*Pictures courtesy of Thireshni Sanasy
Capsicum School of Cookery Pretoria Lecturer Chef Eoin Shiell has won the first Create Summer Flavour with Nola competition, walking away with R10 000 and the top spot. The competition tasked chefs with creating a summer-inspired recipe that used one of the three Nola variants – Ultra Creamy, Original or Reduced Oil Salad Dressing. Chef Eoin used all three variants to create a sophisticated take on a Chicken Cobb Salad, that would work beautifully as a starter or as part of a tasting menu.
“Extremely proud and happy!” says Chef Eoin when asked how he felt being the first winner of the competition. “I know there were excellent chefs with excellent dishes across the country who entered, so I am very grateful that my dish won.”
“My first thought when I saw the competition and the products to choose from was a salad!” says the 33-year-old chef. He then decided to take a classic salad dish and put a modern twist on it for his Chicken Cobb Salad dish. “I used the Nola Reduced Oil Salad Dressing to roast my chicken to ensure it stayed moist and give it a rich flavour. It also served as the dressing for the shredded chicken, and then I again used it as a main component in my tomato gel. Nola Original formed the base of my feta mousse, ensuring a creamy, smooth mousse, and then I used the Nola Ultra Creamy in the cheese crisp, which added crunch to my dish.”
“Myself and the rest of the Nola team were blown away by Chef Eoin Shiell’s recipe,” says Sinovuyo Rodolo, Assistant Brand Manager for Nola. “Not only did Chef Eoin use all three Nola variants (Original, Ultra Creamy and Reduced Oil Salad Dressing) in his recipe, but he did so in really interesting ways that made for a delicious dish!”
Chef Eoin Shiell wasn’t the only chef from Capsicum Culinary Studio Pretoria to impress – 2 other entries from chef lecturers at the school made it into the top 5, namely Chefs Wesley Cameron and Kabelo Kalebe. Chef Reshma Madhav from Four Seasons Hotel The Westcliff and chef consultant Chef Dany Leribaux rounded out the top five that were selected from just-under-100 entries submitted.
The Top 5 Recipes
Click on any of the top 5 below to discover their recipe and find out more about the chef.
- Chef Eoin Shiell (Capsicum Culinary Studio Pretoria) – Chicken Cobb Salad
- Chef Reshma Madhav (Four Seasons The Westcliff) – Fish and Chips Canapé
- Chef Wesley Cameron (Capsicum Culinary Studio Pretoria) – Kingklip Ceviche with Beetroot Sponge and Sorbet
- Chef Dany Leribaux (Chef Consultant) – Smoked Snoek Mousse served on a Savoury Scone with Apple Pesto
- Chef Kabelo Kalebe (Capsicum Culinary Studio Pretoria) – Taste of Kasi Gourmet Boerewors Rolls