We catch up with chef Nagesh Seethiah of Melbourne's first Mauritian restaurant and wine bar Manze as he talks of growing up in Mauritius, all day New Year’s cooking and feasting and taking inspiration from home.
Chef Nagesh Seethiah introduces his restaurant, Manze, located in North Melbourne, which is a small venue with about 20 seats. He shares that the restaurant opened in 2021 and specializes in Mauritian-style cuisine, heavily influenced by his childhood memories.
Mauritian Culinary Roots
Nagesh describes his culinary inspiration, which is deeply rooted in Mauritian cuisine. He highlights a specific dish featuring goat liver, cooked with shallots, chili, ginger, curry leaves, and spices, reflecting the flavors of his childhood.
Traditional Family Cooking
The chef reminisces about his family's New Year's Day celebrations, where they would cook and enjoy a whole goat, with various cuts prepared in different styles. He talks about the slow-cooked goat leg rubbed in Masala sauce and the saucy Masala-based goat curry cooked over a fire, emphasizing the hands-on nature of the tradition.
Direct Connections with Food
Nagesh stresses the importance of knowing where food comes from and the significance of having a direct connection with butchers and suppliers. He explains how they collaborate with local butchers and make the most of available cuts.
Collaboration with Tanaka Cafe
The chef mentions a recent collaboration with Tanaka Cafe in Carlton, where they share an acre of land for growing produce that complements their cuisine. This partnership allows them to source specific ingredients that are essential to their Mauritian-inspired dishes.