Meet Capsicum’s Tamryn Milho

Tamryn Milho (20) is a student at Capsicum Culinary Studio’s Rosebank campus.

She is studying the three-year Advanced Professional Chef programme.

When and how did your interest in food and cooking start?

Since I can remember, I have always liked food and how it is made. The different tastes, textures and aromas always took me to a magical place. Whenever my mom cooked, I was always there helping her, seeing how she made different dishes and what different spices and herbs she used.

Coming from a Portuguese background, food has always played a big role in my life. Ever since I was a child, I always enjoyed experimenting. I remember fighting in the kitchen with my cousin because I wanted to cook breakfast and she would not let me, but eventually, we both split the tasks and I was more than happy to be cooking – even if it was just bacon. Over the years, I lost my passion for food but in 2019, during my gap year and when I was deciding what I wanted to do with my life, my uncle mentioned culinary school. At first, I was not sure as I didn’t see cooking as a job, only as a hobby. But then I looked into it and I came across Capsicum. I attended an open day and I instantly knew that this is what I was meant to be doing, that this was my passion and I had found it again after all these years. I can now see a clear path of where I am meant to be in life.

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

Scrolling through culinary schools on the internet, I came across this one particular college that stood out for me and that was Capsicum Culinary Studio. I read a bit about them and saw the courses they offered and automatically knew I had to go see the campus for myself. Capsicum has taught me more about food than I ever thought was possible. It has been difficult due to Covid restrictions, but other than that it has been a fun and interesting experience.

Where would you like to see yourself after graduation?

I would like to work in the industry for at least a year or two, maybe even work overseas to familiarise myself with different cuisines. I’ve heard Disneyland is a magical place so I would be open to working there for a while, to get all the experience I need to one day open up my own place. However, I want it to be different, something people would travel far and wide to visit and a place where people can feel at home and on holiday all at once. I want to create a place that people will never forget, and I want to bring in staff that will help make the café what it is, friendly, welcoming, homely and cosy. I have a name for it already, but for now, it will remain a secret.

Tell us a bit about your recipe and why you chose it?

The recipe I have chosen to share with you is one that I made up on the spot, one that I experimented with and one that my family thoroughly enjoys. The recipe is for a burnt butter, rosemary and garlic fillet steak, served with glazed carrots and garlic herb potatoes, with a red wine reduction and creamy white sauce. It’s perfect for this winter weather.

Name five things always in your fridge or pantry

Salt and pepper (as well as other spices), white or red wine, garlic cloves, herbs such as rosemary, thyme, oregano and bay leaf as well as butter.

What would be your last meal?

Pizza! I absolutely love pizza. The base, the tomato paste and herbs mixing with the melted cheese and toppings of your choice. That sounds like heaven to me. I love Italian cuisine.

Is there anything you don’t eat?

I don’t like mussels or oysters.

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

Gordon Ramsay, the Queen of England, Kendall Jenner, Michael B Jordan and Guy Fieri. I would make them my fillet steak dish as described above.

What is your favourite cooking show and why?

I enjoy watching MasterChef as it shows how realistic the kitchen is, with time limits and the pressure involved. I also enjoy seeing how creative people get when it comes to food. Their recipes and plating skills blow my mind. It also makes me happy to see that I know how to do a lot of the things they do and I find that I also learn a lot just from watching them.

Who is the chef you most admire and why?

Guy Fieri. He just amazes me with all his meals. He does such different combos, ones that one could never imagine but they pair great together. My family and I went to his restaurant in Pretoria and it was an amazing experience with great food. One of his crazy combos was a beef burger with mac and cheese inside the burger. All those flavours and textures just complimented one another and it was amazing.

Burnt butter, rosemary and garlic fillet steak, with glazed carrots, garlic herb potatoes, red wine reduction with creamy white sauce (serves 1)

Burnt butter, rosemary and garlic fillet steak
Ingredients
200/300g fillet steak
30g butter (salted)
2–5 twigs of fresh rosemary
5 cloves of garlic (chopped fine)
Salt and pepper to taste
Can use other spices of choice to season steak.

Method
Melt butter in a pan over medium heat. Add rosemary and garlic and simmer.

Season the fillet on both sides with salt, pepper and spices of choice.

Place the fillet in the pan and sear quickly on both sides.

Remove the fillet and let it rest for three minutes before placing it back in the pan and cook until done to preference

Glazed carrots
Ingredients
4 baby carrots, peeled
20g butter
20g brown sugar
5g salt
Pepper to taste

Method
Place carrots in saucepan and cover with water. Bring to a boil and simmer until tender, five to 10 minutes.

Melt butter in saucepan and add sugar, salt and pepper. Transfer carrots into saucepan, stir and cook for five minutes or until carrots are glazed.

Garlic herb potatoes
Ingredients
1 potato, peeled and cut into a cylinder (5cm x 10–15cm).
1 large clove of garlic, finely chopped
Salt to taste
5–10g butter

Method
Preheat oven to 180°C.

Season peeled and cut potato with garlic and salt and place a knob of butter on top.

Place on a baking tray with parchment paper and bake until tender and golden brown.

Red wine reduction
Ingredients
1 tbs of olive oil
10g diced onion
2 tbs red wine
1 tsp butter
Salt to taste
Pinch of oregano

Method
Heat olive oil in saucepan. Add onions and cook until golden brown.

Add wine and stir until reduced by half, about three to four minutes.

Add butter, salt and oregano and stir until butter has melted.

Creamy white sauce
Ingredients
30g flour
30g butter
30ml heavy cream
5ml milk
Salt and pepper to taste

Method
Add butter to saucepan over medium heat. Once melted, add flour and stir well.

Add heavy cream and whisk well. Add milk and stir. Add seasoning and stir.

Once the sauce can coat the back of a spoon, it is ready to be used.