For Mthatha-born Mahle Mihlali Vellem, becoming a chef has been on the cards since a young age when he sat for hours watching his mom prepare meals in the kitchen. He just did not know it yet. Now the Executive Sous Chef for Carnival City & Entertainment World does the same for thousands of guests at Sun International hotels.  

“After school, I enrolled at the HTA School of Culinary Arts, where I had an opportunity to polish my skills, graduating two years later with a Diploma in Professional Cookery,” says the 29-year-old.  

Vellem is currently responsible for running back of house for the kitchens in the hotel, the casino’s Salon Privé, banqueting and staff canteen, with 3 sous chefs reporting to him.  

He launched a new menu within Carnival City’s luxurious Salon Privé, which offers Sun’s MVG guests an exclusive sanctuary to play high-end slots games and tables in a chic setting.  

“I believe in flavour, so that is always important when I create dishes,” he explains. “There are certain items on the menu that are close to my heart as they remind me of my family, such as the fileto pasta, salmon poké bowl, Korean chicken poké bowl and smoked salmon and smashed avocado.” 

Mahle is spreading his wings wide across the Sun International group, gaining valuable culinary experience while also mentoring younger staff by teaching them new cooking methods. “I am proud to be succeeding on this journey that started with my mother and hope to one day pass my passion for cooking on to my children.” 

Celebrate International Poké Day on 28 September, by making Mahle’s delicious salmon poké bowl recipe: 

Salmon poké bowl recipe

Serves 1

Ingredients  

100g Norwegian salmon
50g cucumber
100g avocado
40g edamame beans 
30g radish
20g spring Onion
1 Tbsp sesame Seed
60g mixed peppers  

For the sushi rice 

100g Sushi rice
20ml Mirin vinegar
20ml Rice vinegar
200ml Water  

For the mirin dressing 

60ml Mirin
60ml Soy Sauce
60ml Olive Oil
30g White Sugar
60ml Apple Cider Vinegar
2ml Sesame Oil   

Method 

1. To make the sushi rice, wash your rice until all the starch comes out. Soak it for 30 minutes in lukewarm water before cooking. Cook the rice until soft. Strain water and cool down rice. Add mirin and rice vinegar.
2. In a mixing bowl, pour in all your mirin dressing ingredients and whisk. Transfer into a container and store.
3. Cut avocado into cubes, peppers into strips, and cucumber into ribbons.
4. Thinly slice the radish and julienne the carrots.
5. Toast the sesame seeds.
6. Pan-sear the salmon for about 5-6 minutes. 
7. Pour in the dressing in the pan and glaze the salmon.
8. Assemble the dish and finish with sesame oil, soy sauce and sesame seeds.

Image: Supplied

The post Chef Mahle’s salmon poké bowl recipe  appeared first on MyKitchen.

We love fresh bowls of fruit in summer, but this watermelon poke bowl takes it a step further. You can also add a cubed chicken breast for extra protein.

SERVES 4 // COOKING TIME 10 min

INGREDIENTS
2 cups cooked brown rice (±½ cup dry rice)
3 cups cubed watermelon
1 avocado, quartered
¼ cup pickled ginger
2 tbsp sesame seeds
2 spring onions, sliced
Micro-coriander, to serve
¼ cup tahini
4 tsp soy sauce
2 tsp honey

METHOD
1. Arrange the brown rice, watermelon cubes, avocado and ginger in bowls. Sprinkle with sesame seeds, spring onions and micro-coriander.
2. Whisk together the tahini, soy and honey. Drizzle over the bowls.

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto // HMimages.co.za

What about breakfast? We have you covered with this melon muesli breakfast bowls.

The post Love summer with this watermelon poke bowl appeared first on MyKitchen.

Traditionally, poke bowls are made with raw marinated fish such as fresh tuna, but we opted for protein-packed chicken for a more budget-friendly option.

SERVES 4 // COOKING TIME 50 min

INGREDIENTS
3 chicken breasts, chopped
2 tbsp Bovril mixed with 2 tbsp boiling water
4 tsp white vinegar
3 garlic cloves, minced
1 spring onion, sliced
2 tsp sesame seeds
1 tbsp vegetable oil
2½ cups cooked rice
1 avocado, sliced
2 carrots, ribboned
2 radishes, sliced
¼ cucumber, sliced

METHOD
1. Mix the chicken, Bovril mixture, vinegar, garlic, spring onion and sesame seeds together. Marinate in the fridge for 30 minutes.
2. Heat some oil in a pan over medium. Stir-fry the chicken for 6–8 minutes, until it’s cooked through.
3. Divide the rice, avo, carrots, radishes and cucumber between your bowls. Top with the chicken and serve.

Recipe & styling: Kate Turner
Photography: Samantha Pinto // HMimages.co.za

How Insta-worthy are these poke bowls? For a treat that’s just as pretty and nutritious, check out our double-thick strawberry milkshakes.

The post Colourful chicken poke bowls that won’t break the bank appeared first on MyKitchen.

For a healthy and sustainable meal, these Japanese angelfish poke bowls tick all the right boxes! You can prepare the fish over the braai and assemble the bowl together, all in no time.

SERVES 4 // COOKING TIME 30 min

INGREDIENTS
For the rice
2 cups sushi rice
3 cups water
3 tbsp rice-wine vinegar
For the fish
2 angelfish fillets, cubed
2 tbsp vegetable oil
For the dressing
¼ cup soy sauce
2 tbsp honey
2 tbsp mayonnaise
1 tbsp sesame oil
To serve
1 avocado, sliced
Handful coriander
Handful baby spinach
2 carrots, ribboned
6 baby cucumbers, ribboned
Sesame seeds, to sprinkle
1 lime, wedges

METHOD
For the rice
1. Heat a potjie over medium coals and cook the rice according to packet instructions. Stir through the vinegar and set aside.
For the fish
1. Rub the angelfish with oil and season well.
2. Heat a braai pan over hot coals. Flash-fry the fish for 3 min per side.
For the dressing
1. Combine all the ingredients and pour over the fish. Set aside.
To serve
1. Divide the rice between bowls and top with sliced avo, coriander, spinach, carrots and baby cucumber. Add fish and sprinkle with sesame seeds. Pop a lime wedge on the side and serve.

Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto // HMimages.co.za

The post Japanese angelfish poke bowls, on the braai! appeared first on MyKitchen.