Barbabietola, ananas e sorbetto di inkhomas | Baked beetroot, pineapple and inkhomas sorbet
5 Jul – 20 Jul 2019

CARE’s Chef Under 30: five events from March to November 2019 at restaurant Torre with young talented international chefs selected in collaboration with Norbert Niederkofler and Paolo Ferretti.

After Aldo Yaranga and Killian Crowley, Vusumuzi Ndlovu (1991) will be guest chef at Ristorante Torre from 5 to 20 July 2019.

Vusumuzi Ndlovu started his culinary education at the Sheraton Hotel in Pretoria (South Africa) in 2000. In 2012 he joined the team of chef Peter Tempelhof in Cape Town and also the South Africa’s national chef team. In 2015 he moved to Johannesburg to collaborate with Chef David Higgs at The Saxon, then he was selected to be part of one of the best Belgian restaurant, the In de Wulf in Heuvelland. After the European experience, Vusumuzi Ndlovu returned to the kitchens of The Saxon in Johannesburg where he conceived his award-winning duck dish using skills, techniques and flavour combinations learned over the years. He recently worked at The Marabi Jazz Club in Johannesburg. Ndlovu was named as one of the top seven and the number one young chef in Africa and Middle East in the San Pellegrino Best Young Chef 2018. Vusumuzi Ndlovu is developing a unique identity with his food, selecting few ingredients of high quality to make unique and spectacular dishes.
 

MENU

CHEF GREETINGS
Ujeqe with gravy and bone marrow
STARTER
Potato salad
FISH COURSE
Roasted cabbage, mackerel and apples
MAIN COURSE
Lamb loin with chakalaka, alliums and baobab yoghurt
DESSERT
Baked beetroot, pineapple and inkhomas sorbet

CARE’s Chef Under 30 2019 was created in collaboration with three-times Michelin starred chef Norbert Niederkofler and with Paolo Ferretti, both founders of the “CARE’s – The ethical Chef Days”. It aims to promote new ideas in the kitchen and a gastronomic culture based on local products, environmental sustainability, respectful use of resources, waste awareness and a fair value for money.

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