The Chef's table

at the

chef’s

table

28 LOWVELDLIVING #71

eat & drink

Welcome to our second foodie edition where we showcase and celebrate wonderful and authentic Lowveld foodies.

Photos Francois van Zyl, Anthon Wessells, Africa Photographic Services. Shot at Magnolia Restaurant, Bar & Cafe, Casterbridge Lifestyle Centre

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AndriesJaco

CO-OWNER G’S BISTRO George Andries Ruthven, 30, Hazyview I WAS BORN IN Nelspruit in Rob Fereirra Hospital and have always been a proud Lowvelder. I don’t think they dare tell me MY NICKNAME IN THE KITCHEN. Ha ha. I RUN my two restaurants with the help of my team and we also do lots of outside catering, which is always a great challenge. MY FOODIE ROLE MODEL is not so much a celeb but local cooks who have so much passion. MY FAVOURITE THING TO COOK AT HOME is homemade ravioli. MY SIGNATURE DISH is butter chicken curry. BEST INGREDIENT COMBINATIONS are always simple and fresh. BEST COOKING TIP IS so simple – adding olive oil to the water when making pasta so it doesn’t stick. MOST ESSENTIAL KITCHEN TOOLS is my cook’s knife. I GET NEW IDEAS FROM smells and feelings when I am in the supermarket or veggie garden. You see a pomegranate and I see a succulent lamb cutlet with a pomegranate and rosemary reduction. I am not sure ABOUT MY FUTURE. I ask the Lord every day for guidance and for Him to guide my path, and I am just thankful for all the opportunities that I have been given. INFO 082 806 7511, gsbistro@telkomsa.net, www.gsbistro.com

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CREATOR TOXIC FUDGE Jaco van der Merwe, 44, White River I WAS BORN IN Joburg. I ENDED UP IN THE LOWVELD after visiting friends and deciding to stay. Six months later we bought a farm and never looked back. WITH REGARDS TO FOODIE STUFF I have a small Macadamia Farm and am the Toxic Fudge creator. MY FOODIE ROLE MODEL IS Gennaro Contaldo. MY FAVOURITE THING TO COOK AT HOME is blackened rump over penne. MY SIGNATURE DISH IS our ever-growing range of fudge through Toxic Fudge. MY BEST INGREDIENT COMBINATION IS farmgrown rosemary in a baked chicken in the pizza oven, and of course salted Toxic Fudge and a good craft gin. WHEN A CLIENT SAYS – your salted fudge is very salty – I GROAN… MY BEST COOKING TIP IS you can never have enough butter; making your own butter is much easier than it seems. HARDEST PRODUCT TO MAKE IN MY REPERTOIRE IS burnt caramel fudge. MOST ESSENTIAL KITCHEN TOOL IS a good thermometer. I CREATE NEW PRODUCTS BY seeing how others do it and doing the opposite, and hoping it doesn’t explode. DISH I GO TO WHEN I WANT TO IMPRESS is bacon and chicken liver pate. MY FUTURE IS the Farm Nut Roastery, a range of signature-roasted macadamia nuts from tree to plate. INFO 082 415 4164, 1@toxicfudge.co.za

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CHEF & OWNER THE SEEDLING Marian Cottle, 62, Old Joe’s Kaia, Schoemanskloof I AM from Joburg. I ENDED UP IN THE LOWVELD when I bought Old Joe’s Kaia. I DO ANYTHING plant based. MY FOODIE ROLE MODELS ARE the Avant Garde Vegan Gaz Oakley, Chloe Coscarelli and Bryant Terry. I WOULD LOVE TO COOK FOR vegan celebrities Brad Pitt or Joaquin Phoenix when they visit SA. FAVOURITE THING TO COOK AT HOME IS a good curry. MY SIGNATURE DISH IS Seitan roulade with mushrooms and chickpea pate in puff pastry. BEST INGREDIENT COMBINATIONS ARE smoked paprika and ripe tomatoes, pink peppercorns and vanilla ice cream, green beans and white pepper, and nutmeg in cauliflower-cheese. WHEN A GUEST ASKS – don’t you have ‘real’ milk? – I GROAN… BEST COOKING TIP IS TO understand Umami (a plant based savoury flavour). HARDEST DISH IN MY REPERTOIRE IS perfecting the art of working with aquafaba. MOST ESSENTIAL KITCHEN TOOL IS a high quality chef knife and high-speed blender. I GET MY IDEAS FROM opening books and magazines randomly, then changing and customising the recipe to suit my palate. MY FUTURE IS developing and sharing vegan cuisine in order for the world to realise that we do not need animals on our plates to stay healthy and to enjoy delicious meals. We are also busy with a dehydration project that will provide nutritious food en masse for feeding schemes. INFO 083 2293751, marian@oldjoes.co.za, www.oldjoes.co.za

