Private Chef Reeja Gillani

I am a chef with 9 years of experience in cooking. 4 of those years were in a local franchise in Malawi called Kips Restaurant where I juggled between the kitchen and counter. Blending traditional and modern flavours to appeal to all generations was my goal which I achieved by introducing new dishes to the restaurant. After covid hit, I focused on finishing school and applying for university but that didn’t make me stop cooking! I continued to play with flavours every day at home and my family were the usual (lucky) scapegoats.

For me, cooking is...

Cooking is my way of showing love. It is how I express the explosions of ideas in my mind. It is my way of spreading joy, one bite at a time.

I learned to cook at...

I learned to cook from my mum and then at my first ever job at Kips Restaurant where I was trained by professional chefs.

A cooking secret...

Being intentional with what I use. This means knowing what flavours blend together and what brings forth harmonious taste but also having fun.

My menus

Mediterranean Summer

STARTER

Choose 1 dish

Chickpea salad (roasted chickpeas in a blend of spices, combined with diced tomatoes, onions, cilantro and drizzled with balsamic vinegar and olive oil)

Couscous salad with couscous, cucumber, spinach, tomatoes, and onions. Served with fresh bread to top on and a balsamic vinegar

FIRST COURSE

All inclusive

Greek chicken wraps: soft fluffy homemade pita with a tzatziki sauce, a green sauce, shredded chicken, fresh cucumbers, onions and tomatoes for the bright zingy flavour

MAIN COURSE

Choose 1 dish

Chicken souvlaki: chicken on skewers grilled to perfection, served with a homemade tzatziki sauce, fresh pita and a greek salad

Shrimp and avocado bowl: a beautiful medley of textures that contain shrimp, roasted corn, avocado, rice and tzatziki

DESSERT

All inclusive

Soft, airy, crispy layered baklava made with a nutty and rich base. Served with fresh homemade ice cream made from a classic creme anglais base

Under the sea

STARTER

Choose 1 dish

Lemon pepper shrimp skewers (shrimp marinated in a lemon pepper marinade layered with roasted bell peppers on skewers)

Sautéed Calamari with Spinach Dip Tender sautéed calamari served with a creamy dairy free spinach dip, fresh herbs and accompanying seasonal garnishes

FIRST COURSE

All inclusive

Shrimp roll

MAIN COURSE

Choose 1 dish

Lemon Pepper Tilapia: Tilapia fillets marinated in bright cilantro, lemon and butter dressing, slowly cooked and topped with a white pepper sauce

Under the sea: a mix of crabs, lobsters, mussels, shrimp, marinated to perfection and served according to party size

DESSERT

All inclusive

Strawberry crumb cake: a strawberry sponge cake served with a fresh strawberry compote and a biscuit crumb. Served with a side of homemade strawberry ice cream with a classic creme anglais base

Stardust

STARTER

All inclusive

Focaccia/sourdough topped with a variety of combinations. Toppings include cheese, cold cut meats, homemade spread, vegetables, balsamic glaze, olive oil and fresh herbs

FIRST COURSE

All inclusive

Roasted tomato soup (tomatoes, garlic and onions roasted to perfection in olive oil and blended to a soup)

MAIN COURSE

All inclusive

Slow baked Turkey that is marinated for 2 days in a bright blend of spices and a healthy amount of homemade flavoured butter. Served with a peppercorn and mushroom gravy

Bright bites: a salad composed of kale, arugula, cucumbers, corn, candied pecans, pomegranates, sweet potatoes. Tossed in a fresh orange and balsamic glaze dressing with a hint of fresh herbs

Classic thanksgiving mac and cheese made with a 5 blend cheese that is freshly grated. The mac and cheese is then baked to a golden perfection with a crispy cheese top

Herb Roasted Mini Potatoes Crisp roasted mini potatoes seasoned with herbs and aromatics

DESSERT

All inclusive

Apple Crumble Cake A composed apple dessert featuring warm spiced apple compote and a buttery-style biscuit crumble, finished with a scoop of homemade creme anglais cream