Food24
  • Recipes
    • New recipes
    • Recipe round-ups
    • Easter Recipes
    • Air fryer recipes
    • Easy weekday meals
    • Cooking with lamb
    • Delicious pork recipes
    • Fish and Tips
    • Braai recipes
    • Chicken recipes
    • Vegetarian recipes
    • Baking
    • Low carb recipes
    • Gluten-free recipes
    • Dairy-free recipes
    • Pasta recipes
    • South African recipes
  • News
    • Food news
  • Videos
  • Cooking guides and tips
    • Pantry staples
    • Load shedding lifesavers
    • Baking tips and tricks
  • Newsletters
  • More
    • Food24 taste tests
    • Kitchen design and appliances
    • Drinks
      • Non-alcoholic drinks
      • Wine
      • Beer
      • Cocktails
      • Coffee
    • Win
No Result
View All Result
Food24
  • Recipes
    • New recipes
    • Recipe round-ups
    • Easter Recipes
    • Air fryer recipes
    • Easy weekday meals
    • Cooking with lamb
    • Delicious pork recipes
    • Fish and Tips
    • Braai recipes
    • Chicken recipes
    • Vegetarian recipes
    • Baking
    • Low carb recipes
    • Gluten-free recipes
    • Dairy-free recipes
    • Pasta recipes
    • South African recipes
  • News
    • Food news
  • Videos
  • Cooking guides and tips
    • Pantry staples
    • Load shedding lifesavers
    • Baking tips and tricks
  • Newsletters
  • More
    • Food24 taste tests
    • Kitchen design and appliances
    • Drinks
      • Non-alcoholic drinks
      • Wine
      • Beer
      • Cocktails
      • Coffee
    • Win
No Result
View All Result
Food24
No Result
View All Result

Jan Hendrik van der Westhuizen talks about his Michelin star and shares secrets to the perfect milk tart

Food24
Food24 by Food24
June 12, 2017
in Food News
0
Jan Hendrik van der Westhuizen talks about his Michelin star and shares secrets to the perfect milk tart
1
SHARES
924
VIEWS
FacebookTwitterPinterestWhatsapp

We can’t deny how proud we are of having a South African-born Michelin star chef – and when we got to meet him in person at the Cape Town Good Food & Wine Show, we were rather thrilled!

Our editor, Tessa Purdon, caught up with the man from Mpumalanga and spent a few minutes talking about all things Michelin, food and…more food!

1. When people think ‘Michelin star’, they tend to have associations of the movie Burnt (with Bradley Cooper). Is that the reality?
It’s hard. It’s really really hard but my kitchen is not a movie set. It’s very real, it’s very collected. We don’t scream at each other and we don’t throw things and swear. There are no politics. We are a small team – there are only 5 of us in the kitchen. We’re like a family. If someone is doing something wrong, there’s no space to really get away from it. It’s hectic though – when service starts, it’s ridiculous, sometimes you feel like sh*t, what am I doing?!

2. If (and when!) you open your South African restaurant, will it offer the same heritage-style food for which your French restaurant is so well-known?
If I did do something here, I would stick to what I know. And that’s really what brought me to where I am today – just trusting and knowing my heritage and knowing my grandmother’s recipes, maybe adding a few chef school tricks like a foam here and a spuma there and I think that’s a good tip for anybody out there – just stick with what you know. Push yourself, of course! I’m not saying don’t be curious. That’s the big word – curiosity is magical but for the big finale, people come back for that deeper meaning.

3. You mentioned that the people from Peppermint Crisp delivered two pallets of the chocolate to your restaurant. What’s the most innovative thing you’ve done with it, to date?
We’ve served it in a frozen parfait but I don’t think that’s really innovative. Mens moenie rondf*k met a Peppermint Crisp tert nie. It’s one of those things you shouldn’t mess with. I always want it soft and creamy. We did it once in a very fine crystal martini glass – almost in layers like a Tiramisu. It was nice but I like it the old way…proper biscuits, caramel and if I can get Orley Whip, I use that because that’s how I grew up with it.

4. Is there any particular food trend you despise?
I despise the word trend. It pushes people into boxes, it changes consumerism, I mean it pushed up the price of cauliflower! But if I think of something that I don’t like currently, it would be matcha. I’m not a big fan, I’ve never connected to it. I’m over the whole ‘smoking’ thing too. It takes over the taste and some menus have it bloody everywhere. It’s now moving away though in Europe, thank goodness.

5. If you could survive off one meal for the rest of your life, what would it be?
Vetkoek and mince. I LOVE vetkoek and mince. It’s a meal that’s always made me feel like everything is OK, everything is going to be fine. I also love a simple toastie.

