Jodi-Ann Pearton, SACA Competitions Director and owner of The Food Design Agency in Johannesburg, says, "The standard of the competition this year was high and we had a large number of entries comparative to other years which was fantastic. The format of the competition, #McCainTrendsetter, was an ingenious theme that inspired creativity from all the entrants and it was refreshing to see how the finalists, especially our two winners, went out of their way to be innovative with their dishes, utilising a mix of McCain products and accompanying proteins."
Hellemann created a Bobotie crusted lamb loin, sweet corn puree, carrot and raisin relish, spiced potato empanada, preserved lemon puree, sautéed carrots, marinated corn and carrot salad Jus. Meyane who is currently working as a freelancer and credits her support system for winning the competition, created a bacon wrapped chicken supreme, stuffed with feta and pepperdews, spice fries, sweetcorn salsa, pea puree and maple glazed stir fry and thyme jus.
The other finalists in the competition with a passion for setting trends in the foodservice industry were:
Professional Chef category:
All eight finalists prepared their main course dishes for South African Chefs Association-accredited judges James Khoza (Executive Chef at Sandton Convention Centre), Henrik Jonsson (Head Chef at University of Johannesburg School of Tourism and Hospitality), Siyabulela Kobo (Self-employed) and Richard Pearce (Owner at Totally Kosher), and guest judge Kelly Du Preez, Category Manager of McCain Foods (SA), who decided that the winners' dishes were the next big thing.
