Following a long and arduous cook-off for the HTA Legacy 2022 Competition held in August at the HTA School of Culinary Art. The evening of September 24 would be an evening that HTA’s second-year student Elizabeth Ncube will never forget.
After thorough discussions by the expert panel of judges after tasting the salivating dishes made by the students, Ncube’s dish left a magical taste in the mouths of the beholders.
Throughout the evening the students were awarded for their achievements. Then finally, the big announcement that everyone had been waiting for, “And the winner of the HTA Legacy 2022 Competition is Elizabeth Ncube.”
“I’m reeling and in shock; it’s still sinking in! But winning has made me very proud, and my family is very proud. It’s been a very uplifting experience that makes me feel closer to realising my dream of taking fine African cuisine to an international stage; this is an important part of our collective culture as South Africans, and I want to share it with the world,” bubbled Ncube.
“This opportunity has given me a name in the industry; it will open doors for me when I enter the working world with my head held high and the confidence I have gained from this contest.”
Elizabeth’s winning menu:
Starter: A citrus-infused Ceviche with yoghurt dip, avocado puree, and cornflake crackers.
Main: Crown roasted chicken, with potato fondant confit butternut and baby onion, beer pan jus and Swiss chard puree.
Dessert: Pistachio sponge with fennel mousse, salted beer caramel, sweet pastry disc, fennel and apple compote, garnished with dark chocolate.
“I loved using beer in new and interesting ways. Similarly, I enjoyed using fennel for the liquorice flavour so that I would stand out in judging the dessert course! Although I am passionate about sharing my iNdebele culture, I went in a very fine dining and classic direction, applying what I have technically and practically learnt during two years at HTA Culinary School.”
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