Wiese and Mabuza both set about preparing their own best kept secret oysters out on a chilly sunset deck, thrilling the boisterous Canadian group with whom Wiese was traveling. "I had no idea what he was planning, but without any previous discussion I soon realised we had chosen similar ingredients, so I quickly changed mine," laughs Mabuza.
He ended up serving his version of delicious local oysters in the shell for an organic, natural morsel of ocean. By the way the Canadians crowded around the dish, it was a definite hit.
Wiese’s spicy throat sliders in Japanese gazpacho sauce were served in shot glasses and had members in funny hats participating in the preparations.
A skillful showman with an obvious sense for drama and humour, and very much at home in front of an appreciative audience, Wiese created an atmosphere of playful competitiveness. "He became like a brother in a very short time," grins Mabuza.
"He liked my version more than his own. What we made together was wonderful. If people like what I prepare, then I have succeeded in my goal and I’m happy." Wiese is currently traveling the world as part of a fabulously buzzing new initiative, The Chef Alliance, which allows corporate or private groups to hire celebrity chefs for dinner parties, cooking classes or catered events. In this case, he was the VIP guest of a Canadian group traveling to South Africa to savour the country’s unique and unforgettable cuisine.
ARTICLE: ANOESCHKA VON MECK
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Oysters a la Africa and Asia with master chefs, Singazi Mabuza and Patrick Wiese.
