This past week, the GLAMOUR team (finally!) celebrated our 12th birthday – in the most GLAMOURous way possible: with a beautifully crafted three-course meal at one of Cape Town’s premium restaurants, Mondiall. We were so enamored by the amazing delicacies on offer, the friendly staff and the exquisite setting (their private dining area!) that we sat down with their new head chef, Stephen Mandes, to quiz him on all things Mondiall.
Where did your love of food first come from?
I always loved being in the kitchen. My dad and I always cooked for the family and this is what sparked my interest in food.
When did you decide to turn your passion for food into a career?
Towards the end of my high school career, I was thinking of cool things to study and decided to give culinary arts a go. I fell in love with the kitchen and the passion and effort that goes into each detailed dish.
What do you feel sets you apart from other professional chefs?
I believe that keeping it simple is the best and that in a professional kitchen, it’s all about the team and not the individual.
What is the philosophy behind the food you serve at Mondiall?
My philosophy around Mondiall’s menu is good produce cooked beautifully and healthy portions that are value for money.I love organic, free range, pasture-reared and all those other good farming practices.
What is your signature dish and does it appear on the Mondiall menu?
Lamb shank and a sticky red wine jus. It’s a crowd pleaser and will be on a special menu sometime this winter.
You’ve recently revamped the Mondiall menu. Describe the style of food specific to this menu.
I’ve maintained Mondiall’s brasserie-chic style of food but subtly implemented a few methods of my own, such as slow cooking, insane basting sauces and braising cuts done well. And, of course, we have two green eggs so we will be cooking off coals.
Speaking of the new menu, what types of dishes can guests expect?
Simple food focusing on the main element and classic flavour combinations.
Mondiall also offers a private dining experience, which we’ve experienced firsthand. What was the thought behind this offering?
The private dining offers a special chef’s menu and each course is paired with wine. The four- to six-course menus are tailored by my team and I.
Who has been the most high-profile guest you’ve cooked for at Mondiall?
I’ve just started but the other day, Quinton Fortune (a footballer for Manchester United and South Africa) came straight to the kitchen pass and we chatted – it was really cool!
What’s the biggest international food trend at the moment and have you incorporated it into your Mondiall menu?
We are cooking off coals, which is quite a cool trend at the moment. Dishes that focus on one ingredient done a few different ways, like our cauliflower compilation, and revamping old favourites, such as our banana split, are also trending. We’ve also added pickled elements and banting friendly items.
What was your favourite dish to eat as a child and who made it?
Growing up, I always loved my mom’s macaroni and cheese. She didn’t cook all the time so when she did, it was always awesome.
What food did you hate while you were growing up but now can’t live without?
I’ve always loved food and never really been picky. At some point, I did hate olives and liver but I love them now.
After a long day in the kitchen, what do you eat when you get home?
I’m a total sandwich junkie! Bacon, cheese, tomato, lettuce, sweet chilli and mayo between two slices of low GI toast… But that’s only if I get home early enough.
What’s in your fridge right now?
Bacon, cheese, tomato and low GI bread – and homemade baby food.
For more of our top restaurant picks plus yummy recipes you can prepare at home, head to our Eat, Drink, Travel section.
