By Wesley Cameron

A fresh and flavour-packed ceviche, served with a Nola Original beetroot sponge and a zesty sorbet

Beetroot Sponge

100g Nola Original
20g icing sugar
20g cake flour
3 eggs
10g beetroot dust (dehydrated beetroot, blitzed into powder)

  • Whisk eggs and sugar until well combined and creamy.
  • In a separate bowl mix the Flour and beetroot dust together.
  • Whisk flour mixture into the Nola Original.
  • Whisk the egg mixture into the flour mixture and pass through a sieve.
  • Pour into a Cream Gun (Espuma) and charge with two CO₂
  • Let rest for a few hours.
  • Spray mixture into microwave-suitable containers like a plastic cup and microwave on high for 20 – 30 seconds.
  • Remove from container and let cool.

Kingklip Ceviche

50g Nola Reduced Oil Salad Dressing
600g fresh Kingklip fillet
6 limes, zested and juiced
50ml olive oil
25ml white wine vinegar
10g fresh parsley
2 green chilli
10g red onion, diced
5g spring onion, sliced
30ml vodka

  • Cut the Kingklip fillet into small cubes.
  • Mix the Nola Reduced Oil Salad Dressing with the rest of the ingredients and cover the kingklip with this mixture for 30 minutes.
  • Drain the mixture through a sieve, retaining the liquid (leche) for the sorbet

Sorbet

Liquid (leche) from Kingklip ceviche curing

  • Pour the leche into a tray and place in the freezer.
  • Whisk every 15 -20 minutes until the mixture is frozen and has a smooth consistency.
  • Garnish with Matcha powder.

About Wesley Cameron

Chef Wesley Cameron is currently a chef lecturer and assessor at the Capsicum Culinary Studio in Pretoria “Part of my job is to train future prospective chefs, hopefully with the results of raising the standard of chefs in the industry and adding to the ever-improving growth within the South African Hospitality Industry,” he says. Seeing his students thrive and grow in the industry, and becoming chefs in their own right, is a career highlight for him – as is winning the 2018 Lucky Star Innovation Competition.

Q&A Quickfire with Chef Wesley Cameron

What is the best thing about being a chef? Being able to create and experiment on new dishes, and seeing the smile on people’s faces when they enjoy your creations.

What would your last meal on earth be? All you can eat buffet – they can’t take me until I’m finished, right?

The best thing you’ve ever eaten?  Definitely my mom’s Shepherd’s Pie – never did get that recipe, unfortunately. Nothing beats mom’s food.

A food trend you wish would go away? I am actually very excited about where food trends have been taking us these last few years, with more focus on slow foods and sustainability. I am glad that foams have come and gone, though!

Advice you would give to an up-and-coming chef?  You have to have mentors, chefs that inspire you and push you to become better and develop your own personality as a chef. Becoming a chef isn’t only a job or a career choice, it’s a lifestyle. You have to live it and surround yourself with anything and everything to do with food. It is tough and the rewards are very rarely material things, but far more worth it. You are going to have to be willing to make a lot of personal sacrifices mentally, spiritually and physically.

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