It was a wonderful Day full of meeting new people and friends. This competition has eight cooking schools presenting candidates to cook a three coarse dish using Khoisan Sea Salts, Rio Largo Olive Oil, Pork and Lancewood cheese. They also have to pair dishes with wines. The Orientation is to hand over ingredients for them to cook with and to give all candidates tips and information. Good Luck to all the young Chefs !!
This is an easy weeknight traybake of chicken pieces in white wine with onions and garlic. The chicken is seasoned with Khoisan’s seaweed & herb salt.
The pork (neck steaks, cubed) is marinated in yoghurt flavoured with lemon juice, olive oil, salt, paprika and garlic. The cubes of threaded on to rosemary skewers and when cooked, are served with the traditional Argentinian sauce called Chimmichurri – a herby mixture...
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