Pizza @ Sofitel
Most people think a Pizza should be round but that sounds a bit boring.
The Fiji Sun met a chef who decided to have a bit of fun and came with the rectangular Pizza.
Pizza is a baked pie of Italian origin consisting of a shallow bread-like crust covered with seasoned tomato sauce, cheese, and often other toppings such as sausage or olive.
The word Pizza is believed to be from an Old Italian word meaning “a point,” which in turn became the Italian word “pizzicare,” which means “to pinch” or “pluck.”
Meanwhile, Sofitel Fiji Resort and Spa boasts four restaurants, each having its own niche under the property.
This includes Lagoon, a buffet breakfast, and dinner restaurant.
Salt is an adult’s only outdoor serving A La Carte breakfast, lunch and dinner.
V Restaurant is a fine dining dinner restaurant only while The La Parisienne is the coffee shop and bakery.
Chef: Commis chef Darshana Kumar
Restaurant: Salt at the Sofitel Fiji Resort and Spa.
Experience: She has been part of Sofitel Food and Beverage family since June 2012.
She completed her Diploma in Culinary Arts at FNU including certificate III and IV.
She has a great love and passion for her job.
“Being a chef I find there are certain guidelines you have to follow when cooking but then again these are guidelines we could adjust and have fun with,” she said.
Background: She turns 24 today alongside her twin sister who is also a chef.
She was always fond of cooking but never serious until she finished Votualevu College in Year 13.
“I was in IT for a year then I changed my mind then moved into the same field as my sister,” Ms Kumar said.
Meal: Pizza Dal Mercato
Ingredients: Pizza Base – 125ml Water, 5g Dried yeast, 4g Sugar, 200ml Flour, 2g Salt, 20ml Olive oïl.
– Combine the water, yeast and sugar together until activated.
– Fold into the flour and remaining ingredients.
– Roll, prove and roll into required sizes.
Tomato Sauce: 60g onion, 60g red capsicum (chopped), 5g garlic (crushed), 10ml olive oil, 250g fresh tomato (chopped), 15g brown sugar, 5g basil (chopped), 5g oregano (dry), Salt, Pepper.
– For the sauce sauté the onions, red capsicum & garlic.
– Add the tomatoes and tomato and cook until a thick paste.
– Add the remaining ingredients and cook out for another 30 minutes.
– Cook until a thick paste to use on your pizza base.
Topping: 50g Red capsicum (se-seeded and sliced), 40g Asparagus (cooked and sliced on an angle), 15g red onion (sliced), 20g back olives (sliced)
5g fresh basil (chopped), 50g Prosciutto (shaved), Mozzarella cheese (grated).
– Place the toppings in order and sprinkle with the mozzarella cheese.
Writer suggestion: The fewer ingredients you use the better the pizza so don’t put too much toppings on.
Wine: It is traditionally said that the best wines for Pizza needs to take into consideration ingredients. While fuller-bodied white wines, and even Champagne or sparkling wine. All are delicious with the right pizza; in general you are looking at a red wine. Pizza, regardless of topping, is always fairly earthy and substantial fare that begs red over white.