Eat South Africa’s Best Pizza and Make a Difference.

10 05 2012

I love this concept. The very best of South African haute cuisine meets the ultimate in casual finger food. And all for a good cause.

Following great success and with over R200,000 raised for charity last year, the 2012 Col’Cacchio pizzeria Celebrity Chef Series is back from May until August. Three renowned South African chefs will take part in this  years gourmet charity challenge: Jackie Cameron (Hartford House KwaZulu-Natal) takes the stage in May, Coco Reinarhz (Sel et Poivre Gauteng) in June and Chris Erasmus (Pierneef à la Motte Franschhoek) in July.

But wait, there’s more

In August, all Col’Cacchio pizzeria fans are invited to test their pizza-making skills and take part in the Celebrity Chef Series.  Entrants can post their winning combinations on http://www.colcacchio.co.za and once the top 5 finalists have been selected, the three celebrity chefs will choose which gourmet masterpiece wins the Pizza Challenge and becomes a feature on the menu for the month of August.

Food for thought

In 2011 Col’Cacchio pizzeria raised R227 000 for the Wildlands Conservation Trust.  This year R5 from every Celebrity Chef Pizza sold will go to the Children’s Hospital Trust for the Red Cross War Memorial Children’s Hospital and Paediatric Healthcare.  All funds raised will be used to upgrade the hospital’s Medical Wards, which treat some of the hospital’s youngest patients with chronic illnesses.  Currently around 25% of these patients are HIV positive and 15% are infected with tuberculosis.

About the Chefs

Midlands born and raised Jackie Cameron has filled the position of head chef at Hartford House, the five-star boutique hotel in Mooi River, since 2002.  She was voted by SA Tourism as one of the Top 10 Young South African Chefs and under her guidance, the Hartford House restaurant has won numerous dining awards.  Her pizza creation for May is the Carpe Funghi – Mozzarella, caramelised onion, oven roasted mushrooms, roasted garlic and Italian Parmesan, topped with thinly sliced Beef Carpaccio, Truffle Mayonnaise and fresh dill.  A vegetarian version is also available.

June sees Coco Reinarhz’ Bujumbura Pizza in the spotlight.  Mozzarella, oven roasted brinjals, fragrant North African flavoured Chicken Tagine, green olives and preserved lemons is topped with fresh coriander and drizzled with coriander-infused yoghurt.  Burundian Chef Reinarhz is the Chef Patron of Sel et Poivre in Sandton, Gauteng.  His unique and innovative Afro-Fusion culinary style combines classic French Cuisine with the most opulent of African flavours.  He recently co-authored the internationally acclaimed book, The Banqueting House, African Cuisine an Epic Journey.

Chris Erasmus is the Head Chef of Pierneef à la Motte Restaurant in Franschhoek.  His great passion for  home-cooked, farm-style food, combined with his global culinary experiences, have led him to  working in renowned restaurants like The Tasting Room and Le Quartier Français, and to play a major role in the recently released book, Cape Winelands Cuisine.  At Pierneef Erasmus’ Karoo-gourmet style also reflects the influence of its Cape Winelands’ destination.  In July Col’Cacchio pizzeria diners can enjoy Erasmus’ Liplekker Ribbetjie – a Bechamel base infused with roasted garlic and rosemary and topped with Mozzarella, smoked and braised Lamb Soutribbetjie, caramelised onion, pears poached in Port, fresh rocket and a sprinkling of rosemary salt.

Go to www.colcacchio.co.za to submit your own gourmet pizza recipe and enter the Pizza Challenge.  See your very own creation on our menu in August and enjoy heavenly Col’Cacchio pizza slices for a year (!!)

The 2012 Celebrity Chef Series is proudly sponsored by Peroni, Place in the Sun Wine (Distell), Coca Cola, Parmalat, Rialto Foods and The Food Store.


* Please note that this was a sponsored article. While I don’t just post sponsored articles willy-nilly, I believe in the work that Col’Cacchio is doing for the Children’s Hospital Trust and am proud to support their efforts.

 

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