JHB South - April 2020

Chef Zulu soon figured out the fine art of grilling and landed a position at the famous
Brown’s of Rivonia Restaurant.
Observing and sharing the skills and secrets under the wing of an international chef,
his own skills grew.
At the time, Chef Zulu cooked for then Vice-President Cyril Ramaphosa, an event
which is entrenched in his mind.
After completing a short course in hospitality through CTIA, he ventured into the
culinary world as chef de partie and head chef at a number of restaurants in Pretoria,
Newtown (Johannesburg), Heidelberg and today he is head chef at Molly’s Speakeasy
Village Restaurant in the historical village of Henley on Klip.
Molly’s Speakeasy is a quaint and cosy restaurant, nestled among the trees in a lovingly
restored, 102-year-old cottage.
Food brings people together
“Cooking after a long week in the
kitchen is not a challenge, but spending
time with family and friends at home,
enjoying a meal prepared by someone
else, with their own secrets is what
makes life interesting.”
If he had to choose his favourite food, it
would be a simple starter of prawn cocktail,
dusted with fresh bread crumbs,
gently deep-fried and served simply
with soy sauce on the side, followed
by a portion of Norwegian salmon,
seasoned with honey-glazed ginger,
gently grilled, and served with sautéed
Scottish potatoes.
He’d finish it all off with a classic
tiramisu and a single espresso.
Sharing secrets
We asked Phephisani if he’d share the secrets of one of the great meals served
at Molly’s Speakeasy.
“I am very proud of the Mansize Rib-Eye Steak we serve at Molly’s.
“We use perfectly matured rib-eye, with the bone on. Leaving the bone on
gives the meat more flavour,” he said.
Tips for making a great pan-fried steak
• Insist on matured meat – we use 22-day wet-aged matured steak only.
• Never let your butcher cut a thin slice of any cut of meat. Make sure it’s at least 3.5
cm thick.
• Get a thick-bottom skillet pan to medium-high heat.
• Make sure your meat is at room temperature before you start.
• Season liberally with coarse salt and cracked black pepper, both sides and on the
fatty edge.
• Drop a knob or two of butter in the pan along with fresh thyme – this will allow the
herb fragrance to infuse into the meat.
• Fry one side for 4-5 minutes for a medium-rare steak, occasionally lifting to check if
you’ve achieved that great dark caramelised surface.
• Press the meat gently with your finger to gauge resistance – the more resistance to
the touch, the more it is cooking.
• Never cut into a steak to see if it is done, you will lose valuable juices.
• Fry the other side 4-5 minutes.
• When done, crisp the edge of the steak — the fatty edge – by holding the steak on
its side and pressing down with a pair of tongs.
• Take off the heat and let rest for five minutes while you plate your accompaniments.
• Cut steak with a razor-sharp knife – sawing through meat with a blunt knife is the
easiest way to destroy your beautifully grilled steak.
What’s for dessert?
Chef Zulu is quick to recommend
his home-made lemon meringue,
made from a freshly crushed biscuit
base, made with home-made butter,
with a filling made from freshly
pressed lemon juice, and locally
sourced fresh farm eggs.
To round of the meal the Mansize
Rib-Eye steak pairs exceptionally
well with Groenland’s Classic Range
‘Marie Antoinette’, a masterful
blend of Cabernet Sauvignon and
Merlot, a red gentle enough to enhance
the subtle buttery and herb
flavours from the gentle seasoning
yet bold enough to make the
melt-in-your-mouth steak flavours
come to life.
For bookings at Molly’s Speakeasy
send a WhatsApp to 079 307 2674.
April 2020 Get It Joburg South 23
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