Wednesday 31 August 2011

Playing cribs at Mnemba

OK....So as of yesterday, Judi Fourie and @RichieTewnion, the ex-chefs of Mnemba left the island as they bid farewell and headed off on there new adventures, ultimately ended up at the Mozambiquan island of Vamizi. Thus leaving the roost, so to say, in the hand of @BrendanStein1 and myself now the newly appointed heads of Mnemba island Kitchen.



So undoubtedly there will be an increased work load and intensity but honestly the one I have been waiting to happen for ages. I understand that there are huge responsibilties and also the pssoibility of error. My dedication that I have adopted in sheer admiration of the opportunities, that I have in my new lifestyle, is what will help to succeed in all of the challenges set in my way.

Well...enough of the corny and time for the slightly guilty pleasure I have of showing off a little about where I live...So to explain the short story, Brendan and I were temporarily situated in the old managers house (Pic in previous posts, the one with the hammock), it had 2 bedrooms, kitchen, bathroom, and Lounge complete with DSTV. It did often turn into a communial area in light of the trinations rugby as well as Football and the impending Rugby worldcup that kicks off in 9 days!!!!
Well to cut the long story short, as of Richie and Judy's departure, there house became available and rules on the island are, its not considered theft as long as it stays on the island. As in furniture becomes a free for all as of a vacancy :)









I have arrived today and well let the reeds do the talking :)

Not entirely sure what to do with a bed thats width is longer as me when I stretch my toes as far away from my fingers as possible :) But then as many of you will probably comment, thats not too hard....hahaha. But seriously its huge.




The whole house is built out of reeds and has a ensuite bathroom. As I am able to write this to you, think about the fact that I am on an island 1600m squared and yet I have full wireless internet, hard life hey.
Then of course there is the view outwards of my stoep so to speak. My only query is...Where am I gonna hang my hammock?


So now that I sound truly spoilt and you can see it to, I am gonna run off to dinner.
PS: To all of those I should thank for letting this be for me, THANK YOU!!!




Monday 22 August 2011

The food and life at Mnemba...


So once again I do need to apologise for a neglectful speel towards my blog, I have found due to an annoying borderline addiction to Facebook that it has been easier to just keep posting my photos there but not consolidating the entire story as a whole and thus not giving true justice to explaining what this life is all about.

To be up front and frank, to all of you that miss me and all of those that I miss I want you to understand that I have found an intense happiness here at Mnemba that I have not felt in a long time. It doesnt involve trying to live life for other people. I am here because I want to be and this amazing opportunity has been put on a plate for me so to speak :)

So as opposed to everybody asking when am I coming home, I ask rather, when are you coming to visit?

Ok so lets get started at the begining. I have taken the position as joint Executive Chef working alongside an incredibly talented chef by the name of Brendan Stein, Granger Bay trained and with experience under chefs such as Luke Dale Roberts, he is a force to be reconned with. We have so far proved to work rather well together. We are in charge of all the ordering for the entire island, from toilet paper to tamarind paste. There is so much information to take on board and responsibilty to maintain between the 2 of us that if it were not for the guidance of the currently departing chefs, Judi Fourie and Richard Tewnion, it would be a seemingly insurmountable venture. They have taught us how all the ordering systems work and from which part of the world to be ordering which ingredients. We have supply chains in Zanzibar mainland, Tanzania from the head office in Arusha, and from South Africa too.

Keeping track of all the different areas and where to get what, really fills the mind with constant thought of whats left in the fridges and freezers as you use it. An incredibly challenging but incredibly rewarding task. In the meanwhile the venture of putting in our own rotational menu is on the cards. Slowly incorporating our own dishes into the culinary design of an island lodge that prides itself on truly amazing tasting but simple food. With our backgrounds we do find ourselves having to pull back a little from overcomplicating the menu design.

Brendan and I also have to maintain the discipline of the local chefs that are altogether
very well experienced and knowledgable yet at times complaicent, sometimes requiring a push in the right direction when things go towards the ‘Shaggabagala” (Swahili term for out of control J).

Makame, Sully and Jamal in the back (hot kitchen chefs)
Well enough about that for now, its time for me to make your mouth water and your faces green with envy:
Suliman searing off some fresh tuna on the Grill!


