Chef Lamla Magidlana

Chef At Home In Cape Town

Hello there

I am Chef Lamla a passionate and dedicated chef with over a decade of experience in a variety of culinary settings ,both locally and international .

My journey began at Fusion Cooking School where i graduated in 2015 worked locally in a number of places which deepened my understanding of the quality and creativity in the kitchen. Eager to broaden my horizons ,I gained experience at the prestigious Four Seasons Hotel in Austin Texas USA working in a variety of sections including grill, pantry,appertizers ,banquets ,and saute each section enriched my skillsand taught the importance of percision ,adaptability and delivering excellence under pressure.

Back home I further developed my career at Amapondo Backpakers where I took on the role of Sous Chef ,creating memorable meals that delighted g0uests from around the world while managing the kitchen operations in a dynamic environment .

As I step into this exciting new journey i aim to to provide bespoke high qaulity dining experience that reflects my dedication of excellence and my love for cooking, with relaxation and creativity .

For me, cooking is...

a form of expression a way to communicate with people ,and bringing communities together ,even meet new people personally it relaxes and excites me .

I learned to cook at...

"from watching cooking shows,from dad and also Culinary Arts School and yes in the order but most i consider learning as an on going thing never stop"

A cooking secret...

''using fresh ingredient perfect seasoning and time management''

My menus

Winter Warmers

STARTER

Choose 1 dish

Butternut and sweet potatoes soup topped with fraiche and toast pumpkin seeds

Winter Salad kale ,pomegranate seeds, candied pecan ,and goat cheese with a citrus vinaigrette

Stuffed Mushrooms filled with spinach ,garlic ,cream cheese and breadcrumbs

FIRST COURSE

Choose 1 dish

MAIN COURSE

Choose 1 dish

Braised Lamb Shanks slow-cooked with red wine ,garlic,rosemary and tomatoes, mash honey glazed carrots and charred broccolini

Chicken and Mushroom rissotto infused with white wine garlic and thyme topped with parmesan

Vegetarian Eggplant Caponata celery, olives ,capers ,in a sweet and sour tomato sauce served with polenta

DESSERT

Choose 1 dish

Sticky Toffee Pudding moist and rich made with dates served warm with toffee sauce and vanilla ice cream

Apple crumble topped with buttery crumble served with custard

Hot Chocolate Lava Cake served with berry compote and dusting of powdered sugar

Summer Chills

STARTER

Choose 1 dish

Watermelon Feta Salad fresh watermelon cubes ,crumbed feta chesse ,fresh mint leaves a drizzle of balsamic glaze and a sprinkle of salt and pepper topped with toasted pumkin seeds

Chilled cucumber Soup cucumber ,plain yogurt ,dill, garlic and lemon juice blended until smooth and served cold topped with micro herbs and pepper salad

Shrimp Cocktail fresh tomatotes ,red onion ,coriander ,salt pepper garlic lemon juice topped with coriander

FIRST COURSE

Choose 1 dish

Grilled Solomon with Citrus Glaze salmon fillets grilled grilled and topped with a tangy orange and lemon glaze served with a side of asparagus and roasted baby potatoes

BBQ Pulled pork sliders slow cooked pulled pork served in soft slider buns with colselaw and a tangy BBQ sauce

Grilled Lemon Herb Chicken with Summer Vegetables marinated chicken chicken breasts served with charred zucchini ,bell peppers and cherry tomatoes

MAIN COURSE

Choose 1 dish

DESSERT

Choose 1 dish

Lemon posset with shortbread cookies a creamy lemon dessert made with cream ,sugar and lemon juice served with shortbread cookies

Strawberry Cheese cake served in individual jars on a base of ginger crumble topped with berry puree and fresh mint

Mango panna cotta creamy panna cotta made with coconut milk and topped with fresh mango puree

Simple Gourmet

STARTER

Choose 1 dish

FIRST COURSE

Choose 1 dish

Seared Scallops -with citrus beurre blanc and microgreen

Smoked Salomon Tartare -with avocado, dill creme fraiche ,and crostini

Beet Carpaccio-thinly sliced beets ,goat cheese ,arugula ,and balsamic reduction

Burrata & Heirloom Tomatoes -with basil oil ,aged balsamic and crispy prosciutto

MAIN COURSE

Choose 1 dish

Filet Mignon -served with red wine Jus, truffle mashed potatoes and asparagus

Wild Mushrooms Rissotto -with parmesan crisps and truffle oil

Sea Bass en Papillote -delicately baked baked with fennel, and herbs ,served with wild rice

