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<\/p>\nBradley Wright is a chef lecturer at Capsicum Culinary Studio’s Durban campus.\u00a0Durban born and bred Wright – he attended St Henry\u2019s Marist Brothers College and currently lives in Durban North – joined Capsicum in February this year after his tenure as an executive chef at Old Town Italy.<\/p>\n
He trained at the world-renowned Royal Hotel from 2003 to 2005 and went on to work at various establishments around the world including stints in the US, Oman and Dubai.<\/p>\n
Wright explains where his passion in food began: \u201cMy interest started at a very young age watching my gran and mom cook and I would always help out. When I finished school, I wanted to learn more about the craft. My time at the Royal Hotel helped me confirm my passion for food. I fell in love with the teamwork, the food and the thrill of a busy kitchen. It drove me to push myself to get better.\u201d<\/p>\n
He reveals what Heritage Day means to him and shares the recipe for one of his favourite braai side dishes.<\/p>\n
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Do you know how you will be spending Heritage Day?<\/strong> What does the day mean to you?<\/strong> How do you define South African cuisine?<\/strong> What is your perfect Heritage Day meal?<\/strong> What are your three favourite South African dishes and why?<\/strong> Are there any South African dishes that have fallen out of favour that you would like to see make a comeback?<\/strong> Anything else you would like to add?<\/strong> Wright shares one of his favourite Heritage Day recipe. “This dish is a great addition to your braai, and along with baked potatoes, proves that vegetables can be just as good and important as meat,” he says.<\/p>\n Fire roasted butternut stuffed with cream cheese, chilli and fresh herbs<\/strong><\/p>\n Ingredients<\/u><\/p>\n 1 large butternut
\nI will start the day with an early morning cycle or surf. One thing I realised while traveling around the world is the amazing nature we have in South Africa. In Durban it is warm and easy-going so you can spend a lot of time experiencing what the city has to offer. I will spend the rest of the day clearing my mind and relaxing with family and friends. An afternoon braai has become the order of the day and something of a tradition so that’s what I will be enjoying.<\/p>\n
\nIt gives us all the opportunity to think about what we can be grateful for in our amazing country. From great food to the amazing outdoors as well as to the people who are always friendly and smiling no matter how hard times are. It is truly a day we can all just be thankful for what we have.<\/p>\n
\nIt is a mixing pot of old and new! Local and international food coming together due to our heritage that spans three continents – Europe, Africa and Asia – all brought together.<\/p>\n
\nA braai on the beach. Ice cold beers enjoyed with boerewors, steak (rib eye is my preferred cut), lamb chops, curry beans, pap, corn on the cob with chilli butter, fire roasted butternut stuffed with cream cheese, chilli and fresh herbs and Chakalaka.<\/p>\n
\nFirstly, Peppermint Crisp Tart \u2013 quintessentially South Africa. Then a Mutton bunny chow \u2013 there is nowhere in South Africa you can get a Durban Bunny like you can in Durban. You must go to the cheapest looking place with plastic table cloths. Having a bunny chow with a Coke is a must; it is rustic and tells a huge story about our heritage in Durban. And lastly, Oxtail Potjie \u2013 there’s nothing better on a cold winters\u2019 day especially when enjoyed with a glass of Merlot. It is also a great meal to make, while on a safari with family and friends, when getting back to the lodge after a long afternoon game drive.<\/p>\n
\nBobotie. You don’t hear or see it that often anymore, at least not in Durban.<\/p>\n
\nI feel that often a lot of restaurants do not include our heritage dishes on their menus. With the new generation of chefs coming out of Capsicum, they should look at combining the old with the new, bringing our cultural cuisine into the mainstream and combining international with local trends instead of sticking to what is seen to be the norm at the moment.<\/p>\n![\"\"](\"https:\/\/getitmagazine.co.za\/highway-berea\/wp-content\/uploads\/sites\/23\/2020\/09\/Stuffed_butternut_Pic_by_Megumi_Nachev-400x225.jpg\")
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\nTinfoil
\n250g smooth cream cheese
\n1 red chilli de-seeded (leave the seeds in if you like it hot or add more chilli)
\nFresh coriander, de-stemmed and roughly chopped
\nFresh Italian flat leaf parsley, de-stemmed and roughly chopped
\nFresh basil, roughly chopped
\nFresh chives, roughly chopped
\n20g garlic paste (make fresh paste using garlic and salt using your knife to smooth it out)
\nSalt
\nFreshly cracked black pepper
\n20ml extra virgin olive oil
\nRocket
\n20g parmesan shavings
\n100g toasted walnuts<\/p>\n