Brought to you by Unilever Food Solutions

The first round of this epic competition is over and 10 chefs from around South Africa have been selected to move forward to the final stage.

In case you missed it, for the first round of this competition, we challenged SA’s chefs to submit a dish, paired with something from Robertson’s unique spice range, that best represents their unique South African heritage. From all these submissions, 10 chefs were selected to move on to the final round in which just three chefs will stand a chance to win big!

READ: Calling all chefs: Win your share of R10 000 in Binuns kitchenware vouchers

Close-up of  a top chef’s representation of their unique South African heritage.

The prizes

1st prize: 1 x R5000 Binuns voucher

2nd prize: 1 x R3000 Binuns voucher

3rd prize: 1 x R2000 Binuns voucher

During the final round, each 10 chefs will receive a mystery package of ingredients from Unilever Food Solutions and will be tasked with creating the ultimate recipe using Robertsons spices.

With just three prizes up for grabs, the stakes are high for these 10 talented chefs, and we can only wonder what the mystery pack of ingredients will hold!

Here are the 10 chefs who will be cooking for the prizes:

Renata de Villiers from Gauteng submitted a Robertson’s ground ginger-spiced malva pudding with custard – a nicely spiced SA pudding that really knows how to keep a South African “kuier” going!

Njabulo Zuma from KwaZulu-Natal submitted sweet potatoes and imbuya spiced with Robertson’s veggie seasoning – a healthy and nutritious recipe that’s a firm childhood favourite for Njabulo.

Mariska Hennig from the Western Cape submitted a cheesy baked paptert seasoned with Robertson’s veggie seasoning – a real go-to recipe for any occasion involving braai and friends!

Lunga Njikazi from the Western Cape submitted a family recipe for amathambo eGusha, a traditional dish made using meaty lamb bones spiced with Robertson’s medium Rajah spice blend.

Karileng Makhetha from the Free State submitted spicy chicken livers served with maize rice featuring Robertson’s mixed herbs and Robertson’s paprika – a spicy staple in just about South African household!

Andisiwe Matiwane from the Western Cape submitted crispy fried hake seasoned with Robertson’s Mixed Italian Herbs and Robertson’s Fish Spice – a recipe that is a family classic signifying what it means to grow up in a fishing community in one of the rural areas of Eastern Cape.

Kaye Durant from KwaZulu-Natal submitted a South Coast mussel recipe featuring Robertson’s fish spice.

Francois Hugo from the Western Cape submitted an ostrich mince bobotie spiced with Robertson’s dried parsley, turmeric, medium Rajah curry powder and steak spice – this lean version will have you feeling nostalgic in no time at all with all the traditional makings of a good bobotie!

Njabulo Mhlongo from KwaZulu-Natal submitted a flavour-blast shisanyama marinade for pork chops made with Robertson’s paprika, garlic powder, ground coriander, salt and black pepper – nothing brings South Africa together like shisanyama flavours, says Njabulo.

Jeremiah Mamabolo from Gauteng submitted his favourite kingklip recipe served in a creamy garlic sauce flavoured with Robertson’s fish spice, lemon and herb seasoning and dried mixed herbs.

A huge congratulations goes out to these 10 talented chefs, thank you for all your wonderful Robertsons-spiced recipe submissions and good luck for the final stage!