CHEF ALKMAAR FARMSTAY Huibrie Viljoen, 32, Nelspruit I WAS BORN IN Nelspruit. MY NICKNAME IN THE KITCHEN is Sista Boss. FOODIE ROLE MODELS are Neill Anthony, Sasha Simpson and Slippery Spoon. MOST FAMOUS PERSON I HAVE COOKED FOR is Mathews Phosa. FAVOURITE THING TO COOK AT HOME is toasted cheese. MY SIGNATURE DISH is pork belly but pampoenkoekies if you ask my friends. BEST INGREDIENT COMBINATIONS ARE butter and garlic – oldest combo in the book but nothing beats it. WHEN A CLIENT ASKS – can we put the wedding cake in your fridge (I have limited space) – I GROAN… BEST COOKING TIPS ARE to never cook without a gin & tonic; everything tastes better with real butter; people eat with their eyes first, so make it pretty; practise makes perfect and the only way to be good at what you do is to love what you do! HARDEST DISH IN MY REPERTOIRE is springbok shanks. MOST ESSENTIAL KITCHEN TOOL is my Kenwood. Not only because I use it for almost everything, but also because it was a gift from my family and friends who believed in my dream. I GET IDEAS FROM social media and TV. MY FUTURE is a new venue at Alkmaar Farmstay. INFO 074 18 20 509, huibrie12@vodamail.co.za

Huibrie

Marian

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CletosJaphta

CHEF MISTY MOUNTAIN Cletos Chiteza, 63, Long Tom Pass I WAS BORN IN Masvingo in Zimbabwe. I FOLLOWED opportunities to the Lowveld. I HAVE A Chef certificate from Bulawayo Technical College. MY NICKNAME IN THE KITCHEN is Pappa C. I LOVE making people happy through their stomachs. MY FOODIE ROLE MODEL IS Dario De Angeli. FAVOURITE THING TO COOK AT HOME is beef and kale stew. MY SIGNATURE DISH IS eisbein with peanut butter and sweet chilli sauce. BEST INGREDIENT COMBINATIONS ARE thyme, coriander, basil and ginger for Thai chicken curry. WHEN A GUEST ASKS – make sirloin steak well done like elephant skin – I GROAN… BEST COOKING TIP IS to always be consistent. MOST ESSENTIAL KITCHEN TOOL is a good chef’s knife. I CREATE NEW DISHES by drawing flavours from cooking across Southern Africa. DISH I GO TO WHEN I WANT TO IMPRESS is blesbok loin served with a red wine reduction. MY FUTURE is teaching and inspiring the next generation of chefs. INFO 013 764 3377, mistymtn@iafrica.com, www.mistymountain.co.za

CHEF KUKA CAFÉ Japhta Mnisi, 34, Hazyview I WAS BORN at Themba Hospital in Mpumalanga and have lived my whole life in the Lowveld. MY NICKNAME IN THE KITCHEN is Chef Japhata. MY FOODIE ROLE MODEL is Gordon Ramsey and my mentor is Kuka Cafe’s Jamie Watt. THE MOST FAMOUS PERSON I HAVE COOKED FOR IS SA comedian Somizi Mhlongo. MY SIGNATURE DISH is grilled kudu fillet with pan fried mushrooms or slow braised springbok shank. BEST INGREDIENT COMBINATIONS are using any locally produced ingredients which showcase our area and heritage. MY FUTURE IS owning a my own restaurant one day. INFO 013 737 6957, https://www.kukasoup.co.za

