At Culinary Table in Lanseria, Daniela Gutstadt crafts memorable dining experiences for guests. But when she steps away from the professional kitchen, food takes on a different role entirely – one focused on slowing down, being present and strengthening bonds with the people who matter most. 

For Daniela, meals at home become opportunities for connection. Whether it’s a seafood paella, a beer-can roast chicken shared on the floor after a house renovation or a simple one-pot dinner after a long day, these moments are about much more than what’s on the plate – they remind her why sharing a meal is so important. 

Daniela’s approach shows how food can serve as both craft and comfort. At home, she cooks with instinct and improvisation, using what’s in the fridge and cooking without pressure. These relaxed, honest meals – often shared around her outdoor braai area – reveal how the simplest dishes, prepared and shared with care, can create some of the most grounded and meaningful moments. 

Watch below as Daniela shows us how a traditional Spanish paella, using Woolies quality ingredients, can be created over a South African braai.  

 

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Daniela shares her connection with cooking and how she uses it to celebrate those she loves…. 

When you sit down with loved ones for a meal, how is the meal about more than just the food you’re eating?
At home, a meal is a chance to actually be present with the people eating your food. I spend so much time in a professional kitchen that sitting down with people I care about is a reminder of why sharing a table matters in the first place. It slows everything down, gives everyone a moment to breathe, and shifts the focus from output to connection. 

How do you use food to celebrate the important people and moments in your life?
I keep it simple. I cook something that feels right for the person or the occasion. It doesn’t need to be a big “showpiece” dish, it’s about taking the time to make something properly. That effort is the celebration. It’s honest, with a touch of improvisation. 

What’s the most meaningful meal you’ve ever shared with someone?
One meal stands out. After nearly two years of renovating my home, I finally moved in, unpacked, and settled furniture into place. I made a beer-can roast chicken with root vegetables and herbs for someone who played a big role in helping me get the house to a liveable state. We sat on the floor around a coffee table, next to the fire, eating roast chicken straight from the pan. It was rustic and a bit crude, but it was delicious and one of the most grounded, homely meals I can remember. 

Is there a difference for you cooking at the restaurant and cooking at home?
A huge difference. The restaurant is structured, deliberate and built around systems, rhythm, and a team all moving together. At home, I’m in comfortable clothes, relaxed, and cooking the way most people do; a bit of instinct, a bit of “use what’s in the fridge,” and no pressure to impress anyone. It’s liberating, and honestly my favourite space to be creative. 

After a busy service or a stressful day, what are your go-to methods for unwinding and stepping away from the culinary world?
I go home, get out of my work clothes, and take a shower that instantly resets me. I reconnect with my dogs, give them attention and playtime on the grass, and then make dinner because I rarely sit down to eat during the day. Some nights it’s a quick one-pot dinner; other nights it’s something with a few elements. The best evenings are around the outdoor braai area, where the cooking and the unwinding happen at the same time.