Lloyd won top honours with her finger-friendly morsels. Her winning array included hot canapés of lamb potjie vetkoek, chicken curry bunny chow and bobotie burgers, while her cold selection comprised smoked snoek cheese cake with apricot chutney, ostrich tartar with pawpaw salsa, and beetroot-cured salmon with masala cream cheese garnished with a biltong and parmesan crisp.
Lauding Lloyd's achievement, Craig Elliott, Executive Head Chef of UFS commented that the overall standard of the competition was the best he had seen in the last 10 years. "The category that stood out this year was the Canapés, which were exceptional in their creativity".
Category judge Gerard van Staden agreed: "The canapé standard was much higher than last year. Overall, the competitors were more organised and the portion sizes were more regular. It was also good to see so much use of traditional South African ingredients and dishes, such as atchar and chutneys."
The UFS Chef of the Year attracts nominations from hotels, restaurants and game lodges throughout the country and remains a highlight on the South African culinary calendar with a history that stretches nearly four decades. "This is a very critical competition within the food service industry, and is widely regarded as the premier culinary competition in South Africa, covering every sector of the industry," remarked Graham Donet, GM of the South African Chefs Association.
SAMRA 2 days
