Chef Michelle Mkabela

Chef At Home in Pretoria

I am a professional chef with 4 years working experience, and 2 years international experience as a chef.

As a chef, my passion lies in the endless possibilities of discovering new ingredients. I thrive on the thrill of experimenting with fresh flavors, textures, and combinations, seeking out unique, often underutilized ingredients to create dishes that excite and surprise. Every meal I prepare tells a story of culinary exploration, where innovation and tradition come together to create unforgettable experiences.

As a private chef, I turn fresh ingredients into unforgettable meals, blending flavors with a touch of creativity and a whole lot of love.

I believe in bold flavors, good company, and never trusting a skinny chef (don’t worry, I taste everything). Whether it’s a rustic farm-to-table feast, a seafood spread worthy of Poseidon, or a braai that could make a South African shed a tear of joy, I’ve got you covered.

Hungry yet? Let’s make magic happen :)

For me, cooking is...

a mix of creativity and relaxation. It’s a way to experiment, express yourself, and unwind while making something delicious.

I learned to cook at...

A very young age when my mother used to cook, later on went to culinary school to perfect my craft.

A cooking secret...

a little bit of intuition and a lot of love. Recipes are great, but sometimes the best dishes come from trusting your instincts.

My menus

Gourmet Spread - Buffet style

STARTER

Choose 2 dishes

Mini Caprese Skewers – Cherry tomatoes, mozzarella, and basil with a balsamic drizzle

Charcuterie & Cheese Board – A selection of cured meats, artisan cheeses, olives, and fresh bread

Smoked Salmon & Cream Cheese Blinis – Bite-sized pancakes topped with smoked salmon and chives

FIRST COURSE

Choose 3 dishes

Fried, savoury rice with bacon bits and scallions

Garlic & Herb Roasted Potatoes

Mixed green salad, with Granny Smith apples and cranberries

MAIN COURSE

Choose 2 dishes

Lemon & Garlic Roasted Chicken – Tender, juicy chicken with fresh herbs and citrus glaze

Salmon en Croûte (Salmon Wellington)

Braised Lamb Shoulder with Rosemary & Garlic – Slow-cooked, fall-apart tender meat

DESSERT

Choose 2 dishes

Tiramisu – Classic espresso-soaked ladyfingers layered with mascarpone and cocoa

No-Bake Cheesecake Bites – Creamy cheesecake on a biscuit base, served in small portions

Tiramisu Shots – Layers of espresso-soaked sponge and mascarpone cream in small glasses

Table de Chef - French Cuisine

STARTER

Choose 1 dish

Endive & Blue Cheese Salad – Crisp endives, walnuts, and Roquefort cheese, drizzled with a honey-Dijon dressing

Mushroom & Truffle Tartlet – Buttery pastry filled with creamy mushrooms and a hint of truffle oil

FIRST COURSE

Choose 1 dish

Salade Niçoise – A refreshing salad with tuna, olives, green beans, potatoes, and a Dijon vinaigrette

Baked Camembert with Honey & Walnuts – Warm, gooey cheese drizzled with honey and served with crusty bread

MAIN COURSE

Choose 1 dish

Steak Frites – A perfectly seared steak with crispy French fries and garlic herb butter

Salmon en Papillote – Salmon fillet baked in parchment with lemon, butter, and fresh herbs

DESSERT

Choose 1 dish

Tarte Tatin – Caramelized upside-down apple tart, served with crème fraîche

Crème Brûlée – Silky vanilla custard with a caramelized sugar crust

Wild Table by Chef Michelle

STARTER

Choose 1 dish

Crispy bacon croquettes, on a bed of creamy tomato sauce and shaved Parmesan

Grilled Peach & Arugula Salad – Sweet grilled peaches paired with peppery arugula, toasted almonds, and a balsamic glaze

FIRST COURSE

Choose 1 dish

Wild mushroom Tart

Roasted Beet & Citrus Carpaccio – Thinly sliced roasted beets layered with blood oranges, toasted walnuts, and a tangy balsamic reduction

MAIN COURSE

Choose 1 dish

Braised Short Rib – Slow-cooked with red wine and aromatics, served over creamy polenta

Salmon en Croûte (Salmon Wellington)