6. If you could give your 20-year-old self one piece of advice, what would it be?
Spend more time with your family. Call them more often. I miss them very much. While you’re still young, embrace them.

7. What is the secret to making the perfect milk tart?
It’s the crust. It’s all in the crust. So loads of butter! And then also not to have the filling too sweet. I like to add some treacle sugar into my crust so there’s a bit of a crunch. Ja and as I said, not too sweet with the filling. Also – not too much cinnamon. I like a ‘high dust’ where you sieve it from quite high so it just falls gently. Otherwise it gets stuck to the top of your mouth and you’re left almost choking.

Try Jan Hendrik’s recipes at home:

Mosbolletjies with roasted banana butter

Sago, meringue, hibiscus and berry dessert

Tags: Jan Hendrik Van Der Westhuizen


Related Posts

French vs Swiss vs Italian meringue: A quick guide to marshmallowy goodness
Baking tips and tricks

French vs Swiss vs Italian meringue: A quick guide to marshmallowy goodness

March 23, 2023
misomite
Features

Discovering the world of locally made miso with master fermenter James Kuiper

March 23, 2023
From vetkoek to fynvleis: The new 100+ Flavours report is a deep-dive into SA food culture
Features

From vetkoek to fynvleis: The new 100+ Flavours report is a deep-dive into SA food culture

March 22, 2023
Next Post
21 Places in SA that serve fabulous French toast

21 Places in SA that serve fabulous French toast

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

misomite

Discovering the world of locally made miso with master fermenter James Kuiper

March 23, 2023
Chefs share 8 trade-secrets to making a fantastic milk tart at home

Chefs share 8 trade-secrets to making a fantastic milk tart at home

February 20, 2023
The 4-ingredient dough recipe that changed my life

The 4-ingredient dough recipe that changed my life

February 13, 2023
We predict 2023’s biggest food trends for home cooks

We predict 2023’s biggest food trends for home cooks

February 1, 2023
The Food24 team shares their 2023 kitchen goals

The Food24 team shares their 2023 kitchen goals

February 1, 2023

Recent favourites

  • 15 perfect potato side dishes that will upgrade any meal

    15 perfect potato side dishes that will upgrade any meal

    32 shares
    Share 0 Tweet 0
  • Quick and speedy pantry hacks: 5 clever things to do with store-bought olives

    0 shares
    Share 0 Tweet 0
  • From vetkoek to fynvleis: The new 100+ Flavours report is a deep-dive into SA food culture

    0 shares
    Share 0 Tweet 0
  • The impact that load shedding has on your household’s grocery basket

    0 shares
    Share 0 Tweet 0
  • Discovering the world of locally made miso with master fermenter James Kuiper

    0 shares
    Share 0 Tweet 0

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up
Footer

Quick links

  • Home
  • News
  • Videos
  • Win

Collections

  • New Recipes
  • Festive
  • Baking
  • Dessert Recipes
  • Braai Recipes
  • Lunchbox
  • South African Recipes
  • Pasta Recipes

Other links

  • Advertise with Food24
  • Editorial Policy
  • How to Pitch
  • Contact us

Not in the mood to cook?

Visit eatout.co.za to find the perfect restaurant near you.

eatout.co.za

© 2020 Food24.com. All rights reserved.

  • About us
  • Terms of Use
  • Privacy Policy
  • New Media
IAB
No Result
View All Result
  • Recipes
    • New recipes
    • Recipe round-ups
    • Easter Recipes
    • Air fryer recipes
    • Easy weekday meals
    • Cooking with lamb
    • Delicious pork recipes
    • Fish and Tips
    • Braai recipes
    • Chicken recipes
    • Vegetarian recipes
    • Baking
    • Low carb recipes
    • Gluten-free recipes
    • Dairy-free recipes
    • Pasta recipes
    • South African recipes
  • News
    • Food news
  • Videos
  • Cooking guides and tips
    • Pantry staples
    • Load shedding lifesavers
    • Baking tips and tricks
  • Newsletters
  • More
    • Food24 taste tests
    • Kitchen design and appliances
    • Drinks
      • Non-alcoholic drinks
      • Wine
      • Beer
      • Cocktails
      • Coffee
    • Win

© 2019 Food24.com. All rights reserved.

Login to your account below

Forgotten Password? Sign Up

Fill the forms below to register

Subscribe to Newsletter

All fields are required. Log In

Retrieve your password

Please enter your username or email address to reset your password.

Log In
Close
Food24
Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.
Close
Food24
Get the latest recipes delivered to your inbox weekly
Promotional Newsletter

Be the first to receive information about competitions and special offers from Food24 and it's partners.

You have successfully been subscribed!
Something went wrong. Please try again.
Make sure you have completed all required fields.
I don't want to see this again