Discover Lacuna Bistro’s Flavours with Chef Ofentse’s Delicious Tenderstem® Creations

By Aurelia Mbokazi-Kashe

Tucked away from the hustle and bustle of Johannesburg, The Malsow Sandton offers a culinary experience like no other. Escape the city’s rush and savour exceptional dining at Lacuna Bistro and Bar. Perfect for festive feasts, this highly rated restaurant offers delicious meals from breakfast to dinner, seven days a week. It is a popular hangout spot among the city’s cool and beautiful people, who pop in for drinks and their lavish meals. This is where Executive Chef Ofentse Morake crafts contemporary dishes inspired by his travels and extensive experience.

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For Chef Ofentse, food is about bringing people together. Inspired by his six aunts, he pursued his passion for cooking at Capsicum Culinary Studio after a brief time in the UK. Now at The Maslow Sandton, he is renowned for his skill with open-flame cooking. He believes in sourcing the freshest seasonal ingredients and preparing them creatively. He emphasises that a good meal should engage all the senses and values simple, bold flavours achieved by treating fresh ingredients with care.
Chef Ofentse recently partnered with Tenderstem® broccoli for their Tender
Conversations campaign. The initiative highlights the versatility of Tenderstem® through live recipe demonstrations and engaging discussions, showcasing its role in creative culinary pairings.

Through Tender Conversations, Chef Ofentse and other top South African chefs
showcase how they transform everyday meals with the versatile Tenderstem® broccoli, featuring it in live recipe demonstrations and engaging discussions.
He created the Green Risotto, a vibrant dish featuring baby spinach, tenderstem
broccoli, and a green pea elixir, finished with herb oil and charred broccoli. Chef Ofentse describes it as a creamy, nutrient-rich meal that balances bold flavours with smoky, crisp vegetables.

“First thing that comes to mind with Tenderstem® broccoli is versatility,” says Chef Ofentse.

Recipe: Green Risotto with Green Herb Oil and Charred Tenderstem Broccoli
Ingredients
For the Green Herb Oil:
½ cup fresh parsley leaves
¼ cup fresh basil leaves
¼ cup fresh mint leaves

¼ cup olive oil
1 clove garlic
Juice of ½ lemon
Salt to taste

For the Elixir
3 cups baby spinach leaves
1 cup blanched tenderstem broccoli
½ cup fresh peas
For the Charred Tenderstem® broccoli:
200g Tenderstem® broccoli
1 Tbsp olive oil
Salt and pepper, to taste
Juice of ½ lemon

For the Risotto:
1½ cups Arborio rice
1 onion, finely chopped
2 cloves garlic, minced
1 cup dry white wine
4 cups vegetable broth, kept warm
1 cup baby spinach leaves
½ cup fresh peas
½ cup Parmesan cheese, grated
2 Tbsp butter
2 Tbsp olive oil
Salt and pepper, to taste
½ cup fresh cream

Method
Prepare the Green Herb Oil:

1. Blend the parsley, basil, mint, garlic, olive oil, and lemon juice in a blender or
   food processor until smooth.
2. Season with salt to taste and set aside.

Char the Tender Stem Broccoli:

1. Preheat a grill pan, coal oven / braai or skillet over high heat.
2. Toss the tender stem broccoli with olive oil, salt, and pepper.
3. Grill or pan-fry the broccoli until charred and tender, about 3-4 minutes per side.
4. Squeeze lemon juice over the charred broccoli and set aside.

Cook the Risotto:

1. Heat olive oil and butter in a large pan over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Stir in the garlic and cook for another minute.
4. Add the Arborio rice and cook, stirring frequently, until the edges of the rice
   become translucent, about 2-3 minutes.
5. Pour in the white wine and cook, stirring constantly, until the wine is absorbed.
6. Begin adding the warm vegetable broth, one ladle at a time, stirring constantly
   and allowing the liquid to be absorbed before adding more. Continue until the rice is creamy and cooked through, about 18-20 minutes.
7. Stir in the elixir during the last 5 minutes of cooking.
8. Remove from heat and stir in the Parmesan cheese (if using). Season with salt and pepper to taste.

Assemble the Dish:

1. Spoon the risotto onto plates.
2. Drizzle with the green herb oil.
3. Top with charred tender stem broccoli.
4. Serve immediately, garnished with extra Parmesan and fresh herbs if desired.

Social Media Handles: @ofentsemorake  and @flavours_with_chef_o 
For more information on the chef’s campaign, visit www.tenderstem.co.za.