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The One&Only Reaching for Young Stars has been launched for the seventh consecutive year. 11 of the Cape’s top culinary academies have put forward their finest young stars to compete for top honours in what has become a unique initiative in support of South Africa’s hospitality industry.



Tuesday 19th September marked the main event as the competitors squared up in a high-energy “Cook-Off”, hosted at Capsicum Culinary Studio, Cape Town. The young candidates, representing 11 academies have teamed up with 11 top hotels to add the final polish. 11 wineries are paired with their creative menus using Certified Karoo Lamb, Witlof, Bio-Wheat, Lancewood, Rio Largo olive oil, Khoisan sea salt with La Vie de Luc and Avanti coffee - all providing tastes from a South African table. 


A panel of 11 top ‘Food & Wine’ luminaries in the hospitality industry were led by chief judge Reuben Riffel who judged the Cook-Off with Aubrey Ngcungama, Carolyn Miller-Krogh, Craig Hibbert, Horst Frehse, Julietta é Silva, Luvo Ntezo, Marieta Human, Mariëtte Crafford, Marlvin Gwese and Penelope Horwood. The winners will be announced on 10th November at the Awards ceremony taking place at the home of the Young Stars, the One&Only Cape Town.

(Left to right) Mariëtte Crafford and Professor Johann Kirsten, Lee Willcock and Sheldon Venske of La Vie de Luc Mineral Water


We are enormously proud to have Professor Johann Kirsten with us. The Karoo Meat of Origin certification mark provides consumers both in South Africa and internationally with the mark they can trust enabling them to identify high quality meat from the Karoo providing us with a valuable culinary ingredient that is unique and essentially South African - a huge achievement. Both La Vie de Luc with its superb reputation and Lancewood are among South Africa’s most consistently excellent companies known for integrity. 


Each culinary academy put forward some of their most talented and promising students in a well structured competition that not only draws the royalty of our hospitality world together but provides a platform for our Executive chefs, cooks, patisiers, bakers, winemakers, wine stewards and sommeliers joining together ultimately resulting in the discovery and growing of the South African stars of tomorrow. 


The competing academies include: The Private Hotel School (teamed with Radisson Blu Waterfront and Boschendal); Eziko Cooking & Training Centre (Cape Grace and Hill&Dale); The Hurst Campus (Marriott Crystal Towers & Neethlingshof); The Imibala Cookery Kitchen (NH The Lord Charles and Anthonij Rupert Wyne); International Hotel School (Belmond Mount Nelson and Bellingham); Capsicum Culinary Studio (Southern Sun Waterfront and Krone); Silwood School of Cookery (The Westin & Spier Wines); Cape Town Hotel School (Southern Sun Cape Sun & Leeuwenkuil Family Vineyards); Infinity Culinary Training (The Vineyard Hotel and Douglas Green Sherry); Amy Foundation (The Twelve Apostles Hotel & Spa and Linton Park) and Sense of Taste Chef School (Sun International Table Bay and Reyneke Organic Wines).


(Left to right) Annette Kesler with Brian Berkman and Fanie van der Merwe, ninth generation farmer, Bronaar Farm proudly producing Witlof in the Koue Bokkeveld near Ceres in South Africa, available throughout the year!
General Manager Richard Lyon and Chania Morritt-Smith
at the Orientation at One&Only Cape Town


Partners of Showcook, Annette Kesler and Chania Morritt-Smith, the high-energy organisers and founders of both the One&Only Reaching for Young Stars competition and the Distell Inter Hotel Challenge programme, believe it is essential to build platforms that will provide opportunities that encourage hotels, restaurants and other members of the hospitality industry to nurture young talent and carry the banner further.


The hotel industry is the heartbeat of tourism,” says Kesler. “It is essential that we maintain the high standards however we have to make sure those same high standards are maintained going into the future. In order to ensure that, we need to have a strong and sustained skills and upliftment programme where our young talent are mentored and given the opportunity to grow.”


The Awards event is hosted at One&Only Cape Town where General Manager Richard Lyon says, "We are proud to be involved in the Young Stars as the competition highlights training and mentorship. One&Only is committed to excellence and the raising of standards in the increasingly valuable hospitality industry. We are delighted to support these young bakers, aspirant chefs and wine stewards in their vital careers going forward."



