, Sunday lunches are not common but when it happens, living in Discovery Bay makes it a relaxing affair.

''I tend to invite a small number of guests - around six or eight - and tie it in with a cycle ride around Lantau beforehand.'' His love of outdoor pursuits extends to meal times. On Sundays, barbecues are a feature.

''I like eating in the fresh air,'' he said. ''My Sunday lunches are usually served picnic-style. After all, for most people life is formal enough during the week.'' Simple hand-painted Italian china, knives and forks, and paper napkins are the only additions to a gas-fired grill. The view of the marina and Peng Chau takes centre-stage.

Instead of grilled steaks and sausages, he opts for fish - either a salmon steak lightly brushed with oil or red snapper Nicoise.

Guests relax after their exertions with a cold beer or a glass of wine while the fish is cooking. A green salad and baked potatoes with sour cream, chives and bacon are the accompaniments.

''I have an incredible number of cookbooks back in San Francisco,'' he said. ''One day I plan to get them over here and start experimenting. But for now, simplicity is best.'' RED SNAPPER NICOISE (serves 4) 2 tbsp red wine vinegar 8 tbsp olive oil 1/4 tsp French mustard Handful of fresh herbs, chopped 1 shallot, finely chopped 1 clove garlic, crushed Salt and pepper to taste 1 cup button mushrooms, sliced 4 red snapper, descaled and cleaned Seasoned flour 1 tbsp lemon juice 450 g tomatoes, quartered 1 green pepper, seeded and sliced 1/4 cup pitted black olives, halved 2 hard-boiled eggs, quartered Small can anchovy fillets Make a French dressing by whisking together the vinegar, six tablespoons of oil, mustard, herbs, shallot, garlic and seasoning. Add the mushrooms and chill for one hour. Toss the snapper in the seasoned flour. Heat the remaining oil in a large frying panand cook the fish on each side for 3-4 minutes. Add the lemon juice, salt and pepper to taste, and leave to cool. Before serving, add the tomatoes, green pepper, olives and eggs to the mushrooms and stir gently. Pile on to a serving dish and place the snapper on top. Garnish with the anchovy fillets.