A passionate chef celebrating the unique tastes and textures of our country and continent
"Food is a story," Ayabonga Gope explains, as he shares his on a surprisingly sweltering winter afternoon. Not one to shy away from the limelight, the Top Chef 2016 runner up can be found heating up the kitchen on SABC 3's Afternoon Express show.
I am pleased to be enjoying an equally animated Aya as we sun down at The Granary Cafe in the Silo Hotel.
"I like to have fun in the kitchen," the accomplished chef admits. If you've watched him work, you'll appreciate the level of ease his chef's jacket, accessorised with a baseball cap and matching pair of sneakers bring to his cooking. Acknowledging that food is love made edible, Aya often interacts with his diners, sharing that, "it's incredibly important for me to talk with the people I'm cooking for so I get a sense of who I'm feeding."
This hospitable home-style approach to dining is really what sets this private chef apart. Having been afforded the opportunity to enjoy one of Aya's carefully curated meals in the past, I've tasted the passion and pride that goes into every dish he creates.
Aya's culinary identity is an ode to his upbringing. Every plate is a sensory homage to the sights, sounds, smells, tastes and textures of Gugulethu; which is why you enjoy a dining experience stripped of pretence.
"My cooking doesn't hide behind mystery. A carrot will taste like a carrot and lamb will taste like lamb," the Food Lovers Market ambassador quips. Having learned his way around the kitchen under the watchful eye of his mother, Aya will always serve up a morsels with incredible depths of flavour.
You'll eat mielies (sweetcorn) that really bring the heat...
... and finger-linking ribs that'll have your table fighting over the last bite.
There is something to be said about those who first learn the rules before breaking them, and Aya's creativity is proof of his culinary mastery. Bravely turning local classics on their head, he'll pair pink lamb tenderloin with rosemary mash, or a tangy marmalade with snoek - and the quirky combinations come together harmoniously.
"I know how the flavours taste in my mind, and I just play around until it comes together," Aya remarks casually.
Working with locally sourced and seasonal ingredients is a no-brainer for Aya as that is the way he was raised. "My mom was brilliant in that whatever ingredients she could get made a proper, filling meal for all of us at home. She was really so resourceful," Aya shares.
The appreciation of even the humblest ingredients can be seen throughout his repertoire. Aya has worked with former Masterchef SA season 3 contestant Abigail Mbalo-Mokoena, who herself pioneers fine-dining experiences at her township-based and rural-inspired restaurant 4RoomedEkasi, to celebrate proudly South African food. "Mam Abi and I work well together because, although we are both doing similar things, we have different strengths and we complement each other in the kitchen in that way," Aya explains.
Committing to the elevation and celebration of traditional flavours in an industry heavily dependant on European influences takes immense courage. We can only watch in excited anticipation to see what wonderful culinary creations the talented Aya_TheCookDude will conjure up to represent us with.
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The fun with food doesn't end here! Chef Aya has shared one of his beloved recipes with us, and we can't keep it to ourselves. Try this delicious Kingklip and Crushed Baby Potatoes recipe at home, it'll take less than 15 minutes.
If you want to try some of the dishes I've mentioned in the listicle, you can attempt making Matapa at home or tuck into a bowl of Mme Iris' Seswaa.
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