Crowning Culinary Creations

Exciting Opportunity for the Overall Winning Hot Chef of the ‘Cape Grace Reaching for Young Stars 2024’
The countdown to an extraordinary journey has begun!

The overall winning hot chef for the prestigious Cape Grace Reaching for Young Stars 2024 competition, Huwitt Strydom representing Capsicum Culinary Studio, is set to embark on a once-in-a-lifetime internship to France, thanks to an incredible collaboration with InternAfrika!

Director Alexandre Barrière Izard expressed his enthusiasm: “This remarkable opportunity offers the winner a three-month internship at the top Hôtel Mille Pas in Voiron, alongside Chef Morgan Majenski at the celebrated Brasserie Chavant. The experience is designed to nurture talent and expand horizons as they immerse themselves in the rich culture of French hospitality.”

The internship package is comprehensive, ensuring the winner’s focus remains solely on excelling in their craft. It includes a monthly allowance, round-trip flights to France, visa assistance, medical travel insurance, accommodation and full board.

To ensure a seamless start to this journey, Janet Pillai, CEO and Founder of MLT Car Hire & Tours, will graciously provide airport transfers for the winner.

This partnership underscores the commitment of the Cape Grace Reaching for Young Stars program to fostering culinary excellence and creating opportunities for the next generation of chefs. The upcoming experience in France will undoubtedly be a transformative chapter in Huwitt’s career, offering him invaluable insights and connections within the global culinary industry.

In addition to this exciting news, Huwitt is invited to Winslow’s Tavern in Wellfleet, Cape Cod to join Phillip & Tracey Hunt and their chef brigade for five months in 2026!

We’re thrilled to share Huwitt’s entry, a showcase of his skill and creativity that has earned him this prestigious opportunity.

Morne Wessels (Hospitality Manager) and Nicole Thomas (Hospitality Co-Ordinator, Anthonij Rupert Wyne) with the Capsicum Culinary Studio team; Jordan Napier, Triston Sutton (Beverage), Charl Botha (Senior Lecturer Capsicum Culinary Studio and The IIE School Of Hospitality & Service Management), Marlon de Freitas (Lecturer), Alexandria van Zyl (Barista) and winner Huwitt Strydom (Chef) at Anthonij Rupert Wyne during in Franschhoek

Canapé ~ Whipped Lime Lancewood Cream Cheese with Rio Largo Olive Oil | Hartlief Chorizo dust | Sautéed brunoise Denny King Oyster mushrooms and Hartlief Chorizo | Denny King Oyster shaved salad

Tartelette Cases:
42 g Bio-Wheat Single Origin Stoneground Flour
15 ml (1 tbsp) water
½ tsp Khoisan Hand-Harvested Sea Salt
1 tsp (5 ml) Rio Largo Olive Oil
3,75 g egg yolk

First transfer the flour on your worktop and make a well in the middle. Then fill the well with water, salt, olive oil and egg yolk. Knead for a couple of minutes and then allow to rest. Then roll out dough on your flour dusted worktop until it’s +- 2 – 3 mm thick. Cut dough with a round cutter. Lay dough on a tartelette mold and place another mold on top. Stack the tartelettes max with 4 layers. Let the dough rest in your fridge for at least 30 minutes and then bake them at 160°C for around 30 minutes until golden. Remove when still hot to prevent them from breaking.

Whipped Lancewood Cream Cheese:
230 g Lancewood Cream Cheese
Khoisan Sea Salt
½ lime, juice and zest
1 tbsp Rio Largo Olive Oil

Whip cream cheese and season with salt. Add lime juice, zest and olive oil to the mix. Set aside until needed.

Hartlief Chorizo Dust:
200 g Hartlief Chorizo

Slice chorizo in smaller pieces and dehydrate in the oven at 155°C for an hour until dried out. Grate on the fine side for a dust like texture.

