It has only been six years since Kamini Pather made it to our television screens and emerged as a winner on the South African version of the Masterchef cooking competition.
The radio-host and freelance writer turned celebrity chef has managed to make it seem as though she’s been part of our lives since forever.
Imparting valuable knowledge and skills straight from her heart to our kitchens.
So far, she has embarked on a journey that changed her career and personal life altogether.
‘It was gratifying in terms of my career dreams, three years ago I was speaking to a friend of mine and I was saying how much I wanted a food show and winning Masterchef [SA] allowed me that dream and so many others.’
She’s gone from travelling the world as host for television food show, Girl Eats World, to hosting various brunches for a magnitude of clients and being an ambassador for several brands and organisations — as well as managing her website.
The Durbanite just signed a deal with dinner kit delivery service, UCOOK and she tells us that it will see her create 12 recipes which she designed specifically for UCOOK to span over six weeks, and influenced by her heritage and the cuisine she’s experienced on her extensive travels.
‘I think with these meals, I’ve been able to use some part of my heritage but make it accessible to many.’
As part of her new collaboration with UCOOK, Pather has highlighted her tips for creating an award-winning dish:
Central to cooking is the development of your palate. Tasting is important to educating your senses and becoming a great chef.
Put a piece of yourself on the plate
Your heritage, your experience and your creativity all come together in cooking and letting your personality shine through will make for an amazing dish.
Stick with your first thought
Second-guessing yourself in the kitchen leads to confusion.
Read the recipe from start to finish
Strategy is important when tackling technical recipes.
In-season produce, Pather strongly encourages the idea of eating local. ‘Sourcing local is important because I think in SA, we can support local farmers. It comes in at a more cost-effective price because you don’t have to pay any import taxes or travel costs. It’s also greener for the environment because the food doesn’t travel that far to get to your plate.’