SUSTAINABLE COOKING A NOTE FROM CHEF SHEILA

SUSTAINABLE COOKING A NOTE FROM CHEF SHEILA

“Working right next to the sea, with the ocean stretching before us, crafting a seafood dish that not only complements the view but also respects the source is crucial. As a chef, I believe in continuously challenging myself and embracing creativity, especially when it comes to reducing waste and making the most out of every ingredient. At Seaweed and Salt, part of the Brass Bell nestled in the vibrant neighbourhood of Kalk Bay, I was tasked with showcasing my flair and passion for cooking while also keeping our environmental footprint low without compromising on quality.

So, I got creative. I found innovative ways to reuse every element of an ingredient, ensuring that nothing goes to waste. Take, for example, our beef burger. Instead of discarding the tomato off-cuts, I transform them into a delicious slow-cooked tomato jam, adding depth of flavour to our dishes.

In my seafood medley, sustainability and flavour go hand in hand. The stuffed calamari tubes are filled with a mousse made from fish off-cuts, minimizing waste while maximizing taste. Even the pea puree has a story of its own; it’s made from leek leaves that would otherwise be discarded, giving them a chance to shine in a new, delicious way.Initially, finding creative ways to use every part of an ingredient was a challenge. But now, the thrill of turning one tomato into six different components excites me. It’s not just about reducing waste; it’s about respecting the ingredients, the ocean, and the beautiful environment that surrounds us. At Seaweed and Salt, sustainability isn’t just a trend; it’s a way of life, and I’m honoured to be part of it.”