Four more creative cooks are taking up the Cooking For A Cause challenge as we head into the home-stretch.

Which of this week’s contestants will take their spot in the finale?

[divider]Bridget Camacho[/divider]

Describe yourself as a cook in 3 words.

Does not listen (to recipes).

Where did your cooking journey begin?

My parents got us to start cooking when we could safely see the stovetop, they are also both very experimental cooks coming from a mix of heritages, so we learned how to play with flavours and textures from them. My sister and I used to pretend to have a cooking show when it was our turn to make lunch or dinner, but I’m sure that all kids did that (please say all kids did that, otherwise we’re just strange).

What made you decide to enter Cooking For A Cause?

Mostly the cause part. I know of too many people in the restaurant industry who didn’t get a salary or lost their jobs because of lockdown so I’m grateful for the chance to be able to help, even in a small way. Also there’s apparently free wine involved so this is not completely selfless!

Tell us what inspired your entry dish?

Last minute entry pressure and the fact that I love chicken and always treat it with the utmost respect. It’s my favourite protein, so I try to make sure that it’s the star of the dish, even though it’s the freaking worst at absorbing any flavour. I can’t plate lentils to save my life, so I decided to leave them out and focus on the basil & pasta instead. The honey pea puree was there because I’m a pineapple on pizza person and I love adding a bit of sweetness to my meals, it helps me to not crave dessert afterwards.

What are you looking forward to most about the competition?

Pretty much everything! It’s such a cool concept for a cooking show and just proves that almost anything is possible with social media. It’s probably going to be the most fun zoom meeting that I’ve had all year!

 

[divider]Debbie Spazzoli[/divider]

Describe yourself as a cook in 3 words. 

Simple, fun, flavourful.

Where did your cooking journey begin?

Usually in the kitchen. Actually we had cookery as an O Level subject at school. I was 16 and the girls that took cookery were popular with those that didn’t because we always had yummy food to share.

What made you decide to enter Cooking For A Cause?

During lockdown I spent many happy hours watching David Higgs cooking. His humour and passion for food made the long weeks bearable. I also believe in the cause. The money that I would have spent on entertainment during lockdown was used to buy Restaurant Rescue Project vouchers from many of my favourite restaurants.

Tell us what inspired your entry dish?

My Prawn and Saffron Risotto is a dish that I love to make for special occasions. It’s a combination of recipes that I have made my own. I like to substitute ingredients and play around with flavours.

What are you looking forward to most about the competition?

I am excited to cook for David probably because I have a little celebrity crush on him – or is it Stockholm Syndrome after being locked away for so long.

 

[divider]Janet Kohler[/divider]

Describe yourself as a cook in 3 words.

Enthusiastic, resourceful and quick.

Where did your cooking journey begin?

My cooking journey definitely began during my childhood. I grew up in a small town where we grew our own vegetables, cooked from scratch and spent time together in the kitchen preparing meals.

What made you decide to enter Cooking For A Cause?

I entered for both the cause, and for the personal challenge. (And because I was tagged by friends!)

Tell us what inspired your entry dish?

My entry dish was inspired by travel- seaside prawns and Italian Ossobuco. Dishes that take me off on an adventure, to a very happy place!

What are you looking forward to most about the competition?

I pride myself on my ability to forage in my own kitchen- typically on a Sunday night, I will make a meal out of the barest of ingredients in my pantry or fridge. So, I’m really looking forward to seeing what I can create from this box of ingredients- not to mention the hysteria should I come across something I’ve never cooked before

 

[divider]Michael Krige[/divider]

Describe yourself as a cook in 3 words. 

Fresh, regional and balance.

Where did your cooking journey begin?

Pretoria State Theatre at Allegro 25 years ago.

What made you decide to enter Cooking For A Cause?

I’m from the restaurant industry and many of my close friends have closed shop.

Tell us what inspired your entry dish?

The simplicity of fresh salmon together with locally sourced produce is always a winner for me.

What are you looking forward to most about the competition?

The fun of cooking and drinking.