Meet chef Alistair Chadwick studying through Capsicum Culinary School

Twenty-nine-year-old Alistair Chadwick is currently studying the Professional Chef Programme at the Rosebank campus of Capsicum Culinary School and is set to graduate in June this year.

Chadwick answered a few questions for the Gazette:

Q: When did your interest in food and cooking start?

A: My nana sparked my interest in food. She was the main ‘chef’ in the house while I was growing up. I watched her experiment with different flavours and textures. As a child, it felt like magic and I was mesmerised. Since then, I’ve wanted to create that magic for other people. I started my food journey by working in various restaurants as a waiter, later as a bartender and eventually worked myself into managerial positions. Actively running multiple restaurants in my career and seeing all the puzzle pieces come together, enabled me to learn more about elevated cooking and all aspects of the hospitality industry.

Q: What made you choose to study at Capsicum and how have you found it?

I chose Capsicum based on their reputation, beliefs and how they communicated this. I’ve had a fantastic time at Capsicum. The school has further cultivated my love for the industry and I have been fortunate enough to build meaningful connections with my classmates and lecturers.

Q: Where would you like to see yourself after graduation?

I’m in the process of launching my online food concept – FOND. Growing FOND into a successful business would be on the top of my list. Additionally, I’ll be working on building my personal brand as a chef and innovative industry consultant.

Q: Name five things always in your fridge or pantry?

Fresh garlic and FOND’s homemade garlic olive oil; pizza flour; canned tomatoes; thyme and Siracha sauce.

Q: What would be your last meal?

A: My grandmother used to make the most amazing lamb stew with dumplings. Who would not want a bowl of love to be their last meal?

Q: Is there anything you do not eat?

A: I’m yet to find a food of which I’m not a fan. I believe in experiencing food in various ways before giving it the boot – like I’ve done with overbearingly spicy food. I’ll pass on this, thanks.

Q: If you had to cook dinner for five famous people, who would they be and what would you make them?

q Massimo Bottura – chef patron of Osteria Francescana in Modena, is one of my all-time favourite chefs and a genius in his field. I’d cook tortellini walking on broth because he has explained this as a dish that defines him. I’d love to get his input on my take of the dish

q Philip Rosenthal – he hosts a show on Netflix called Somebody Feed Phil. He seems like someone who simply loves eating and really appreciates all the diverse styles and cultures. I’d cook steamed bao buns with a ginger chilli pulled pork with pickled red onion and coriander

q Gabriela Camara – a Mexican chef at Contramar. Her modern take on Mexican cuisine inspires me. I would make street-style tacos with a South African twist. Tortilla – all made from scratch. I’d fill the tacos with Mopani worm and roasted tomato salsa, mavrou curry, Morita Chile guacamole and crème fraiche on the side

q Catriona Simons is the CEO of Guinness (an Irish beer unique in many ways – from complexity to appearance). I’d make a Rawhides Whiskey Cake and homemade Guinness ice cream.

q Gary Vaynerchuk is an American entrepreneur that’s creative and passionate about anything he touches. He loves a good burger, so I’d like to make him one with top-quality ground wagyu beef, American cheddar cheese, grilled oyster mushrooms, truffle oil, and a smoked bacon and onion marmalade.

Alistair shares two recipes for Rosebank Killarney Gazette readers:

Korean gochujang crusted sirloin (serves 4)

Ingredients:

• 93g Korean gochujang red pepper paste (available from Asian supermarkets and Woollies)
• 1 tbsp sunflower oil
• 1 tbsp soy sauce
• 1 tbsp mirin
• 4 crushed garlic cloves
• ½ tbsp finely grated ginger
• 1 kg beef sirloin fat removed, cut into 2 pieces
• Kosher salt

Instructions

1. Marinate the beef, place the red pepper paste, sunflower oil, soy sauce and mirin in a large bowl. Mix to form a smooth paste before adding garlic and ginger. Mix again then place the beef in the bowl and use your hands to rub the paste all over the meat. Refrigerate for 24 hours.

2. Preheat your oven to 210 Celsius

3. Remove the meat from the fridge at least an hour before cooking it. Rub the marinade off and set aside to use later. Place griddle pan on high and, when smoking hot, add the beef, cook for 3 to 4 minutes turning it so that all sides get charred. Transfer to baking tray lined with baking paper. Brush all sides with the marinade and roast in the oven for 9–12 minutes for medium rare and another 2–3 if you want it medium. Remove from the oven and cover with foil and set aside to rest for 10 minutes before cutting the beef in ½ cm slices

Serve with your butternut and lime yoghurt side and enjoy.

Butternut with ginger tomatoes & lime yoghurt (serves 4)

Ingredients:

• 1 medium butternut, trimmed, unpeeled, halved lengthways, seeds removed, then cut into 2.5cm wide slices (800g)
• 45ml olive oil
• 6 larger plum tomatoes, halved lengthways (500g)
• 25g ginger grated
• 10ml chilli olive oil
• 2 crushed garlic cloves
• 30g brown sugar, kosher salt & black pepper

Lime yoghurt:

• 120g Greek yoghurt
• ¼ tsp ground cardamom
• ½ lime finely zested, plus 1 ½ tsp lime juice

To serve:

• 1 tbsp coriander leaves roughly chopped
• 30g cashew nuts roughly chopped

Instructions

1. Preheat your oven to 220c

2. Mix the butternut with 2 tablespoons of olive oil, 2 teaspoons of salt 3 twists of black pepper. Spread out on a large baking tray lined with baking paper and roast until golden brown (35–40 minutes) set aside and allow to cool.

3. Reduce the oven temp to 170c

4. Place the tomato halves on a baking try lined with baking paper skin side down. Sprinkle with ¼ teaspoon of salt, drizzle with the last bit of oil and roast for 80 minutes till softened.

5. Place ginger, garlic, sugar and ¼ teaspoon of salt in a mixing bowl. Mix to form a paste then add chili olive oil and spoon the paste over the tomatoes and roast for another 40 minutes, until caramelised and set aside to cool.

6. Place ingredients for the lime yoghurt in a small bowl, with ½ teaspoon of salt and 2 twists of black pepper. Mix well and keep in the fridge until you are ready to serve

7. Spread the butternut out on large platter or individual plates with the tomatoes. Drizzle yoghurt over. Sprinkle cashew nuts and coriander over and enjoy.

This dish can be served as a starter, light lunch or as a side to the sirloin.