Open Day Cooking Demo: Elevated Cape Malay Dishes with Asian Influences with Chef Miguel Blick | 17 October | 11am

Chef Miguel Blick, head chef at Nikkei and the man behind @the.dinnerclub.co, is bringing together the bold, aromatic flavours of Cape Malay and Southeast Asian cooking. Expect comforting dishes, fragrant spices, fresh herbs, and a little creative fusion with some over-the-fire cooking.

Join us for a step-by-step look at how the dish comes together, from preparation through to plating. He will share the thinking behind the flavours, how he works with seasonal produce, and how ingredients from the farm translate into a restaurant setting.

Guests will have the opportunity to taste the finished dish and ask questions, offering a closer look at Chef Miguel's approach to ingredient-led cooking.

ABOUT CHEF MIGUEL
Long before there were kitchens with his name on the pass, there was his grandmother's stove, and after that, his mother's. That's where it started not as a career plan, but as a feeling: that food, made with care and given to the people around you, was one of the most honest things a person could do.

That feeling became a promise to himself that one day he'd run his own kitchen. The years since have been spent earning it: cutting his teeth under Liam Tomlin, then training under Ivor Jones, one of Cape Town's most influential chefs, at Chef's Warehouse Beau Constantia two mentors he still credits for every opportunity since and now leading one of the busiest kitchens on Bree Street.

The Dinner Club is what happens next. It's Miguel's answer to a simple restlessness: the want to give more of what he has to more people, without a pass between the kitchen and the table. Just a counter, a fire, and a conversation.