Last week I was fortunate enough to be invited to the the launch of the My Chef Christmas menu. They hosted the evening inside their kitchens, which I thought was a nice touch. They wanted to give the guests an experience similar to dining at the chef’s table – so we got to watch the food being prepped and plated as it was served.
If you haven’t heard of it before, My Chef is a personal catering supplier from which you can order precooked meals to assemble and prepare at home. Their menu constantly changes, as is evidenced by the Christmas one, but why I have been impressed by this service is that when they say home-made, they mean it.
I had the opportunity to speak with Jenni Jackson, one of the directors, and a good portion of our conversation centered around making stock. They don’t use any premade, powdered stuff, according to Jenni, because she can taste it. They make batches of 50Litres from scratch. Their pastries, like that used for their mince pies, is done old-school: all handmade suet pastry made on the premises.
I also had the opportunity to chat with Athena Pampallis, creative director of the business. Her passion and enthusiasm is contagious and inspiring. Since starting this blog earlier this year to try and showcase a bit of Durban’s food scene, I am so impressed by how a lot of the successful restaurants and food-related business models are driven by women. It is actually very inspiring and such a positive aspect to our little overlooked fishing village. Athena and Jenni are a part of that and it’s great to support it.
We got to enjoy some delicious food, with one of my favourites being this chocolate custard pot of little heaven. Their fruitcake with brandy butter is really moist and delicious, and I generally despise fruit cake.