Duck Breast a lOrange -with confit potatoes and sauteed spinach

DESSERT

Choose 1 dish

Dark Chocolate Fondant - with vanilla bean ice cream and raspberry coulis

Cheese Platter - selection of fine cheeses with honey ,nuts and crackers

Mango panna cotta creamy panna cotta made with coconut milk and topped with fresh mango puree

Vegeterian

STARTER

Choose 1 dish

FIRST COURSE

Choose 1 dish

Butternut and sweet potatoes soup topped with fraiche and toast pumpkin seeds

Butter Bean and kale stew a hearty stew with butter bean kale ,tomatoes and smoky paparika served with crusty garlic bread

Cheesy Garlic bread with side of chillie cheese sauce

MAIN COURSE

Choose 1 dish

Mushroom and cashew Stir Fry - stir-fry mushrooms,cashews,and bok choy in a ginger-soy glaze. ,served with wild rice

Stuffed Bell Pepper - bell peppers stuffed with quinoa ,black beans ,corn and a smoky tomatoe sauce

Vegetarian Eggplant Caponata celery, olives ,capers ,in a sweet and sour tomato sauce served with polenta

DESSERT

Choose 1 dish

Grilled Pineapple with cinnamon and Agave

Chocolate Avocado mousse rich silky chocolate mousse made with avocado and maple syrup

Koeksisters sweet, braided dough soaked in syrup

Braai Menu

STARTER

All inclusive

FIRST COURSE

All inclusive

MAIN COURSE

All inclusive

Pap and Sheba traditional maize porridge served with a rich tomato and onion sauce

Potato Salad creamy potato salad with boiled eggs and a hint of mustard

Grilled Corn on Cob brushed with herb and charred on braai

Spiced Lamb chops juicy lamb chops marinated in garlic ,rosemary and spices grilled to perfection

Beef Ribs tender slow grilled beef ribs with a smoky BBQ glaze

Grilled Snoek a whole snoek fish with apricot jam and garlic butter

Skewered sosaties marinated lamb or chicken with apricots

DESSERT

Choose 2 dishes

Malva Pudding a sticky ,sweet sponge dessert served with custard

Milk Tart s traditional tart with a cinnamon topping

Koeksisters sweet ,braided dough soaked in syrup

Four Course Menu

STARTER

All inclusive

Biltong Grazing Board featuring thinly sliced traditional South African biltong droewors pickled vegetables marinated olives and a chakalaka dip served with breadaticks

FIRST COURSE

All inclusive

Smoked salmon Tartare - served on avacado mousse with pickle cucumber ribbons and fresh microgreens,drizzled with a citrus vinaigrette

MAIN COURSE

All inclusive

Pan - Seared Duck Breast -served with a cherry port reduction ,orange and fennel ,and creamy truffle infused mashed potatoes

DESSERT

All inclusive

White Chocolate and Passion Fruit Creme Brulee topped with passion fruit and a spring of fresh mint

Winter Warmers

STARTER

Choose 1 dish

Butternut and sweet potatoes soup topped with fraiche and toast pumpkin seeds

Winter Salad kale ,pomegranate seeds, candied pecan ,and goat cheese with a citrus vinaigrette

Stuffed Mushrooms filled with spinach ,garlic ,cream cheese and breadcrumbs

FIRST COURSE

Choose 1 dish

MAIN COURSE

Choose 1 dish

Braised Lamb Shanks slow-cooked with red wine ,garlic,rosemary and tomatoes, mash honey glazed carrots and charred broccolini

Chicken and Mushroom rissotto infused with white wine garlic and thyme topped with parmesan

Vegetarian Eggplant Caponata celery, olives ,capers ,in a sweet and sour tomato sauce served with polenta

DESSERT

Choose 1 dish

Sticky Toffee Pudding moist and rich made with dates served warm with toffee sauce and vanilla ice cream

Apple crumble topped with buttery crumble served with custard

Hot Chocolate Lava Cake served with berry compote and dusting of powdered sugar

Summer Chills

STARTER

Choose 1 dish

Watermelon Feta Salad fresh watermelon cubes ,crumbed feta chesse ,fresh mint leaves a drizzle of balsamic glaze and a sprinkle of salt and pepper topped with toasted pumkin seeds

