Senior chef of the Year, Henrico Grobbelaar’s winning dishes included a starter of soy seared tuna tataki, pan-fried pancetta sage wrapped scallop, crumbed tentacles, blanched bak choi, cayenne paprika mayonnaise, apple, kiwi, celery and avocado salad, soy mushrooms with lemon hollandaise sauce
The pan fried lamb fillet was dukkah rolled and served with pistachios, spring onions, date cous cous, chickpeas, aubergine, oyster mushroomsand pomegranate
Serve with soft-cooked polenta or any pasta of your choice and a simple green herby salad. Remove the balls from the pan and add the mushrooms, tomatoes and garlic slices and fry them over high heat for a minute or two until the tomatoes start to burst and the mushroom release their juices
Pour off some of the fat and fry the onion, garlic, celery, carrots, mushroomsand courgettes. To serve, rinse some baby spinach and place on the place, place the chicken pieces next to the spinach and spoon the chickpea sauce over the spinach to wilt it
Use as a sauce for vegetable spaghetti or as a topping for stuffed mushrooms. Scroll down for a delicious raw pesto recipe and an amazing salad dressing
