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Castle partners with Chef Dede to create five-course double malt menu
The launch was a spectacular event and each meal crafted by Chef Dede using the new Castle Double Malt was extraordinary.
Chef Dede with the brewers as well as Castle Lager’s marketing manager. Picture: Supplied
South African Breweries (SAB) has changed the beer game and smashed boundaries with the launch of Africa’s first-ever double malt lager – Castle Double Malt.
The homegrown beer is made from two high-quality malts from Caledon and Alrode, two of Africa’s finest growing regions, to bring the perfect union of flavour and refreshment.
Castle Lager and Chef Dede, a gourmet virtuoso and media personality, partnered up for the launch on 5 November to produce a scrumptious five-course pairing extravaganza and showcase the flavourful new addition to the SAB line-up.
The Citizen had the chance to speak to Chef Dede about his partnership with Castle Lager and his career as a chef. Here is what he said:
Q. Chef Dede, can you tell us a bit about your culinary career, how it began?
I have always loved to cook but more so fascinated by how flavours come together and how much of an art it was to balance the heat and flavor.
I started cooking as a child and as I grew up it just kept on taking forms in my life even while in other professions.
I decided to go into food and trained with some cool chefs.
I worked in different restaurants and have had the pleasure of heading a few kitchens including Rivonia on Deck and The Bannister Bistro
Q. Can you tell us about your partnership with Castle Lager?
My partnership with castle is an amazing one, it gives me a chance to fully express myself through food.
Pairing the Double Malt with food and using it as an ingredient pushed me out the box and it’s a challenge that I love.
Q. Can you give some detail or insight into how you managed to incorporate the new Castle Double Malt into your dishes?
I was able to incorporate Castle Double Malt after having had time to play with the flavours.
The double malt make is an interesting ingredient that allows itself to change under different conditions.
By looking at incorporating different elements to bring together and create something incredible I also used its light taste with its gentle fruity notes and woody elements to bring some smokey notes in the food and drink.
Q. Can you give us a bit of background on the inspiration behind the five-course menu you created for the Castle Lager event?
I used the everyday man that has aspirations and has made moves in the world that set them apart as “one to watch”.
I used me as inspiration cause I’m that man and the food tells story of gentle beginning to life’s elevations point.
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Q. What was your favourite dish to prepare at the event held on Friday?
My favourite dish to prepare was the chotlho and ting dish (pulled beef and fermented mabele)
It took parts of my heritage and reintroduced it in a modern expression on the plate but not losing important elements of Batswana.
I am a Motswana man and the food is eaten at celebrations so what better way to mark the event than with a dish that means celebration.
Q. What was the most challenging dish to prepare at the event?
The starter was a bit challenging cause it had a few pressure points that we needed to meet but it was executed perfectly.
Q. Any advice you want to give the younger generation who are looking to pursue a career in the culinary arts?
The culinary world is a calling and like any other trade you have to find your space and work hard at it.
Culinary is not one sided so think about being more than just a chef so we can take up space. Be an entrepreneur, be a food stylist, be an author, be a food tester…
Be more.
