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:
- Peter Goffe-Wood:
Wild
Woods Bistro and Bar, Hout Bay: Ostrich Bobotie on a pale ale base with Tomato
Pronto chakalaka and peach chutney
- Barbara Khumalo:
Blikkie
Pizzeria, Paternoster: Smoked snoek with marinated bokkoms, sweet potato and
Peppadew®
- Tony Rose:
Tony’s
Spaghetti Grill, Randpark Ridge: Roasted butternut with gorgonzola and crisp
sage
- Tammy Henton:
Piccolo
Mondo Restaurant, Sandton: Braised lamb, crispy onions and humus pizza with
Dukkah- infused crust
- 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: www.globalpizzachallenge.com