Tarryn de Kock has distinguished herself as a culinary virtuoso. Her heart devoted to exploration, Tarryn has evolved from her MasterChef days to become a researcher, delving into the intricate connections between food and people. Her passion for the art of cooking goes beyond the confines of traditional kitchens and she shares her story with Food&Home.
Can you share the story of how your culinary journey began?
I was always surrounded by people cooking, whether at home or my godparents or hanging out at a friend’s kitchen table. My mom has worked in hospitality for many years, I grew up
in restaurant kitchens, and at some point our family ran its own restaurant. That influence has been major for me, because food is very much a part of our culture, our way of sharing ideas and getting creative, and also how we comfort and support people. I entered my first cooking competition in primary school, and I think that bug was always there!
What are some of your favourite South African ingredients to work with?
I love using rooibos in food, but I actually find the tea quite intense. I think as a flavour it is so versatile but takes thoughtful use not to become overpowering. It’s a surprisingly good flavour base, though, and I love cold preparations that use rooibos. I was also introduced to wild garlic as one of the ingredients in the MCSA final and I use it regularly now. South Africa also has incredible local grains. I’ve been experimenting with yellow millet in salads and as a flour, and I really love its sweet, almost buttery flavour.
Where do you draw inspiration for your recipes?
I think the sensory experience of taste and eating is crucial, the idea of having hot and cold things, savoury and sour, something fresh, something pungent. It’s not a formula by any means, and it changes by recipe, but I really try to prioritise freshness, seasonality and simplicity. My major sources of inspiration are, again, experiential – memories of travelling, great times with people I love, and the food that makes those moments special.
As a finalist on MasterChef South Africa, what were some of the most memorable moments or challenges you faced?
The competition definitely tests different aspects of your skill set and personality, and I think I was most surprised that I was able to lead in team challenges and do so successfully. I’m much more of a work-in-a-dark-corner type of person. I was really excited about our Wolfgat trip, and even though I went out on the dish in the final, it was an honour to finish the competition cooking for the judges and Chef Kobus. The big challenge for me was afterwards – I can be very hard on myself, and it took a long time to forgive myself for how I went out of the competition. But even that was a learning curve I ended up being glad for.
What advice would you give to those who want to take on a career in food?
Buy a first-aid kit! Also, think creatively about where you want to go in the industry and research your ways in. It’s much broader than it was a decade ago. Having industry experience really helps you establish your expectations, especially if you want to be a chef. Work in kitchens as much as you can, especially if you can’t study. Find mentors. It’s hard work, and you need more patience and people skills than you think. Learning to take criticism will make your food so much better. Also, do not use a mandoline without a guard.
Tarryn shares her Harissa & butter bean smash on flatbread recipe:
Harissa & butter bean smash on flatbread
Ingredients
- Flatbread
- 100 ml warm water
- 1 tbsp sugar
- 6 grams instant yeast
- 240 grams cake flour
- ½ tsp salt
- ½ tsp baking powder
- 60 ml oil
- Harissa
- 100 grams paprika peppers
- 4 garlic cloves
- 1 tbsp cumin
- 1 tbsp coriander seeds
- 1 tbsp caraway seeds
- 2–4 tbsp red chilli
- 1 tbsp paprika powder
- 1 tsp coarse salt
- 60 ml + 30 ml oil Zest and juice of 1 lemon
- Butter bean salad
- 1 tbs coriander
- 1 tbs mint
- 1 can butter beans, rinsed and drained
- 1 tsp finely chopped spring onions
- 40 ml olive oil Zest and juice of 1 lemon sesame seeds
- Salt and pepper to taste
- 1 tbs tahini
Instructions
Flatbread
Mix the water, sugar and yeast and leave to foam for 5 minutes.
Combine flour, salt and baking powder.
Once the yeast mixture has foamed, add this to the flour along with 30 ml oil. Knead to form a pliable dough. Pour the remaining oil on your hands to finish kneading into a soft ball.
Cover, and leave in a warm place for an hour.
Heat a pan to medium-high. Separate the proofed dough into four balls. Roll out to 2 mm thick rounds.
Brush one side with oil and place oil-side down in the pan. Reduce heat to medium once bubbles form and the top is dry.
Brush the top with oil, turn over, and top the pan with a lid for 2–3 minutes.
Remove from heat and cover with a cloth. Repeat with remaining dough.
Harissa
Place the whole peppers and peeled garlic cloves in a roasting dish. Cover with 30 ml oil and season with salt. Roast at 180°C for 35 minutes. Remove from oven and cover with foil for an hour.
Once cool, remove the top stem from each pepper and discard. Retain the whole peppers with garlic and oil.
Toast the cumin, coriander, caraway, chilli (if using dried chilli) and paprika in a saucepan until fragrant. Add, with salt, to a spice grinder, and grind until a smooth powder.
Place the whole peppers with garlic and oil in the same saucepan. Bring to a gentle simmer and add the spices. Cook for 5 minutes.
Add 30 ml water, lemon juice and zest, and blend with an immersion blender to form a paste.
Return to the heat, reduce heat to low, and cook for another 10 minutes before transferring to a fridge safe container.
Butter bean salad
Finely dice the coriander and mint. Add this to a bowl with the butter beans and spring onion.
Pour over the olive oil, lemon juice and sesame seeds, if using. Season with salt and pepper, and stir well until a white dressing begins to form.
Add the tahini and continue stirring. The beans will begin to soften as you do this.
Once well-combined, set aside in a sealed container. To make the harissa and butter bean smash, heat a flatbread gently and brush with olive oil.
Drizzle over about a tablespoon of harissa and add a few generous spoonful's of the butter bean salad. Use a fork to smash the butter beans into the harissa. Garnish with feta, fresh mint and fresh tomato.
Article originally written by Maegan-Leigh Jacobs for the Food&Home Autumn Print Issue
Images: Neo Baepi
