PLETTENBERG BAY NEWS - It was almost a fire dance at this year's Plett Chilli Festival with top honours going to Barrington's chef Alewyn Malan.
It was Malan’s dish of pork belly on a bed of his home-made chilli chutney that won over the judges, including celebrity chef Pete Goffe-Wood.
"The quality of food was exceptional. There was a great use of chilli with very balanced flavours," said Goffe-Wood after the competition on Saturday 17 May.
Goffe-Wood had tasted chilli dishes from seven different kitchens in succession and joked that he needed some antacid tablets afterwards!
Thing with chillies
Said Malan: "I've got this thing with chillies. I've eaten the hottest burger in the world three times - it oozes with Carolina Reaper, the hottest chilli out." He hopes to soon launch his own chilli chutney brand, the key to his winning recipe.
His pork belly chilli saw a blend of Eastern and Western flavours, balancing sweet, salt and spicy flavours to titillate the taste buds.
About 20 restaurants participated in this year's festival, said Derval Hoban of Engel & Völkers, who organised the event at the Absolute Padel courts in Plett.
Chilli ice cream
The celebrations on Saturday included a cooking demonstration by Do Curação restaurant chef Rui van Coller, with GoffeWood acting as a compère.
Hoban thanked everyone that contributed to the hot event, especially the sponsors, Pilot Software and Mosdell, Pama & Cox Inc.
A number of food stalls entered into the heat of the moment and offered their wares, including chilli-infused ice cream from Ice Pallazo.
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