GOURMET GURU
THE BATMAN TRAILER IS OUT AND WE’VE GOT GOOSEBUMPS!
October 18, 2021
CHANNEL YOUR INNER ‘EUPHORIA’ CHARACTER WITH THESE EYE MAKEUP LOOKS
October 18, 2021TOWN OF ORIGIN
Matara
FAMILY
Wife and daughter
LEISURE HOURS
Swimming
Playing cricket
FAVOURITE DISH
Nasi goreng
HIMSELF IN ONE WORD
Energetic
SOUTH SIDE TREASURES
CHANDIMA GODAWATTHE
Chandima Godawatthe is the Chef De Cuisine at Reveal The Collection’s Mirissa villas and boutique hotels by Browns Hotels & Resorts.
Q: Who inspired you to venture into the hospitality trade?
A: My cousin, who was working in the hospitality sector in Australia, convinced me that being a chef is a progressive profession so I took the step.
Q: As a chef, how does your day unfold?
A: I report to the kitchen at 7.30 a.m. daily, and do a round of checks on the availability of ingredients and stock.
In addition, I carry out an equipment quality check. I then round up the kitchen team for a quick briefing to evaluate the previous days’ operations and go through the day’s schedule.
The rest of my day is spent in the kitchen ensuring that the quality of food is top-notch.
Q: What was your first dish?
A: The first dish I put together was chicken roulade with mashed potato and buttered vegetables.
Q: What do you consider to be your greatest achievement as a chef?
A: My greatest achievement is being here with Reveal The Collection and overlooking Lantern Boutique Hotel, Ubuntu Beach Villas and The Beach House. I’m extremely grateful for the transition, considering how I began and where I am now.
Q: What is the most challenging cooking experience you’ve had thus far?
A: During my tenure as a demi chef at the Meliá Desert Palm Hotel in Dubai, I had to prepare sushi for 1,000 guests in a day with only one assistant to help me.
Q: And what are the emerging trends in food and drink?
A: Asian cuisine is trending as people are looking for bolder flavours. Consumers are also seeking more vegan-based and healthier food options these days.
Q: Would you have any advice for the home cooks amongst us…?
A: Keep experimenting. If it doesn’t work the first time, keep trying and experiment with flavours, so that you can create new and inspiring recipes.
Q: What are your three favourite ingredients – and why?
A: Lime, ginger and lemongrass. Ginger and lemongrass enhance the flavour of a dish, and lime can transform the taste of a simple prepara-tion with only a few drops.
Q: Name three favourite utensils that you can’t do without…
A: A knife, pot and spoon – the essentials in preparing something great!
Q: Any cooking tips or tricks…?
A: It’s all about the taste. Keep tasting everything! And if you’re in doubt, don’t serve it; start over until you are confident that it’s right.
Q: What are your future plans?
A: I hope to develop a menu one day that features Sri Lankan cuisine with a Western touch. It will be a classic fusion of bold flavours.
Q: Your advice to aspiring chefs would be…
A: Work hard and gain as much experience as possible. Don’t stagnate and remain in one place. Go in search of new experiences.
– Compiled by Ashwini Vethakan
A juicy beeffillet packed with flavour and served with tempered manioc, tomato chutney,carrot and beans salad, and topped off with pepper sauce.
BEEF TENDERLOIN
Ingredients
- 160 g beef fillet
- 50 g butter
- 75 g cleaned manioc (cut intocubes and boiled)
- 1 onion (chopped)
- 1 tbsp garlic (chopped)
- 2 dried chillies
- 2 g mustard seeds
- 2 tbsp grated fresh coconut
- 1/2 tbsp turmeric powder<br>Curry leaves<br>Rosemary
Notes
Heat a pan with oil in it. Add the mustard seeds, curry leaves, dried chillies, onion, garlic, fresh coconut, turmeric powder and boiled manioc cubes. Mix well, and add salt and pepper to taste.
Sprinkle the chopped rosemary, salt and pepper onto the chopping board; then roll the beef fillet on the seasoning.
Heat a pan, add the butter and sear the beef fillet on all sides until golden-brown.
Place it in the oven and allow the beef to roast until an inserted meat thermometer reads 55ºC/130ºF for rare to medium meat.
TOMATO CHUTNEY
Ingredients
- 1 peeled tomato (diced)
- 1 tbsp onion
- 1 tbsp garlic
- 1 tbsp vinegar
- 1 tbsp sugar
- 1 cup water
Notes
Place the pan on the stove,and add butter, onion, garlic, diced tomato and sauté. Then add some water,vinegar, sugar and salt, and mix well until all the ingredients are combinedinto a thick chutney.
CARROT AND BEANS SALAD
Ingredients
- 30 g boiled beans (diced)
- 1 tbsp garlic
- 1 tbsp onion
- 50 ml pepper sauce<br>Olive oil
- 1 stick thyme
Notes
Heat the pan, and sauté the garlic and onion in butter; then add the carrot and beans together.
Arrange all the items on a plate and the dish is ready to be served.
