Sponsored by Unilever Food Solutions

We are delighted to announce that Njabulo Mhlongo from Sous Chef has won the Unilever Food Solutions Restaurant Challenge, with the two runners-up being Mariska Henning from Purple Potato Catering and Njabulo Zuma from La Fusion Chefs. We chat to them about the inspiration behind their recipes, highlights of their journeys as chefs and, of course, what their favourite Robertsons spice is.

Njabulo Mhlongo

Njabulo Mhlongo – Winner of the UFS Restaurant Challenge. Image supplied.

How does your recipe relate to your heritage?

This dish, although American inspired, speaks to what many people in the townships (in KZN at least) would refer to as “u-Rich”. This is that often fried brunch type meal that uses anything and everything in the fridge to make a comforting decadent meal. (The type of meal your mom would shout at you for). Very often, this type of meal will have mayonnaise and, or tomato sauce, lettuce, some form of bread, and some form of patty, and importantly hand cut home-made fries. This time around I got to make it using the iconic flavour of Robertsons Chicken spice which we all love and recognise in many home. On top of the decadence, there’s a comforting familiarity in this dish which is what I love.

What inspired your winning recipe?

The inspiration for the recipe is certainly my love for chicken and fast food, and the labour of making all things from scratch. I enjoy the challenge of it and I wanted to take the great products given in the challenge and see if I could mimic one of my current favourite meals, which is an American-inspired fried chicken sandwich.

What is your favourite Robertsons spice and how do you use it?

My favourite Robertsons spice is the Traditional Braai Mix (from the Masterblend range – all of which taste amazing and are very convenient). I use it simply on red
meat on the braai by oiling the meat lightly and sprinkling on the mix. When using it with chicken, I add a squeeze of lemon and braai or grill accordingly.

Mariska Henning

Mariska Henning – Runner up of the UFS Restaurant Challenge. Image supplied.

Tell us about your background.

I started my chef journey at Boland College in Stellenbosch, where I studied hospitality and catering services and fell in love with the kitchen environment. My
mother baked a lot, so that’s where my love for cooking came from.

What is your favourite Robertsons spice and how do you use it?

My favourite spice is the Veggie Seasoning. I use it in everything from bread baking to sauces, meats and salads. I love the combination of all the dried ingredients. I like to use it as is or rehydrate it to use in savoury baking – it lends a lovely aromatic taste to everything.

What are your dreams for the future?

I am starting my own business where I want to give children a balanced and playful meal every day. I want to teach others to cook and enjoy fresh produce. In the future, I want to have dinner clubs and be a private chef.

Njabulo Zuma

Njabulo Zuma – Runner up in the UFS Restaurant Challenge.

What are the highlights of your journey as a chef?

I studied Hospitality Management and Sciences at the Durban University of Technology before working in many establishments as a chef, including the Hilton Hotel, Sun City and Siqalo Court. When I was still a student at DUT, I started to look for a job to gain experience and I was hired by a company called Welile Caterers. My time spent there inspired me to start my own catering company four years later.

What are your dreams for the future?

My future dream is to own successful restaurants in South Africa and outside Africa, and I wish to have a Culinary Academy where I will be teaching young people about culinary arts.

What is your favourite Robertsons spice and how do you use it?

It’s so hard to choose my favourite Robertsons spice because I’m in love with all of them. But if I have to choose, I’d go with the Veggie Seasoning because you can use it on everything, and if you mix it with the Cajun Spice it becomes even more amazing.