Richie & Judi, the chefs whos shoes Brendan and I have to fill.
Brendans prawn and aubergine starter
My Orange cardamom cheesecake with rhubarb dessert



Definned shark to the left and complete shark head to the top middle of pic

Spotted ray on the slaughter at the local market, the sad thing is that they don't know what they are catching/killing!!!




Roja at the pass setting up bar snacks
Brendan ready for service...



Beef Carpaccio with rocket and onion salad with Aioli





 Banoffee (banana & coffee) french toast with rum & vanilla ice cream, banana crisps and sherry syrup

Turtle hatching in between service with 98 baby turtles and canapes :)

The kitchen cowboys!!!

This is me plating a raspberry and port miele-fuille with vanilla ice cream (ear phone in ear with Mumford and sons as inspiration)

Me on my birthday recieving my Mnemba island Rash-vest with the whole crew :)

Thursday 4 August 2011

Mnemba Island....my new Home!!!



Above left:: This is the view of Mnemba from mainland Zanzibar
Above right: My new bedroom :)

Below Left: The sunset view from my front garden beach.
Below Right: The stoep...




                        Above: One of the locals getting picked up for transfer back to mainland.







 Above left: Guests dining area
Above right: How's about a whack load of lobster, casual :)

Below left: Brendan overseeing the starters going out for dinner.
Below right: Starters being plated...

 

Thursday 28 July 2011

Clan William @ The Yellow Aloe!!!

Arrival in Clan William on the evening of Wednesday 20/07/2011. Objective, to aid a close friend and owner of "Yellow Aloe" guesthouse, Cheryl Spilsbury in training her kitchen staff into bettering the menu that is currently in place and help to bring a renewed vigour and passion for food in this small but BEAUTIFUL town. What an amazing place!!??

Cheryl wanted to run a series of trial dinners to get the girls comfortable with running decent set menus for dinners in leu of the up and coming flower season. The few flowers I saw were absolutely stunning and being a world renowned tourist destination, the season has the locals taking a beating by hordes of tourists flocking in and out of this tiny 'dorp'.

The town has one SuperSpar that is the only place that you can possibly get anything that involves food and supplies. All be it a very nice one, they do have major difficulty in consistency regarding what they have in stock, especially in the fresh produce department. I walked to the shop everyday in the hopes that the delivery truck had updated with some new surprises :)

The way I wanted to structure the training was to teach the girls recipes and basics that they could use and expand on and could also run in time with the trial dinners that Cheryl was putting in place. Came up with some draft menus....

The first dinner was only for 4 which included Cheryl and myself as sitting guests.

Starter: Mediteranean Vegetable tarts with a basil cream cheese sauce













Main: Pan fried pepper fillet steaks on braised redwine cabbage, potato fodants, carrot puree and grilled zucchini & rosemary jus








 Dessert: Tipsy pecan brownies with Chantilly cream and alchy chocolate sauce or Bread and butter cappucinos







The dinner went down a treat and was really loved by all. Most rewarding of all was to watch Gwen and Hilde, the cooks that I had to train, go from making standard toasted sandwiches to baking their own confections and searing their own steaks!



We did 2 more big dinner nights, one on the Sunday night and another on the Monday. Within all the manic service and trying to get all the preperations done I didn't manage to take photos of all of the food. The one dessert that we did that was a real hit but unfortunately was camera shy was a Rooibos infused Creme Brulee with chocolate shortbread. So we ran  the 3 desserts for all the dinners and then varied the choices of starters and mains.

 

















Left: Chicken and leak pies with butternut mash, honey glazed beetroot, chargrilled baby-corn and crunchy leak garnish.

Right: Cream of sweet potato and onion soup with herbed creme fraiche and crispy basil leaves.











After a truly amazing week working 14 hours a day teaching girls who truly have a passion but only require the confidence and the know how, I really feel truly rewarded by having the chance to impart with the knowledge I have to help better the lives of others.
I would like to thanks Cheryl Spilsbury for this wonderful opportunity and for a truly wonderful week at

Yellow Aloe Guesthouse
Po Box 196
Clan William
8135
South Africa
Office : +27 27 482 2018        Fax : +27 27 482 2018             Email : yellowaloe@mweb.co.za

Description: image005

Cheryl is currently looking for a chef to manage her kitchen at Yellow Aloe, please contact her for more details as it is a wonderful opportunity to manage your own kitchen!!!