(Left to right) Brenda Wilkinson of Rio Largo Olive Estate who is spreading the specific culture of exemplary South African olive oil industry internationally. Britt Geach of hand harvested Khoisan Sea Salt, the finest the pristine West Coast produces, continues to highlight the benefits of using real salt advantageously. Heinie Fourie, fourth generation wheat farmer producing Bio-Wheat, simply a nutritious cut above. It was especially encouraging to see the bakers’ results. Bread baskets and boards filled with the most excellent examples of sourdough, milk bread and wholewheat, all prepared using Heinie’s varieties of honest to goodness flour. 


Marlvin Gwese (Sommelier at Cape Grace), Georgio Meletiou (Regional Sommelier Tsogo Sun, Western Cape) and Brian Braite Nhlanhla Mahlangu (Cape Grace).


Expertise and knowledge of the wine industry
needs to be applauded




Penelope Horwood, Luvo Ntezo and Marlvin Gwese 
were the meticulous Wine Steward service judges  


Meaningful prizes include a five-month superb working experience in Cape Cod, Massachusetts at Winslow’s Tavern a top heritage restaurant with fellow South African, Chef Patron Philip Hunt. Two weeks working experience with Reuben Riffel at his new restaurant Reuben’s in Franschhoek and with James Gaag at La Petite Colombe, One&Only fabulous moments, a weekend for two at Corbelled house on the farm, Stuurmansfontein in the Karoo. Enviable kitchenware from KitchenAid Africa, Scanpan and the finest of Global knives from AL&CD Ashley, books for life from Penguin Random House and delectable Von Geusau Chocolates



(Left to right) Knowledgeable judges Carolyn-Millar Krogh and Aubrey Ngcungama for the art of food and wine pairing. Ginette de Fleuriot, Marketing Manager Vinimark who has been involved in the appreciation of wine for many years, sharing her skills and expertise. International Hotel School students Carlos Picarra enjoyed working with Krone, a collection of notable, vintage-only South African Méthode Cap Classiques while Grant Abrahams with Reyneke Wines in Stellenbosch, discovering a leading light in biodynamic farming.  



Capsicum Culinary Studio were the generous and exemplary hosts for the One&Only Reaching for Young Stars Cook-Off. What a pleasure it was to work with such enthusiastic and committed staff. When it came to the kitchen evaluation Julietta é Silva was especially observant highlighting the absolute necessity of hygiene and safety explaining that there can never be any compromise in those standards. Emphasizing that from the moment students begin their studies, perfect kitchen practice is paramount.



Capsicum Culinary Studio
Duo of Chefs Cerise Petersen & Kaylin Kammies
presented Scallop Spring Salad 
Seared marinated scallops | smoked grapefruit | 
Witlof | micro herbs 

Wine Steward Carlos Picarra paired Krone Borealis Vintage Cuvée Brut



Team Baker Ferdinand October & Carlos Picarra 

Karoo Meat of Origin Karoo Lamb ‘Head to Toe’
Herb crusted loin | lamb bon bon | bone marrow | crispy brain 

Krone The Phoenix Prestige Cuvée



Lancewood mascarpone gooseberry ice cream | strawberry MCC sorbet | cream cheese mousse | sparkling wine jelly | raspberry macaron | candy floss paired delectably with Krone Night Nectar Rosé



Sense of Taste Chef School
Duo of Chefs Kristin Reagon & Jarryd Macleod Smith

Rooibos smoked Monk fish | plum reduction | honey glazed Witlof | Granny Smith & ‘Surings’ salad | bacon crumb

Wine Steward Grant Abrahams from IHS Cape Town Campus  
paired with Reyneke Wines Sauvignon Blanc 2017  



Team Baker Wendy Chiringa (see more on Facebook:)

Scrag-end lamb Karoo Meat of Origin skilpaatjie | pan fried sweetbreads | peas & mieliepap | rosemary & Reyneke Wines Syrah jus 

Reyneke Wines Shiraz Cabernet Sauvignon 2015



Chef Angie Boyd with Wine Steward Grant Abrahams from I.H.S. 

