Chef Rudolph Blaauw, The Marine Hotel

New chef at The Marine Hotel, Hermanus – Rudi Blaauw

Rudolph Blaauw, or Rudi as he prefers to be called, has made his way back to The Marine Hotel Hermanus.  Previously plating for celebrities at the luxury Ellerman House in Bantry Bay and Delaire Graff with 2 overseas working tours for Qatar royals and travelling the world with an English family, Rudi is back with Lesley and the team in the Marine’s kitchen since the start of May.  Having cooked in Malaysia, Thailand, Vietnam, Philippines, Italy, and Scotland Rudi learnt to cook with different and sometimes weird produce and he combines these experiences with well-known South African staples.

This coming Saturday 5 June 2021 Rudi teams up with Bouchard Finlayson winemaker Chris Albrecht in his comeback gourmet debut at The Marine Hotel. Rudi finds pleasure in trying new dishes, repeating South African elements combined with cooking methods learnt overseas and matching food and wine flavours optimally.  He sees it as a great advantage to access Overberg’s fine wines from vineyards in close proximity. 

The first course on Saturday’s menu is tandoori salmon, burnt cucumber, banana yogurt, coriander chutney and pani puri, paired with Bouchard Finlayson Kaaimansgat Chardonnay 2019. The tandoori salmon carries memories and tastes of Qatar where salmon is inexpensive and dished up frequently as staff meals.  Food memories like this drives Rudi’s work. His meals represent rich culinary stories.

Next up on Saturday’s menu will be Rooikrans Smoked Duck Breast, confit duck samosa, wild mushrooms, watercress, blackberry, and duck jus with Bouchard Finlayson Galpin Peak Pinot Noir 2019.  Rooikrans rekindles memories of standing around a braai.  Remembering the smell of a South African braai and fragrant firewood such as Rooikrans and Kameeldoring caused nostalgia while working overseas.

Rudi chose to settle in Gansbaai with his wife and 2 young sons and do the daily commute to Hermanus despite the current roadworks and challenge of stop and goes.  Why Gansbaai? “The people are as authentic as the food”. Alikreukel frikkadel and bokkom brood – where else? Rudi met his wife Genevieve in Singapore.  Genevieve is one of 7 sisters whose names all start with a G.  The couple shares a love for plants and Genevieve helps to grow the micro herbs which Rudi likes to use in his dishes.  During his travels Rudi collected seeds and has built up quite a seed bank of products not found here in South Africa.

We look forward to the many tastes and flavours that Rudi will be presenting in Hermanus, Africa’s only UNESCO City of Gastronomy.

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