Cooking With Alvin Quah In Johannesburg

Cooking With Alvin Quah

I had already booked my flights to Johannesburg when I saw the notification that Alvin Quah of MasterChef Australia fame would be cooking at the Good Food Studio at the Pick N Pay in Hurlingham. Straight away I contacted CindyΒ and we decided to do the Hands On Cooking experience. At the time of booking I was not aware that Alvin was here through the Good Food and Wine Show. As you might know, through them and DSTV I cooked with Jonathan Daddia earlier this year.

Cooking With Alvin Quah
cooking with alvin

We arrived early at the studio and were made welcome with a choice of coffee or tea – I had some rooibos before moving into the demonstration area where we watched Alvin prepare the two dishes we would be cooking ourselves. The room was not adequately prepped which is a pity as it distracted Alvin from his chat with us. He spoke about his experiences with food and his previous trip to South Africa and I made sure when I chatted with him I found out a bit more about him. He is amazing – friendly, open and a laugh. His food style is like mine – good ingredients and comfort meals.

Cindy and Alvin Quah
cindy and alvin

After the demonstration we were split into two groups – each kitchen can take 16 people and we cooked in pairs. Of course Cindy and I chose the only station prepped for one person – but they quickly got me an apron and we were on our way. I am so used to my very sharp knives and as usual, the knives at these studios are blunt. We also had to get someone to bring us tongs and go searching for a tin opener and we were missing ingredients.

salad for drunken and bruised chicken
salad for drunken and bruised chicken

That aside, we had a great time cooking duck curry and bruised and drunken chicken – and Cindy and I enjoyed the curry we made afterwards for lunch with a glass of wine.

green duck curry
green duck curry

I have no intention of entering Master Chef South Africa but was amazed at the fact that out of 32 people there 6 were entering. I know you have to prepare a cold meal for the interview and I was astounded that people were considering salads – that seems to plain in my opinion. A dessert or terrine seems the obvious and I think it is going to be the non obvious dishes that get a second glance. Alvin did say that they are interested in the person, which of course makes sense. It is a long hard slog – 12 weeks away from home and Alvin told me how much he missed his partner, and how many relationships have broken up after the show. I could never be away from Dave for that long – even the 5 nights this trip was long enough.

Lavender and Lime Signature

Top of Page

35 thoughts on “Cooking With Alvin Quah In Johannesburg

  1. Hi Tandy not sure if you know but Alvin is also a blogger and his blog can be found at

    he’s lovely and very interactive

    1. I know, but thanks for telling me – I try and follow all the blogs of the chefs I have met but it takes so much time πŸ™‚

      1. I know what you mean I have trouble keeping up with my own blogs never mind those of others. I try and keep things organised with google reader and then skim through my feed reading posts that pique my interest or have catchy titles.

        1. I have not even got my google reader sorted out – something I meant to do in December but did not get around to πŸ™‚

  2. Sounds like a fun experience, and you got to do it with Cindy! Shame they were a bit disorganised though. I agree, 12 weeks away is way too long – IΒ΄d rather cook happily at home for my loved ones than be a Master Chef πŸ˜‰

  3. This sounded like an amazing event. And that duck curry, even though I am not that fond of duck, really looks delicious. LOVE the salad with the drunken chicken. I just love this post

  4. What a fun experience Tandy – it is just always so disappointing to hear how unprepared these events are – non-the-less, you and Cindy had a good time and cooked delicious food.
    πŸ™‚ Mandy

  5. I’d go for the rooibos, too–I’m currently obsessed, and in love enough to have chosen it over my usual morning latte for the past few weeks–it takes a lot to get me to pass on a latte ;D Anyway, sounds like an amazing experience, glad you got the chance to go and cook!

    1. I make myself red latte’s – which uses rooibos which has been ground like espresso – they are very good πŸ™‚

      1. Wait–I could do rooibos AND a latte? I have to look into finding (or making) ground rooibos, that sounds absolutely delicious, thanks for letting me know such a thing exists!

  6. Pingback: Green Curry Paste | Kreaung Geng Geng Gwio Warn | Lavender and Lime

I would β™₯ to hear from you (comments will be visible when I reply)

This site uses Akismet to reduce spam. Learn how your comment data is processed.