Game Changers in the Culinary World Inspiring the Skinny Chef to Catapult to the Next Level

Welcome back, food lovers, to another exciting edition of the Skinny Chef Diaries! Can you believe how quickly the weeks fly by? It feels like just yesterday I was typing out my last post. But before diving into this week’s culinary adventure, I have to pause and express my gratitude – my last blog has already hit over 4,000 views, and it’s still climbing! To all my long-time followers and new readers, I see you, and I thank you from the bottom of my heart. Onwards and upwards, my friends! Now, let’s get into the juicy stuff. Today, I’m sharing something very close to my heart – the chefs who are setting the culinary world on fire and inspiring me to take things to the next level. These chefs are game-changers, visionaries, and innovators, and every day, their work pushes me to level up. Let’s meet the legends who keep me on my toes.

Wandile Mabaso – The Visionary Powerhouse

Wandile Mabaso Source: Business Day Wanted

First on the list is the incredible Wandile Mabaso, a true culinary artist and the creative mind behind Les Creatifs. When you think of a game-changer in the South African culinary scene, Wandile is top of mind. He’s a multiple award-winning chef who’s captured the attention of the nation – and beyond. The accolades just keep coming! Wandile and I go way back, all the way to 2017-2018. He was running the SA Culinary Club, and I was Executive Head Chef at Orbit Jazz Club. During my time there, Kevin Naidoo (the club’s owner) and my brother Leo (a producer and filmmaker) were hatching plans for a jazz event in honor of Madiba on Robben Island. When it came time to pick a chef to pull off something that meaningful, Wandile was the first person who popped into my mind! Although the event didn’t happen, Wandile and I connected, and he continues to inspire me to this day. His journey is nothing short of spectacular, and it’s clear that his star is still rising.

Jamie Oliver – The Culinary Legend

Jamie Oliver Source : GQ UK

Next, we’ve got a chef who needs no introduction – Jamie Oliver! I mean, c’mon, who doesn’t know Jamie? Back in my late teens, I had just moved to England, and Jamie was the reason I decided to become a chef. His energy, his swagger, and his love for food were (and still are) absolutely contagious. The passion he exudes in the kitchen is electric! Before I moved to South Africa, I had the pleasure of working as a Sous Chef at a new restaurant called Lena in Shoreditch, right around the corner from Jamie’s 15. My chef at the time, Walter Benenati, led the way, and after our first week of opening, The Hackney Gazette wrote about us, saying, "Jamie, watch out – new kids on the block!" True story! Jamie has always been a trailblazer, and to this day, I love his work. Oh, and just a quick word to Checkers: I love your 60/60 campaign featuring Jamie, but let’s not forget we have some incredible local chefs here, too! Just saying. But hey, Jamie is a legend, so I’ll let it slide.

Charity Morgan – The Plant-Based Queen

Charity Morgan Source : CharityMorgan.com

Now let’s talk about Charity Morgan – the chef redefining what it means to live a plant-based lifestyle. Vegan cooking is no joke, people, and let me tell you, it’s not easy to get right! But Charity? She’s out here making it look like a walk in the park. Her approach to vegan food is nothing short of magical – and she does it all without using a single animal product. Talk about a niche! What I admire most about Charity is how she’s changed the game with her vegan creations. She’s made it more than just a diet – it’s a movement. Known for feeding NFL players and pro athletes, Charity is showing the world that plant-based eating isn’t just possible, it’s delicious. She lives and breathes this lifestyle, and that kind of dedication is truly inspiring.

David Higgs – The Elegant Maestro

David Higgs Source: GQ South Africa

Next on the list is the one and only David Higgs. David is the epitome of grace, humility, and raw talent – a true gentleman and culinary genius. As a chef, restaurateur, artist, and TV personality, he has created some of the most iconic dining experiences with his restaurants Marble, Saint, Zioux, and Pantry. He’s a living example of what it means to build an empire through passion and hard work.

David’s a success story like no other. He’s won countless awards, gained international acclaim, and yet remains one of the most humble chefs I’ve had the pleasure of knowing. His career serves as a reminder that in this industry, dedication and staying true to your craft is the ultimate key to success.

Zola Nene – The Trailblazer

Zola Nene Source : A table for my tribe

Last, but by no means least, is the incredible Zola Nene. Zola’s rise to fame is nothing short of awe-inspiring. After spending time in England in 2007, she returned to South Africa and enrolled at the Institute of Culinary Arts in Stellenbosch. Just three years later, she became the resident chef on Expresso, and by 2016, she was judging The Great South African Bake Off. Her achievements are relentless – launching her first cookbook in 2017, a second in 2018, and joining Gordon Ramsay on Gordon Ramsay: Uncharted in 2020.

