The Bailliage of South Africa hosted the much-anticipated National Final of the Jeunes Chefs Rôtisseurs Competition 2025 at the prestigious Institute of Culinary Arts (ICA), Stellenbosch. The event brought together South Africa’s most promising young chefs, each one determined to claim a coveted place at the International Final to be held at Le Cordon Bleu in Istanbul, Türkiye, in April 2026.
Winning contestants
Emerging as the national champion was Juan Fourie, whose culinary skills earned him the honour of representing South Africa at the International Final in 2026. He was joined by Sheldon Wolfe (2nd place) and Amahle Sosiba (3rd place), while finalists Caeleb Naidoo and Elizabeth Ncube also showcased remarkable talent. Melanie Cunningham, a final-year culinary student, attended as an official observer, signalling the competition’s commitment to recognising emerging talent.
Whether or not they walked away with a trophy, each competitor brought innovation, discipline, and heart to the table,” said a representative of the Bailliage. “These young chefs truly represent the future of gastronomy in South Africa.”
Macadamias, A Homegrown Luxurious Culinary Complement
This year’s competition required contestants to showcase macadamias as a sweet or savoury ingredient. Products on offer included macadamia oil, butter, pastes, and whole nuts. Macadamia’s luxuriously creamy texture, subtle richness, and nutritional value made it a favourite among the chefs as a premium culinary product and a symbol of South Africa’s agricultural excellence. Since 2017, South Africa has been the global leader in macadamia production with an astounding 87,227 tons produced in 2024.
At the heart of this culinary showcase was Macadamias South Africa NPC (SAMAC), the key sponsor of the event. SAMAC’s support not only elevated the profile of macadamias as a luxury ingredient but also empowered young chefs by providing a platform to innovate with proudly South African produce.
SAMAC congratulates all finalists and acknowledges fellow sponsors: Chefs Brigade, DeLonghi Kenwood SA, Bidfood South Africa, and Global Knives.
The Nutritional Value of Macadamia Nuts
Macadamias are rich in heart-healthy monounsaturated fats (especially Omega-7 and -9). With over 120 scientific health studies, macadamias offer a wealth of advantages, such as supporting cardiovascular wellness, maintaining weight management, and may even boost cognitive and gut health. Rich in antioxidants, they promote radiant skin and offer anti-ageing benefits. Beyond the health advantages, by-products of macadamia processing can be harnessed for innovative uses such as biochar and recyclable biomaterials. As global consumers seek food that supports well-being and contributes to the environment, macadamias make a compelling choice.
Juan Fourie’s Winning Menu
Appetiser: Ginger cured seabass with macadamia crumb, macadamia herb oil and tomato pickle.
“For the appetiser, I roasted macadamias to bring out their natural depth and paired them with cured sea bass. The sea bass was cured in a salt, sugar and ginger mixture. I made a pickling liquid with balsamic vinegar and added brunoise tomato to the pickling liquid. To complement the roasted macadamia, I blended herbs in heated macadamia oil to extract the flavour and colour.”
Main Course: Pan grilled lamb rump with baby carrot confit, charred broccoli, butternut puree and macadamia dukkah spice and macadamia oil mint sauce.
“In the main course, I created a toasted macadamia dukkah to complement the grilled lamb. I also made a spiced macadamia oil to elevate the baby carrot confit. I also used macadamia oil with mint, green herbs and chilli to make mint sauce.”
Dessert: Apple Rose Brulee with candied macadamia nuts, macadamia nut tuile and apple macadamia creme.
“To finish, I wanted the dessert to celebrate macadamias’ sweet potential. I peeled the apples into spirals and slow-poached in moulds. I crystallised roasted macadamias with sugar for a crunchy, nutty texture and made a tweel. To bring the dish together, I made an apple crema with apple, sugar, white wine and whipped cream.”
Also See: Macadamia and chocolate upside-down cake
Images and Text: Supplied
