Law fundi won over by good food and wine
Sultry Joburg foodie Kundi Thai is a qualified attorney who was bitten by a food bug and abandoned her burgeoning legal career to follow her passion for cooking.
She runs her own online food blog,
Kundi’s Kitchen, which has a huge following, and has also contributed her own signature recipes to a gin-and-food cook book to be launched soon.
What motivated you to drop law for the world of cooking?
My appreciation for good (and different) food really peaked in 2010, during my first year of work.
I ate out often during that time and also became close friends with a colleague who introduced me to some great food and food spots.
By 2011 it had reached a point where I was eating out a lot as I constantly wanted to try new eats or just enjoy old favourites like oxtail or prawns.
What was the reaction to the change of mind from those close to you?
Initially people thought I was crazy, to go without a stable salary. But my parents and hubby were supportive from the beginning. Thus, I have no regrets. I have not spent a dull week in my life since then.
What was your first recipe?
Lamb shank. It is one of the treats I have always ordered at restaurants. One day I googled the recipe and I tried it at home. It turned out exquisite. And the response from the people I cooked it for was positive. I then told myself, “I can do this thing”. And that was the birth of my blog.
How did your passion for food link up with wine?
With the launch of my blog followed my experiments with trial-and-error pairings of food and wine, where I tried certain dishes with either red wine or white wine such as Chardonnay. I am still in the journey of discovery, trying out different combinations and learning more about wine.
What do you prefer, red or white wine?
I like red wine more – particularly Merlot. I also like Chardonnay. So I am happy with both. Gin is my other favourite drink.
Which is your favourite Merlot?
Asara Merlot. I was introduced to the wine by my dad, Rams Ramashia, and I fell in love with it.
So, are you a G&T romantic?
I love gin, especially the citrus-flavoured types. If it’s an ordinary gin, I normally squeeze a lemon into it or add a rosemary.
What has been your highlight since starting your blog?
My collaboration with the makers of the craft gin, Ginologist, for whom I created 20 recipes to be published in their gin-and-food cook book to be launched internationally soon. Four other chefs are involved in the project. This has been exciting, analysing various gin flavours and working out which flavours complement the various expressions of the spirit.
What does future hold for you?
When I started, I didn’t have a plan. But I am happy with the way things have turned out. I will be enrolling for a three-year diploma course to train as a chef. A whole lot of opportunities are beckoning.