Global pizza challenge SA

Pete Goffe-Wood will represent SA in Sydney for the world challenge.

22 Mar 2011
pete goffe-wood

This year saw over 85 national entries from passionate pizza makers and chefs across the country, toss their most creative pizza recipe onto the fire, in the hope of claiming the ultimate title of Global Pizza Challenge South Africa winner.

It was Peter Goffe-Wood, of Wild Woods Bistro and Bar, Hout Bay, who took top honours. This for his uniquely composed Cape Malay-inspired Ostrich Bobotie pizza, presented on a pale ale base and created with homemade peach chutney and Tomato Pronto chakalaka sauce.

Says Arnold Tanzer, GPC co-owner and competition judge, “Pete’s pizza was a true reflection of local taste, flavor and culture. It was well balanced from its thin base and ratio of topping components to its final sprinkling of Buffalo Ridge Mozzarella and Bandini Mozzarella.

We believe that this pizza creation will do us proud at the international competition finale - while not only showcasing the talents of our chefs, but also our unique cuisine and excellent homegrown produce.”

Goffe-Wood won a G3 Ferrari Pizza oven, as well as a trip to Sydney in September this year, to represent South Africa in the Global Pizza Challenge Finals.

Under the auspices of the South African Chefs Association, all entries received were assessed by a panel of accomplished chefs for originality, balance, creativity, commercial viability and excitement factor.

The selected 34 finalists were invited to re-create their recipes at Hostex, 2011.  Staged at the Sandton Convention Centre, from 13 – 16 March, 2011, the finalists competed in culinary heats over the four days, in order to battle it out for the SA Global Pizza Challenge title.

At the end of the four days, One overall winner and top five Pizzas were named:

  1. Peter Goffe-Wood:

Wild Woods Bistro and Bar, Hout Bay: Ostrich Bobotie on a pale ale base with Tomato Pronto chakalaka and peach chutney

  1. Barbara Khumalo:

Blikkie Pizzeria, Paternoster: Smoked snoek with marinated bokkoms, sweet potato and Peppadew®

  1. Tony Rose:

Tony’s Spaghetti Grill, Randpark Ridge: Roasted butternut with gorgonzola and crisp sage

  1. Tammy Henton:

Piccolo Mondo Restaurant, Sandton: Braised lamb, crispy onions and humus pizza with Dukkah- infused crust

  1. Jodi-Ann Pearton:

The Food Design Agency, Northriding: Tea smoked kingklip, on a stone ground corn and fennel base with cauliflower emulsion

For further information, please visit:

- Caro de Waal

Read more on: competition  |  pizza  |  pete goffe-wood

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