by Kabelo Kalebe

The epitome of relaxed summer dining, Nola Ultra Creamy is used here to create tasty boerewors roll toppings.

4 hot dog rolls
4 Boerewors sausages
2 Tbsp chakalaka
2 onions, julienned
1 punnet of mushrooms, sliced
1 avocado, sliced
1 spring onion
1 tomato, seeds removed and diced
7 Tbsp Nola Ultra Creamy
6 cocktail tomatoes
6 pickled cocktail onions
Olive oil
Salt and pepper
2 limes
5 coriander sprigs

Ready-made Condiments

  • Peel and slice the avocado and crumble the feta.
  • Cut the cocktail tomatoes and pickled onions in half and place in a bowl. Add salt, pepper and olive oil and set aside.

Mushrooms and Onions

  • Sauté onions and mushrooms in separate pans with a bit of olive oil.
  • Add salt and pepper to each, allowing both onions and mushrooms to sweat down and get golden in colour.
  • Place each in separate bowls.

Chakalaka Mayo

  • Place 4 tablespoons of Nola Ultra Creamy into a blender together with 2 tablespoons of Chakalaka. Blend until smooth.

Lime and Coriander Mayonnaise

  • Add the lime zest and juice to 3 tablespoons of Nola Ultra Creamy.
  • Add a pinch of salt and pepper as well as finely chopped coriander.
  • Mix well to combine.


  • Grill, braai or lightly fry the boerewors sausages.
  • Place each sausage in a hot dog roll and serve on a slate.
  • Top the hot dogs with mushrooms, onions, avocado, feta, onion and tomato mix, spring onions and diced tomatoes according to taste.
  • Place the Chakalaka Mayo and Lime and Coriander Mayo dipping sauces next to the hot dogs.

About Kabelo Kalebe

Chef Kabelo’s position as Chef Lecturer at Capsicum Culinary Studio Pretoria involves teaching students the basics of food preparation, as well as subjects such as health and safety, and food costing. He finds that cheffing brings many globe-trotting opportunities “The best thing [about being a chef] is that you can travel the world doing what you love and having the great pleasure of trying out different types of food and learning about different cultures,” he says. However, one of his career highlights so far has been a local one – “Since I’ve been a lecturer, one of my career highlights was doing platings for the three MasterChef Australia judges – Gary Mehigan, George Colambaris and Matt Preston at Appetite Fest 2018.”

Q&A Quickfire with Chef Kabelo Kalebe

What would your last meal on earth be? My mother’s Sunday Samp and Oxtail

The best thing you’ve ever eaten? Sea urchin and Beluga caviar

The biggest mistake you ever made as a chef and what it taught you? Thinking that I can stand for all the long hours – it actually got me burnt out and I ended up in hospital. It taught me that I should never sacrifice myself or be loyal to a company that isn’t loyal to me.

Advice you would give to an up-and-coming chef? Only hard work pays to get where you want to be in life –  one should ‘find a way or make one’.

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