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FrancoisNtando

CHEF & OWNER POTLUCK BOSKOMBUIS Francois Laubscher, 43, Graskop I WAS BORN in Worcester, WC. I ENDED UP IN THE LOWVELD when my parents relocated; my father worked for Kruger National Park, and I grew up in Skukuza. NICKNAME IN THE KITCHEN is Umlungu. FOODIE ROLE MODEL is Jamie Oliver. MOST FAMOUS PERSON I HAVE COOKED FOR is Kurt Russell but all my patrons are equally important and will get the same attention and love. FAVOURITE THING TO COOK AT HOME is “Poulet a la Lyonnaise” – very extravagant name for a hearty, uncomplicated chicken casserole. I tweaked it to accommodate our local ingredients. MY SIGNATURE DISH Is Boskombuis Veggie Bake – deconstructed “paptert”, thin layers of mieliepap with maize kernels, pan-fried veg, mushrooms, grated cheese, topped with fresh herbs and tomato relish, made in a tin cup and baked in a wood-burning oven. BEST INGREDIENT COMBINATIONS are fresh coriander and wild rocket; I am in love with these herbs. BEST COOKING TIP is always use the freshest ingredients and never freeze fresh meat. HARDEST DISH IN MY REPERTOIRE is any dessert. MOST ESSENTIAL KITCHEN TOOL is my wife and an old-fashioned pressure steamer pot. I CREATE NEW DISHES by buying fresh produce, especially venison cuts, and going from there. DISH I GO TO WHEN I WANT TO IMPRESS is slow braised venison shanks with herby lemon and garlic olive oil. MY FUTURE IS an afro-continental bistro in Graskop. My vision is to use only local fresh ingredients, and add some of the hearty old-world cooking methods to suit the climate in Graskop. INFO 071 539 6773, potluckboskombuis@gmail.com

CHEF TOMJACHU BUSH RETREAT Ntando Ngubane, 30, Nelspruit I WAS BORN in Pietermaritzburg, KZN. I ENDED UP IN THE LOWVELD WHEN I got a job offer at Tomjachu. MY NICKNAME IN THE KITCHEN IS ‘Pele Pele’ meaning chillies. MY FOODIE ROLE MODEL IS Siba from Siba’s Table. MOST FAMOUS PERSON I HAVE COOKED FOR IS Beast (Tendai Mtawarira – Springbok rugby player). MY FAVOURITE THING TO COOK AT HOME IS braised oxtail. MY SIGNATURE DISH IS chargrilled chicken roulade with a roast pear purée, rosemary velouté, crushed baby potatoes, salsa verde and baked cardamom butternut. BEST INGREDIENT COMBINATIONS ARE soya sauce, sweet-chilli and lemongrass cauliflower purée, fish consommé and sultanas or blue cheese, fig and honey. BEST COOKING TIP IS cooking on a slow heat as it produces the best results. HARDEST DISH IN MY REPERTOIRE IS baking the best macaroons. MOST ESSENTIAL KITCHEN TOOL IS a Sous vide machine. I GET NEW IDEAS FROM cookbooks, magazines, nature and watching food channels, and then I add my own personality. MY FUTURE IS TO have my own catering and events company, and my long-term goal is to have a café with an Ntando twist! INFO 082 704 4804, reservations@ tomjachu.com, www.tomjachu.co.za

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CHEF PICASSO’S MEXICAN TAQUERIA Bandile Armstrong Mlindazwe, 35, White River I WAS BORN IN Willowvale, Eastern Cape. I ENDED UP IN THE LOWVELD 16 years ago when I moved with my mother when she relocated for work. MY NICKNAME IN THE KITCHEN is Malume (meaning uncle in Siswati/ Zulu). FOODIE ROLE MODEL IS Mitchel Roux Jnr. MOST FAMOUS PERSON I HAVE COOKED FOR is DJ Fresh. FAVOURITE THING TO COOK AT HOME is oxtail stew served with samp and beans, as it is a traditional dish. MY SIGNATURE DISH IS chilli con carne bowl. This dish takes hours to make and is a true authentic Mexican dish. BEST INGREDIENT COMBINATIONS are lime and chilli. WHEN A GUEST ASKS – for a custom dish during a busy service – I GROAN… BEST COOKING TIP IS cooking from the heart. You should love what you do. HARDEST DISH IN MY REPERTOIRE is a soufflé because there is no room for error. MOST ESSENTIAL KITCHEN TOOL is my chef’s knife. I GET MY IDEAS from reading cookbooks. DISH I GO TO WHEN I WANT TO IMPRESS IS Norwegian salmon. MY FUTURE is to visit the original Picasso’s in Greece. I would also like to be a private chef like Neil Anthony. INFO 013 750 0300, picasso@picassoismexican.co.za, www.picassoismexican.co.za

