Café 1999 is a favourite of the Durban dining scene and has been so for the past 10 years. 2011 marks the 10th anniversary of this much-loved eatery and we caught up with head chef and owner, Marcelle Roberts, to find out the secret of Café 1999’s success and what the future holds.
Tell us about your history with Café 1999?
I started at Café 1999 in August 2001, as head chef for the then owner Andre Schubert. I met my husband Sean at the Café and we bought the business from Andre in December 2003. He runs front of house and I am still in the kitchen.
How would you describe your menu?
Our menu differs from the standard a la carte in the sense that we encourage people to share. They can order a selection of starters, or make up their own starter platters. Main courses, pastas and salads are offered in two sizes and can be eaten alone or shared. We want you to taste as many flavours as possible. Desserts are home made and we experiment with lots of tasty ice cream and sorbet flavours. I would classify our food as modern Mediterranean, or very much along the lines of the Neo café movement that is taking Paris by storm.
What is your signature dish?
Calamata olives, stuffed with ricotta, crumbed, deep-fried and served with homemade chilli and herb mayo. I can confidently say that we pioneered thish dish and, although it has been copied a few times, ours is still the best!
Where do you get your inspiration for cooking?
Oh, all over but especially from the beautiful ingredients available in the KZN Midlands. I also read a lot of food magazines and cookbooks, as well as the weather – slow-food for a rainy day and crisp and fresh in summer.
How would you describe your cooking style?
Honest and simple flavours. Not too rich and even a touch on the healthy side. I don’t like to put too may ingredients on my plates.
Café 1999 has been a Durban favourite for 10 years – what’s in store for the next 10?
Our goal is to continue evolving with the times, which means a possible change of venue in the near future. This is as a result of customer demand, as many of our regulars have moved north and would like us to follow! We also plan to have a busy, successful restaurant for another 10 years.
What has been the secret of your success?
Lots and lots of hard work! Owning a restaurant is not glamorous and it all boils down to dedication, passion and keeping up with the ever-changing trends. We also have a great team, without which our restaurant certainly wouldn’t be what it is today.
What would you say are the most important lessons that you have learnt over the past 10 years?
To keep my cool in the kitchen. There is nothing worse than a chef that screams and shouts all day long. Also, I have learnt to take criticism in a positive way.
How was the dining scene in Durban evolved over the past 10 years?
Durbanites are still quite conservative when it comes to dining out. The restaurant scene here has definitely evolved to a more casual dining scene. I think it’s also got to do with the global recession, where people now want value for money and good, honest food. Personally, I would love to see more good-quality sushi bars in Durban, but I think most people here prefer Italian. There are a handful of people, however, that are very passionate about food and that makes it worth while going to work every day.
What are your favourite local KZN ingredients to work with?
Definitely the free-range Midlands beef from Greenfields in Mooi River, as well as the ducks and chickens from Mickey in Shongweni. It is great to work with people that are passionate about their product. We also get free range eggs from a farm in Drummond and organic lettuce and herbs from the Monastery.
Which are your favourite local eateries?
What is your secret weapon in the Café 1999 kitchen?
Use the freshest of fresh and never be scared to season as you go.
Valentine’s Day is around the corner – what food and wine match do you feel is made in heaven?
You can’t go wrong with heaps of seafood, Champagne and decadent chocolates.
What food trends do you predict for the next few years in South Africa?
There is definitely a move to healthier eating, where restaurant goers would rather have food that uses a number of fresh ingredients. Our patrons have definitely become more health-conscious and we try to accommodate this as far as we can in our dishes. The use of seasonal and organic ingredients is steadily gaining in popularity, as people are becoming more conscious of where their food comes from. I have noticed this at Café 1999, with patrons particularly interested in our fish and meat supplies. The demand from customers to use sustainable, natural ingredients is most certainly driving change in the industry. Finally, I’m not sure how long molecular gastronomy is going to last – but, then again, that’s not really my thing!