 White Chocolate & Mascarpone Mousse | coconut Japonaise | Genoise sponge | granadilla gel -jelly glaze | lime & sorbet 

Reyneke Wines Organic White Blend



The Imibala Cookery Kitchen 
Team Baker Natalie Fourie
Duo of Chefs Chanel Swanepoel & Vusi Dyafta present their starter 
Khoisan cured salmon | Witlof & kimchi | Rio Largo olive oil black corral 

Wine Steward Bafana Zondo paired  
Anthonij Rupert Wyne Cape of Good Hope Altima Sauvignon Blanc



(Left to right) Christo Pretorius Executive Chef of The Twelve Apostles Hotel and Spa, Nicole Dupper of Imibala and Malika van Reenen Executive Chef of Cape Grace.
Michelle Swart of the NH The Lord Charles and winner of the Distell Inter Hotel Challenge, mentored Bafana Zondo for team Imibala. Many thanks to those Executive Chefs that were able to join us - the fact that they did a most sterling job of mentorship was really evident. Carl van Rooyen, Grant Cullingworth, Henrico Grobelaar, Jean-Pierre la Motte, Jocelyn Myers-Adams, Juan Neethling, Norman Heath, Owen Langley and Rudi Liebenberg. 


Karoo Meat of Origin Karoo herb crusted lamb loin | pulled neck |
panned sweetbreads | garlic purée | wilted kale | jus 

Anthonij Rupert Wyne  Optima 2013 



Honey roasted peaches | Lancewood mascarpone foam | frangipane crumb | Grand Marnier Jelly | Lancewood yoghurt and raspberry sherbet 

Anthonij Rupert Wyne  L’Ormarins Rosé 2013



Baker Johann Odendaal and Wine Steward Bianca Schonauer
of The Private Hotel School


The Private Hotel School Duo of Chefs Tsoanelo Mosia & Layla Morris present starters of 
Cape Malay spiced hake | apricot & tamarind chutney |
seaweed crisp | Brussels sprouts | Hake ceviche 

Boschendal Sauvignon Blanc Grande Cuvée 2017 




Biltong spiced Karoo Meat of Origin lamb rump | braised neck & Witlof tortellini | roasted parsnip purée | wilted spinach | Khoisan crusted beetroot and sauce miroir   

Boschendal S&M Shiraz Mourvèdre 2015


Lancewood Cultured cream and mousse | Rio Largo 
polenta cake | mandaRED* jelly & -granita | fresh guava & -crème
| rosemary gel | meringue shards
 Boschendal Wines Le Bouquet 2017 



Hats off to Neethlingshof and to Winemaker DeWet Viljoen who
has taken our contestants under his wing with excellent results.
Who can resist Maria!



Baker Emma Davidson and Wine Steward Luvuyo Tshazibane


 The Hurst Campus Duo of Chefs Rebecca Odendaal & Nicola Swart presented their starter of  Lancewood Gorgonzola mousse | blue cheese and smoked walnut crumble | silky pear geleé and -cubes | Parma ham crisp | Rio Largo olive oil brushed Witlof


Wine Steward Luvuyo Tshazibane paired
Neethlinghsof The Six Flowers 2017



 Composition of Lamb Karoo Meat of Origin | ‘Skilpadjie’ of braised neck | tenderloin cutlet | sautéed sweetbread | chocolate jus | pickled onion | blonde purée | African samp & spinach ‘Arancini’  Neethlingshof Malbec 2016



Rebecca Hurst with Guy Webber, dynamic Winemaker Hill&Dale 

Lancewood ‘New York’ Styled Cheesecake | salted Gram cracker crust |
aromatic apple pie compote | cultured cream gelato | vanilla tuile |
cardamom mousseline and purple spring viola garden 
Neethlingshof Maria Noble Late Harvest 2017



Eziko Cooking & Training Centre
Duo of Chefs Venice Crossney & Kangelwa Ntshelwula

Braised and gratinated Witlof | pickled porcini mushroom -powder & porcini cream | toasted hazelnuts | apple & honey mustard 

Wine Steward Nangamso Mpahlwa paired their starter
Hill&Dale Chardonnay 2017




 TEAM Baker Lorna Mnisi and Wine Steward Nangamso Mpahlwa 

Karoo Meat of Origin Karoo Lamb | roasted shoulder | grilled cutlet | sweet potato fondant | cauliflower purée | cumin jus | crispy kataifi crumble
Hill&Dale Pinotage 2016 



White chocolate slice | frozen rose scented raspberry mousse |
cardamom cheese crème | streusel | raspberry sorbet 

Hill&Dale Dry Rosé Merlot


Infinity Culinary Training 
Duo of Chefs Loyiso Makaula & Maletsielo Mapanopono

 Khoisan Natural Sea Salt cured salmon tartar | fresh Witlof spears | spring vegetable salad

