Flavour Faves
Keegan Maistry Serves Up a Fresh Summer Feast at Radisson RED Johannesburg
No passport required to taste the world this summer
International travellers are once again heading to Gauteng, and the hospitality industry is welcoming them with open arms and a wee bite of cultural delight to munch on.
The post-pandemic recovery came full circle last year when foreign direct tourism spending in the province blew away the R29-billion target by a whopping R12bn.
This resurgence of Gauteng as a destination of choice means that the sector has had to jack up its game to meet foreign expectations.
However, warns Radisson RED Johannesburg-Rosebank executive chef Keegan Maistry, it is important not to alienate local food lovers in the process.
For this reason, he has subtly included globally inspired creations among national favourites to give the year-round crowd an equally tasty visa-free food experience.
Maistry has even gone as far as to design a menu that offers Jozi’s foodies fresh, festive, and colourful food to lift their spirits after “a brutal winter” on the Highveld.
The chef, who has cooked around the world and is well-known as a cooking show judge, is on a patriotic high after winning over legions of new fans at the recent Ultimate Braai Festival in Pretoria.
And his new summer menu, dished up for the first time on October 21, is proof of the pudding.
“This menu is all about fresh, pungent flavours,” he says, pointing out that good food and the festive vibe are joined at the hip. “I haven’t gone for a lingering heat but a sharper heat to keep you on edge.”
Grilled prawns with a spicy coconut and coriander sauce and burnt pineapple salsa, aptly named “Prawn to be Wild” on the latest menu, illustrate his point.
Image 1: “Prawn to be Wild,” comprising grilled prawns with a spicy coconut and coriander sauce and burnt pineapple salsa, is summer adventure on a plate. It’s tipped to be a favourite at the Radisson RED Johannesburg-Rosebank. Photo: Setlife Studios SA
His “Red Hot Heirloom” tomato starter, complete with avocado, mint, feta, cucumber, roasted corn tortilla chips, and jalapeno sauce, is another hot example.
Among the more substantial offerings is the “Big Beef Energy” burger. Propped up with a 200g Wagyu beef patty and house-made sauce that completely changes the complexity of the item, it is set to be what the chef describes as a “game-changer.”
Image 2: The “Big Beef Energy” burger, propped up with a 200g Waygu-beef patty and house-made sauce, is set to be a summer hit at the Radisson RED Johannesburg-Rosebank. Photo: Setlife Studios SA
He is also excited to see the response to his “Shrimply Musselicious” pasta, comprising mussels, prawns, spicy vodka sauce, charred Romanito tomatoes, and crispy leek.
Image 3: Radisson RED Johannesburg-Rosebank executive chef Keegan Maistry believes his “Shrimply Musselicious” pasta, boasting mussels, prawns, spicy vodka sauce, charred romanito tomatoes and crispy leek, will be a major crowd-pleaser this summer. Photo: Setlife Studios SA
“We felt it was time to bring out the big guns, and this seafood dish really allowed me to push the boundaries.”
Another showstopper is lamb riblets with gremolata, pommes purée, and charred onions.
Image 4: Lamb riblets with gremolata, pommes purée and charred onions is just one of the delicious dishes featured on Radisson RED Johannesburg-Rosebank’s summer menu: Photo: Setlife Studios SA
The sun is also shining brightly on the Chef’s Playground, the experimental corner of the menu.
His personal favourite is “The Fowl & The Croquette,” a “duo of chicken on the plate” heavily influenced by French culinary tradition.
“It’s chicken supreme and a chicken croquette with herbs and spices that have been deep-fried. There’s sauce poulette and a corn salsa that go with it.”
The sweets menu speaks to Maistry’s never-ending quest for innovation.
The boozy “Drippin’ in Peaches & Cream” comprises peach schnapps, vodka, and peach sorbet, while his “Mangoverse” features mango mousse, confit mango, and mango sorbet.
But, for sheer indulgence, the “Oreonator” gourmet milkshake will take some beating. The Orea-flavoured drink served in a glass coated in French butter and rolled in crushed biscuits has Willy Wonka written all over it.
Due to the number of visitors expected this summer, Maistry is keenly aware that a selection of experiences is paramount.
That is where the RED Rooftop Bar & Terrace, known for its DJ line-ups and informal atmosphere, comes in.
“It’s where people can have a drink in one hand and some delicious food in the other,” Maistry explains.
Never forgetting to give visitors an authentic taste of South Africa while serving the needs of locals, he has included a “Wild at Heart” braai platter for two.
“We love our meat, after all.”
Just like its selection of boerewors, steak, lamb chops, and pap and sauce, every menu item will scream “summer” these holidays.
Follow Joburg ETC on Facebook, Twitter, TikT
For more News in Johannesburg, visit joburgetc.com
Featured Image: Facebook/Radisson RED Hotel, Johannesburg, Rosebank
