Eldorado Park native chef Katlego Mlambo has landed a television show on the satellite television channel, the Food Network. SowetanLIVE caught up with the vibrant culinary star to talk all things food and his new show.
Congrats on the show, was this something you saw in your future?
I have always enjoyed being in front of the camera. I was lucky enough to have a locally syndicated show, but the dream was always to get onto the Food Network and have a show that was aired internationally.
What makes you happiest about being in the kitchen?
I enjoy the rush, the heat and the outlet to allow me to express myself and to be creative. I enjoy leading a team and seeing my staff grow and mature. Mostly, I enjoy cooking delicious food and watching people enjoy it.
What is the most underrated South African ingredient?
Buchu – a type of fynbos found in the Western Cape which adds a unique layer of "herbaceousness" in both sweet and savoury dishes.
If you had 30 minutes to prepare a meal to impress somebody what would you make?
A Tom Yum soup with a piece of pan fried linefish (I love the variety of sustainable linefish available in SA, but my favourites are Miss Lucy, Red Roman and yellowtail)
Your show marries food and music, what type of music are you listening to before a busy day in the kitchen and when you’re just at home making dinner for one?
I’ve been fortunate to live and work all over the world, so my music taste is quite diverse but there is nothing like South African house music. Currently on my rotation I'm listening to the new Black Coffee album as well as the Scorpion Kings.
Which SA city has the most inspiring food?
Cape Town, given the amount of attention the food scene there receives, but I think people are sleeping on Johannesburg as a food destination.
Is there a hidden gem (eatery) in the country that you wish more people knew about? What makes this place special?
Kwa Mai Mai in Joburg is the perfect place to try traditional SA street food.
If you had to choose only three spices to have in your kitchen, which spices would you choose and why?
Coriander, ginger and cumin. They can be used together to prepare anything from a simple soup to a delicious curry or even used as a dry rub for meat on the braai.
Which personality in the culinary industry would you like to meet and why?
Kwame Onwuachi – author of Notes From A Young Black Chef. Reading his book I realised there are a lot of parallels between being a young black chef regardless of whether you are in Washington DC or in Johannesburg and I think it would be fascinating to pick his brain over a meal.
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