The cook-off took place on Friday, 2 November at the Pick ‘n Pay Good Food Studio in Sandton.

The top 10 finalists re-created their recipes for adjudication by a panel that included chef Kabelo Segone, vice-president of the South African Chefs Association; Sam Rolland, the 2017 winner; Dorah Sitole, former magazine editor and food stylist; and Gautrain Management Agency’s senior executive manager: communication and marketing, Dr Barbara Jensen. Sunday Times food editor, Hilary Biller, managed the MC duties for the event.

The dessert dishes were evaluated on taste, originality, presentation, their South African ‘feel' and flavour, as well as the ability of their creators to organise themselves efficiently in the kitchen.

While the hour-long cook-off was taking place, the guest audience partook in two master classes presented by chefs Sitole and Segone.

The winners are:
  • Willem Boonzaaier (winner)
  • Jessica Govender (2nd)
  • Lucille Kistiah (3rd)
Boonzaaier from Johannesburg was awarded first place with his ‘Date and nut pudding in a pot’ and received a cash prize of R7 000. Govender from Durban claimed the second spot and took home R3 000 cash for her ‘End of the line sweet bread pudding’.

Third place and a cash prize of R1 000 went to Kistiah from Johannesburg for her ‘Letting off steam churros’.

The finalists were as follows:
  • Demi Engelbrecht from Pretoria, with 'All aboard the berry express'
  • Adél February from Cape Town, with 'Naartjie tail lights with spiced chocolate sauce'
  • Jenny Kay from Johannesburg, with 'Fast track tipsy tart roll'
  • Monyane Mbele from Johannesburg, with 'Strawberry cheesecake parfaits'
  • Boitumelo Tseleng from Johannesburg, with 'Himbasha with custard'
  • Margaret Angela Clare Weisswange from Port Elizabeth, with 'Choco mousse express'
  • Jeannette Marie Wentzel from Pretoria, with 'End of the line saucy whiskey chocolate pudding'
All finalists were rewarded for their efforts and walked away with prizes, which included a pre-loaded Gautrain gift card to the value of R150, a 24-piece Otima hamper, bottles of wine, copies of Home Owner Magazine as well as Nova paper towel. Sally Williams honey nougat was served as the main dessert of the evening.

"Last year, the campaign was well received. It was thus fitting to be part of the Sunday Times Goodlife Taste Experience again this year, as it provides an opportunity to position Gautrain as a lifestyle choice," says Dr Jensen.

For more information, visit www.tisoblackstarevents.co.za. You can also follow Tiso Blackstar Events on Facebook, Twitter or on Instagram.