BY Aurelia Mbokazi-Kashe
Executive Chef Donaldson Madubela’s culinary journey has taken him to exotic islands like the Maldives, Seychelles, and Bazaruto, and five-star establishments such as Le Franschhoek Hotel, Mount Grace Hotel, Irene Country Lodge, Arabella Hotel, Golf & Spa, and now 54 on Bath. There, he delights guests with delectable dishes made from quality ingredients.
Last week, the Chef’s Table at Level Four Restaurant was launched to the public at Southern Sun’s 54 on Bath boutique hotel. A maximum of four guests per night can be accommodated at these intimate Chef’s Tables where they can indulge in a meticulously crafted nine-course menu curated by Chef Donaldson, combining his passion for local flavours and culinary innovation.
When did you become a chef and what exactly do you do? Was this career something you always wanted to follow?
My father is an incredible home cook who often prepared family meals, especially during Christmas. We’d wake up to the smell of roasted leg of lamb or rump in the oven to be eaten after church. I loved watching him cook. In grade 11, I applied to the International Hotel School. Back then, trainees received a stipend and that’s what convinced my mother to support my dream to become a chef. I was then offered a 3-year traineeship at Le Franschhoek Hotel and Spa.
What have been the highlights of your career to date?
I’ve been privileged to travel to six different countries. After my traineeship at Le Franschhoek Hotel and Spa, I worked at Mount Grace Hotel as Chef De Partie for three years, then moved to Irene Country Lodge as Executive Sous Chef. I then became Executive Sous Chef at Arabella Hotel, Golf, and Spa and later returned to Franschhoek as Executive Sous Chef at Le Residence.
In 2013, I joined North Island, Seychelles, as an Executive Sous Chef and was promoted to Executive Chef after two years. I then honed my skills at Anantara Bazaruto Island, Four Seasons Desroches Island, Seychelles, Kunavaashi Resort, and now at Southern Sun 54 on Bath Hotel in Rosebank.
What was it like returning home to join 54 on Bath after many years spent outside South Africa?
The senior management at 54 on Bath made my transition after working abroad much easier. Believing in myself, my cooking, and my team makes anything possible.
How would you describe your overall cooking philosophy?
My food philosophy centers on the simple pleasure of eating delicious food, using local and seasonal ingredients. I believe less is more, focusing on fresh ingredients and enhancing flavours through “careful architectural design.”
What influences can be picked up from your food?
During my years on the islands, I developed a culinary style that uses the best produce, treating it with love and respect to let the natural flavours shine.
My cooking style is influenced by French cuisine and Asian fusion. I love gently cured seafood and creating dishes with a touch of architecture and design.
How important is sustainability in your kitchen?
Sustainability is a priority in our kitchen. We plan menus and ensure to buy only what we need, ensuring sustainable sourcing. For example, we use every part of the fish we buy. We aim to reduce waste, and all food waste is separated, collected, and turned into compost.
What is your favourite food to eat?
I love seafood, especially well-prepared salmon and fresh mussels. Simple, well-cooked food is what I enjoy the most.
What can people expect at Level Four Restaurant?
We offer a wide variety of fresh seafood, including salmon, sea bass, kingklip, and octopus. Fresh mussels are brought in every Tuesday and Thursday afternoon. Our commitment to freshness has been recognised, and we were voted the top hotel restaurant in Johannesburg.
The Chef’s Table costs R1250 per person for the nine-course dinner and an additional R750 per person for wine pairing. Reservations are exclusively online at https://www.southernsun.com/54-on-bath/offers/level-four-chefs-table.
RECIPE
Beetroot Tartare
4 large Raw beetroots
2tbsp Olive oil
¼ tsp Salt
Tartare mix
1 Shallot, finely chopped
1 tbsp finely chopped caper berry
1 tsp Mustard mayo
1g Chives
Pinch Salt and pepper to taste
Method
Preheat the oven to 160°C. Wash and rinse the beetroot. Season and roast the beetroot in the oven at 160°C for 2 hours until cooked and soft. Cool it down, then peel and cube 2 of the beetroots into 1 cm cubes. Reserve the beetroot peels and dehydrate them in a dehydrator (hot box overnight). This will be used for the beetroot dust to garnish the plate.
Peel and blend the remaining beetroot to make beetroot puree, seasoning with salt and pepper.
To make the tartare, mix all the tartare ingredients with the beetroot, then season to taste.
Wasabi Sorbet
2-liter Bottle of sparkling mineral water
85g white wine
85g glucose
1/2 tsp stabilizer
56 g Kombu
28 g wasabi paste
2 tsp yuzu Japanese lime juice
Method
Combine all ingredients and bring to a rapid boil. Boil for 2 minutes, then remove from heat and pour through a mesh strainer immediately. Place in an ice cream maker and follow the product instructions.
Soy Pearls
5g agar-agar
100ml Fresh orange juice
200ml Soy sauce
500ml Sunflower oil frozen
Put the soy sauce and orange juice in a saucepan with agar-agar, and bring to a boil while whisking. Transfer the mixture to a squeeze bottle while warm, then drop the mix into the frozen oil.
