For the past few months, celebrity Chef Reuben Riffel and the team at Robertsons Spices have been trawling hundreds of South African food blogs. Their mission? To uncover the official Robertsons Spicemaster Blogger, who’ll be keeping readers up to date over the course of this years MasterChef South Africa (Season 2).
Today, myself and 6 local food bloggers descended on The SA Chef’s Academy to participate in a ‘Mystery Box Challenge’, the ingredients unveiled before us, then given 45mins to whip up an original dish.
Provided were a whole chicken and a chorizo sausage. Straight away I went to work on creating a crispy lemon and thyme roast chicken served atop a Spanish infused cassoulet.
The chicken perfectly seasoned with Robertsons Atlantic salt & course black pepper, lemon juice, olive oil and fresh thyme, the cassoulet, a fusion of carrots, onion, celery braised with a hint of Roberstons Garlic Flakes and Mixed Herbs, seasoned with salt and pepper, tinned tomatoes and chickpeas, topped with garlic breadcrumbs.
Followers will know my inspiration are the ingredients themselves, less is more, letting the flavours shine, and seasoned to taste. I let the ingredients shine, from the fresh produce down to the fragrant Robertsons spices.
Sadly I didn’t win the cook off, though it was great fun and we all left with a rack of spices and small enamel pot from Le Creuset.