For Chef Grant Cullingworth an exceptional culinary experience is one that seamlessly blends art, design, heritage, gastronomy, craft and, of course, fresh and seasonal local ingredients.
As Executive Chef at Radisson Collection Hotel, Waterfront Cape Town, he stays ahead of trends and harmoniously interprets and incorporates them into the hotel’s culinary offering in a relevant way, with a nod to sustainability.
We asked him about food trends, his favourite ingredients, underrated flavours and more.
What food trend is exciting you at the moment and why?
South East Asian-inspired dishes and influences. From functional comfort food to dishes that deliver bold flavour profiles to exotic tastes and spices with added health benefits.
What are this winter’s trendiest dishes on your menu?
Split pea soup with kefir yogurt, tom yum miso ramen, crispy chili beef bowl with kimchi, smoky French dip burrito, pan-roasted kingklip with peach chutney and chilli crisp butter, vegan sweetie pie.
What are the three ingredients you would take with you to a desert island?
Rice, salt and dried chilies.
If your culinary style had a theme song, what would it be?
“Don’t stop me now” by Queen. It is about constantly being innovative while having fun and throwing unexpected ingredients together and somehow making it work.
What’s the winter dish everybody should try this season?
Our braised beef rib bourguignonne, creamy polenta, burnt onion, root vegetable, Syrah and bone marrow jus.
What’s the strangest food you’ve seen?
Nigerian Afang soup. It is vegetable soup with beef, fish, cow skin, tripe, crayfish powder and palm oil or mixed meat stew with beef, goat, cow foot, cow skin and tripe in a pepper sauce.
What’s the most underrated flavor and how are you incorporating it into your own cooking?
Umami. We use it in the form of parmesan, miso, soy sauce and kimchi.
What’s your favourite dish on the Radisson winter menu and why?
All the dishes are favourites and cater to a wide audience but my signature dish would be the beef short rib bourguignonne with polenta or the tom yum ramen – wholesome, warm comfort dishes perfect for chilly winter days.
What’s an insider chef tip that home cooks can easily adopt and greatly benefit from?
Less is more. Don’t complicate dishes. My best advice is to cook with good quality seasonal produce to enhance the flavour and maximise the health benefits.
What’s your least favourite food trend of all time?
Nouvelle cuisine.
Where do you look for culinary inspiration?
Social media, culinary books and dining out.
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