Page 5 - DUT The Edge - Aug/Sept 2021

FOOD BLOG SET TO BRING FAME TO DUT'S PILLAY
RISING STARS
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EDGE Reporter Nikiwe Sukazi chatted to second-year Food and Nutrition student Shannon Pillay at the Durban University of Technology (DUT), an avid food blogger who shares her exciting and scrumptious recipes on her blog, Gold Leaf Cuisine.
Q: Tell me more about your food blog and how you conceptualised it?
A: Firstly, my love for food started at an early age.Two of the ingredients that I love using are gold leaf and birds-eye chilli; both of these ingredients inspired me with my blog, concept and logo. At rst, I was all over the place when I
put pen to paper – scrapping ideas then going back to the drawing board... Constant nagging/reminders from my family forced me to continue investigating this with help from members of the DUT family. Gold Leaf Cuisine food is exclusive and of a high standard, which is depicted in the gold logo and brand name and the food is also visually appealing. I use gold leaf in my dishes as it makes one feel as if one is eating lavish meals. My biggest fans are my family – from my cousins to neighbours... not forgetting my grandparents.
Q: What is so unique about your food blog?
A: I believe that we eat with our eyes rst so for me, appearance is just as important as taste. My food blog is whimsical, creative and aesthetically pleasing to look at. It is also original and unique. My food colour scheme is red, orange and yellow.
Q: Your passion for healthy cooking and food – is this one way to entice your followers to eat healthily?
A: I know of many people who have health issues – irritable bowel syndrome (IBS), eczema, obesity, high blood pressure, insulin resistance, etc. – so I try to use healthier ingredients and alternatives in meals.
Q: What type of recipes do you share and what are your favourites?
Q: Do you have any role models in terms of chefs?
A: I have two chef role models: Gordon Ramsay and Jamie Oliver. Chef Ramsay speaks his mind and tells the truth, and he also does a lot of great work for charity. Chef Ramsay believes that if you want to become a chef, you need to continue learning, even when you think you know it all. His words highlight the importance of never ceasing to learn about one’s passion. I also enjoy charity work and aim to feed the underprivileged and vulnerable. Chef Oliver creates whimsical dishes that are so simple and healthy. He has a unique cooking style that makes one use different ingredients to create a mouth-watering dish that is healthy and quick.These chefs have indirectly helped me to think critically in the kitchen, to be creative, to see what is happening around me and to nd ways to improve food.
Q: What is your main objective, in terms of your blog, going forward?
A: My main objective is to get exposure and to connect with the relevant audience, not just food lovers. It is a trendy and demanding eld, so the more frequently I post, the higher the chances are of me attracting more followers and showcasing the Gold Leaf Cuisine brand. I would also like to see the brand name grow. My aim is to inspire my audience, and this brings me much joy and satisfaction. I want to build my brand, meet new people
A: The recipes I prepare and share are family recipes and my own.Two of my favourite dishes are my Crown Roast Lamb and White Wine Prawn, Clam and Chilli Pasta.
in the industry and learn new skills.
Follow Pillay
Instagram: https://instagram.com/gold_leaf_ cuisine?r=nametag
TikTok: https://vm.tiktok.com/ZSJXn45UA/ Facebook: https://www.facebook.com/shannon. pillay.7568
Remove from heat and continue mixing.Allow the
dough to cool.
4. Once cooled, add one egg at a time and mix until a
smooth paste forms.
5. Pipe onto the lined baking tray and bake for 10
minutes.
6. Reduce heat to 1800C and allow the choux to dry
out inside for 12 minutes.
7. Melt chocolate over double boiler and nely chop
the chilli.
8. Remove choux from the oven and allow to cool.
9. Whip the fresh cream and add a little icing sugar at
a time to form stiff peaks.
10. Fill the choux with sweetened cream and
strawberries.
Serving tips
Add chilli and serve.
Preparation time
20 minutes
Cooking time
22 minutes
Total time
42 minutes
Serves
15
Consumer Sciences second-year student at the Durban University of Technology (DUT) Shannon Pillay shares her favourite dessert recipe.
Eclairs lled with Sweetened Fresh Cream and Strawberries topped with Chilli Chocolate
Ingredients
125ml Water
125ml Cake our
55g Butter
5ml Vanilla essence
1ml Salt
5ml Baking powder
2 Large eggs
50g Icing sugar
250ml Fresh cream
2 Red birds-eye chillies 4 Strawberries
Method
1. Pre-heat oven to 1800C and line a baking tray with baking paper.
2. In a medium-size pot, add hot water and butter and bring to boil.
3. Add all dry ingredients to the water and mix well, till the dough separates from the sides of the pot.