Hartlief Chorizo and Denny King Oyster Mushroom Cubes:
70 g Hartlief Chorizo
70 g Denny King Oyster Mushrooms
50 g Lurpak butter
thyme
whole garlic clove
Khoisan Sea Salt

Slice chorizo and mushroom into small cubes. Heat a pan over a medium heat and sauté in butter with thyme and garlic for more flavour. Season with salt and serve.

Shaved King Oyster Mushroom:
3 Denny King Oyster Mushrooms
½ lime juice
Rio Largo Olive Oil
Khoisan Sea Salt
mustard micro herbs to garnish

Slice mushrooms lengthwise using a mandolin or vegetable peeler into a mixing bowl. Add lime juice, olive oil and salt. Leave to marinade before serving.

Starter ~ Bio-Wheat Ravioli | Denny Shiitake Mushroom and goat’s cheese | Rio Largo sage and lime green oil | Denny Shiitake Mushroom espuma | Sautéed shiitake mushroom | Anthonij Rupert Wyne Truffle ~ Anthonij Rupert Wyne Cape of Good Hope Riebeeksrivier Chenin Blanc 2023

Riebeeksrivier Chenin Blanc: “Quince, poached peach and a whiff of vanilla on the nose. The palate is fresh, offering up the peach and quince fruitiness but with a lovely lime tang and vibrance. All of that is offset against a gentle background of creamy oak – which is subtly but beautifully integrated with charming vanilla and butterscotch notes. Textured and long, nothing Is overplayed with impressive harmony, palate weight and genuine refinement. Rewarding aftertaste.”

Ravioli Pasta Dough:
2 cups Bio-Wheat Single Origin Stoneground Flour
3 large eggs
½ tbsp Rio Largo Olive Oil
½ tsp Khoisan Hand-Harvested Sea Salt

Mound flour in a bowl. Make a well in the centre; crack in eggs, add olive oil and salt. With a fork, beat eggs together and then gradually incorporate flour. Finish by hand to form a rough dough. If bits of flour remain add a few drops of water or olive oil to moisten the texture. Cover dough and rest for 10 minutes. This step is not mentioned in most pasta recipes but it’s key. Coming from a bread baker’s perspective the dough needs time to hydrate before kneading. It will be much softer and easier to handle. Knead dough for 5-7 minutes. Do this by pushing the dough forward with the heel of your hand.

Golden Oyster Denny Mushroom and Chèvre Roué Cheese Filling:
300 g Denny King Oyster Mushrooms, diced
Rio Largo Olive Oil
Khoisan Sea Salt and pepper
thyme
300 g Chèvre Roué Cheese

Sauté mushrooms in olive oil over medium heat. Season with salt, pepper and chopped thyme. Allow to cool then add cheese and set aside.

Sage and Lime Green Oil:
Khoisan Sea Salt, for the water
2 cups fresh sage
½ cup Rio Largo Olive Oil
lime

Bring a pot of salted water to a boil and prepare an ice bath. Once the water is boiling, add sage and cook for about 15 seconds; just until the herbs/stems are bright green. Drain then add to a blender with olive oil and lime juice. Strain over mousseline cloth until all the pieces of sage are strained.

Shiitake Mushroom Gel:
2 shallots
Rio Largo Olive Oil
300 g Denny Shiitake Mushrooms
4 g Khoisan Sea Salt
200 ml vegetable broth
15 ml sherry vinegar
200 g cream
Xanthan gum

First cut shallots in half and clean before chopping. Add a drizzle of olive oil to a hot pan and glaze shallots. Once they start to colour add shiitake and salt, and sauté until golden brown. Deglaze pan with vegetable broth and add vinegar and cream. Reduce well. Then transfer to a blender and blend until smooth. Add a pinch of xanthan gum and blend for another minute to ensure the cream holds its shape when plated. Transfer to a piping bottle and refrigerate until needed.

