Chef Duke Garratty

Chef Duke Garratty

I have always taken an interest in cooking. From a very young age, I can remember how I loved to help my grandmother in the kitchen. Whenever I would go and stay with her on weekends, on her farm in Hammonds, just outside of Verulam (not 5km from Umdloti beach), we would spend hours together in the kitchen. Funnily enough, I ended up cooking for a living in Umdloti some 20 years later.

My first real interest in professional cooking was sparked when I first met Don Wilkinson, who became a great mentor to me and my step-father. ‘KZN Foodies’ would be familiar with the incredible restaurants which Don created during his time – Razzmattaz, Mamba Grill, Gina’s Restaurant and then Mundo Vida.

I began my working career at ‘The Oyster Box Hotel’, under a British chef named Keith Clifton. After this I helped Don out with a steakhouse he owned at the time called ‘Mamba Grill’.

From here I went to Cape Town to study at The Institute of Culinary Arts (ICA). I enrolled in a two year course but unfortunately I only completed the first year due to financial reasons.

I came back to Durban and worked at the ‘Beverly Hills Hotel’ as a demi chef de partie for Gerrard and Jo Van Staden. I worked with Gerrard and Jo for a year and then felt that I needed to spread my wings.

I went to work for Don again, this time as a sous chef at ‘Gina’s Restaurant’. Here he taught me how to control the daily stocks. ‘Gina’s’ was a very busy family style restaurant and I learnt how to cater for large numbers, mainly pizza and pasta dishes. I really enjoyed my time there.

An amazing job opportunity then became available at ‘La Colombe’ in Cape Town. This was the turning point in my career. My eyes were opened to world class, fine dining - to delicacies I had only ever seen in the media. I worked under the legendry Luke Dale-Roberts who provided me with solid guidance, relevant to the international market. My love for home-grown, quality, fresh produce was born.

In December 2008 I left ‘La Colombe’, after two incredible years, to come back to Durban and to open Mundo Vida with Don and Joni. Don, sadly lost his long and hard battle with Cancer and the destiny of the restaurant is now in the hands of Joni and me. I am determined to put my own stamp on the new Mundo Vida. It is a gradual process of creating signature dishes and presenting them in unique ways – on wood, slate and terra cotta. I believe that presentation is integral to the dining experience as you eat with your eyes first. Flavour is however, my main goal. I create big, bold flavours with classical French techniques. I am obsessed with the pursuit of perfection. My style of cooking can accurately be defined as elegant simplicity.

Pan fried Foie Gras, sour cherry & strawberry compote, almond puree & brioche

Recipe yield: 4 portions preparation time: 5 hours

Cooking time: 45 minutes allergens: yeast, gluten, eggs, dairy, nuts

Brioche:

This recipe yields 16 mini brioche loaves; we only need 4; extras keep well in the freezer:

4 cups all-purpose flour

1/3 cup granulated sugar

4- 5 tsp active dry yeast

2 tsp table salt

4 large eggs

1/2 cup milk

1 cup unsalted butter, cut into 16 pieces, slightly softened

In a stand mixer fitted with the paddle attachment, mix the flour, sugar, yeast, and salt on low speed until well combined. Add 4 of the eggs and the milk and continue mixing on low speed to combine. As soon as the dough starts to clump together, remove the paddle attachment and attach the dough hook. Mix on medium speed for 2 minutes. Using a plastic dough scraper or strong plastic spatula, scrape the bowl and hook. Continue to mix until the dough is firm and elastic, about 2 minutes more. The dough may stick to the hook at this point. Scrape the dough off the hook again.
With the mixer on medium-low speed, add half of the butter, a few pieces at a time. Scrape down the bowl and dough hook, and remove the dough hook. Give the dough a few kneads by hand in the bowl, repeatedly folding the dough over on itself, to help incorporate the butter. Reattach the dough hook and add the remaining butter, a few pieces at a time, mixing on medium-low speed. Once all of the butter has been added, increase the mixer speed to medium and mix for 4 minutes. Scrape the dough hook and the sides and bottom of the bowl. Mix again until the dough is smooth, soft, and shiny, about 4 minutes more. You’ll hear the dough slap against the sides of the bowl when it’s ready.
Use a plastic dough scraper or a spatula to turn the dough out onto a clean, very lightly floured work surface. The dough will be very moist. Knead it by hand a few times and then form it into a ball by folding the sides into the middle at 12, 3, 6, and 9 o’clock. Flip the dough over, place your palms on either side of the dough, and tuck it under itself, turning the dough as you tuck to form a loose ball with a smooth top.
Transfer the dough, smooth side up, to a clean large bowl. Cover loosely with plastic and let the dough rise in a warm, draft-free spot until doubled in size, about 1 hour. Use the dough scraper or spatula to turn the dough out, smooth top down, onto a very lightly floured work surface. Again, form it into a ball by folding the sides into the middle at 12, 3, 6, and 9 o’clock. Flip the dough over, place your palms on either side of the dough, and tuck it under itself, turning the dough as you tuck to form a loose ball with a smooth top. Transfer the dough, smooth side up, back to the bowl. Cover tightly with plastic.
Let it sit out until doubled in size, about 1 hour. The warmer the room, the faster the brioche will rise, so keep an eye on it.
Butter sixteen 3-inch mini loaf tins.
Turn the dough out, smooth top down, onto a clean work surface. Form the dough into a ball by folding the sides into the middle at 12, 3, 6, and 9 o’clock. Using a scale and a knife, divide the dough into 2 equal pieces, about 400g each. Divide each half into 8 equal pieces of about 50g. each, for a total of 16 pieces of dough.
Cover the dough with plastic to prevent it from drying out. Roll each piece of dough into a tight ball by cupping your hand over the dough and moving it in a circular motion with the fingers of that hand slightly tucked in. Cover loosely with plastic. Let the dough rise until almost doubled in size and filling the molds, about 1 hour. It should spring back when gently poked with a finger.
heat the oven to 150°C. Lightly brush the top of the brioches Bake until dark golden-brown on top and golden on the sides about 18 minutes
Let the brioches cool on a wire rack for 10 minutes before unmolding

