South Africa’s next generation of culinary stars went head-to-head at the Jeunes Chefs Rôtisseurs National Final in Stellenbosch last week – and it was a feast of ambition, innovation and proudly South African flavour.
Hosted by the Bailliage of South Africa at the prestigious Institute of Culinary Arts (ICA), the competition drew the country’s top young chefs, each determined to earn the honour of representing South Africa at the International Final at Le Cordon Bleu, Istanbul in April 2026.
And the winner is…
Rising above fierce competition, Juan Fourie claimed the national title with a dazzling three-course menu that celebrated the versatility of macadamias. Fourie will carry the flag for South Africa on the world stage in 2026.
Hot on his heels were Sheldon Wolfe (2nd place) and Amahle Sosiba (3rd), with Caeleb Naidoo and Elizabeth Ncubealso impressing the judges. Melanie Cunningham, a final-year culinary student, joined as an official observer – a nod to the competition’s commitment to nurturing new talent.
“Whether or not they walked away with a trophy, each competitor brought innovation, discipline, and heart to the table,” said a Bailliage representative. “These chefs represent the future of gastronomy in South Africa.”
Macadamias steal the spotlight
The 2025 challenge required competitors to showcase macadamias in sweet or savoury form – from oils and butters to pastes and whole nuts. With their creamy texture and rich flavour, the nuts proved an inspired canvas for culinary creativity.
The choice was no accident. Since 2017, South Africa has led the world in macadamia production, with an astounding 87,227 tons harvested in 2024. At the heart of the event was Macadamias South Africa NPC (SAMAC), the key sponsor, whose support elevated the profile of macadamias as both a luxury ingredient and a symbol of agricultural excellence.
“This competition is about more than young chefs,” said Kerisha Raghunandan, SAMAC’s Market Access & Development Manager. “It’s about showcasing what South Africa can do – in our kitchens and in our orchards.”
Juan Fourie’s winning menu
Appetiser – Ginger-cured seabass with macadamia crumb, herb oil and tomato pickle.
Fourie roasted macadamias to draw out their depth, pairing them with delicately cured seabass and a bright tomato pickle.
Main Course – Pan-grilled lamb rump with macadamia dukkah, baby carrot confit, charred broccoli, butternut purée and macadamia-mint sauce.
Here, toasted macadamias were ground into a fragrant dukkah to crown the lamb, while a spiced macadamia oil elevated the vegetables.
Dessert – Apple Rose Brûlée with candied macadamias, nut tuille and apple-macadamia crème.
The finale saw apple spirals poached into roses, crystallised macadamias for crunch, and a velvety apple-macadamia cream.
It was a menu that told a story: of craft, innovation, and the way a humble South African nut can be transformed into haute cuisine.
The Nutritional Value of Macadamia Nuts: they 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 they may even boost cognitive and gut health. Rich in antioxidants, they promote radiant skin and offer anti-aging 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 stance.
