In exciting food news this week, Studio 10’s resident chef, Warren Mendes is hosting a brand new show that’s good enough to eat, Food Trail: South Africa.
As a South African himself, Waz sets off on a culinary adventure showcasing the country’s eclectic cuisine and diverse culture.
In a Water Cooler exclusive, Waz sat down with us over a braai and biltong and told us all about this amazing experience.
Plus! He shares his favourite recipe, Bobotie.
Food Trail: South Africa premieres this Saturday at 4.30pm on 10 and 10 Play.
First of all, congrats on the news show! What can viewers expect from Food Trail: South Africa?
South Africa is certainly not a show about me – its about a beautiful country, its delicious food and its incredible people. I just happen to be the guy showing you around.
I think most Aussies know a South African, but the country’s food culture is not really well known – and that’s a shame because it’s bloody brilliant!
The food is incredibly colourful because the country is so rich in diversity. Cape Town was established as a replenishing point transporting spice from the East to the West in the 17th century and from that a cuisine full of spice and big flavour has sprouted.
Then there is the native cuisine which is steeped in history and tradition and is incredibly delicious too.
All this with the majestic backdrop of Africa, the show had to be done!
I don’t think I have enough space here to ramble on about how many food gems the country has…
How much preparation goes into organising a show like this?
This show has been a few years in the making – but like many things was paused during COVID.
It’s hard to film an international travel show when 5km restrictions are in place. As soon as there was word of the borders opening again we sprung into action and pulled the show together.
I also have a new found respect for those working behind the scenes after realising how much goes into the pre and post production.
As a South African yourself, you’re obviously very familiar with the country’s food scene. Were there any venues that took you by complete surprise?
There were plenty to be honest, but one of the biggest is in Episode 1 when we were in the Kalahari desert in the North West of South Africa.
Surprisingly, this is where one of South Africa’s (and the worlds) best restaurants is – Klein Jan.
The restaurant is buried below the earth in an almost invisible bunker. You enter the restaurant through a 100 year old farmhouse in the middle of a 100,000 hectare property.
I was certainly not expecting to see what we did. So, you’ll have to tune in to the first episode to get a taste.
What are your top three must see or must eat for those planning a trip to South Africa?
Must Eat: Bobotie, Bunny Chow (don’t worry, it doesn’t contain any bunny).
Must Drink: Pinotage (red wine varietal), Chenin Blanc (white wine varietal), Castle Lager (because you have to).
Must see: Table Mountain, Safari (for obvious reasons), Wine Country (for obvious reasons once again).
What about here in Australia? What are your go-to restaurants or foodie destinations?
I’m only just getting back into the routine of dining out again after a few years bunkered down. But my faves are actually not newbies.
For something casual I love Chat Thai during the week and for something special, Ormeggio in Mosman.
In terms of Foodie destinations, Australia is spoilt for choice, but I have a soft spot for South Australia – cheese and wine, nothing more to be said.
What’s your advice for people who aren’t the best cooks but want to master the kitchen?
Start simple. Focus on the basics and then branch out. Don’t try make a croquembouche before you can boil rice.
Practice roasting a chook, or a nail a pasta dish and from there you can start to put your own spin on things once you’re in your comfort zone.
Even though I cook so much, plenty of my quick meals are simple – like an easy omelet or five minute pasta sauce.
What are your favourite foodie accounts to follow?
There are far too many to list.
My screen time is as high as the day is long, but here are a few you should follow: @daniellemariealvarez, @kirstenjenkins, @deliciousaus, @ottolenghi, @davidlebovitz, @monty_koludrovic and @warrenmendes of course.
What’s your secret guilty pleasure food? Would we see you smashing a kebab in the early hours of the morning?
I have a few dirty secrets.
- I like instant coffee.
- Cheezels.
- I am quite partial to a chicken nugget.
Bobotie Recipe
The iconic dish of Cape Town and often considered the national dish of South Africa, Bobotie (pronounced ba-boor-tea) is a recipe that was imported to South Africa from Indonesia in the 17th century and was adapted by the Cape Malay community descendant of Indonesia and Malaysia. It consists of a curried minced meat spiked with dried fruit and nuts and topped off with a savoury turmeric custard.
2 thick slices white bread, crusts removed
½ cup milk
50g unsalted butter
2 brown onions, finely chopped
8 curry leaves
3 garlic cloves, finely chopped
1 tbs very finely chopped ginger
2 tbs mild curry powder
¼ cup tomato paste
2 tbs Mrs Balls fruit chutney, plus extra to serve
2 tbs apple cider vinegar
1 kg beef mince (not lean)
⅓ cup sultanas
⅓ cup slivered almonds, toasted and chopped
Egg topping:
2 eggs
¼ tsp ground turmeric
250ml full cream milk
Bay leaves on the stem
Chilli quick pickle:
1 large truss tomato, chopped
1 small red onion, sliced
1 lebanese cucumber, thinly sliced
¼ cup apple cider vinegar
Preheat the oven to 180°C.
Soak the bread in milk and set aside.
Melt the butter in a large, deep ovenproof frying pan over medium heat.
Add the onion and curry leaves and cook, stirring, for 3-4 minutes or until soft.
Season with salt and freshly cracked black pepper.
Add the garlic, ginger, curry powder and stir for 1 minute or until fragrant.
Add the tomato paste, chutney, curry leaves and vinegar and cook for 2-3 minutes to caramelise the mixture slightly.
Add the mince and cook, breaking up any lumps with a wooden spoon, for 10 minutes or until browned.
Stir in the soaked bread and milk, breaking it up to combine, then add the sultanas and almonds.
Add 250 ml (1 cup) water and check the seasoning.
Reduce the heat to medium-low and cook for 10 minutes or until thickened and reduced.
For the topping, beat the eggs, turmeric and milk in a bowl or jug and season with salt.
Remove the beef mixture from the heat, then press down on the mixture to create a flat surface.
Carefully pour over the egg mixture and scatter with the bay leaves.
Bake for 35-40 minutes or until the topping is golden.
Meanwhile, for the pickle, combine all the ingredients in a bowl and set aside.
Remove the bobotie from the oven and serve immediately, with the pickle, extra chutney and yellow rice (rice cooked absorbtion method with turmeric and a pinch of salt)
