A Three-Course Celebration with Local Chefs.

StarterÂ

Chef Judd from Donna Modern ItalianÂ

Involtini di melanzane:

Servings: 4-6

Ingredients:

For the Eggplant Rolls:

• 1 small eggplant
• salt, for sprinkling
• 2 tbsp vegetable oil
• 1 bay leaf
• 1 clove garlic, thinly sliced
• 1 tbsp chopped fresh parsley
• 1/4 tsp red chilli flakes
• 1 tsp fresh thyme leaves
• 1/2 cup ricotta cheese
• 1 tbsp grated Parmesan cheese
• 1 tbsp chopped fresh basil
• salt and pepper, to taste
• 1 tbsp chives

 

Béchamel Sauce:

• 1 tbsp unsalted butter
• 1 tbsp all-purpose flour
• 1/4 cup milk
• 1 tbsp cream cheese
• 1 tsp honey
• 1 tbsp heavy cream
• a few drops of truffle oil
• a pinch of nutmeg
• salt and pepper, to taste

 

For the Neapolitan Sauce:

• 1 tbsp olive oil
• 1 clove garlic, minced
• 1/2 cup canned crushed tomatoes
• salt and pepper, to taste
• a few fresh basil leaves

 

Method:

1. Slice the eggplant lengthwise into thin slices, about 4mm thick. Lay the slices on a paper towel and sprinkle both sides with salt. Let them sit for about 20 minutes to draw out excess moisture and bitterness. Pat the slices dry with a paper towel.
2. Preheat a grill or a large skillet over medium-high heat. Lightly brush the eggplant slices with olive oil. Grill the eggplant slices for about 2-3 minutes per side until tender and lightly charred. Set aside to cool.
3. In a shallow dish, combine the vegetable oil, bay leaf, sliced garlic, chopped parsley, red chilli flakes, and thyme leaves. Add the grilled eggplant slices to the marinade, ensuring they are well-coated. Let them marinate for at least 30 minutes to absorb the flavours, two weeks is better.
4. For the Neapolitan Sauce,heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about one minute. Add the crushed tomatoes, salt, and pepper, and simmer the sauce on low heat for about 15 minutes until slightly thickened. Stir in the fresh basil leaves and set aside.
5. For the Béchamel Sauce, melt the butter over medium heat in a small saucepan. Add the flour and whisk continuously for about one minute to form a roux (cooked mixture of butter and plain flour that thickens). Slowly add the milk while whisking to avoid lumps. Continue to cook, whisking constantly, until the sauce thickens, about 3-4 minutes. Stir in the cream cheese, honey, and heavy cream until smooth and well combined. Add a few drops of truffle oil and a pinch of nutmeg. Season with salt and pepper to taste. Remove from heat and set aside.

 

Assemble the Involtini:

Roll the eggplant:

Preheat your oven to 180°C. Place a spoonful of the ricotta on one end of each marinated eggplant slice. Roll up the slice to enclose the filling. Repeat with all the slices. Drizzle the Béchamel Sauce with the twist over the melanzane (eggplant rolls). Spread a small amount of Neapolitan Sauce on the top. Bake for 15 minutes and serve with parmesan shavings.

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Judd Labuschagne, 28, is a passionate chef whose love for cooking began at a young age. Experimenting with flavours and ingredients turned into a lifelong pursuit, leading him to follow his dream of becoming a chef. His experience in fine dining refined his culinary skills and deepened his appreciation for the artistry behind every dish. Believing that food tells a story, he takes pride in crafting memorable dining experiences.

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MainÂ

Chef-La-Phumza from The Workstation Eatery & Kasi Taste

Sacana Spatchcock Piri Piri Chicken Recipe

Servings: 4-6

Ingredients:

For the chicken:

• 1 whole chicken
• salt and pepper
• chicken stock
• smoked Italian paprika
• dry bay leaves
• fresh garlic
• white onion
• thyme
• parsley
• lemon juice
• extra virgin olive oil
• dry Sacana chillies (bird’s eye)
• cayenne pepper chillies
• 500g red bell pepper
• 500g salted butter
• brine for the chicken (see below)

 

For the brine:

• 1 tsp sugar
• 1 tsp salt
• 1 tsp whole black pepper
• 4 cloves garlic
• 1 L water

 

For the Sacana Piri Piri Sauce:

• 500g cayenne chilies
• 2 tbsp Sacana chillies
• roughly chopped red pepper
• roughly chopped onion
• 5 bay leaves
• 8 garlic cloves
• snob parsley
• 1/2  cup of olive oil
• 1/2 cup lemon juice
• 1 cup water
• 2 tsp paprika
• 1 tbsp chicken stock
• 1 tsp salt
• 1 tsp baking powder

 

For the vegetables:

• 4 sweet corn
• 1 butternut
• 3 sweet potatoes
• garlic butter for grilling

 

Method:

• Prepare the brine, combine all dry ingredients with one litre of water and bring to a boil. Cool down with ice. Once cooled, add the chicken and refrigerate for six hours.

