Recipe for Success: Tashas Group Chef Jill Lee Ockers Talks New Menu and Shares ‘Fresh’ Recipes
DUBAI: Growing up in South Africa, Jill Lee Ockers almost gave up on her dream of working as a chef.
The face behind Tashas Group’s restaurant flavors, popular in the United Arab Emirates and soon to be expanding to Saudi Arabia, was asked by his father to consider something a little more stable.
“I wanted to be a chef. My parents said I couldn’t do it,” Ockers told Arab News. “This was more or less 17 years ago. It was still a male-dominated industry back then. It’s still on some levels.
“As an industry, it’s been tough and tough. I think my dad was very protective and said, ‘Listen, I think you should get an office job.’
“So I studied journalism…I love food, I love cooking.
This fall, DIFC Dubai’s contemporary Athenian restaurant Avli by Tashas has announced the launch of a new a la carte menu. The addition of 15 new dishes reflects founder Natasha Sideris’ love of Greek cuisine, his dedication to perfection and attention to detail.
“It’s exactly Natasha’s vision that we tried to plate,” Okkers said. “A lot of the time, she gives me keywords. For example, of Avri’s latest menu, she said, ‘I just want something fresh.’ And we literally took it and made everything on the menu as fresh as possible.
“So it’s completely different from what we do at Avli now, which is very warm, cooked and baked. In that case, it’s her instructions.”
A diploma in culinary arts, Lee Okkers has over 15 years of experience in the hospitality industry, holding positions such as head chef and development chef. She has had the honor of serving the likes of Sir Elton John and Annie Lennox.
When asked when his fascination with food began, Lee Okkers pointed to his childhood family dinners.
“I think we were a regular family at the table.
“Even now, we adults get together at 6 p.m. to eat dinner around the table. It was always to see the satisfaction that comes from having a full stomach.
“And I also think about the community of things shared at the table. Food definitely brings people together.”
Lee Ockers talks to Arab News about her favorite food, pet pee…and the importance of salt.
What’s the most common mistake you made when you started?
I think the heat is too high. That’s why I tell my team to “always start low and slow” especially in pans.
Any advice for amateur chefs?
Always a good knife and a good cutting board. Many people tend to ignore it.
What ingredients can instantly improve any dish and why?
Oh salt! Also very good salt. I swear to Maldon And it’s not really a “salty” salt, unlike (other) salts that are very acidic and powerful in the mouth. and Maldon is perfect for that.
Octopus carpaccio. (attached)
Do you find yourself judging food when you eat out? And what are the most common mistakes or problems you find?
I criticize the service more than the food. I am adaptable even if someone else cooks for me. I am very happy. I always tell people that I’m the easiest person to cook with, and if someone offers to make me a toast he’ll make a cheese sandwich, I’m like, “Oh my god, thank you.” But I think the biggest thing I criticize more than anything is the service.
What is your favorite dish or dish when you go out?
Usually I’m a big fan of really good noodles or ramen. And depending on where I am, I really love good fish. Nothing complicated, just garlic, olive oil and lemon. But again, it takes a lot of time to get the fish right, too.
What request or behavior from your customers are you most offended by?
I usually accept many requests (but) I also accept strange and wonderful requests. At one Tashas cafe, someone asks us to weigh all the food.
If someone wants to completely change the dish to suit their dietary requirements, just like me, order something else or don’t leave the house. I’m going to eat something I know you don’t enjoy. But we don’t want people to change their complete vision of what we want to present just because they don’t eat cheese or anything like that.
What is your favorite dish to cook and why?
My go-to dish at home is always a solid steak. And you know, put the potatoes in the oven, put the garlic in the pan with the butter, and make the steak. And in another pan, a simple sauce will occur on the side.It is the easiest to assemble and takes only 15-20 minutes.
Dacos Sardo. (attached)
Recipe: Dacos Salad
4 servings
Herbie Vinaigrette:
90ml olive oil
45ml red wine vinegar
60g caster sugar
1 tablespoon fresh oregano (chopped)
1 tablespoon chopped fresh parsley
Season with salt and pepper
Seasoned Tomato Dressing:
250 g beef tomato grated
50ml olive oil
1 teaspoon fresh oregano, chopped
Season with salt and pepper
Whipped feta cheese:
250g feta cheese
70ml cream
Using a handheld electric whisk, combine cream and feta and whisk until smooth.
On the plate:
300g carob rusks
20mL balsamic vinegar
seasoned tomato dressing
400 g heirloom cherry tomatoes, halved
100 g Kalamata olives, green and black, cut in half
herbie vinaigrette
whipped feta cheese
Season with salt and pepper
Garnish:
Olive oil
10 g chopped dill
10 g chopped basil
procedure:
Place the carob rusks, balsamic vinegar, and seasoned tomato dressing in a bowl. Stir well so that the carob rusks absorb some of the dressing.
In another bowl, add heirloom cherry tomatoes, olives, and herb vinaigrette. good season.
In a large plate, add the carob rusk mix and top with a dollop of cream feta. Top the feta cheese with tomatoes and olives. Pour the remaining dressing in the bowl over the top.
Garnish with olive oil, chopped dill and torn basil leaves.
Note:
Dehydrated tomatoes or olives add extra texture to the salad.
Maldon salts are preferred.