For Foie Gras:

400g Foie Gras lobe (sliced into 4 even slices)

Salt and pepper

For Compote:

200g sour cherries

200g fresh strawberries

200ml white wine

100g sugar

100g rocket

30ml lemon juice (fresh)

30ml olive oil

For almond puree:

150g flaked almonds

400ml milk

Salt to taste

In a small saucepan combine cherries, strawberries, white wine and sugar. Cook over a low heat until you have achieved a sticky jam like consistency
Toast the almonds in a small pan toast the almonds. Once the edges have begun to brown add the milk and cook until nuts are soft. Drain off the milk but do not throw it away.
Place softened almonds in the blender and gradually add in milk until you have a smooth paste like consistency
Cut brioche into fingers and toast lightly
Dress rocket with a little lemon juice and olive oil
Season the foie gras with salt and pepper and cook for 30 seconds on each side in a very hot pan. Remove from the heat and rest for 1 minute before serving
Assemble final dish

Seared Yellow fin Tuna, avocado puree, pickled peppers,

Crispy sweet potatoes, lime & coriander vinaigrette

Recipe yield: 4 portions preparation time: 20 minutes

Cooking time: 15 minutes allergens: dairy, nuts

For the tuna:

50ml soya sauce

20ml 7 spice

600g tuna loin

Avocado puree:

1 large ripe avocado

100ml cream cheese

1 small red chilli (seeds removed)

30ml basil oil

Juice of 2 limes

Lime & coriander vinaigrette:

Juice of 4 fresh limes

30ml fresh coriander

20ml fish sauce

50ml sugar/ honey

120ml peanut oil

30ml sesame oil

Pickled peppers:

1 large red pepper

1 head sweetcorn

50ml sushi vinegar

20ml oregano

60ml olive oil

1 medium sweet potato

Oil for frying

Chop the avo and add it to a blender with cream cheese, lime juice, chilli and basil oil, blend until you have a smooth puree with an even consistency. Chill before serving
Remove tuna from the fridge and season with 7 spice and soya sauce. Set aside and allow to stand at room temperature for at least 30 minutes before cooking. This ensures an even temperature throughout the tuna after you sear it
Roast a red pepper in the oven until the skin has become blackened. Remove it from the oven, place it in a bowl and cover with cling wrap. Leave to stand until it has cooled. Peel the skins off, remove all the seeds and cut into a small dice
Heat up a cast iron griddle pan. Once it is smoking, add the sweet corn and cook for about 10 minutes turning occasionally. Remove from the heat and slice the kernals off the cob
In a mixing bowl combine peppers, sweet corn, oregano, olive oil and sushi vinegar to a salsa like consistency
Mix all the ingredients for the vinaigrette in a bowl (this is not supposed to emulsify)
Heat cooking oil to 140*C
Using a peeler; cut sweet potato into ribbons. Line the ribbons up on top of each other and the cut into very fine julienne. Fry until golden brown and crispy
Sear tuna in a heavy based cast iron pan on each side for about 1 minute. Place in a preheated oven at 180*C for a further 2 minutes. Slice and serve

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