Chef Stuart Mcclarty
Chef At Home in Johannesburg
Get to know me better
Fire, smoke and patience: 30 years of slow-cooked South African flavour, from the TV braai stage to your table.
I'm Stuart McClarty, a chef, baker and Fellow of the South African Chefs Association with more than 30 years in kitchens. I trained through a Southern Sun apprenticeship and studied pastry at Westminster College in London, then owned a bakery and restaurants supplying some of Johannesburg's best-known kitchens. I was Head of Culinary on Ultimate Braai Master and worked on MasterChef SA, and I judge Worldchefs competitions. At your table, that means live-fire cooking done properly: spit-roasted lamb, slow short rib, fish straight off the coals, bread I bake myself and desserts finished like a restaurant pastry section. An intimate dinner for two or a garden party for fifty, I cook it and I serve it.
More about me
For me, cooking is...
Patience and fire. Good ingredients cooked slowly, over coals or in the oven, until the flavour has nowhere else to go.
I learned to cook at...
A Southern Sun apprenticeship, City & Guilds pastry at Westminster College in London, and 30 years of kitchens since.
A cooking secret...
Butter, cream and time, plus real coals. I never rush a short rib, and the bread on your table is baked by me.
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