It’s week 3 of Cooking For A Cause and we’ve already seen many uniquely inspiring dishes prepared by our brave and creative cooks.

This week 5 more hopefuls put their hearts and minds into some very special creations. Let’s learn more about week 3’s beautiful bunch.

[divider]Kaval Shah[/divider]

Describe yourself as a cook in 3 words.

Adventurous, healthy and spicy.

Where did your cooking journey begin?

My mother started a cake making business from home after my 1st birthday. I ate cake almost every day of my life growing up until I left for university. At home I loved our traditional Gujarati food and made sure I learned my favourite dishes from my mother before I left for uni. With the fortune to travel widely, I have developed a taste for different flavours and having a wife who is also an amazing cook and foodie means we spend our time talking about food, watching food programs and cooking. Our 7-year-old also has a love for all things food.

What made you decide to enter Cooking For A Cause?

I entered on the back of my wife’s success in Season 1. It is a great experience and challenge outside my normal comfort zone and is in aid of an amazing cause. David is also a huge influence. We loved following his activity during the lockdown period.

Tell us what inspired your entry dish?

We are huge fans of vegetables as the star of a dish and cauliflower is an amazing vegetable. Hence the play on steak using cauliflower. I have also been exploring slow-cooked meat recipes with the lesser known cuts and adding flavour through spice combinations. The beef shin was a perfect cut for this where I tried my first pressure cooked version.

What are you looking forward to most about the competition?

I am a fan of taking of personal growth challenges and this show is that in a fun and entertaining way. Plus David, Marcelle and the whole team behind the show are such amazing people. We look forward to interacting with everyone. As foodies, it’s really great to be part of something to support the Eat Out Restaurant Relief Fund.

 

[divider]Kirsten Zwinscher[/divider]

Describe yourself as a cook in 3 words.

Adventurous, social and versatile.

Where did your cooking journey begin?

When I got my first cookbook for my 5th birthday.

What made you decide to enter Cooking For A Cause?

I’m always up for a challenge and wanted to see if I’ve got what it takes to enter a cooking competition. I also think it is such an amazing initiative to raise funds for the Eat Out Restaurant Relief Fund.

Tell us what inspired your entry dish?

My love for all things Italian and pasta!

What are you looking forward to most about the competition?

Setting a challenge for myself and having some fun!

 

[divider]Ntokozo Vilakazi[/divider]

Describe yourself as a cook in 3 words.

Creative, soul foodie and spontaneous.

Where did your cooking journey begin?

I have memories of being seven years of age and standing on a stool trying to look over my mom’s shoulder while she was cooking. I’ve always been curious around the kitchen so at the age of 10 I could make my own light meals. It was such a joy when I had my own family that I would now explore with all kinds of ingredients and make the most beautiful presentations for our supper sittings. I have to admit though that it does get exhausting to be the one deciding on regular meals all the time so I watch cooking videos for some inspiration.

What made you decide to enter Cooking For A Cause?

I have managed to convince my husband with my soulful dishes that I am the best cook in the whole universe so he suggested I enter. Also, charity is a big part of my life so wherever and whenever I have the means to assist I take on that initiative wholeheartedly. Cooking For A Cause is a great initiative to help those who have been hugely impacted by the pandemic – I am proud to be part of the fundraising and to give hope.

Tell us what inspired your entry dish?

Oh… That’s an easy one! I read the ingredients on the list that was provided by David Higgs and went for the most cost-effective dish (with the exception of the avos) but also maintaining the taste of the dish. It turned out amazing.

What are you looking forward to most about the competition?

I am looking forward to engaging with the other contestants and making new connections – it’s good to grow a circle with others whom we share a common passion with. I’m also looking forward to the filming and exposure. I like the spotlight.

 

[divider]Evile Gobodo & Ade Nomvete[/divider]

   

 

 

 

 

 

 

 

 

 

 

 

Describe yourself as a cook in 3 words.

Evile: Funny, creative and sexy.

Ade: Nurturing and honest.

Where did your cooking journey begin?

Evile: My older sister Ade taught me how to cook when I was 8 years old.

Ade: My mom was working full time, so she taught me how to cook and buy groceries for the house when I was 9 years old.

What made you decide to enter Cooking For A Cause?

We were told about the show by a friend that participated in Season 1.

Tell us what inspired your entry dish?

We wanted to try something different. We looked up dishes on how to be creative with cauliflower. We ended up making Cheesy Cauliflower Cakes.

What are you looking forward to most about the competition?

Cooking live and cooking for David Higgs.