Chef Bradley Larue brought Creole cuisine – and a taste of paradise – to a South African kitchen, during a dive into the vibrant flavours of the Seychelles last month.

• Seychelles’ Creole cuisine is a rich fusion of African, Indian, French, and Chinese influences that brings a unique cultural experience to the table.
• Chef Bradley Larue’s cooking demo transported South African foodies straight to the Seychelles with island-inspired spices and traditional dishes.
• Organised by Tourism Seychelles, the event aimed to spark curiosity and connection through food.
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Imagine stepping into a kitchen filled with rich spices, vibrant ingredients, and the infectious laughter of South African food lovers – all curious to try their hand at Creole cooking. This was the scene at The Cooking Studio in Randburg where Chef Bradley Larue, a culinary maestro from the Seychelles, brought the flavours of his island home to South African shores.

Forget the need for a passport – Chef Bradley’s cooking class transported eager cooks straight to the Seychelles, one mouth-watering dish at a time. He led a mix of media, foodies, and adventurous cooks through the vibrant world of Seychellois cuisine, a unique fusion of African, French, Indian, and Chinese influences. Each recipe was not just a list of ingredients but a journey through the Seychelles’ rich cultural tapestry.

With wit, warmth, and a pinch of storytelling, Chef Bradley was the ideal host. Chef Bradley Larue, owns Gou Notik Café in the heart of Victoria, Seychelles, which blends Creole and international flavours in his culinary creations. With a career spanning several prestigious establishments, Chef Bradley honed his skills as Chef de Partie at Banyan Tree Hotels & Resorts (2002–2008), and later at Four Seasons Resort (2008–2011), before leading kitchens at Kempinski Hotels from 2011 to 2014. Drawing from his extensive experience in some of the world’s top luxury hotels, Chef Bradley brings a unique fusion of cultures and culinary traditions to his intimate café, offering locals and visitors alike a taste of the islands with a global twist.

The aim of these sessions was to transport participants to the heart of Seychelles. Food is such an integral part of our identity, and this was an invitation to share that connection.

// Chef Bradley Larue

As soon as guests donned their aprons, the magic began. Chef Bradley provided the steps of preparing Seychellois staples, from aromatic curries to freshly grilled seafood. Between sautéing and simmering, he shared the history of each dish, creating a rich experience that felt part cooking class and part Seychellois social. The dishes created were nothing short of divine. Think tender fish curries simmered with coconut milk, spicy chilli paste for that signature Seychellois kick, and succulent grilled prawns that tasted like they were straight from the Indian Ocean. The real challenge, though, was choosing which flavour-packed dish to sample first.

Of course, this wouldn’t be a taste of Seychelles without a nod to the islands’ iconic dessert, Nougat Banane, made with grated coconut, banana, and a dash of local Takamaka rum for good measure. Chef Bradley walked the guests through this sweet and slightly boozy recipe, guiding them in caramelizing sugar, folding in spices, and creating an exotic flambeé that turned even the shyest cook into a culinary daredevil.

For a bit of flair, he encouraged a flambeé with a flourish, inviting guests to show off their skills as they deglazed the caramelized bananas with rum. No one could resist the temptation of this dessert, especially when it was topped with the tropical flavours of pineapple and vanilla. For those inspired to bring a little piece of Seychelles home, Chef Bradley kindly shared the recipe for Nougat Banane, complete with flambeéd fruit, below:

Nougat Banane with Exotic Fruits Flambeéd in Takamaka Rum

Ingredients for Nougat:
• 2 coconuts, finely grated
• 400g sugar
• 1 star anise
• 1 cinnamon stick
• 3 bananas, mashed
• 1 cup water
• 1 tbsp vanilla essence
• 1/2 tsp nutmeg

Ingredients for Flambeé:
• 400g sugar
• 4 bananas, peeled (or 1 pineapple, wedged)
• 1 vanilla pod
• 1 cinnamon stick
• 100ml pineapple juice
• 50ml Takamaka rum

Method:

Nougat
• Caramelize sugar, add star anise and cinnamon. Add grated coconut (squeeze out coconut milk first) and stir continuously. Add water, cooking for 45 minutes, stirring regularly. Add mashed banana, vanilla, and nutmeg, cooking for an additional 5 minutes until thickened.

Flambeé
• Caramelize sugar with cinnamon and star anise, then add fruits and pineapple juice. After 3 minutes, add vanilla seeds and rum to flambeé.

But these cooking classes weren’t just about learning new recipes – they were about creating an experience that allowed South Africans to taste the spirit of Seychelles. By the end of the sessions, the once unfamiliar flavour’s had created a bond among the kitchen brigade, who swapped laughs and culinary tips.

We believe that in sharing the flavours of Seychelles, we also share the story of our people, our beautiful biodiversity, and everything else that makes this group of islands such a special destination.

// Director for Africa at Tourism Seychelles, Christine Vel

She added that Seychelles is just a five-hour flight from South Africa, making it an ideal destination for those looking to experience island life without the hassle of a long-haul flight.

So, what’s next? With taste buds thoroughly awakened and the scent of spices lingering, there’s no doubt that some might want to try some of these dishes at sunset with turquoise waters, and a bit of Seggae on the shores of Seychelles. Until then, its best to perfect that Nougat Banane and plan that longed-for escape to a paradise where cooking classes come with an ocean view.

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