Taljaard and his team, comprised of staff from Premier Hotel The Richards and Splendid Inn Bayshore, won judges over with their mouth-watering main course consisting of a lamb bobotie, naan "roosterkoek" burger, accompanied by chilli-ginger tomato chutney, topped off with a beautifully presented micro rocket salad.
This was followed by a trio of South African desserts with a twist that included: a red velvet lamington filled with mascarpone cream and dusted with beetroot and coconut; a cinnamon milk tart mousse wafer cigar and a lemon curd cream half-sphere, topped with a cream soda or rosewater meringue set on a shortbread biscuit.
“I am incredibly grateful to the chefs from both my kitchens - Blessing Nxumalo, Lenard Coetzee, Thobisile Sibiya and Cornelius Muller – for their role in our win,” says Taljaard.
Funds raised at the cook-off will be donated to DICE and used to provide food to underprivileged families and gifts to children over Christmas.
