Andjela Vujovic

Do you have a favorite time of the year or set of ingredients that you look forward to working with?

I enjoy every season, but I have a special fondness for summer. This season brings an abundance of vibrant ingredients, such as berries, tomatoes, zucchini, and aromatic herbs like basil and mint. Summer offers a wealth of fresh flavors, perfect for creating refreshing salads, juicy fruit desserts, and light grilled dishes. The variety of flavors and textures in summer inspire an array of hearty and comforting meals, characterized by grilled items, colorful salads, juicy fruits, chilled soups, barbecues, seafood, light pasta, and frozen treats. It’s characterized by:

• 1.Grilled dishes:Think grilled vegetables, meats, and seafood, often marinated for extra flavor.
• 2.Salads:Fresh and colorful salads made with seasonal vegetables and fruits, often with light dressings.
• 3.Fruits:Juicy, ripe fruits like watermelon, peaches, berries, and cherries, enjoyed fresh or in desserts.
• 4.Cold soups:Refreshing soups like gazpacho, made with tomatoes, cucumbers, and peppers.
• 5.Barbecue:A staple for summer gatherings, featuring a variety of grilled and smoked meats and vegetables.
• 6. Seafood:Fresh fish, shrimp, and shellfish, often grilled or served cold in salads and ceviches.
• 7. Light pasta dishes: Often incorporating fresh vegetables, herbs, and light sauces.
• 8. Frozen treats:Ice creams, sorbets, and popsicles made with seasonal fruits.

What would you do if you weren’t a chef?

I have a passion for many forms of art and am content with my culinary career. If circumstances were different, I might have pursued a role in a special unit, as I admire the discipline and athleticism of those individuals. However, I also have a fascination with interior architecture, focusing on space design and organization. Through my culinary journey, I’ve experienced a bit of everything.

Do your personal preferences influence the menu at all?

My menu reflects my personal preferences rooted in years of experiences across Asia, Europe, and America. I strive to balance tradition and innovation while catering to the audience I serve. A solid understanding of traditional foundations allows for authentic innovation, while knowledge of my clientele ensures that my dishes resonate with their tastes.

What do you think is the most over-hyped food trend currently?

Certain foods receive a lot of attention, sometimes overshadowing their true value. For instance, avocado toast is praised for its nutrition but can feel over-commercialized. Similarly, dishes like sea bass or chicken breast may not appeal to everyone. Trends often come from influencers and food bloggers, reflecting societal interests. While some hype can lead to culinary creativity, food trends, like fashion, tend to cycle and evolve.

When are you happiest?

I find joy in the company of my loved ones, friends, and family. The kitchen is another source of happiness for me, as nothing compares to the satisfaction of creating dishes that people cherish and enjoy. The recognition from guests adds to the fulfillment of my work.

When you’re not in the kitchen where can you be found?

Living near the sea, I cherish simplicity and life’s little pleasures. You might find me enjoying an aperitif with friends, sipping coffee, indulging in ice cream, or simply relaxing by the shore, taking in the beauty of the horizon. For me, happiness lies in these small moments.

Where is your favourite place to dine?

My favorite dining experience is at home, surrounded by family. Working in hospitality has made me appreciate the relaxed time spent with loved ones.

What’s your favourite takeaway or comfort food?

I’m not a fan of takeout; I prefer to whip up something simple in a short amount of time, savoring the freshness of a home-cooked meal. My comfort food is pizza, but I also adore street food, as I enjoy watching it prepared right before my eyes.

What makes the local food scene so exciting?

Traveling to a new place means immersing yourself in its culture and cuisine. Local food is an integral part of the experience, allowing you to connect with traditions. As Chef Anthony Bourdain said, stepping out of your comfort zone and embracing new experiences is vital. Food should be savored slowly, with appreciation for the people around you.

Which is the dish you’ve created that you are most proud of and why?

Among my creations, I’m most proud of my sourdough. Teaching others to make bread and encouraging them to pass it on has spread this joy throughout the country. I’m also proud of the meals I’ve prepared for my parents’ wedding anniversary, where their happiness was my greatest reward.

You’re having friends over for dinner tonight. What’s on the table?

I like to offer a variety of dishes to please everyone. For a recent dinner party, I prepared an antipasto board with cava, grilled shrimp, carrot risotto, and a salad with apple, arugula, and shaved cauliflower. Dessert featured a chocolate pudding cake with port. We enjoyed our time together so much that I later served cheese and cured meats, finishing with strong coffee and affogato.

Name your favourite city that has it all: food, culture, and nightlife.

Podgorica is my favorite city. Montenegro may be small, but it offers a rich history, stunning landscapes, and delicious cuisine. It’s a place where travelers can find everything they seek.

Can you tell us more about the cuisine at your restaurants?

La Veranda is a steakhouse that beautifully blends traditional Montenegrin cuisine with modern techniques. Our nightly specials include cold appetizers, soup, main dishes, dessert, and cocktails, allowing guests to explore different options. The restaurant showcases regional ingredients and locally inspired dishes, all within an open kitchen atmosphere that offers stunning sea views.

Recipe of Scallops with Roasted Butternut Squash and Mango Salsa

Ingredients-

Scallops:

• 400g scallops
• 50g butter
• 30ml cooking oil
• Salt and pepper -to taste
• Roasted butternut squash:
• 200g butternut squash
• 10ml cooking oil
• Salt and pepper -to taste

Mango salsa:

• 2 ripe mangoes
• 100g onion
• 4garlic cloves
• 50g cotiander leaves
• 10g red chilli
• 30ml sweet chilli sauce
• Garnish:
• 200g taro
• 60g mangetout
• 8 cherry tomatoes
• 20gr sugar
• Salt and pepper-to taste

Method : 

Mango Salsa

Finely dice the mango,onions,coriander,garlic and chilli,and mix these with the sweet chilli sauce.

Roasted butternut squash:

• Cut the butternut squash in the shape of chose.
• Sprinkle the oil over and season to taste.
• Roast for 30 minutes at 150 c.

Garnish:

• Roast the tari for 45 minutes at 150 c
• Glaze the cherry tomato and mangetout

Scallops:

• Wash the scallops and pat dry them. Season them just before cooking.
• Heat an iron skillet,add the oil and the butter and once the butter is bubbling,add the scallops,leaving enough space between them.
• Cook for 2 minutes on each side. Serve immediately.
• Enjoy.