In another sold-out Herald Cooking Masterclass on Thursday evening, Capsicum Culinary Studio chef Donovan Miller surprised guests with US-based guest chef and Capsicum alumnus Wandile Mabija who has just returned from Texas, where he works at the Fairmount Austin Hotel.
Mabija, who graduated from Capsicum in 2016, shared his pasta-making expertise at the Italian cooking class held at the cooking school in Newton Park.
“[Mabija] works on three sections in the kitchen, one of which is Italian, so he basically makes pasta from morning until night and that makes him a fundi on the dish.
“Luckily he arrived [earlier this week] from overseas and I thought to ask him to come and share his knowledge with the guys,” Miller said.
The class of 14 prepared pasta romesco with chicken meatballs.
Following a step-by-step demonstration by Miller, Mabija and Capsicum student chefs, the trainees were each assisted by a student chef in preparing the dish from scratch.
Guest Sue Snodgrass was invited by her colleague Naomi Solomon who attended The Herald’s first Mexican masterclass and returned for the Italian edition.
“This was my first cooking masterclass and it’s been absolutely fantastic, I’ve learnt some great tips, thanks to my chef [assistant] Collin who’s just the best,” she said.
Snodgrass was among the first guests to complete their dishes.
Guests then has the pleasurable task of eating the food they prepared, pairing the dishes with Three Peaks wine, official beverage partners of The Herald Cooking Masterclass.
“To play a twist on the misconception that Italians only eat pasta, I introduced the chicken meatballs into the dish,” Miller said.
“It was a very fun class and we always try to teach dishes a person can execute at home on one’s own.”
The next masterclass, on SA food, will be held on Thursday November 22 and the final, on festive treats, will be on December 6.
Tickets for the festive treats class are sold out but there are two left for the SA class at a cost of R350 inclusive of a welcome drink, the cooking class, a basket of ingredients, the dining experience, complimentary chef’s apron and a bottle of Three Peaks wine.
Buy your tickets on Quicket or at The Herald office at Newspaper House, 19 Baakens Street, Central. For more information contact Berna Walters on 041-504-7135.