The secret is in the sauce

2016-09-27 06:00
The Voice of the Cape team, from left Aziz Dantie, Nur Morton (their secret weapon), Tauriq Dantie, and, sitting, team captain Hassiem Basra get their grilling going at the start of the competition with the People’s Post team.

The Voice of the Cape team, from left Aziz Dantie, Nur Morton (their secret weapon), Tauriq Dantie, and, sitting, team captain Hassiem Basra get their grilling going at the start of the competition with the People’s Post team.

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People’s Post had their wings sticky on Heritage Day at Vangate Mall’s Gourmet Feasts – Festival of Flavours.

While a total of 20 local cooks entering their signature dishes into the Feast of Flavours cooking competition on Saturday, People’s Post and Voice of the Cape battled it out in true Braai Day style to see who is king of the braai chicken.

The day was packed with fun activities and give-aways. After the “secret ingredients” – peanut butter and vanilla essence – were revealed the braai challenge kicked off with a trolley dash into Pick n Pay after which the two media teams had to prepare three different styles of chicken. The chicken was sponsored by Zebros.

The winners, as decided by the community, was Voice of the Cape.

For the four judges in the cooking competition – auntie Koelsoem Kamalie and auntie Flori Schrikker, Malika Noordien of Voice of the Cape and People’s Post editor Cecilia Hume – it was a true feast of flavours with dishes such as prawn curry, koesisters, peanut butter chicken, a tripe curry, and various styles of breyani being served up by the 20 contestants.

The top five cooks who won over the judges tastebuds are:

. Jasmine Davids with her three-course meal consisting of crab stick starter, seafood main meal and dessert.

. Irfaan Dalvie made a Manchurian curry and Mongolian Chicken.

. Dilshaad Dalvie with Thai Prawns.

. Asgari Khan with something fishy.

. Badru Abrahams with chicken delight in a sauce.

These finalists will go into a live cook-off at Vangate Mall on Saturday 29 October.


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