In the realm of culinary adventures, seafood often serves as the cornerstone of innovation and indulgence. As diners seek novel experiences, chefs like Isca Stoltz, the culinary virtuoso behind the scenes at Galjoen Cape Town, continually push the boundaries of traditional seafood dishes. With a blend of creativity and reverence for local ingredients, Stoltz shares her insights on transforming the ocean’s bounty into delectable delights.
“When it comes to jazzing up a chokka dish, the possibilities are endless,” says Stoltz with passion. “At Galjoen, we’ve explored various avenues, from marinating to sous vide, but currently, we’re infusing Mozambique flavours.” She describes a tantalising concoction featuring braaied chokka paired with homemade peri-peri sauce, toasted cashews, garlic yoghurt, and a crisp sambal salad.
Stoltz’s approach to yellowtail is equally inspired. “We opt for 3-day dry-aged yellowtail sourced from Cape Fish,” she reveals. “Dry ageing enhances the fish’s sweetness and texture, resulting in a delicate yet flavourful dish when cooked over an open flame.” It’s a testament to her philosophy that quality ingredients shine brightest with minimal adornment.
Crayfish, often perceived as intimidating, receives a refreshingly honest appraisal from Stoltz. “While buttery and delicious, its flavour doesn’t always justify the price,” she admits. Instead, she focuses on demystifying seafood, ensuring every dish resonates with approachability and, of course, deliciousness.
For mussels, Stoltz prefers simplicity, utilising sustainably sourced mollusks from Saldanha Bay. “Freshly steamed mussels with dill, pickles, and lemon zest highlight their natural flavours,” she explains. “Pair it with a zesty mayo and crusty bread for an elevated yet uncomplicated experience.”
Tuna, a perennial crowd-pleaser, receives a contemporary twist under Stoltz’s guidance. “Raw or lightly seared, tuna serves as the perfect canvas for bold flavours,” she suggests. Her current favourite? A fusion of ponzu, octopus marmite, and fresh orange, accentuating the tuna’s innate richness.
Oysters, often relegated to raw bar staples, undergo a transformation in Stoltz’s kitchen. “Grilled over hot coals, they undergo a metamorphosis, becoming a canvas for experimentation,” she enthuses. From battered delicacies to innovative pâtés, Stoltz proves that the culinary potential of seafood knows no bounds.
In crafting her dishes, Stoltz prioritises sustainability, sourcing only from local, responsibly caught sources. “At Galjoen, we’re committed to serving seafood that’s not only delicious but also ethical,” she affirms.
As she recounts her recent creation, “Rockpool,” featuring confit abalone and foraged seaweeds, Stoltz’s passion for innovative seafood cuisine shines through. With each dish, she invites diners on a journey of sensory exploration, where the flavours of the ocean converge with culinary ingenuity.
