There’s a new chef in town and he’s going all out to impress. Adding his own spin on what has already been a successful recipe, Thato Khumalo loves pushing the culinary boundaries. His goal? To create amazing meals with the most humble ingredients.
In the ever-changing world of dining, it’s Thato Khumalo’s appetite for innovative recipes that landed him the part of executive chef at Silverstar Casino’s Café Vigour restaurant. And he’s winning the hearts – and tummies – of many foodies, one tantalising meal at a time.
“I have always loved trying out new things in the kitchen, simply because I don’t feel comfortable doing the same thing for too long. And that’s only one of the reasons I enjoy the culinary arts so much. You get to stay on top of food trends, and evolve with it.”
One of these trends being plant-based diets. And it didn’t take much convincing for Thato to immerse himself in the world of beans, greens and veggies. Mastering the art of making the once humble sides the star of the plate.
“People are getting more health- and environmentally conscious and as a chef, it’s my responsibility to make magic with the most basic ingredients – transforming it into something healthy, hearty and appetising.
“When I present a plate, it must represent me. Because I cook from the heart, I want my love and passion for the art to seep through every bite.”
Thato continued by saying that a love of cooking starts with respect for the ingredients, because you will appreciate the finished result much more if you recognise each ingredient’s journey from plant to plate.
He’s excited to scale up the Café Vigour menu and thrilled to be putting his own mark on the bistro style restaurant. Without giving too much away, it’s something that vegans in particular may anticipate.
“Along with a few vegan alternatives, we take pride in serving upscale, culturally varied food that honours each visitor. A handful of my signature dishes will also be on the menu, albeit with a few tweaks and twists.”
One thing is certain … despite the fact that he advocates creative vegan recipes, he never skimps on the meat! So for those who haven’t been yet, Thato highly recommends the lamb curry.
“A skilled chef should be able to prepare a variety of cuisines to satisfy a variety of people, and that’s what I strive for.”
That, coupled with his passion for the craft, healthy appetite to learn and culinary talent will undoubtably be a recipe for future success!
A sizzling start!
We were invited to the Chef’s Table where Thato made his culinary debut. We really couldn’t refuse the offer, especially since he had promised to have some intriguing dishes in store. And boy, did he!
As we made our way through the restaurant, we got a full view of the open-plan kitchen as our meals were being prepared. The space a hive of activity, humming with the energy of the kitchen crew as they slice, sauce, cook and plate dish after delectable dish.
As we settled in, the five-course fine dining experience kicked off with a glass of bubbly and some freshly baked rolls and dips.
An amuse-bouche followed, which gave us a sneak peek at what the remainder of the evening would entail. Elegantly simple bite-size meatballs! Basic, but tasty. Let’s just say the sauce is where the magic happens!
For starters we had teriyaki chicken cakes – homemade chicken cakes with a divine teriyaki glaze, cranberry kale slaw, topped off with a delish peppadew relish. Full of flavour and meltingly tender! Paired with a glass of Durbanville Hills Sauvignon Blanc, we wouldn’t have wanted it any other way!
A rose infused black cherry sorbet came next as a sweet, sweet palette cleanser. Light, refreshing, and ideal for the change of meals.For mains we enjoyed a beautifully presented rosemary lamb rump paired with a glass of Durbanville Hills Cabernet Sauvignon. The rump was served with some rosemary mashed potato, both glazed and baby carrots, and some rich red wine jus. While the mashed potatoes and carrots took us back to grandma’s kitchen, the luscious flavour of the jus and undertones of rosemary elevated the meal to the next level.
Although rump might be a popular choice for beef, it’s a less well-known cut of lamb – and rather underrated if you ask us. It’s safe to say Thato went above and beyond what was required to do homage to this delicious cut of meat. Our only complaint? There wasn’t more of it!
Last, but certainly not least – dessert. Homemade chocolate fondant that made our heart melt! Served with pistachio ice cream and fresh strawberry stew, it served as the perfect treat to end off a lovely evening.
