Somizi talks about his father’s cooking skill and that he would not have reached this level without his father’s best

Somizi talks about his father’s cooking skill and that he would not have reached this level without his father’s best

Media personality Somizi Mhlongo-Motaung’s cookbook Dinner at Somizi’s — I’m Not A Chef moments far away from hitting the shelves, and it’s crammed with heartwarming, delectable recipes.

Somizi talks about his father's cooking skill and that he would not have reached this level without his father's best

Some recipes, just like the chili oxtail, were inspired by his late father, who was a chef at BlueWaters Hotel in Durban back in the 1980s.
The media personality launched his cookbook at an intimate affair surrounded by family, close friends, and members of the media at Houghton Estate, Johannesburg on Thursday night.
While bubbles and canapés were floating around before the sit-down dinner, guests need to taste a number of the starters and mains featured within the much-awaited cookbook.
Talking to TshisaLIVE at the event, Somizi said: “I’m excited, I’m nervous, I’m every good emotion. the thought came two years ago, but the particular physical stuff started three months ago and it took a few months to cook and shoot and do everything.”
Some said he visited his Instagram page to urge inspiration from his previous dishes.
“But 60% of the recipes within the book are ones I made on the spot while I used to be cooking. Sometimes I make an error then it becomes something else. just like the Rissoto and Tshotlo. it had been overcooked then I realized it wasn’t quite bad.”

Somizi explained that his cooking skills are all because of his father.

“My dad was a chef at Bluewaters Hotel and that I want to watch him cook. He was an entertainer within the kitchen. He had finesse and drama.

“I am better than him because I’m exposed to raised things. They passed on in 1989, almost 30 years ago, so I’m definitely better than him because I even have better pots, better utensils, and better food, you know.”

When asked which dish he thinks his dad would have loved most if he was still alive today, Somizi revealed it would’ve been a dish he inspired, which is additionally within the cookbook.

“He would love the dish he inspired, which is that the chili ox liver. That was his specialty.”
The Idols SA judge also revealed that he plans to open a restaurant next year, and it’ll be a tapas sort of eating out.
“It is going to be a tapas sort of restaurant where you taste a touch of everything in one place. it’ll close at 6 pm. I also decide to open a cocktail bar later next year which can be expensive. you’ll only have two cocktails and one costs R350.”
Somizi said the cocktail bar will have an Uber lane as people won’t be allowed to drive to his venue.
The cookbook is going to be available in the least CNA stores from December 3, but are often pre-ordered on CNA’s website for R295.

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