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Writer's pictureThe Scullery Maiden

Dinner with Aya_thecookdude

Updated: Aug 13, 2018

Renowned South African cook and Top Chef SA runner up hosts a fine soirée


The culinary capital of South Africa boasts some of the most innovative chefs in the country, but none match the no frills all flavor food this young foodie serves. For two hours, myself and a few local lovers of all things delicious dined on fresh seasonal delights prepared for us by Chef Ayabonga Gope.

The rustic-themed event was hosted at 6 Spin Street restaurant; a quaint setting perfect for the intimate evening we enjoyed.


On arrival, I am handed a fizzing flute of MCC. Having been blown in by the unforgiving Cape wind, I drain my glass hoping to drink myself warm. The server rushes to refill my glass and that is the last time I see the bottom of it all night.


Reluctantly peeling off my coat, I set it, and my clutch, down on the counter in front of me. I look around at the other guests. I recognize some from Instagram and others from the blogging community though I've never spoken to any of them personally.


After a few awkward glances and sheepish hello's we are formally welcomed by Aya's Manager, Zimasile. We are serenaded by a trio of talented spoken-word artist then invited to be seated in the restaurant's banquet hall.


The table setting is modest and tasteful.


Tucked into our napkins are the mouthwatering menus. Printed on them, the promise of a delicious and decadent affair.


Before we are served the first course, a chase of waiters hem the table offering us a glass of either Chenin Blanc or Chardonnay to accompany the dish. I decide the versatility of a buttery Chenin will complement the ricotta cheese, sour cream and pea flavour of the ravioli.

Boy was I right. Though we are served gourmet portions, the burst of flavour fills me as much as a gourmand-sized plate would. The spinach tastes earthy without having a salty gravel taste. Aya's pasta is cooked to perfection. I only add a pinch of salt to further bring out the taste of ricotta cheese as a contrast to the sour cream mousse.


The hospitable Cook Dude pops into the dinning room, as everyone is oh-ing and ah-ing with pleasure, to introduce himself and explain the dish. "These are all flavours I grew up with, so I'm giving you is a taste of home," he says beaming with pride.


10 minutes after our plates have been cleared, we are poured a handsome glass of red wine. Ayabonga returns to talk us through the main dish while we whip out our phones to take pictures of the plates.

I notice our new set of cutlery comes with a butter knife instead of a steak knife. When it melts through the short rib, I understand why. The beef is as tasty as it is tender. The carrots are pleasantly al dente. I try each mouthful of meat with the butternut purée, then the sweet potato purée, and finally the rosemary mash.


Before the dessert comes out, we are treated to a warming glass of homemade Glühwein. Spicy cinnamon, star anise and clove dance across my tongue and pour down my throat into my happy belly.


Ayabonga serves us dessert himself, thanking us for attending as he sets each plate down. We shower him with praise. I tuck into my chocolate spring rolls and raspberry sorbet with a thyme jelly.

I polish off the pudding as enthusiastically as I started it. Had I been alone, I wouldn't have hesitated to lick my plate clean but I maintain a sense of decorum.


As the evening draws to a close, we all exchange details. Aya has created an warm and welcoming atmosphere where acquaintances have become friends. I know I will look back on the evening with only fond memories. Stepping back out into the cold winter's night, I hope to be invited to the next gathering.

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When it comes to food, Cape Town is my favourite city in South Africa. While there, I visited Honest Chocolate.

I also stumbled upon The Burrow. This hidden gem inspired me to note some of The Best Coffices in Cape Town.

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