Monday 18 July 2011

Sorry it's been so long, but So much has happened...!!!

Hey there to all that are partially or even at all interested in reading about whats going on in this chefs life :)

I sincerely apologize for the lack of updates and posts on this blog but I unfortunately had to endure the total, utter failure and loss of my laptop hard drive recently. This has not only rendered my laptop useless but also wiped out all my 320gigs of information consisting of all my collected recipes, photos, updated CV's, music and you know all those little documents that you only remember about when you realize they were on that piece of useless technology. To be fair, I am the complete TW*******T for not being mindful enough to back it all up.
However I have managed to retrieve many of my recipes and most of my photos via friends and also had some stored within my email and my phone. So not all is lost.

So whats happened since I last updated everyone....the first thing was a wonderful weekend at the Wacky Wine Festival at Arabella wine estate in Robertson from the 2nd to the 5th of June. The weekend was spent freelancing to KNEAD bakery assisting at their events catering stand at Arabella itself. The Faull brothers, Ryan, Evan (owners of the brand), Jamie (the younger brother, an extremely talented Saxophonist), along with Emma Claassen (a Silwood 1st year) and myself comprised a strong team ready to take on the hungry and drunk!!!
The Friday was an extremely busy day doing lunch and dinner service but it was a great night spent working making amazing artisan Sandwiches with delicious fresh toppings like buffalo mozzarella, parmaham, crispy rocket to name but a few. As well as their sweet treats of Chocolate ganache covered brownies :) mmmmm...YUM!

The Saturday was manic as we hit lunchtime as the people at the gate had let in plus-minus 2000 people more than what the venue could accommodate for. This took down Bacinni's Pizza who ran out of food very early as well as a bout of rain frying the electrics of the tent next to us doing curry and rice.
So that left us at KNEAD as the only vendors with food available and around 5000 drunken hungry mouths to feed. From 13:00 until around 21:00 the queue in front of us stood at least 20 meters long and 5 people thick. We literally had to fight for survival. Jamie was almost attacked by some psycho blonde woman offering sexual favours for food, as well as me having to deal with people sneaking around to the back of the tent to get some food ahead of the masses.
There were some that were drunk and desperate enough, and waving around wads of cash for any type of food to be thrown their way. My parents always said I had the ability to sell ice to an Eskimo but how's about selling Prego Rolls at R100.00 a pop to those willing to pay the price. The tally came to R1000.00 in the kitty for about 8 Pregos, a coupla croissants, and a few bottles of water. Still debating as to whether to feel proud or guilty but man it was great fun!!!
After completing a few other random catering gigs, a couple again for Creative Cuisine (read more about Zoe @ http://www.southafricanfoodies.co.za/Listings-Caterers-Cooking-Schools/creative-cuisine-cape-town.shtml). 

I helped out at a wonderful wedding held at Stellenrust wine estate cooking with the amazing Charmaine Lilje of http://chardonnaychefs.co.za/ ,Which as there slogan goes "A dining affair to remember" this event was also "A kitchen nightmare to remember". The  kitchen we were given to cook in was a technical disaster involving table top work surfaces that sat a good 30cm below a comfortable working height as well as collapsing under the weight of anything heavier a large bain-marie with anything in it! The ovens had one shelf each that did not fit and were propped up by bricks, now whilst trying to get 160 tomato tarts hot and ready for plating this can become a logistical nightmare. However with all the odds stacked against us we prevailed (not without a few temper losses and kitchen tensions) and the guests, as per the organisers feedback, loved everything!!!!

It was shortly after this function by a few days that I got an email from an old friend Judi Fourie. I studied with her back in first year at Silwood (http://www.silwood.co.za) in 2007. After she completed her 1st year she went off to Zanzibar to go and work on an island. With occasional updates on Facebook and quick chats when I managed to catch her online, I got wind of the fact that she might be leaving. So her email was basically to ask for my CV, if I were interested in taking over her position on the island and before I even realised, we were face to face having the interview with her beaming smile meeting mine and the job being offered as mine for the taking. Over the past month I have accepted the position and will be moving there as of the 2nd of August 2011!!! I never thought after the Seychelles that Island life would become an opportunity again in such a hurry!

