Getting to know The Bailey's Sous-chef, Dian Botes
We’re currently crushing over Sous-chef, Dian Botes at The Bailey.
Botes graduated in 2016. He then went on to work at several establishments in the position of Chef de Partie. These included African Pride 15 on Orange, Mink & Trout Wine Bar Bistro and Chef’s Warehouse.
Eventually, Botes caught the eye of the award-winning chef, Liam Tomlin at Chef’s Warehouse. Evidently, Tomlin appointed Botes in the role of Sous Chef at his latest venture, The Bailey. The Bailey is a three-in-one culinary destination, which just opened its doors in June this year. Set in a historic Cape Town building, the much-anticipated hot spot features a café, brasserie and whiskey bar, covering three floors. And, it’s already wowing locals and tourists.
Read more about The Bailey and its offering here.
Q&A with Chef Dian Botes
Join us as we get to know Botes a little better…
The five things that are always in my fridge are…Butter, lemon, garlic, thyme and coke. The one thing I would order for my last meal is…A brisket sandwich from the House of H. I’m not a big fan of…offal and any blue cheese. If I were to hold a dinner party for five famous people, I would include…Eminem, Gordon Ramsey, Shakira, Eben Etzebeth and Jim Jeffries. My favourite cookbook is…All the ones my wife bought me (laughs). But, the one that stands out and which I helped with and have a few photos of myself in, is the second edition of Tapas with Liam Tomlin. Celebrity chefs I would like to meet and cook with are…Grant Achatz and Curtis Duffy. One of my favourite, yet easy dishes, I have learned and mastered is…Churros.
Try Botes' Churros
Churros Ingredients400ml milk170g butter26g sugar1 tsp vanilla bean pastePinch of salt250g flour6 eggs2l vegetable oil MethodPut the butter, milk, salt, sugar and vanilla paste in a heavy based saucepan and bring to a simmer, while being careful not to let it boil. Add the flour and stir with a wooden spoon on low heat until a choux pastry starts to form. Transfer the mixture to a kitchen aid and – adding the eggs one at a time – whisk until it’s fluffy. This will also create air pockets, which is what you want. Set aside. Add oil to a deep pot and heat to a temperature of 120ºC. Spoon the mixture into a piping bag, fitted with a large open star tip. Carefully pipe the mixture into the preheated oil, about 15cm lengths, cutting off each length with scissors. Fry until golden brown, remove with a slotted spoon and place on a paper towel to drain any excess oil. Then, dust lightly with cinnamon sugar.
