{"id":2283,"date":"2022-06-29T09:50:08","date_gmt":"2022-06-29T09:50:08","guid":{"rendered":"http:\/\/atableforone.co.za\/?p=2283"},"modified":"2022-06-29T09:54:10","modified_gmt":"2022-06-29T09:54:10","slug":"mmbatho-molefe-named-on-list-of-worlds-50-best-50-next","status":"publish","type":"post","link":"https:\/\/atableforone.co.za\/index.php\/2022\/06\/29\/mmbatho-molefe-named-on-list-of-worlds-50-best-50-next\/","title":{"rendered":"Mmbatho Molefe NAMED ON LIST OF WORLD\u2019S 50 BEST 50 NEXT"},"content":{"rendered":"\n

Mmabatho is SA\u2019s next big thing on<\/em> the international scene<\/em><\/p>\n\n\n\n

Mmbatho Molefe\u2019s modern Zulu restaurant, Emazulwini, at the V&A Waterfront\u2019s Makers Landing has made waves in the local dining scene. Now the young head chef\u2019s visionary culinary interpretations have scored her a spot on The\u00a0World’s 50 Best\u2019s 50 Next list.<\/p>\n\n\n\n

The second-ever list of 50 Next celebrates 50 people aged 35 and under who are shaping the worldwide gastronomy scene, giving their work recognition on a global stage. Winners from around the world are drawn from the entire food and drink ecosystem and divided into categories: Game-changing Producers, Tech Disruptors, Empowering Educators, Entrepreneurial Creatives, Science Innovators, Hospitality Pioneers and Trailblazing Activists.<\/p>\n\n\n\n

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Molefe, age 27, attended the awards ceremony on June 24 in Bilbao, Spain, where she joined in an inspirational day of discussions with members. Along with other winners, Molefe got to share her vision \u201cto be an outspoken black woman, to reintroduce indigenous ingredients to the South African diet and to show the beauty of them\u201d.<\/p>\n\n\n\n

Emazulwini means “the heavens” in IsiZulu, and opened in 2020 after Molefe lost her job in the restaurant industry due to the pandemic.<\/p>\n\n\n\n

\u201cPeople are prejudiced against offal and I want to show people that if you treat it right, it can taste just as delicious as any other cut of meat. I also want to promote nose to tail dining so that is why it is important for me to champion this sustainable way of eating,\u201d Molefe said.<\/p>\n\n\n\n

\u201cMakers Landing is a food space promoting local cuisine and SMMEs and my mentor helped me fund the set-up to share my story as a black, young Zulu woman.\u201d She cooks the food that her mother used to cook back home in KwaZulu-Natal in her youth, albeit in a new way. \u201cMy parents always tried to make sure that as family we always spent time together, so when I think of food it is associated with family and being in a group.\u201d<\/p>\n\n\n\n

The menu is a seven-course set menu, consisting of dishes such as chicken liver truffe \u2013 pate with a dusting of dark chocolate; Ulimi noshatini \u2013 ox tongue and variations of tomatoes, and Isijingi \u2013 a sweet pumpkin porridge served with orange caramel, roasted pumpkin pieces and a cinnamon tuille.<\/p>\n\n\n\n

\u201cI tell myself every morning I am telling my story; my interpretation of what Zulu food is. I hope people embrace it for what it is. We hope to elevate ordinary dishes to the exceptional.\u201d<\/p>\n\n\n\n

The recognition comes just weeks after Emazulwini won the African Restaurant of the Year title at the 4th annual Luxe Restaurant Awards.<\/p>\n","protected":false},"excerpt":{"rendered":"

Mmabatho is SA\u2019s next big thing on the international scene<\/p>\n","protected":false},"author":1,"featured_media":2284,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13],"tags":[],"class_list":["post-2283","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-wine"],"_links":{"self":[{"href":"https:\/\/atableforone.co.za\/index.php\/wp-json\/wp\/v2\/posts\/2283","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/atableforone.co.za\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/atableforone.co.za\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/atableforone.co.za\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/atableforone.co.za\/index.php\/wp-json\/wp\/v2\/comments?post=2283"}],"version-history":[{"count":2,"href":"https:\/\/atableforone.co.za\/index.php\/wp-json\/wp\/v2\/posts\/2283\/revisions"}],"predecessor-version":[{"id":2287,"href":"https:\/\/atableforone.co.za\/index.php\/wp-json\/wp\/v2\/posts\/2283\/revisions\/2287"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/atableforone.co.za\/index.php\/wp-json\/wp\/v2\/media\/2284"}],"wp:attachment":[{"href":"https:\/\/atableforone.co.za\/index.php\/wp-json\/wp\/v2\/media?parent=2283"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/atableforone.co.za\/index.php\/wp-json\/wp\/v2\/categories?post=2283"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/atableforone.co.za\/index.php\/wp-json\/wp\/v2\/tags?post=2283"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}