So please have a look at where I will be working over the next while from August onwards!
http://www.andbeyondafrica.com/luxury_safari/tanzania/zanzibar/and_beyond_mnemba

Subsequently I found out that a family connection of mine sorts out the wireless and internet for Mnemba Island so I will be updating my blog from there along with a new baby I am going to be adopting...
A Nikon D3100 so that I can show you all the pictures of paradise!!!

Watch this space for more updates. I still have lots to do before the end of the month, including going back to Cape west coast to do some training for a guesthouse owned by the wonderful Cheryl Spilsbury! I will be there from 21st until the 28th of July so if any of you are in the area, please make a stop at the gorgeous Yellow Aloe guesthouse! 

http://www.yellowaloe.co.za/

Friday 27 May 2011

The Antics at Creative Cuisine!

for this week I was working at a small but incredible catering company by the name of "Creative Cuisine". Run by an amazing chef of the name Zoe Busby. I arrived at work on Tuesday to discuss the up and coming function for which she required my help. An amazing kitchen based on the far end of Hout Bay with a view that can and will take your breath away.

Zoe was responsible for the Menu of canapes to be served at a showing of a Penthouse on Loop street in Town this past Thursday evening. Between Tuesday and Thursday it was strangely a roller coaster of emotions going on. Certain things going on in life, work pressures, emotional pressures and all in all a tough week. And it showed blatantly. Had an absolute mare the day of the Function where Not only did I arrive late due to setting my alarm incorrectly but walked away from my car to discover later on that my lights had been left on...
I got into work and the first thing planned on my agenda was to bake the 78 eggs worth of creme brulee mix that I had prepped on the Wednesday evening. So as I took the brulee mix out of the fridge and placed it on the table, ready to be strained before baking, I lost grip of the pot, performed some unsuccessful gymnastics to try and catch it, but it was too late and my/Zoe's brulee mix was all over the floor!

It was at this point of me trying to scoop it all off the floor and into the bin that my car alarm started going off in a sort of energyless way for me to come to its aid and realise the battery was too finished to start the car. Couldn't worry about that then because I obviously had brulee to catch up on.
This is what a bucket of dirt brulee mix looks like :(

I was feeling really low and rather useless at this point. I managed by the end to get 135 brulees made as well as some lovely sugar garnish prepped for the crack. Before I had time to even eat something, we were on out way to the show house to get started.

A beautiful 7th floor apartment with the most incredible views of Cape Town and Table mountain that you could ever wish to see. Getting that much food up to the 7th floor though can tend to be a bit of a logistical nightmare when there is only one lift with a bunch of people using it.

We set up our stations ready to prep canapes. An old friend Esslen de Vries was working with us that night, so we were well prepared and capable to execute what turned out to be an amazing function with some very influential people raving about the amazing food we had made.


Zoe and the Amazing View
Chilli glazed prawns, avo salsa & sesame potato tuille


Prawns again...
Potato cakes with smoked salmon, creme fraiche and caviar



Beef involtonis and Parmesan shortbread with caprese

Lavender Creme Brulees with chopped lavender sugar










The view of the penthouse from the pool









                                       

Tuesday 17 May 2011

Upon returning from Paradise!! What now...


There was definitely much to see and do on the Island of Mahe. It is a beautiful place with incredibly friendly locals always willing to share a drink or some food off the barbecue, usually a delightfully grilled fresh fish of some kind like Red Snapper. The locals within the islands enjoy there food with plenty heat to it, the Spicy kind. Comprising of Chillies, home-crushed curry-powders and a variety of many flavours that come together beautifully. As long as you have a tissue for the runny nose afterward.

Now in regards to my work there is very little I can say publicly and Photos of where that was are a no no. What I will say though, is cooking for 200 peeps per meal, some hard graft. It was amazing having time off everyday to snorkel, walk on the beach and fall in love with my new found friend, Photography. Being able to capture images of paradise and know that whenever you look at them again the memories of the sand between your toes and the sizzling water around your ankles come rushing back into a falsified yet palpable existence.

