Hosted at The Chef’s Studio, the unfamiliar theory home within the coronary heart of Cape City, within most chef Tiisetso Sebola’s Food As We Know It is position to purchase diners on a world culinary trot, inspired by South African flavours.
About Tiisetso Sebola’s Food As We Know It
Taking sigh this Saturday, 13 March 2021, this interactive four-course dinner with wine pairings is designed to produce visitors with a discover into different cooking suggestions from all the intention in which during the area, while bringing it inspire to our shores with a South African twist. Throughout the evening, visitors will seemingly be entertained not most efficient by the spectacular culinary skills, honed by none different than rockstar chef Matt Manning, however with a thorough transport by Tiisetso on his thought task at the inspire of the creation of dishes.
Hailing from Polokwane, Tiisetso’s be pleased for food stemmed from his mother’s cooking and ‘too critical Jamie Oliver on the TV display’. After obtaining his internationally acclaimed certificates from City & Guilds at Capsicum Culinary Studios, he went on to work in a pair of of South Africa’s most efficient kitchens, collectively with Mondiall Kitchen and Bar, Thali, Chefs Warehouse on Bree Boulevard and as Head Chef at Unfiltered. In 2020, he settled as a within most chef in Cape City, bringing his visitors unfamiliar, exciting flavours at occasions or within the comfort of their very receive homes. In addition to Food As We Know It, he is additionally known for the in fashion Brunch’d series, hosted at the Silo District’s Si Cantina Sociale.
Constructing world-class meals
“My vision with this series is to carry luscious, world-class meals to folks while displaying them that South African flavours can additionally play on this scale,” says Tiisetso. “I accumulate it exciting that we can enjoy ‘be pleased’ European dishes and carry in our well-loved flavours love atchaar, bay leaves and crispy rooster.”
Dishes that visitors can sit up for consist of the Italian favourite, arancini, however with a native twist of atchaar aioli; pan-fried hake with spinach puree and bacon; and lemon and bay leaf tart. Is your mouth watering yet? Limited seats are on hand for this Saturday at 18: 00, and may perhaps per chance be booked on The Chef’s Studio’s website.
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