This dish reflects my personal and culinary journey, from childhood memories in eastern France to Réunion, the tropical island in the Indian Ocean that has welcomed me since 2009. I'm keen to bring together on the plate the riches of tradition, the fishing I do and the smoking techniques I discovered on Réunion. Rhubarb is ‘my Proust's madeleine’, reminding me of my grandmother's pies. Every bite of this dish tells my story, combining tradition, creativity and sharing.

My food journey began as a child in my mother’s kitchen, as the youngest of five it was always my responsibility to help cook. My mother loves sweet potato and could tell just from taste and texture when it was harvested. I’ve taken this humble root and paired it with duck, poultry which to me is symbolic of fine dining and what I’ve learnt in the industry – especially butchering - which I’ve cooked along with the wild foraged matangulu, paying homage to Chef Johannes who has taught me so much.

Duck and chouchou were often served at my parents' dinner table, thanks to our vegetable garden and our farmyard. In this recipe, made with home-grown produce, I present a simple and generous simple, generous cuisine where vegetables and meat, in a rather classic interpretation have equal importance on the plate. Working with a product in its entirety using a variety of techniques is part of my culinary identity, while at the same time highlighting the local flavours of the Hauts de La Réunion region.

The Middle East epitomizes cultural fusion and rich histories, evident in its vibrant bazaars and diverse culinary heritage. Families and friends unite around tables adorned with delectable dishes, sharing laughter and tales. Amidst deserts and seas, hospitality and tolerance prevail, weaving a tapestry of unity amidst diversity.

This dish comes from a memory from my chilhood:''anatra all'arancia'' (orange duck) from my grandmother, she's the one that made me fall in love with cooking. very important dish for me, i tried to use all the skills that i learnt during my years in the kitchen, but always trying to bring forward all the flavors that reminds me of my country and most importantly who gave me the inspiration for it. With this dish i want to express what you can achieve with cooking: create an emotion.

Coming from the Northern Cape, the braai is often seen as the place for a man. From a young age I was by my father's side, learning how to master the fire. Later, I would always host the braai, ready to cook the meat while frowning male faces were ready to save me from the 'burden' of yielding the grid. This dish represents how my love for the braai has only grown, celebrating women's ability to tame the flames, along with my passion of showcasing my heritage and enjoyment of local ingredients.

Inspired by the core memoir of my culinary journey, surrounded by amazing people from around the world in Middle East, which is a melting pot of culture region, where the aromas, flavors, and tradition come together, create a dynamic culinary scene as it is now. I carry the essence of my roots, to honor where i come from and staying true what i come here for. From my signature dish, i want to educate my guest how important to practicing sustainability. Because, small things can make different...

During my visit to Egypt, I was welcomed into my friend's family celebration of Eid. Grateful for their hospitality, I offered to cook the dinner to discover their tradition of sacrificing a lamb for the festival. I felt a deep respect for their customs. My dish is inspired by that experience, so I wanted to do a dish where I use the whole animal. Each ingredient, spice, and technique is a tribute to the love and generosity they showed me during that unforgettable time in Egypt.

I'm presenting a modern twist on a traditional Egyptian breakfast, a staple eaten by nearly all Egyptians but largely unknown outside the country. This dish represents years of my life and is easily accessible to people from all walks of life due to its affordability . As a nod to my childhood memories of bustling vendors, I've decided to elevate this vegetarian dish with my own presentation, texture, and cooking techniques while staying true to its traditional flavor.

I am sharing the story of the first traces of humankind through the art of culinary expression. This dish is a tribute to the women of the Khoi-Khoin the Taras whose footprints lie deep in the Southern Coast. Her pure shell jewellery strings around her neck as she heals her family with every meal. I would like to convey the unique diversity of South African Indigenous healing plants. The origin of flavour. By sharing the story of our ecosystems, we could create unity through food in our country.

This dish expresses the versatility of one of my favorite vegetables, the celeriac, using every part of it in 4 different ways, without waste any. It's an earthy dish that wanna bring you in the woods during the autumn season.

80% of marine pollution is due to plastics and microplastics, hence the idea of ​​proposing this dish with edible plastic. Just as Alberto Burri burned plastic to create his art, I burn the fake film of beetroot placed on a fillet of wild, natural and sustainable Black Cod which with its flavor envelops the sweetness of the sweetbread, an ingredient dear to me that is part of my education and my memory. with the acidity of the beetroot and verjus sauce which as a whole hides a play of opposites.

The ritual of sacrifice is a sacred part of ancient India's culture and heredity. The lesser known Dravidians who were farmers and soldiers, who were part of the kingdom performed these prayers which included sacrifices of live stock namely goat. This goat after being sacrificed becomes the main ingredient for that day's meal. Every part of this meat was used to the nourishment of the fellow villagers who attended the prayers and the rituals.

Our Saturday dinners always included a braai. These meals, my happiest moments, were filled with love, laughter and of course good food. My favourite of which was the skilpadjie - lamb liver wrapped in caul fat, served with pap & chakalaka. It’s a dish which takes the humble offal and makes it, in my opinion, the star of the meal. I have recreated and elevated it, as a way to celebrate my Afrikaans heritage, upbringing and culinary traditions.

This dish is an extension of who I am. It shows how I think about food. The flavours are more-ish, there is a balance of textures and flavours, the presentation is unassuming and organic. It's a harmonious balance between man and nature. Eating what the land has to offer. Plant based meals have been at the forefront of the conversation within the industry for a while now, you'd have to be ignorant to ignore the importance of highlighting the beauty of vegetables.