SINENHLANHLA ZUNGU
DURBAN - AWARD-winning chef Siphiwo Dandala showcased his superior cooking skills with a seven course Asian gourmet menu at a Chef’s Table event at the Butler’s Restaurant in Hillcrest on Wednesday night.
The restaurant partnered with Douglas Greens Bellinghum (DGB) wines for the wine and dine event.
Mervyn Govender, regional sales manager for DGB KZN, highlighted art as the centre piece of the event.
“The process of making food and wine is an art,” he said.
DGB pairs with restaurants and chefs in hopes that their customers can learn how to pair food and wine.
“We want to witness first hand our customers' different perceptions of the wine we sell so we can also learn from the experiences,” Govender said.
Xolani Dube, a DGB sales representative in Durban, said that their presence in such events was crucial for their brand awareness and to see to it that they give customers what they desire.
The guests were offered fine wine just before every meal. These wines included Boschendal Brut non-Vintage, Boschendal 1685 Chardonnay, Boschendal Chardonnay Pinot Noir, Boschendal 1685 Sauvignon Blanc, Boschendal 1685 Merlot, Boschendal Nicolas and Boschendal luxe Nectar Demi-Sec.
The meals were prepared by award-winning chef Dandala together with his team. Dandala is from Dutyini in Eastern Cape but moved to Johannesburg, Tembisa, to live with his grandfather after dropping out of school at the age of 17.
He thought he wanted nothing to do with school and would surely find a job and support himself.
He, however, went back to finish school before enrolling at Zen Africa Chef Academy in Durban. He had been advised by his grandmother to do so as she had realised that Dandala loved the kitchen.
He got his first job at the Durban Country Club. He is now a head chef at Butlers Restaurant in Hillcrest. During his five years at Butlers, he entered a Chef of the Year competition at Unilever and came second.
“My biggest highlight in my career thus far has to be the time I had a chance to cook for former president Jacob Zuma for his 75th birthday,” he said.
Dandala advises all aspiring chefs to start at the bottom, “absorb all knowledge about food like a sponge and never make your career about money”.
Snail Porridge, Butternut Squash Veloute, Tartare of Beef, Miso Glaze Langoustine, Prosciutto Wrapped Pork Fillet, pan-roasted Wagyu Beef and Deconstructed Passion fruit and White Chocolate Cheese Cake were the mouthwatering dishes served on the evening.
Steve Mylroie, the Butlers Restaurant’s manager was happy with the turn out of the event. He gave credit to his chef for the dishes served.
“Dandala is an incredible chef and I was happy with the food,” said Mylroie.
John and his wife Jacky van der Merwe, regular customers at Butlers Restaurant were more than impressed.
“There is no other place in Hillcrest or the surrounding areas where you would get this quality of food and a great service for just R699,” van der Merwe said.
Daily News