Armstrong

BREWER SABIE BREWING CO Fredrick John Waring, 36, Sabie I WAS BORN IN Bloemfontein. I ENDED UP IN THE LOWVELD after living in the UK where I brewed beer. The position became available at Sabie Brewing Co. and I jumped at the chance. I TAKE INSPIRATION FROM various other breweries such as Omnipollo, Mikkeller and Thornbridge. MOST FAMOUS PERSON TO DRINK MY BEER in the UK are the judges from Great British Bake Off and the saxophone player for Dire Straits, Chris White, as well as the popular rock band, Bring Me The Horizon. Most recently we had Jan Braai coming in at Sabie. FAVOURITE THING TO DRINK AT HOME is beer of course, whisky and strong coffee. SIGNATURE BEERS are Pale Ales and Stouts. BEST BEER INGREDIENT COMBINATIONS are water, hops and barley. WHEN A CLIENT GUEST ASKS – for craft beer shandies and when they mix more than one style of beer together – I GROAN… BEST BEER BREWING TIP is to make beer you would like to drink yourself. HARDEST BEER IN MY REPERTOIRE is the Belgian Witbier – rather tricky to get perfect. MOST ESSENTIAL BREWING TOOLS are the Refractometer and Hydrometer – these measure the alcohol gravity of the beer and this is a very important step in the brewing process. I GET MY IDEAS FROM brewing blogs, collaborations and talks with other brewers, practise and of course lots of tasting. MY FUTURE IS to expand the brewery and open a couple of taprooms. I hope to continue to brew beer for a long time to come. INFO 013 764 1005, beer@sabiebrewery.com, www.sabiebrewery.com

FJ

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&

Fatima Mahmood

CHEFS FATIMA’S KITCHEN Fatima, 50, Dullstroom I WAS BORN in a small farming town in North West Province called Swartruggens. WHEN I GOT married I relocated to Dullstroom and never looked back. NICKNAME IN THE KITCHEN is Mum. FOODIE ROLE MODEL is Jamie Oliver. MOST FAMOUS PERSON I HAVE COOKED FOR is food blogger Naqiya Mayet. FAVOURITE THING TO COOK AT HOME is everything and anything, as long as it makes my family happy. MY SIGNATURE DISH is chicken samosas and a masala trout. BEST INGREDIENT COMBINATIONS are ginger and garlic. You can never go wrong. WHEN A CLIENT ASKS – why is this food so spicy – I GROAN… HARDEST DISH IN MY REPERTOIRE is afval. MOST ESSENTIAL KITCHEN TOOL is a wooden spatula. I GET MY IDEAS FROM trying out different dishes. It’s mostly trial and error! Inspiration comes mainly from social media as well as recipe books. DISH I GO TO WHEN I WANT TO IMPRESS is biryani. INFO fatimaskitchen2@gmail.com, Facebook: Fatima’s Kitchen

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Maria

Alida

OWNER ROYAL TREATS Alida Nieuwenhuis, 26, Nelspruit. I WAS BORN IN Rustenburg. I ENDED UP IN THE LOWVELD when my husband was transfered to Nelspruit. I SPECIALISE IN celebration cakes as well as dessert treats. MY FOODIE ROLE MODELS ARE two cakers that inspire me, Bloom Cakes and Don’t Tell Charles. MY FAVOURITE THING TO COOK AT HOME IS A New York baked cheese cake. WHEN A CLIENT ASKS – me to make something plain or old fashioned – I GROAN… BEST BAKING TIP IS TO know when to say no and find out what style suits you and stick to it. HARDEST DISH IN MY REPERTOIRE IS macaroons. MOST ESSENTIAL KITCHEN TOOL IS MY turntable. I CREATE NEW DISHES BY knowing how the event is going to look and being inspired by the stationery, invitations, as well as the decor elements. MY FUTURE IS workshops, as well as weekly treat boxes and cakes. INFO 082 315 1288, alida.nieuwenhuis@gmail.com, Facebook/royal treats

OWNER EVA.MIA Maria Kostakis, 26, Nelspruit I WAS BORN IN Lydenburg. MY NICKNAME IN THE KITCHEN IS Butter Fingers – I can be very clumsy. MY COMPANY offers private catering services for Greek products. The name is a combo of my sister’s name Evangelia and my name Maria. MY FOODIE ROLE MODEL IS my uncle Janne Kostakis, he taught me a lot in the kitchen but then again Jamie Oliver has been my forever childhood crush. FAVOURITE THING TO COOK AT HOME IS definitely any pasta dish! MY SIGNATURE DISH IS my traditional Baklava. BEST INGREDIENT COMBINATION IS olive oil, garlic and oregano (but the real oregano that my Yiayia sends to me from Greece). BEST BAKING TIP is do not open the oven door when your cake is baking. HARDEST DISH IN MY REPERTOIRE IS creating Baklava Macaroons. I will keep at it until it comes out perfect. MOST ESSENTIAL KITCHEN TOOL IS a sharp knife. MY IDEAS COME FROM watching a lot of cooking shows especially Akis Petrezikis and I get inspired to create and try out new recipes. MY FUTURE is having my own coffee shop with homemade treats and delicious savoury meals. But before that, travelling Europe with my sister, would be on the top of my list. I cannot wait to discover new flavours and recipes to add to Eva.Mia’s Menu. INFO 072 017 4515, eva.mia.est16@gmail.com