After my stint at work I had a whole weekend to myself to do as I pleased. I was staying in my cousins company flat in Victoria, Mahe's Capital. It was beautiful. At the time it felt a bit lonely being the by myself but looking back I truly admire the time of reflection and appreciation I was having for being on this island adventure.

On the Saturday I walked. I walked for over 30km, Camera in hand and a burning desire to see EVERYTHING! I walked first to town, to buy a pair of Sunglasses as I had left mine back at work. I skimmed through the overpriced souvenirs on sale around every corner, met a couple of locals offering to take me here, there or anywhere :) Politely declined most offers. I then returned to the flat to drop off some groceries and decided I was going to head down to the local botanical gardens. Very similar to our own Kirstenbosch, just plenty smaller and with hundreds of fruit bats flying through the day time sky, some of them the size of a small albatross. Saw the giant tortoises that were housed there too and it was around that time that the imminent mosquito gang-rape occurred. Literally counted 17 on me at one point.

After that I just continued to walk, up the mountain passes, dodging fruit bats, cars, buses, angry dogs and a local basketball team screaming "Hey there white boy, what ya doin man?" :) All good fun really.

So once I was home, stiff as a board from all the exercise I hadn't even realised I had put myself through, I decided I should plan the next day a little better. Through a contact I managed to organise a rent a car for the Sunday. I asked the landlord to wake me up at 8am when the car arrived and I would drive the whole......zzzzzzzzzzzzzzzzzzzzzzzz

            So  Now it was Sunday and my alarm went blaring at 6am. Rushed        out of bed, jumped into the shower, got my clothes on, ate some breakfast and sat and waited with baited breath for the car to arrive. I checked some emails, did some Facebook, and still nothing. Between 7am and 8am was the longest hour of my trip. I just wanted to get into the car and be free to go wherever. The plan was to go fetch my friend Theo who was still at work and we would then try and find the infamous beach called Ans Major. Apparently the most beautiful beach on Mahe. Ring Ring.....I answered the phone to the voice of...."Mr Orviss, Your car is waiting for you"....Boooya bitches!!!

And this is what I was greeted by, The oh so tiny KIA Picanto 1 litre. My biggest disappointment was the lack of a CD player but hey, earphones and MP3 player works just as well. So off I went, first to the petrol station as the car was sniffing on fumes at that point.

So once I had managed to get some gas in, I was on my way to fetch Theo, He's the guy you see below the car pic. An amazingly well spoken and witty chef from Johannesburg.
On the way I stopped and took plenty photos, but not before getting stuck in a 45 minute traffic jam caused by an 18 wheeler truck going off a cliff and into the sea. The one thing about the Roads on the islands is that they barely accommodate cars going in both direction let alone trucks, buses etc.

So now as I was taking my time, wind of the accident had already reached the other end of the island about this accident and whilst I was happy stopping an taking photos at every pretty point I could, I was doing a good job of increasing the worrying brigade back at work thinking that I was somehow involved in this fatal truck accident. I arrived not that long over due and hauled Theo into the car with our other passenger, a huge cooler box filled to the brim with all sorts of...um...'water' :)

On our way out of one of the local ladies I had worked with in kitchen called and wanted a lift to town so we fetched Clarence, just down the road and now this poor KIA was hauling ass & water up and down the mountains. Not much chance for the Air-con to be       getting any action.
We finally made it to town with a significant dent in the petrol gauge and now one less passenger as we had dropped off Clarence at the hospital to visit some family. So now Theo and I were off again. To Beauvalon beach we were headed. Niether of us had ever been to this part of the island before so we were at risk of getting him, myself, cooler box and the KIA very lost indeed.
But we prevailed we came out at the beach to be greeted with a spectacular view of sheer paradise, Jet Skis, Fishing boats, Children kicking balls and playing in the water, topless tanners and of course white sand with the most turquoise water you could ever hope to see.  


I got a little bit side tracked when I saw the jet skis as I had never been on one before. Theo was holding up great conversation as always but my mind was on the 700cc beast that was skimming across the waters of this picturesque scene. I asked around and found out that they were available to rent in 20 minutes stints. I tracked down the guy running the show and he said if I have the cash I can use it. No questions asked, no papers signed, there is the accelerator....now GO!!! and off I went