July 2020 Highway DBN

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IN THE KITCHEN WITH CHEF DANDALA From the little village Dutyini in the Eastern Cape, to the classy corners of Hillcrest’s renowned 200-seater restaurant, Butlers, Chef Siphiwo Dandala’s cooking creations not only set the bar in local culinary circles, but they also tell a story of empowerment. We met up with him in the kitchen (masks and social distancing applied of course) to hear about his journey and watch him knock up some of his favourite signature dishes. 26 Get It Highway • Berea • Durban North July 2020
‘Growing up, I never liked school because I was constantly bullied. Eventually, when it all became too hard to tolerate, I dropped out after I finished Grade 7. I couldn’t speak English and at that stage I had little hope of a decent future. If it wasn’t for my grandfather and grandmother, life might have been different. My grandfather believed in me, so he found me work carting bricks and sand (underage of course) to keep me busy and help me prove my worth. He saw more potential in me than I realised and sent me to a private school so that I could pick up on my learning and finish matric.’ The kitchen is my playground, I find peace and am at my best... I passed, with really good marks, and my grandmother suggested I go into the hospitality industry because I was always in the kitchen helping her prepare meals. That’s when I came to Durban. It was a good call! My professional food journey began at a place called Zen Africa Chef Academy which I attribute for igniting my dream of becoming a real chef.’ ‘My first job was at Durban Country Club and I learned the art of fine dining working as Chef de Partie at the Greedy Buddah. When I joined the team as head chef at Butlers, I found my home. They’ve supported my ideas, given me room to grow and continued to stand behind me as I’ve worked my way up the ranks of the Senior Division of Unilever Chef of the Year Competition, something I am extremely proud of.’ Prawn and Cucumber Roulade with Feta Puree, coriander crumble & Vanilla oil PRAWN ROULADE Ingredients 150g prawns; 40g onion; 10g garlic; Pinch salt and white pepper; 5ml Sunflower oil; 1 egg white Method Pre heat oven 180 degrees. Cook onion and garlic in a pot, then pour into blender together with the prawns. Blitz together, then add egg white, salt and pepper and blitz until smooth. Pour it on to prepared tinfoil and roll it to form a long sausage shape. Bake in the oven, at a standard temperature, for 15 to 20 minutes until cooked. Set aside to cool. FETA PUREE Ingredients 150g feta; 25g salted butter; 60ml double cream Method Add butter and cream into a sauce pan, simmer until butter melts, then pour the mixture into a blender with the feta and blitz until smooth VANILLA AIR Ingredients 50 g castor sugar; 50ml milk; 5 ml vanilla essence; 10g lecithin granules Method Boil everything together, then set aside to cool, then pour into the blender and blitz until you get foam. CORIANDER CRUMBLE Ingredients 20g fresh coriander (leaves and stalks); 75g salted butter 45g brown sugar; 1tsp ground cumin; 125g cake flour; Pinch of salt Method Add butter, coriander, sugar, salt and cumin into the blender and blitz until a green paste forms, then scrape into a large bowl, add flour and mix together to form a green ball. Press the mixture onto a greased baking tray until it’s a thin layer, and bake for 10 to 15 minutes until the mixture hardens and the finish product is like a big green biscuit. Remove any charred bits from the edge and break up the biscuit into a crumbly mixture. Plate the meal as best you can. CUCUMBER RIBBON Ingredients 60ml white wine vinegar; 60ml water; 60g white sugar; 1 English cucumber Method Heat the vinegar, water, sugar on the stove until sugar dissolves. Set aside to cool. Make cucumber ribbon using a potato peeler, then add the cucumber to vinegar liquid and leave it to soak for 10 to 15 min before removing the cucumber from the liquid. Using a sushi mat (if you have one), wrap the prawn roulade in the cucumber slices. July 2020 Get It Highway • Berea • Durban North 27
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Page 3 and 4: GET IT Editorial Phone 031 716 4444
Page 5 and 6: Shows we’re watching on Netflix t
Page 7 and 8: In 43 AD, the Roman army - determin
Page 9 and 10: Quiet Journal is a guided journal c
Page 11 and 12: Eco-friendly wine in a can There ar
Page 13 and 14: t suddenly stopped. All the butterf
Page 15 and 16: Going into the final ring ceremony,
Page 17 and 18: Refuse (say ‘no’) This sounds e
Page 20 and 21: Inner-peace. Hurt-less. Energize-me
Page 22 and 23: Essential wellness If, like us, you
Page 24: Give these oils a try Lemon Lemon o
Page 27: Drinking responsibly is nothing new
Page 31 and 32: Study of Chocolate White chocolate
Page 33 and 34: BOOKS FOR HEALTHY COOKS Indulgent a
Page 35 and 36: BEET THE MID-WINTER BLUES Warm beet
Page 37 and 38: Sarah Graham’s seed bread A lovel
Page 39 and 40: Baking tips from the pro Amori Burg
Page 42 and 43: DESIGNER TRENDS What’s in and wha
Page 44 and 45: 42 Get It Highway • Berea • Dur
Page 46 and 47: Healthy soil grows healthy veggies
Page 48 and 49: Take a WELLNESS road trip in the Ca
Page 50 and 51: Spoil July A fresh non-alcoholic sp
Page 52: Durban Safe, snug and R10 000 riche

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