So, there you have it, folks – these are the chefs who are inspiring me to push the boundaries and catapult to the next level. The Skinny Chef’s journey is only just beginning, and I’m more motivated than ever to reach new heights! With Heritage Day just around the corner, I’ll leave you with something special: my healthy version of butter chicken from my book The Skinny Chef Diaries.

Butter Chicken with Gluten-Free Naan 

Butter Chicken with gluten free naan. Source : Skinny chef Diaries

The next few recipes are hearty and comforting and make me reminisce about a time when I felt the support and love of my family, and appreciated them being near, something that was alien to me during my time in England. 

Butter chicken curry, also known as chicken Makhani, is a hearty and bright dish consisting of chicken in a mildly spiced tomato sauce, originating from the Indian subcontinent. It is a popular dish in many countries including South Africa, and was developed in the 1950s by chance, by mixing leftover chicken in a tomato gravy rich in butter and cream. Here you will find a healthier version of the recipe, with no butter or cream. The cream has been replaced with coconut milk which contributes to weight loss and boosts the immune system. The recipe also incorporates spices such as mustard seeds, which are rich in glucosinolates and powerful antioxidants which promote health. 

Ingredients

• 2 tablespoons olive oil 

• 1 medium onion, finely diced 

• 2 teaspoons fresh ginger, grated 

• 3 garlic cloves, crushed 

• 1kg skinless chicken breast, cut into ¾ inch (2cm) chunks 

• 4½ tablespoons tomato paste 

• 4½ tablespoons red curry paste 

• 1 tablespoon garam marsala 

• 1 teaspoon chilli powder 

• 1 teaspoon mustard seeds 

• 1 teaspoon coriander 

• 1 teaspoon curry powder 

• 1 can coconut milk 

• Salt and pepper to taste 

• Serves 8

Method

1. Heat the olive oil in a large skillet over medium to high heat. Cook the onions until they become soft and translucent, about 3 to 5 minutes. Stir in the ginger and garlic and cook for an additional 1 to 2 minutes. 

2. Add the chicken breast pieces to the skillet with the cooked onions. Add the tomato paste, red curry paste, and the Indian spices to the chicken. Season with salt and pepper. Stir the chicken until it is well coated with the onions, pastes and spices. 

3. Pour the coconut milk over the chicken mixture and stir to combine. Bring the mixture to a boil, and then set the heat to low and simmer for 20 minutes.

4. Serve with gluten-free naan bread. 

Gluten Free Naan Bread

Gluten Free Naan Bread Source : Minimalist Baker

Ingredients

Dry

• 1 cup multi-purpose gluten-free flour 

• ½ cup almond flour or cassava flour (or any other gluten-free flour of your choice) 

• 1 teaspoon xanthan gum 

• 1½ teaspoon baking soda 

• ¾ to 1 teaspoon salt 

• 1 teaspoon sugar 

Wet

• Roughly ¼ cup (preferably warm) water 

• 1 egg 

• ½ cup plain full-fat yoghurt 

• 1 tablespoon olive oil

Method

1. In a medium bowl, mix all the dry ingredients. Add the yogurt and oil to the egg and stir to combine. 

2. Start adding the yoghurt mixture to the dry ingredients bit by bit, kneading the dough as you go. Then start adding warm water, bit by bit, as needed, making sure it is well absorbed before adding more. Depending on how watery your yoghurt is, you may not need water at all. 

3. Knead for a couple of minutes until the dough is well combined and soft. Cover and set aside for 15 to 20 minutes. 

4. Divide the dough into 6 balls. Roll the dough into a log shape and then slice into 6 pieces. Alternatively, roll pieces of dough into balls. Form the balls into a teardrop shape by rolling the bottoms of the balls between your hands. 

5. Heat a tava griddle (preferably cast iron)or non-stick pan over high heat. 

6. To shape the naan bread, use a combination of rolling out the dough with a rolling pin and gently pressing it with your hands. It should be around 12 to 15 cm long and ½ cm thick. Use a little rice flour or other gluten-free flour if the dough is sticky. Press in the edges gently to get a nicely even, round-shaped naan. 

7. Using a spatula, carefully lift the naan and place it on the hot griddle or pan. Spread ¼ teaspoon of butter or ghee on top of the naan. After about 30 to 40 seconds, flip it over with the spatula and cover it immediately with a lid large enough to cover the naan. Wait for 30 to 45 seconds and then remove it from the pan.

 Stay healthy, stay safe, and I’ll catch you all here, same time, same place, next week!