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Kascha

Tim

OWNER & BREWER SABIE VALLEY COFFEE Timothy Michael Buckland, 60, White River I WAS BORN IN Harare, Zimbabwe. I CAME TO THE LOWVELD to farm coffee – to escape the Johannesburg rat race. MOST FAMOUS PEOPLE WE HAVE SERVED COFFEE TO ARE South African legends Alfie Cox and Darryl Curtis but our coffee is enjoyed by many interesting and varied people. FAVOURITE THING TO DRINK AT HOME IS a cold brew layered with fresh cream. OUR SIGNATURE DRINK is our Bushveld Blend coffee. BEST INGREDIENT COMBINATIONS are coffee, lavender and coconut milk. WHEN A GUEST ASKS – for instant coffee – I GROAN... MY BEST COFFEE BREWING TIP is to ensure optimal oil extraction, and grind coffee according to your brewing method. HARDEST COFFEE TO MAKE IN OUR REPERTOIRE IS a perfectly composed cappuccino. MY MOST ESSENTIAL KITCHEN TOOL IS a burr grinder. WE CREATE NEW FLAVOURS BY listening to other people’s coffee experiences. OUR FUTURE IS keeping up with the exploding coffee culture. INFO 083 655 9164, sales@sabievalleycoffee.com, www.sabievalleycoffee.com

CHEF SABIE RIVER SUN Kascha Bekker, 33, Sabie I WAS BORN in Kempton Park but grew up in the North West. I ENDED UP IN THE LOWVELD WHEN the opportunity was presented by the company I work for. MY NICKNAME IN THE KITCHEN IS Chef, Chef, Chef... MY FOODIE ROLE MODEL IS Chris Hastings from Hot & Hot Fish Club. He is all about using local, fresh produce with exceptional creativity and respect for food. MOST FAMOUS PERSON I HAVE COOKED FOR IS probably the First Lady in the USA. FAVOURITE THING TO COOK AT HOME IS fresh pasta. MY SIGNATURE DISH IS a recently created burger mix – filled with lamb, beef and pork – and a special touch of cheese. BEST INGREDIENT COMBINATIONS ARE the balance between sweet, sour, and salty. WHEN A GUEST ASKS – for last minute special dietary requirements – I GROAN… BEST COOKING TIP IS always use a sharp knife. HARDEST DISH IN MY REPERTOIRE IS macaroons – they demand extra care when making – and the perfect conditions to cook in. MOST ESSENTIAL KITCHEN TOOL IS a Japanese mandolin. I CREATE NEW DISHES BY following the international chefs I have worked with – they are usually a step ahead – and keeping up through the Internet. MY FUTURE WILL BE filled with the enhancement of kitchen operations and staff development and many more occasions where the food we cook will be part of a memorable occasion. INFO 013 737 4600, www.tsogosun.com/sabi-river-sun-resort

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RowenaSue

CREATORS BFM Known as Best Farmer’s Market, Back For More, Big Fat Mamma’s in White River I AM three and a half years old. I WAS BORN in White River. MY NICKNAME IN THE KITCHEN is Biff. I RUN A Farmer’s Market. FOODIE ROLE MODELS ARE all the wonderful stallholders that produce what they do. MOST FAMOUS PERSON I HAVE COOKED FOR is the Mayor of Casterbridge. FAVOURITE THING TO COOK AT HOME is anything out of the garden with a glass of vino. MY SIGNATURE DISH IS anything fresh, hand crafted and

unique. BEST INGREDIENT COMBINATIONS are local, fresh, homemade and a touch of coriander. WHEN A STALL HOLDER – wants to sell tacky imported goods – I GROAN… BEST COOKING AND GROWING TIP is to do it with passion. HARDEST DISH IN MY REPERTOIRE is something out of season. MOST ESSENTIAL TOOL for the market is a staple gun, ladder, scissors and market plan. MY FUTURE is to be completely eco friendly. INFO Sue 073 590 8825, Rowena 082 449 8099, Facebook:BFM

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