As someone who can’t manage to drink a cup of tea on a moving train without getting half of it down his shirt I wanted to know how the chefs on The Blue Train cope with the movement of the train and the cramped conditions but still succeed in producing such amazing meals so we had a chat with Executive Chef Esther Ndlovu:<\/p>\n
Hi Esther, how long have been working on The Blue Train?<\/em> Wow that’s a long time, what did you do before? So are the meals really prepared from scratch on the train or are they pre-cooked and brought onto the train before departure? I imagine that must create a few challenges? What about the movement of the train, it must get wobbly, I think I’d be dropping things all the time?<\/em> OK so if I’m lucky enough to travel on The Blue Train what would you recommend I choose from the menu?<\/em> Main course: Desert: Well if it’s good enough for Madiba it’s certainly good enough for me!<\/em> Esther would you mind sharing one of your favourite recipes with us? Ingredients: Method: Please describe your typical day on The Blue Train?<\/em> Wow that’s a long day, what do you do to relax?<\/em> <\/p>\n Thanks Esther it sounds like food is than just a job for you and I hope I get the chance to taste some of your dishes one of these days.<\/p>\n <\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" As someone who can’t manage to drink a cup of tea on a moving train without getting half of it down his shirt I wanted to know how the chefs on The Blue Train cope with the movement of the train and the cramped conditions but still succeed in producing such amazing meals so we had a chat with Executive Chef Esther Ndlovu<\/p>\n
\nAt present I’ve been on The Blue Train for 14 years.<\/p>\n
\n<\/em>I graduated from Garankuwa Hotel School in 1991 and then worked for Sun International and various other restaurants before joining The Blue Train.<\/p>\n
\n<\/em>All meals are freshly prepared on board with fresh raw ingredients. <\/em><\/p>\n
\n<\/em>The space constraints are testing – the space to prepare the meals is so limited, it is 13m x 3m.
\nAnother challenge is when The Blue Train runs extremely late \u2013 due to unforeseen circumstances which are beyond The Blue Train\u2019s control, such as, signal failure, break-down of other trains in front of the train, washed out railway lines (due to weather), etc, and extra meals need to be served. A spontaneous new menu has to be formulated and printed for all guests within a short space of time.<\/p>\n
\nThe movements of the train were a challenge at first, but you get used to it. Having experienced waiters \/ butlers \u2013 some of whom have been with The Blue Train for over 2 decades, also helps.<\/p>\n
\nStarter:
\nSeafood Parcel \u2013 It\u2019s an Oriental flavored mussel and prawn wrapped in phyllo pastry with warm fennel and plum.
\nIt goes well with a dry white wine. I would recommend the Viognier (Auction Crossing). The wine has interesting aromas of petals and peach with a velvety smooth minerally palate and hints of creamy vanilla on the finish.<\/p>\n
\nFrom the Veld – Braised springbok shank on herbed parmesan polenta gallette with grilled pears.
\nComplimented with a Cabernet Sauvignon (Chamonix). This is a magnificent full bodied and complex wine. It has full rich black currant and cherry flavor with an elegant finish.<\/p>\n
\nRooibos Pannacotta – Pannacotta cream infused with Rooibos tea and served in a chocolate pot.
\nRecommended wine is a natural sweet wine (Klein Constantia – Vin De Constance). Former State President Nelson Mandela enjoyed this wine when he travelled with us a couple of year back! Need I say more?!<\/p>\n
\nIf you spend your working day creating this amazing cuisine I wonder what sort of meals do you like to cook at home?<\/em>
\nThe traditional South African Pap and vleis and gravy. A combination of milled maize flour cooked in boiling water and topped with braised red meat of beef or mutton.<\/p>\n
\n<\/em>Sure, how about this one for Butternut Cheesecake:<\/p>\n
\nPuff pastry
\nEggs
\nCream
\nPepperdew
\nCream and Feta cheese
\nButternut<\/p>\n
\nBake puff pastry sheet in oven until golden brown <\/em>
\nMix cream and feta cheese and chopped pepperdews in a bowl.
\nBoil butternut till well cooked and strain it
\nPour butternut on top of baked puff pastry.
\nPut a layer of cream and feta cheese and pepperdew on top of butternut.
\nBeat eggs and cream together and pour over.
\nBake in oven until golden brown.
\nCut in squares and enjoy with fried baby spinach.<\/p>\n
\nMy day starts at 5am at The Blue Train lounge kitchen.
\nI start baking and preparing pre departure snacks. I then move on board.
\nAt 08h50 on departure, I start preparing for brunch which is served from 10h30 until 14h30.
\nWe then start preparing high tea which is served at 15h30
\nI take an hour break and refresh myself to start preparing for dinner from 16h35.
\nDinner is served from 19h30 and finishes at 23h15 (should there be more than 42 guests on board).<\/p>\n
\nWatching TV (Master Chef), sports or reading a good cooking \/ recipe book.<\/p>\n
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