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01:37

An Introduction

Chef Vusi, head chef at The Marabi Club in Johannesburg introduces Wabi Sabi – the Japanese technique of ‘beauty in imperfections.’ Infuse yourself in the Buddhist teaching, and learn to plate for purpose, and not beauty.

02:05

Mackerel Ceviche Part 1

Begin with mackerel ceviche. Cure, pickle and marinate while learning the Japanese ingredients and wabi sabi approach.

01:58

Mackerel Ceviche Part 2

Watch as Chef Vusi approaches his dish, assembling pickled onions and slithers of mackerel with simple design and natural aesthetic. 

00:48

Mushroom Escabeche Ingredients

Learn the ingredients for this fresh approach to escabeche – an ancient and traditional preserving method. This recipe combines some fresh additions from edamame beans to ricotta.

02:35

Mushroom Escabeche Plating

Chef Vusi plates the escabeche and lends insight into wabi sabi – plate without overthinking and consider the purpose of each element.

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