DESSERT

Choose 1 dish

Poached Pears in Red Wine

Deconstructed Berry Pavlova – Meringue shards with whipped cream and fresh berries

Tokyo Bites “Japanese delights”

STARTER

Choose 1 dish

Crispy Vegetable Tempura – Lightly battered and fried seasonal vegetables served with a savory dipping sauce

FIRST COURSE

Choose 1 dish

Crispy Tempura (Shrimp & Vegetables) – Light and crispy tempura-fried shrimp and seasonal vegetables with dipping sauce

Tuna Tartare with Soy & Avocado – Diced sushi-grade tuna, soy sauce, and sesame oil, served on avocado slices

MAIN COURSE

Choose 1 dish

Teriyaki Glazed Salmon – Perfectly seared salmon fillet with a caramelized teriyaki glaze, served with steamed rice

Chicken Katsu with Tonkatsu Sauce – Crispy breaded chicken cutlet served with tangy tonkatsu sauce and shredded cabbage

DESSERT

All inclusive

Yuzu Cheesecake – Light and citrusy Japanese-style cheesecake with a yuzu glaze

Coconut Chia Pudding – Creamy coconut milk mixed with chia seeds, served with mango puree and toasted coconut flakes

Modern Italian

STARTER

Choose 1 dish

Bruschetta al Pomodoro – Grilled sourdough topped with ripe tomatoes, basil, garlic, and extra virgin olive oil

Prosciutto & Melon – Sweet cantaloupe paired with delicate slices of prosciutto and a touch of balsamic glaze

FIRST COURSE

Choose 1 dish

Caprese Salad – Fresh buffalo mozzarella, vine-ripened tomatoes, and basil, drizzled with extra virgin olive oil and balsamic reduction

Garlic & White Wine Steamed Clams – Fresh clams cooked in a light white wine and garlic broth, served with crusty bread

MAIN COURSE

Choose 1 dish

Penne alla Vodka – A smooth tomato and cream sauce with a hint of vodka, finished with Parmesan

Mushroom & Truffle Risotto with Pecorino – An Italian classic with earthy Mediterranean flavors

DESSERT

Choose 1 dish

Lemon olive oil cake with vanilla ice cream and lemon curd

Tiramisu – Classic espresso-soaked ladyfingers layered with mascarpone and cocoa

Ocean to Table

STARTER

Choose 2 dishes

Crispy Calamari with Spicy Harissa Mayo – Lightly battered calamari, golden-fried and served with a zesty harissa dipping sauce

Crispy Cod Fritters with Lemon Aioli – Golden-brown cod fritters, lightly seasoned and served with a zesty lemon-garlic aioli

Calamari fritti

FIRST COURSE

Choose 2 dishes

Creamy mussels, with ciabatta

Crispy Calamari with Lemon Aioli – Lightly battered calamari, golden-fried and served with a zesty garlic-lemon aioli

Smoked Salmon Crostini with Dill & Lemon – Crisp baguette slices topped with smoked salmon, dairy-free cream cheese, fresh dill, and a squeeze of lemon

Crab Cakes with Lemon Aioli – Golden-crisp crab cakes made with fresh crabmeat and herbs, served with a zesty lemon aioli

MAIN COURSE

Choose 2 dishes

Garlic Butter Shrimp & Creamy Polenta – Juicy, sautéed shrimp in a garlic-butter sauce, served over creamy, parmesan-infused polenta

Salmon en Croûte (Salmon Wellington)

Charred King Prawns with Chimichurri & Smoked Paprika Potatoes – Jumbo prawns grilled to perfection, paired with a vibrant chimichurri sauce and smoky paprika potatoes

DESSERT

Choose 1 dish

Lemon olive oil cake with vanilla ice cream and lemon curd

Deconstructed peppermint crisp, whipped cream

The Vegan Vibe

STARTER

Choose 1 dish

Grilled Peach & Arugula Salad – Sweet grilled peaches paired with peppery arugula, toasted almonds, and a balsamic glaze

Whipped Avocado & Lime on Grilled Sourdough – Creamy avocado blended with zesty lime, served on charred sourdough with chili flakes

FIRST COURSE

Choose 1 dish

Spiced Roasted Cauliflower Bites – Crispy, golden cauliflower tossed in aromatic Middle Eastern spices, served with a creamy tahini drizzle