{"id":659,"date":"2019-02-18T22:27:30","date_gmt":"2019-02-18T20:27:30","guid":{"rendered":"http:\/\/ballitoumhlanga.getitmagazine.co.za\/?p=659"},"modified":"2024-05-28T11:30:15","modified_gmt":"2024-05-28T09:30:15","slug":"culinary-creativity","status":"publish","type":"post","link":"https:\/\/getitmagazine.co.za\/ballito-umhlanga\/blog\/2019\/02\/18\/culinary-creativity\/","title":{"rendered":"Meet the man in the kitchen at Ballito&#8217;s 45 on Eat Street"},"content":{"rendered":"<p class=\"p1\"><span class=\"s1\">S<\/span><span class=\"s1\">ometimes it just takes one person seeing your potential and believing in you to set you on the path to a lifetime of success. For Steven, this person was former SA chef of the year, Richard Carstens who was heading up the prestigious Lynton Hall at the time.<\/span><\/p>\n<p class=\"p2\"><span class=\"s1\">\u201cHe approached me at the caravan park where I was working on the South Coast. I guess he saw a rough diamond that could be shaped and polished and so, he became my mentor.\u201d<\/span><\/p>\n<p class=\"p2\"><span class=\"s1\">Originally from Rustenburg, Steven\u2019s cooking career started when he moved to Durban. After that he went on to work in Cape Town for six years before heading overseas where he worked in Malaysia and then on super yachts in the Mediterranean and around the USA. <\/span><\/p>\n<p class=\"p2\"><span class=\"s1\">\u201cI came back to SA on holiday four years ago and was offered shares in the restaurant, Beluga, at Gateway in Umhlanga. I certainly wasn\u2019t expecting that turn of events, but it was an opportunity I couldn\u2019t turn down, so I grabbed it with both hands.\u201d <\/span><\/p>\n<p class=\"p2\"><span class=\"s1\">While he enjoyed working on yachts, Steven says he much prefers land jobs. \u201cWhen you\u2019re on boats it\u2019s just you doing all the work, whereas in restaurants you have an entire brigade behind you.\u201d<\/span><\/p>\n<p class=\"p2\"><span class=\"s1\">He spent three years with the teams at Beluga, Casabella and Hussar Grill before being approached to design and run the kitchen at the new 45 on Eat Street at the Ballito Lifestyle Centre.<\/span><\/p>\n<p class=\"p2\"><span class=\"s1\">\u201cI had already designed and opened two restaurant kitchens in my career &#8211; one in Malaysia and one in Cape Town \u2013 and I saw it as a great opportunity, one that doesn\u2019t come along very often.\u201d<\/span><\/p>\n<p class=\"p2\"><span class=\"s1\">Largely self-taught, Steven first started cooking for his dad at a young age, after he was involved in a serious accident. \u201cI did do an online correspondence course, but my real training was with chef Richard whose focus was on French-Asian fusion and molecular gastronomy. I gained a lot of experience with different types of cuisine on the yachts, but I am still passionate about French-Asian styled cooking.\u201d<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-660\" src=\"http:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2019\/02\/45-Jan-19-67-of-76-253x400.jpg\" alt=\"\" width=\"253\" height=\"400\" srcset=\"https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2019\/02\/45-Jan-19-67-of-76-253x400.jpg 253w, https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2019\/02\/45-Jan-19-67-of-76-768x1215.jpg 768w, https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2019\/02\/45-Jan-19-67-of-76-647x1024.jpg 647w, https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2019\/02\/45-Jan-19-67-of-76-696x1101.jpg 696w, https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2019\/02\/45-Jan-19-67-of-76-1068x1690.jpg 1068w, https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2019\/02\/45-Jan-19-67-of-76-265x420.jpg 265w, https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2019\/02\/45-Jan-19-67-of-76-1920x3039.jpg 1920w\" sizes=\"auto, (max-width: 253px) 100vw, 253px\" \/><\/p>\n<p class=\"p2\"><span class=\"s1\">Steven now has more than 16 years\u2019 experience in the industry and says he is very excited about his new venture at 45 on Eat Street. Describing the restaurant as contemporary and both stylish and relaxed at the same time, he says the response has been remarkable.<\/span><\/p>\n<p class=\"p2\"><span class=\"s1\">The restaurant\u2019s chic, trendy design includes d\u00e9cor and furniture sourced from around the world, some of which are antiques. The attention to detail is astounding and the food is, well, phenomenal.