5 minutes with pop-up restauranter Khanya Mzongwana

07 August 2016 - 02:00 By Roberta Thatcher
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Chef, food stylist, recipe developer, and founder of Off the Wall pop-up restaurants

What made you decide to start a pop-up restaurant?

I  wanted  to create an out-of-this-world restaurant experience without the burden of owning a restaurant. But  Off the Wall  became a lot more about creating something no ordinary restaurant can compete with, in terms of food, music, ambience and service.

How would you describe your culinary style? Constantly developing. This year I decided to open my mind to different cooking styles, and so we decided to theme our dinners according to culturally rich regions around the world. We’ve learned so much.

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Your favourite dish to cook?

I really enjoyed cooking the feijoada at our most recent dinner, a delicious spicy sausage and pork stew with black beans, served with rice and fresh orange. The guests also loved it.

Are pop-up restaurants and food trucks the future?  

I’d say they’re definitely an integral part of the future of food. These compact, mobile experiences are taking over and street food is the new fine dining. We’re also bringing back comfort food, and making healthy food choices with big flavours.

What can guests expect?  

We serve a four- to five-course dinner, and my partner, DJ Bubbles, curates the music by way of a vinyl set. It’s a cosy set-up with delicious food, amazing music and a little dancing, if you like. Each Off the Wall experience is designed around a  theme and no two dinners are ever the same, so there will always be something new.

Your favourite comfort food?

I love stews! I’ve collected so many great recipes that I don’t know what my favorite is anymore. I’m also a massive slap chips fan.

You’re a food stylist and recipe developer, too – did you always know you’d make a living off food?

Yes, I grew up around avid home cooks, which is where my love for food originates from.

Your most memorable success in the kitchen? Getting anything right flavour-wise for me is always a mini celebration.

Your most memorable disaster? While I was a very young chef  I worked at an amazing Jeffrey’s Bay bistro,   3 Fat Fish. One day, as I was preparing  for morning service, I accidentally turned on the gas without igniting it, and when I finally did — BOOM. I still have a  scar on my nose. 

 

Chefs and knives can be a dangerous combination. How many times have you cut yourself?

I’ve lost count. But I’ve developed my knife skills and it’s become pretty rare that I cut myself these days.

What are your three favourite ingredients?

I love fresh chilli, all kinds of onions (leeks, shallots et cetera) coconut and fresh black cherries (I guess that’s four, then!) — Roberta Thatcher

Off the Wall pop-up restaurants take place monthly in Pretoria, and will be in  Johannesburg soon. Follow them on facebook.

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