Top chefs share their kitchen secrets
Taste of Durban, taking place at Suncoast from July 25 to 27, features restaurants offering menus of starter-sized dishes that reflect their food philosophies. As usual, some of Durban’s top chefs will whet your appetite. SHELLY SEID spoke to our pick of
AMARAVATHI Durban’s first authentic PALKI, Indian feeding restaurant, satisfied Durbanites has been for Head more chef than Kannai 17 years. Das came and is from regarded Kolkata as a in master 2005 in Indian north cuisine, Indian as and well south as the preparation of tandoori. He has worked in India, Singapore and South Africa. Describe your style of cooking.
South- and north-Indian food cooked simply and presented beautifully. What is your food philosophy?
I learnt to cook from my mother. She taught me to respect your food, the food of others and, of course, your guests. I feel hurt when a customer does not leave happy.
What is your kitchen “secret”?
My biggest secret is my homemade, hand-ground spices. I am very organised in the kitchen. All my ingredients are chopped, prepared and measured before I begin.
Your favourite ingredient?
Salt. You can’t taste food without salt.
What do you never eat?
Snake. I won’t touch it. I was working in Singapore and watched how they prepared snake curry. I could not even taste it.
What is your kitchen staple — something that is always at hand?
My special carving knife.
And your fast-food favourite?
Hot dogs.
Your most embarrassing food moment?
I catered a party for 350 people and almost 600 turned up. There was obviously a shortage of food, so we had to make a plan to keep the guests happy. Even though the party was on the South Coast, we phoned the restaurant which had to prepare more food and make the one-hour journey to the function.
What is your signature dish?
A mutton pepper fry — spicy mutton with a range of secret spices.
What is the best thing about working in Durban?
The friendly people, as well as serving a mix of different cultures and keeping them happy.
What makes your food a particular Taste of Durban?
This year, we are offering curries with rice poppadoms and naan.
SIKHUMBUZO BUTHELEZI is the head chef at the One and Only KwaMashu, the newest, hippest township venue serving meals prepared “kasi style”. He has more than 15 years’ experience in the hospitality industry and creates
traditional drawing acclaim dishes from that locals are and his spinach tourists. (imifino) He is known and for special boiled chicken, sauce, traditional steam bread (ujede) and tripe.
Describe your style of cooking.
Straightforward food as mother used to make with a couple of twists.
What is your food philosophy?
I started cooking when I was about 12, inspired by my mother’s steam bread.
What is your kitchen “secret”?
My special knife. You cannot get it away from me.
Your favourite ingredient?
Lemon and herb spices made by me.
Something you never eat?
Seafood. Prawns look like little snakes.
What is your kitchen staple — something that is always at hand?
My clean dishcloth.
Your fast-food favourite?
Wedges and wings, cooked from scratch and not bought from a takeaway.
Your most embarrassing food moment?
I cooked a meal for Durban Tourism and I have no idea what happened, but I made a terrible stiff pap. All the people brought it back. I was so upset that I went home and got drunk.
I cooked a meal for Durban Tourism and made a terrible stiff pap. I was so upset that I went home and got drunk
Where in Durban do you recommend for good products or produce?
I get my T-bone at Food Lover’s Market. I make my wors myself. It’s like farmstyle wors but tastier.
Your signature dish?
My steam bread.
What is the best thing about working in Durban?
It’s laid-back and the people are easy to please.
And the most difficult thing?
The money is not as good as in Johannesburg. People here don’t really like to pay.
What makes your food particularly a Taste of Durban?
The spices. We experiment and know how to mix our herbs and spices.
What should visitors to Taste of Durban look forward to at your stand?
Traditional food, steam bread, pap, wors, braaied fish and creamed spinach. NARDIA ADAMS, a Christina Martin School of Food and Wine graduate, has worked in exclusive hotel restaurants in South Africa, the US and UK. She is lauded for her use of diverse flavours, colours, textures and cooking techniques. Currently, she is executive head chef at Greedy Buddha, an Asian
tapas restaurant in Durban North. What is your food philosophy?
Fresh produce paired with funky flavours. I train my
team philosophy through with the regards following to quality: if in doubt, never send it out.
Your kitchen secret?
It is all in the preparation. Organisation beforehand makes kitchen service easier later.
Favourite kitchen tool?
A microplane.
Your guilty snack?
Peanut butter and jam.
Your worst ingredient?
Capers.
Favourite ingredient?
Fresh lemon. A simple squeeze creates character and brings out the hidden flavour profiles of a dish.
Most embarrassing food moment?
A friend whom I had not seen in five years walked into a restaurant I was running. He played a prank on me by creating a scene and complaining that the food was awful and demanded to see the chef. When I walked out, he ran to me with open arms and gave me the biggest hug and loudest giggle.
Where do you shop for products and produce in Durban?
For fresh produce, farmers’ markets and local suppliers. I get Asian ingredients from local Asian supermarkets in Durban North.
How can we recognise your food?
Fusion. I like to combine different cultures with different ingredients, techniques and flavours.
What is the best thing about working in Durban?
The tropical climate, sea views and approachable people.
And the most difficult?
Inconsistency in quality and pricing.
What makes your food a particular Taste of Durban?
We use fresh produce from local Durban suppliers.
What should visitors look forward to at your stand?
Fresh and exciting Asian fusion flavours.