<\/span><\/p>\n<p class=\"p2\"><span class=\"s1\">But the true key to their success, Steven says, has been the phenomenal team effort that has gone into the formation of this top Ballito eatery. \u201cOwners Bruce Rencken and his wife Jenny, Murray Loader and Anton Petzer all had very hands-on involvement in the menu creation and allowed us a full week\u2019s dry run to ensure we were perfectly on point before officially opening to the public.\u201d <\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-662\" src=\"http:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2019\/02\/Steven-pic4-400x267.jpg\" alt=\"\" width=\"400\" height=\"267\" srcset=\"https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2019\/02\/Steven-pic4-400x267.jpg 400w, https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2019\/02\/Steven-pic4-768x512.jpg 768w, https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2019\/02\/Steven-pic4-1024x683.jpg 1024w, https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2019\/02\/Steven-pic4-696x464.jpg 696w, https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2019\/02\/Steven-pic4-1068x712.jpg 1068w, https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2019\/02\/Steven-pic4-630x420.jpg 630w, https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2019\/02\/Steven-pic4-1920x1280.jpg 1920w\" sizes=\"auto, (max-width: 400px) 100vw, 400px\" \/><\/p>\n<p class=\"p2\"><span class=\"s1\">The menu at 45 on Eat Street is varied and creative and includes comfortable favourites and exciting, inspired dishes. Already one of the top favourites is the Cheeky Pork (rolled pork cheek cooked in a Chinese master stock for three hours before being sliced into roulades, coated with Japanese activated charcoal- infused panko crumbs and pan-fried. It\u2019s served with a garden pea puree, roasted grapes and a citrus foam. Another popular main course is the Lamb Neck braised in red wine, rosemary and thyme and served with parsnip puree, parsnip chips, Risotto arancini and a red wine jus. There is also an exceptionally high-quality sushi menu as well as a show-stopping selection of desserts. <\/span><\/p>\n<p class=\"p2\"><span class=\"s1\">\u201cThe Lindt Balls dessert is probably one of my favourite deserts of all time,\u201d says Steven. It features white chocolate Lindt balls coated in a choux pastry, flash fried and served with homemade honeycomb and vanilla pod-infused ice cream and caramel sauce. <\/span><\/p>\n<p class=\"p2\"><span class=\"s1\">Having hand-picked the entire kitchen and waiting staff team himself, Steven says it\u2019s this phenomenal team who make 45 on Eat Street such an impressive dining destination. <\/span><\/p>\n<p class=\"p2\"><span class=\"s1\">\u201cMy amazing team, including my pastry chef Mark Tanner and right-hand-man, Peter de Klerk, deserve much praise. Together with them and the rest of our dedicated staff, management and the owners, I hope to make 45 on Eat Street one of the top restaurants in South Africa \u2013 and I think we are already well on our way.\u201d\u00a0<\/span><\/p>\n<p class=\"p2\"><span class=\"s1\"><b><i>Details: <\/i><\/b>45 on Eat Street: Eat Street, Ballito Lifestyle Centre \/ 087 460 0085<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Sometimes it just takes one person seeing your potential and believing in you to set you on the path to a lifetime of success. For Steven, this person was former SA chef of the year, Richard Carstens who was heading up the prestigious Lynton Hall at the time. \u201cHe approached me at the caravan park [&hellip;]<\/p>\n","protected":false},"author":115,"featured_media":661,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[475],"tags":[],"class_list":{"0":"post-659","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Meet the man in the kitchen at Ballito&#039;s 45 on Eat Street - Get It Ballito &amp; Umhlanga<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/getitmagazine.co.za\/ballito-umhlanga\/blog\/2019\/02\/18\/culinary-creativity\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Meet the man in the kitchen at Ballito&#039;s 45 on Eat Street - Get It Ballito &amp; Umhlanga\" \/>\n<meta property=\"og:description\" content=\"Sometimes it just takes one person seeing your potential and believing in you to set you on the path to a lifetime of success. 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