Garnish: Shaved truffles and sautéed Denny Oyster Mushrooms

Judges Elsa Van Der Nest with Alexandre Barrière Izard (Director) InternAfrika and Janet Pillai (CEO | Founder) MLT Car & Tours at the Awards ceremony hosted by Century City Conference Centre & Hotels

Alexandre Barrière Izard (Director) InternAfrika and Morne Wessels (Hospitality Manager at Anthonij Rupert Wyne)

Lamb Shank for Croquettes:
2 tbsp Rio Largo Olive Oil
1 lamb shank, trimmed of excess fat
½ onion, chopped
1 large carrot, chopped in large pieces
1 stick celery, chopped in large pieces
3 cloves garlic
2 tbsp tomato paste
2 cups red wine
1 cup beef stock
Thyme
Oregano
1 tsp Khoisan Sea Salt
2 bay leaves

Trim lamb shanks. Using an Instant Pot, press the sauté button When the pot is hot, add olive oil and lamb shank. Sear for about 7-10 minutes on all sides, then transfer to a plate and set aside. Add onion to the same pot. Cook for about 5 – 7 minutes or until onion is softened and caramelised. Add carrots, celery, garlic cloves and cook for another 2 – 3 minutes.

Stir in tomato paste and cook for 2 minutes. Add red wine and allow to simmer for about 10 minutes or until wine reduces in half and evaporates alcohol. Add beef stock, thyme, oregano, sea salt and bay leaves. Stir. Add pre-seared lamb shank. Try to tuck in so that it’s almost covered with liquid. Close the lid and set the pressure cooker to high for 50 minutes. When done, let the natural pressure release for 10 minutes, then open the lid. Remove the meat, set it on a plate, cover with foil, and set aside.

Lamb Croquette:
250 g shredded lamb shank
200 g mashed potato
25 g Parmesan
2 tbsp Italian flat leaf Parsley, chopped
Khoisan Sea Salt and pepper
80 g Bio-Wheat Cake Flour
1 egg
Rio Largo Olive Oil
Panko breadcrumbs

Combine shredded lamb shank with mashed potato. Add grated Parmesan and parsley. Season with salt and pepper, then mix together really well. Divide the mixture into 4 and roll each piece into even-sized round shapes. Coat each round well with flour, shaking off any excess. Crack egg into a bowl, season with a little salt and pepper and whisk. Pour Panko breadcrumbs into another bowl. Dip each round into the egg mixture, and then into the breadcrumbs, making sure to coat each one well. Repeat with the remaining rounds and put onto a baking tray. Heat about 2 – 3 tbsp olive oil in a frying pan over a medium-high heat. Place croquettes in to the pan and cook for around 6 – 8 minutes, turning regularly until all sides are golden. When they are all cooked, bake in the oven for 12 minutes.

Lamb Bacon Crumb:
Hartlief Lamb Bacon
Parsley
Cut lamb bacon into cubes then sauté in a pan over a high heat. Remove from heat and add chopped parsley. Allow to cool and set aside until plating.

Carrot and Mebos Purée:
5 carrots, sliced very thin
mebos
Lurpak butter
Khoisan Sea Salt

Cook carrots until they’re very tender. Soak Mebos in warm water. Transfer to a blender along with the liquid. Add enough of the liquid to get it blended. Then set aside and keep warm until plating.

Green Herb Tuile:
30 g soft green herb leaves
150 g Rio Largo Olive Oil

Transfer herb leaves into a blender together with the olive oil. Blend until the oil is 65°C. The oil will heat up from the friction. Once done allow to drain on a sieve that lined with a kitchen paper. Do this in your fridge.

60 g egg white
40 g green herb oil
6 g Khoisan Sea Salt
8 g sugar
50 g Bio-Wheat Cake Flour

Pour egg white in a blender, add green herb oil, salt, sugar and flour. Blend until smooth. Once smooth spread it on a silicon mold. Now bake it at 150°C for +-8 minutes. Remove when still hot and keep them dry and covered for later.

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The Reaching for Young Stars is a primary platform in the Western Cape where culinary academies present their most gifted young students, all competing for prestigious recognition.

Stay tuned as we celebrate the achievements of our exceptional young chefs and follow their inspiring journey.