Chilled cucumber Soup cucumber ,plain yogurt ,dill, garlic and lemon juice blended until smooth and served cold topped with micro herbs and pepper salad

Shrimp Cocktail fresh tomatotes ,red onion ,coriander ,salt pepper garlic lemon juice topped with coriander

FIRST COURSE

Choose 1 dish

Grilled Solomon with Citrus Glaze salmon fillets grilled grilled and topped with a tangy orange and lemon glaze served with a side of asparagus and roasted baby potatoes

BBQ Pulled pork sliders slow cooked pulled pork served in soft slider buns with colselaw and a tangy BBQ sauce

Grilled Lemon Herb Chicken with Summer Vegetables marinated chicken chicken breasts served with charred zucchini ,bell peppers and cherry tomatoes

MAIN COURSE

Choose 1 dish

DESSERT

Choose 1 dish

Lemon posset with shortbread cookies a creamy lemon dessert made with cream ,sugar and lemon juice served with shortbread cookies

Strawberry Cheese cake served in individual jars on a base of ginger crumble topped with berry puree and fresh mint

Mango panna cotta creamy panna cotta made with coconut milk and topped with fresh mango puree

Simple Gourmet

STARTER

Choose 1 dish

FIRST COURSE

Choose 1 dish

Seared Scallops -with citrus beurre blanc and microgreen

Smoked Salomon Tartare -with avocado, dill creme fraiche ,and crostini

Beet Carpaccio-thinly sliced beets ,goat cheese ,arugula ,and balsamic reduction

Burrata & Heirloom Tomatoes -with basil oil ,aged balsamic and crispy prosciutto

MAIN COURSE

Choose 1 dish

Filet Mignon -served with red wine Jus, truffle mashed potatoes and asparagus

Wild Mushrooms Rissotto -with parmesan crisps and truffle oil

Sea Bass en Papillote -delicately baked baked with fennel, and herbs ,served with wild rice

Duck Breast a lOrange -with confit potatoes and sauteed spinach

DESSERT

Choose 1 dish

Dark Chocolate Fondant - with vanilla bean ice cream and raspberry coulis

Cheese Platter - selection of fine cheeses with honey ,nuts and crackers

Mango panna cotta creamy panna cotta made with coconut milk and topped with fresh mango puree

Vegeterian

STARTER

Choose 1 dish

FIRST COURSE

Choose 1 dish

Butternut and sweet potatoes soup topped with fraiche and toast pumpkin seeds

Butter Bean and kale stew a hearty stew with butter bean kale ,tomatoes and smoky paparika served with crusty garlic bread

Cheesy Garlic bread with side of chillie cheese sauce

MAIN COURSE

Choose 1 dish

Mushroom and cashew Stir Fry - stir-fry mushrooms,cashews,and bok choy in a ginger-soy glaze. ,served with wild rice

Stuffed Bell Pepper - bell peppers stuffed with quinoa ,black beans ,corn and a smoky tomatoe sauce

Vegetarian Eggplant Caponata celery, olives ,capers ,in a sweet and sour tomato sauce served with polenta

DESSERT

Choose 1 dish

Grilled Pineapple with cinnamon and Agave

Chocolate Avocado mousse rich silky chocolate mousse made with avocado and maple syrup

Koeksisters sweet, braided dough soaked in syrup

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Chef Lamla's reviews

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2 services

An Unforgettable Private Dining Experience From the moment chef Lamla arrived, it was clear that this was going to be a special evening, but nothing could have prepared us for the level of excellence we experienced. Chef Lamla truly outdid herself, crafting a dining experience that was not only exquisite but deeply personal and memorable. Each course was a masterpiece—beautifully presented, rich in flavor, and made with the kind of passion that turns food into art. The attention to detail, the perfect balance of textures and tastes, and the thoughtfulness in every ingredient selection made this an experience we will cherish forever. Beyond the food, the warmth and professionalism of Chef Lamla added a personal touch that made us feel so well cared for. It was more than just a meal; it was a celebration of fine dining, love, and gratitude. Thank you, Chef Lamla, for going above and beyond to create something so magical. You left us with full hearts and even fuller stomachs, already dreaming of our next experience with you!