OUT OF THE FRYING PLAN; INTO THE PIZZA OVEN AND SERVED ON A PLATE - SA GLOBAL PIZZA CHAMPIONSHIP WINNERS SERVED UP

March 2010

The 2010 Global Pizza Challenge (GPC) South Africa cook-offs were recently hosted at Hostex from 8 - 10 March 2010, at the Cape Town International Convention Centre.

Neil Jewell, from Bread and Wine in Franschhoek, took first place with his Aubergine and Confit Karoo Lamb with Buchu. Along with the title of 2010 Global Pizza Challenge South Africa Champion, Jewell is set to travel to Melbourne, Australia, to represent Southern Africa, in the next international competition.

In the specialised Peppadew® Pizza category; Tammy Henton, hailing from the Piccolo Mondo, Michelangelo Hotel, walked away with R10 000 for her winning creation of Slow Cooked Duck, Sweet Potato Crisps and Peppadew® Dressing.

Under the auspices of the South Africa Chefs Association (SACA), a panel of accomplished chefs assessed all 70-odd entry recipes for originality, balance, creativity as well as excitement factor. A total of 20 finalists were selected to move forward to the next GPC round.

Eat and support a charity
Each competing finalist produced four pizzas, two for the judges’ table and two for the supporting crowds. Supporters were encourage to voluntarily ‘pay’ for slices by donating to this year’s chosen charity, the Uitsig (Animal) Rescue Centre, founded by Denay Saunders of Joostenburgvlakte, Cape Town.
A former veterinary receptionist, she decided to start her own animal rescue centre after taking in a number of strays that she knew would be put down by the SPCA.

This year, R1 300.00 was raised through the collection box provided. These funds will be put towards Uitsig’s Mobile Sterilization Unit, soon to be operational in Fisantekraal. This Unit will serve the impoverished communities of Bloekombos and Fisantekraal; and the money will be spent on purchasing much needed vaccinations for the districts’ domestic animals.

New international opposition
“This year it was Cape Town’s turn to produce a knockout pizza recipe and it’s a far tougher international competition as there are now more countries entering the race,” explains Chef Martin Kobald, Honourary President of the SACA. “In this year’s event, pizza will also be tossed up in the air in Singapore, Shanghai, Bangkok, Ho Chi Minh, Melbourne, Sydney, Dubai, Windhoek and Auckland. Ho Chi Minh took place in December 2009 and Singapore follows straight after South Africa, in April 2010.”

Cheese loving spreads worldwide
Australian chef, Glenn Austin, founded the competition in 1999, as an Australian cookery concept to promote the fastest growing fast food group in the world. Since inception, Austin’s brainchild has spread to Africa and Asia, as a challenge to chefs to expand their imagination beyond the standard Margarita cheese and tomato offering.

“What is tremendous about this competition is that South African chefs are offered the opportunity to compete against countries and flavours that they would not normally experience. We feel sure that sooner rather than later, South Africa will bring home the main prize, simply because we love to experiment and try out new culinary ideas,” adds Kobald.

More enthusiasm
The challenge, in partnership with global dairy company Clover Fonterra and equipment sponsor Prenox, is enjoying its second culinary year in South Africa. The competition, which calls for participation from any local individual pizza makers, whether representative of a stand-alone pizzeria, restaurant, take-away outlet, hotel, suburban hot spot in a trendy part of town or home enthusiast; allows entry in one of four categories - chicken or meat; seafood; vegetarian and specialty or dessert.
This year, the Peppadew® category offered entrants the opportunity to win R10 000, by using its diced sweet piquanté peppers.

Eat a pizza; feed a hungry child
This year, the Global Pizza Challenge has again received the support of the 94.7 Rude Awakening Team and Mimmos favoured Italian restaurant franchise; with the creation of the RAW Pizza by DJ personality, Jeremy Mansfield.

The Moroccan-inspired RAW Pizza has been launched and is currently being served in select Mimmos outlets across Gauteng, from beginning March 2010, for a period of four weeks. A percentage of proceeds raised will be donated to Food4Africa – a feeding scheme that supports hungry children. Through Food4Africa, each pizza is able to feed a child for a month. Last year saw just over 1 800 children fed through the collective efforts of the initiative and the NGO, which aims to provide balanced meals to hungry children across Africa. In 2010, the goal is to feed an estimated 3 000 underprivileged for a year.

To add to the excitement, this year (2010) saw Chef Martin Kobald compete in a hotly contested cook-off against KFM DJ, Ryan O’ Connor, as Kobald took on the responsibility of recreating Mansfield’s RAW Pizza in a battle for the best celebrity pizza topping!

Sponsors
No competition of this nature could flourish without its sponsors. This year’s include: Clover Fonterra, Prenox, Unilever FoodSolutions, Nestlé Professional, Hychem, Patleys, Goldcrest, Golden Cloud, Pepsi, Original* Iced Cocktails, Little Leaves (microgreens), Peppadew®, Tiger Brands, Bose, Gearhouse, Mc Brothers, Southern Sun Hotels and Hostex.

View the fun
The excitement of this year’s first entrants from Ho Chi Minh in Vietnam can be seen on the YouTube clip www.youtube.com/watch?v=_LZAVLAS8Bg and the festivities at last year’s competition, along with guest chef and celebrity radio DJ, Jeremy Mansfield, can be viewed on www.youtube.com/watch?v=jUQ3h49XloY.

For further information, please visit: www.globalpizzachallenge.co.za.

Global Pizza Challenge 2010 / Angela Day Demonstration

On Tuesday evening, 23 March, 2010; 60 pizza enthusiasts joined The Star Food Editor, Jenny Kay and Executive Chef, Fairland, Terence Hay, for a Global Pizza Challenge (GPC) 2010 evening to remember. GPC 2010 slice sponsors, Original* Iced Cocktails; Little Leaves (microgreens); Peppadew®; and Golden Cloud – contributed to amazing spot prizes and take-home gifts galore. Furthermore; magical ingredient additions from Clover; Unilever FoodSolutions; Nestlé Professional; Goldcrest; Pepsi and Tiger Brands – ensured pizzazz from start-to-finish, and every delectable bite in-between.

Special mention must also be made of: Hychem, Bose, Gearhouse, Mc Brothers, Southern Sun Hotels and Hostex; in thanks for supporting the Global Pizza Challenge 2010 initiative.

Click here for the evenings pictures

The perfect pizza menu for the evening included:
Three Pizza Dough Types

Original Base
Whole-wheat Base
Rye Base with Sunflower and Caraway Seed (Low GI Option)

Base Sauces

Classic Tomato
Bar One Chocolate

Savoury Toppings

Artichoke, Blue Cheese and Onion Confit
Garnished with Microgreens

Olive, Caper and Basil Salsa with Roasted Pomodoro Tomatoes
Mozzarella Cheese

Sticky Chicken with Asparagus and Feta
Mozzarella Cheese

Caramel Soya Glazed Beef with Roasted Peanut and Peppadew
Mozzarella Cheese

Prawn Tikka with Grilled Pineapple and Mushroom
Mozzarella Cheese

Sweet Topping

Strawberry and Cinnamon Compote
Dollops of Mascarpone Cheese