Wine Steward Lanel Marais from The Private Hotel School  
Douglas Green Pale Cream 



Team Baker Siyanda Kuzani & Wine Steward Lanel Marais

Sous vide 
Karoo Meat of Origin Lamb rump | roasted |
potato fondant, pea purée | gremolata  
 Douglas Green Medium Dry No2



Berry Bomb Cake

Velvety cheesecake | mixed berry coulis centre | Khoisan Natural Sea Salt salted caramel paired fabulously with Douglas Green Cream No3



Silwood School of Cookery Duo of Chefs Dae-myung Kim & Charlton de Ruiter

Yellowtail with three way Witlof salad | Wasabi Lancewood cream cheese
Khoisan Natural Sea Salt crispy seaweed

wonderfully paired with Spier Wine Farm 21 Gables Chenin Blanc 2015 



Team Baker talented Brode Gleeson (See more on Facebook:) 

Karoo Meat of Origin
 Herb crusted lamb noissettes | trimming dumplings |
sweatbreads |smoked potato purée | spring vegetables 

  Spier Wine Farm Spier Wines 21 Gables Pinotage 2014



Lime curd | coconut meringue spring berry panna cotta |  
mascarpone ice cream | Rio Largo olive oil sponge
paired well with 
Spier Wine Farm MCC 2014 



Amy Foundation SA TEAM with 12 Apostles Hotel and Spa  
Duo of Chefs Sikhangele Poyo & Zizipho Femela with Tracy Young Husband Amy Foundation (*) and Christo Pretorius Executive Chef The Twelve Apostles Hotel & Spa


Marinated chicken liver | prosciutto, pickled egg | burnt purée | Witlof  

Wine Steward Zan Moolman from the Private Hotel School
paired their menu with Linton Park Wines 
and this dish with Linton Park Chardonnay




Karoo Meat of Origin Roast lamb rump | braised lamb shank |
broccoli purée | mini Yorkshire puddings | lamb jus

Linton Park Wines Merlot



Valrhona Manjari Panna Cotta | blueberry compote, manjari ganache |
Lancewood cream cheese & yoghurt mousse Avanti Coffee jelly |
dark chocolate crumbs

Linton Park Wines Café Malbec




International Hotel School IHS Cape Town Campus  
Team Baker Letitia Tap & 
Duo of Chefs Emily Hopkins and Kyle Holmes

Gin & orange braised Witlof | cucumber infused sago crisp | Buchu and Witlof jelly |
gel | honey mustard mayonnaise | lemon infused 
Lancewood cream cheese |
Rio Largo  and Khoisan Natural Sea Salt seaweed salt snow

Wine Steward Lee-Ann Smith paired Bellingham Wines 
The Bernard Series Whole Bunch Roussanne




Sous-vide Karoo Meat of Origin lamb loin | onion ash | quince purée |
confit onions | glazed baby beetroot

~ Once off winemaker blend Bellingham Wines Pinotage 2016 &
 Limited Release The Bernard Series Old Vine Chenin Blanc 2016 



Mario Damon and Lee-Ann Smith

Chocolate Temptation | flourless chewy chocolate biscuit | choc brûlée | cremeux | almond chocolate streusel | milk chocolate chantilly | flexi ganache | lemon 
Lancewood cream cheese mousse | raspberry, citrus and granadilla yoghurt sorbet 

Bellingham Wines The Bernard Series Old Vine Chenin Blanc 2016 



Siphosethu Albanie, Lufuno Sinthumule with his students Cape Town Hotel School  (Part of the Cape Peninsula University  of Technology, Granger Bay Campus)



Cape Town Hotel School TEAM Baker Nadia Esterhuyse 
Duo of Chefs Lerato Zondi & Ziposenkosi Ndingaye 

Norwegian Salmon 
Witlof salad | olive sable | Lancewood cream cheese 

with Wine Steward Siphosethu Albanie pairing excellent  
Leeuwenkuil Heritage Chenin Blanc 


 Herb crusted Karoo Meat of Origin Karoo lamb | Lancewood mascarpone polenta | celeriac purée | cinsaut jus -  Leeuwenkuil Cinsault 2016

White Chocolate Panna Cotta | mascarpone cream | pistachio crumble 
Leeuwenkuil Grenache Blanc 2016





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