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For 27-year-old chef Olivia Mitchell, food has always been an important part of her life. With a father who cultivated vines in the backyard of their home in South Africa, and a mother who made sure every meal was a feast fit for gourmands, it wasn’t surprising when Mitchell chose a career in the food industry. The youngest executive chef in South Africa, Mitchell works at the Le Petite Ferme hotel in Franschhoek. She rustled up a meal at Delhi’s Taj Mahal Hotel, at their exclusive club, Chambers. “I apologize for keeping you waiting. I like to do it myself,” said Mitchell simply to the guests. We sample the Rooibos tea smoked aubergine salad, a local South African starter. The Rooibas tea is grown in the red bush areas of Franschoek and contains no caffeine. Also, on the menu was a 2006 Meerlust Chardonnay, a medium bodied wine, one of South Africa’s best. “This wine pairs well with Indian spices as well,” says Hannes Myburgh, the 8th generation owner of Meerlust.
A sizeable population of ethnic Indians and Malays in Cape Town has influenced the local cuisine. Mitchell informs of the large number of Indian restaurant chains being opened up by migrant Indians in Cape Town and other parts of South Africa. “The concept of Indian food is being given an elegant twist and with authentic ingredients. Earlier we had South Africans trying their hand at Indian cuisine but now there is a touch of sophistication and authenticity,” she adds. In fact her favourite dish is the “Balti butter chicken” for its rich creamy texture and flavoursome meat.
The country even has its own version of the chicken pulao and biryani which is part of a dish called “Lamb Babotie”. For Mitchell, cooking has been a family tradition and as a child she would assist her mother in making soufflés and pastries. “I learned my lessons early. My father always said to play around with the spices and let them work together to form a harmonious blend. My mother on the other hand, was more disciplined in her cooking since she was British.” Since her nanny (as a child) was a South African lady, Mitchell’s cooking reflects some indigenous ingredients too. “I try to use corn in my meals a lot since corn and beans are a staple of the Zulu and Khosa tribes.” And after a long day in the kitchen any guesses as how she de-stresses? Cooking, what else.
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