NOPSA Members

Ostrich Flavoured Continental Culinary Challenge

16 March 2007

For the first time ever ostrich meat will be used as the main ingredient by all participating chefs during the second annual "One World Culinary Competition" held between South Africa and Iceland. Fiji, Russia and Congo will also participate in the event.

The competition will be held in Johannesburg at the Sandton Convention Centre on Monday, 19 March. The venue for this challenge will be South Africaís largest hospitality trade show Hostex, at the SA Chefs Village.

According to Jeff Scheuremans of the South African Chefs Association the main course for this cooking clash must comprise a minimum of 60% ostrich meat from KarooCuisine, an affiliate of Klein Karoo Ostrich Meat in Oudtshoorn

"The ostrich meat is a low fat, exotic, delicious and healthy premium quality red meat," says Jeff. According to him the global demand for ostrich meat has escalated with the international trend towards healthier eating, as it is virtually fat free and low in calories and cholesterol but rich in protein and iron.

Jeff adds that: "The distinct subtle taste and versatility of the product has made ostrich meat a most sought after item by hoteliers, restaurateurs, home cooks and caterers throughout the world."

Meet your National Culinary Team (clock wise): Marli Roberts (Institute of Culinary Arts), Chris van Wyk (Amaqueta Foods), Bertus Basson (Kitchen Aid) ), Rudi Liebenberg (Michelangelo Hotel), Trevor Boyd (Le Franschhoek Hotel), Alfred Henry (The 12 Apostles), Xolani Bongisipho (Beverly Hills Hotel), Lynn Gurovich (Mount Nelson Hotel), Gerhard van Staden (Beverly Hills Hotel), and Dilene Cranna (Le Franschhoek Hotel), pictured here with Team Manager, Garth Shnier (centre)

The concept behind the "One World Culinary Competition" is a continental challenge on the northern and southern tips of the globe, alternating between Iceland and South Africa. One of the most significant aspects of the competition is the promotion of each continentís unique and innovative culinary influences.

All entrants must prepare and serve a three-course menu for six people, utilising specified African ingredients and representing the specific country or continent. Two of the six plates prepared by each chef will be served in a Restaurant of Nations, and four randomly-selected plates will go to the judges and for photography. The judges are from Iceland and South Africa.

According to Jeff the team members from Iceland and the other countries will be guests of the South African Chefs Association. They will also be invited to selected activities over the four days which they will spend in South Africa. "Some outings included in the itinerary are a visit to a Lion Park, the Natural History Museum and some dinner outings.

The Chefís delegation from Iceland will arrive in the country on 18 March. The "One World Competition" will be on Monday morning. They will have demonstrations on Tuesday at Hostex and the prize giving will be on Wednesday afternoon.


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