• Prepare the Sacana Piri Piri Sauce, and blend all sauce ingredients into a rough paste. Boil for five minutes and let cool.

• Prepare the chicken, preheat the oven to 220°C. Pat dry the chicken with paper towels. Add the Piri Piri sauce to the chicken.

• Roast the chicken in the oven for 35-40 minutes. Pour the remaining Sacana sauce over the chicken once done.
• Prepare the vegetables, boil the sweet corn, butternut, and sweet potatoes until medium-soft. Grill with garlic butter.

Serve the roasted chicken with the grilled vegetables and enjoy!

Tips and Variations:

• Adjust the level of heat in the Piri Piri sauce to your liking.
• Use different types of chillies or spices to change the flavour profile.
• Serve with your favourite sides or salads.

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Jacobson Phumlani Mthembu, known as Chef-La-Phumza, is a passionate chef and entrepreneur from Tongaat, KZN. His culinary journey began in high school, leading to his first job as a waiter at Mozambik in 2005. Driven by ambition, he worked his way up to Operations Manager before opening his own restaurant, Kasi Taste, in 2015 and later launching The Workstation Eatery. Committed to mentoring young chefs, Chef-La-Phumza believes in giving back and inspiring future culinary talent while delivering top-tier catering and private chef services.

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DessertÂ

Shreya from With Love Shreya Beekum

Carrot Cake Cheesecake

Serves 8

A rich, lightly spiced carrot cake base is topped with a creamy, indulgent cheesecake. This cake is the ultimate dessert for your guests this Easter.Â

Ingredients:

For the Carrot Cake:

• 1 & 1/2 cup cake flour
• 1 cup brown sugar
• 1 tsp baking powder
• 1/2 tsp bicarbonate of soda
• 1 tsp cinnamon, ground
• 1/2 teaspoon nutmeg, ground
• 1 tsp salt, fine
• 2 eggs
• 2 tsp vanilla essence
• 5 carrots, medium, peeled, finely grated
• 2/3 cup oil, vegetable
• 1/2 cup walnuts, toasted, chopped

 

For the Cheesecake:

• 2 x 250g cream cheese, room temperature
• 1/2 cup sour cream
• 1 cup castor sugar
• 2 eggs
• 2 tsp vanilla essence
• 1 tbsp cake flour
• 2 tsp lemon juice
• 1 tsp salt, fine

 

Method:

1. Preheat the oven to 180°C. Grease and line a 23cm springform cake tin with baking paper.
2. For the carrot cake, combine and whisk the dry ingredients and the wet ingredients separately before mixing them together. Pour the batter into the base of the prepared cake tin.
3. For the cheesecake, beat the cream cheese and sour cream together until smooth before beating in the sugar. Beat one egg into the mixture at a time before mixing in the remaining ingredients. Pour on top of the carrot cake batter into the cake tin.
4. Using a butter knife, swirl the carrot cake and cheesecake batters together in small figures of eight.
5. Bake for one hour. Allow to chill in the fridge for three hours before slicing.Â
6. Decorate with caramel sauce and toasted walnuts.

Serve with whipped cream or vanilla ice cream!

Ingredients Hacks:

• Instead of brown sugar, use dark brown sugar
• Substitute vegetable oil with browned butter
• Add an extra egg yolk to the cheesecake mixture

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Shreya Beekum’s passion for food was sparked by cherished memories of baking with her grandmother. After earning a BConsumer Sciences in Hospitality Management in 2023, she achieved a career milestone by placing in the Top 10 of MasterChef South Africa 2024. She now runs her own small business, specialising in a wide range of baked goods. As she pursues her dream of becoming a pastry chef, she aims to tackle food waste, celebrate South African food culture, and innovate in the world of pastry.

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