Page 10 - Waterfall City Issue 10 October 2023
P. 10

Waterfall City News


                               MEET THE CHEF




                               JUSTINE JOSEPH

                               Executive Chef at Mábu, Waterfall Wilds


        T      his month, we introduce you                                      Q: What is your favourite dish

               to Justine Joseph, Executive
                                                                                to prepare on your current
               Chef at Mábu, Waterfall Wilds,
                                                                                menu and why?
               as part of our Meet the Chef
        series. Mábu offers a relaxed fine dining                               A: The Black Rice Paella, for sure! I love
                                                                                balancing all the flavours and textures
        experience where you can sample                                         and making it look beautiful. Because we
        exotic ingredients like crocodile,                                      cook everything over an open fire, the
        octopus and lobster emboldened by                                       flavour depth is insane!
        fire, smoke, acidity and freshness.
                                                                                Q: What is your favourite
        Q: What is the restaurant                                               home-cooked meal?
        and cuisine?                                                            A: Butter chicken with garlic naan.
        A: Mábu, Waterfall Wilds. Asian-
        influenced cuisine cooked on an                                         Q: In your opinion, what is the
        open fire.                                                              most underrated ingredient
                                                                                and why?
        Q: When did you decide to                                               A: Fresh dill, because it works with
        become a chef, and why?                                                 absolutely everything.
        A: I’ve always known that I wanted
        to cook. I come from a long line of                                     Q: If you could cook with only
        incredible cooks and I grew up eating                                   three ingredients, what would
        dishes made with love. I’ve always                                      they be?
        wanted to share that. It’s a definite                                   A: Prawns, garlic and chilli.
        love language for me.
                                                                                Q: What is one kitchen tool or
        Q: Did you study?                                                       appliance you cannot function
        A: Yes, I studied at Capsicum Culinary                                  without?
        Studio. I have a diploma in Cooking                                     A: All I need is a good knife, and I can
        and Food Preparation.                                                   take over the world.


        Q: Do you have any
        accolades?
        A: I’ve done a few magazine and
        television interviews.

        Q: What is your cooking
        style?
        A: My style is versatile. I can make
        almost anything, but I have a soft
        spot for Asian cuisine.


        Q: What is your inspiration
        for new recipes/dishes?
        A: Global and local food trends. I
        like to stay current and push the
        envelope on innovation.
                                              The Black Rice Paella is Chef Justine’s
                                              favourite dish to prepare on the Mábu menu.


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