Celebrated South African chef and cooking-show judge Keegan Maistry relishes the freedom to express himself at one of Johannesburg’s premier hotels.
The executive head chef of the Radisson Red Johannesburg-Rosebank is inspired by an environment that cherishes creativity as much asit does happy travellers and the proof is no doubt in the pudding.
The 38-year-old, who joined the team last year,has set patrons’ tongues wagging with a menuspecially curated for this winter season.
Maistry shared kitchens with the world’s finest culinary artists and generously applied some of their best techniques and ideas when he conceived his fusion creation over a six-month period.
“I’ve incorporated global trends, some local trends, good comfort-food as well as something that I call a ‘Chef’s Playground’, which is where I get really creative.”
While warmth is the overriding theme amidJoburg’s traditional big freeze, he has taken the hotel’s modern, funky feel to heart in offeringguests an unmistakable taste of his imagination.
The Rosebank landmark has become synonymous with showcasing works by famous artists, an element that further motivates him to let his creative juices run free in the kitchen.
Maistry, well-known to television audiences as a judge on e.tv show Nyama Battle, said Joburgdiners were quick to express a desire for a spicy curry or oxtail stew with a glass of red winewhen temperatures plummeted.
“It’s so cold here, which is why we offer guests different soups of the day, whether vegetable, tandoori or lentil. At the same time, we have given our chefs a blank canvas to be creative.”
Hot starters, wraps, mega-burgers on a red bun, pastas and fully-loaded three-slice gourmet sandwiches are al designed to sooth palates yearning for a smattering of warmth.
The winter grill choices include premium cuts ofsteak, pork ribs, lamb chops as well as game andchicken options. Muslim guests are catered for with halaal meat, poultry and fish cooked on a separate pan.
Among Maistry’s hot-ticket menu items is the intriguingly-named “Dumpling It Like It’s Hot”. These tasty balls of dough are cooked in an Asian-style broth of spicy scallions and lemoninfused with chilli.
Another is “Ramen on Fire”, a top-seller comprising spicy noodles, chilli oil made in-house, chicken broth, soft-boiled egg and grilled chicken thigh.
Maistry is especially pleased that his “SeafoodSolo Act” – a boil of crabs, mussels, calamari, prawns, potatoes, eggs and corn served in a plastic bag – is hitting the mark with the hotel’s winter clientele.
“I spent five years in America and this dish is massive over there, especially in the coastal regions. South Africa is so rich in seafood, how could you not enjoy it?”
For this juicy item guests receive an apron and gloves before digging in.
“People are really enjoying that,” Maistry, beaming like the proverbial cat who stole the cream, said.
The KwaZulu-Natal-born foodie rubbed shoulders with Michelin-star chefs in New York and Florida with whom he stays in contact.
He believes it is important to keep up with international trends at a hotel like the Radisson Red Rosebank, which hosts many foreign visitors.
“When you design a menu, you need to consider whether you are doing it for regular consumers,high-end guests or someone who wants a simple meal.
“All these factors come into play.”
As much as he has drawn inspiration from what he has learnt abroad, he is proud of what SA – including his hometown of Durban – has to offer.
He insists there is no better curry in the world than the coastal city’s signature lamb offeringand praises the game meats that are unique to the country.
Having travelled extensively, he has no doubtthat the cuisine and produce found right here arethe “best you can get”.
“It’s important for us to embrace this and introduce our dishes to guests,” he said.
With so many restaurants available to patrons in the City of Gold, Maistry said thehotel’s OUI Bar & KTCHN needed to be a cut above.
“My job is to engineer the whole thing and bring it to life.”
