Food & Wine

Waterless cooking challenge H2Zero kicks off

Waterless cooking challenge H2Zero kicks off

Creative agency 140BBDO, in partnership with Cape radio station SMILE 90.4FM today launch H2ZERO, a water saving initiative where renowned local chefs will be challenged to create a menu that uses absolutely zero water. The initiative aims to inspire Western Cape residents to not only be more aware of daily water usage, but also adopt the weekly water saving technique in their own homes – every Wednesday.

Every Wednesday for the month of September, big names in the culinary world including Pete Goffe-Wood from Masterchef fame, Franck Dangereux from the Noordhoek Food Barn and Liam Tomlin from Chef’s Warehouse will be on the Smile Drive show with Bailey Schneider & Maurice Carpede guiding listeners through their bespoke waterless menus. Each week, two chefs will be issued with the challenge of creating a waterless meal. No boiling, steaming, simmering, poaching, parboiling or blanching, or any process that needs water. Hello Waterless Wednesday!

The initiative will be supported on the H2ZERO, Smile 90.4FM and 140BBDO social media pages and listeners are also encouraged to log onto the SMILE 90.4FM Facebook page to watch the chefs prepare the meals live on the show, in studio.  The menus will be available for download on the SMILE 90.4FM website so that listeners are able to recreate the magic at home.

BBDO’s Chief Creative Officer, Mike Schalit says that he believes that H2ZERO is just another example of how creativity can be put to use solving our countries challenges. “We’re hoping that the Waterless Cooking challenges can become a movement in which people, and establishments alike, see that responding to a problem is not synonymous with sacrifice but instead, it can offer an exciting and prospective venture,” says Schalit.

“We were delighted when 140BBDO approached us with the H2ZERO concept, especially considering how well it fits with our long-running Smile Water Warriors campaign.” says SMILE 90.4FM Managing Director, Lois O’Brien.  “As of January 2017 the station has championed efforts to save water and it makes total sense to add this creative and exciting element to our on-going efforts.


Chefs presenting their waterless menus on SMILE 90.4FM include:

Liam Tomlin, Chefs Warehouse

Peter Tempelhoff & Ashley Moss, Cellars Hohenort

Ash Heeger, Ash Restaurant

Sonja Edridge, The Larder

Pete Goffe-Wood, MasterChef SA & Ultimate Braai Master judge

Franck Dangereux, Foodbarn

Nina Timm,

Callie Anne Gavazzi, Callie Anne Cooks


For more information, visit H2ZERO on Facebook or H2ZERO on Instagram, or follow #waterlesscooking on all social platforms.

If you’re a chef, restaurant or organisation that would like to be involved, contact Angelique Edwards from Republic PR on or 021 761 2501.


Franck Dangereux’s – Waterless Cooking Recipe
6 September

Fire Seared Tuna with Asparagus, Courgettes and Cherry Tomatoes with Soy, Lime & Chilli Salsa

Serves 4
4 x 200g yellow fin tuna steaks (at least 4cm thick)
250g thin green asparagus
250g baby marrows, top and tailed
1 x punnet cherry tomatoes
freshly chopped coriander
olive oil
salt and pepper

For the salsa:

2 limes, juiced
1 red chilli, chopped
40ml soy sauce
100ml olive oil

Prepare a fire. Brush off any dirt from the asparagus and the baby marrows. Trim the asparagus by cutting 1 cm off the stem. Cut the baby marrows in half across the length. Place the asparagus and marrows in a bowl, drizzle with little olive oil and season. Place the veggies on the hot braai and cover with a sheet of foil (or close the lid of the braai).

Using metal tongs, turn the veggies so they brown a little on all sides. Remove from the fire after 5 minutes…the veggies must be a little “al dente”. Return the veggies to the bowl and add the halved cherry tomatoes and coriander, mix and set aside. Make the salsa by combining all the ingredients in a jam jar and shaking.

Season the tuna steaks with salt and pepper on both sides and paint with a little olive oil. Lower the grid as close to the fire as possible. Sear the tuna for 2 minute on each side and then remove from the fire and allow to rest for 3 minutes before slicing.

To serve, place the grilled veggies on 4 plates, slice each tuna steaks in 3 and top the veg with the tuna

Generously drizzle salsa over and enjoy!

Pete Goffe-Wood – Waterless Cooking Recipe
6 September 2017

Grilled Rib Eye, Rocket & Charred Onion Salad, Masala Butter

300g rib eye
20ml extra virgin olive oil
20ml Worcestershire sauce
salt & pepper
10g rocket
1 red onion cut into thick rounds
10ml sherry vinegar
20ml extra virgin olive oil

Marinate the steak in the 20ml of olive oil & Worcestershire sauce. Season liberally with salt and pepper and cook to the desired degree over hot coals. Remove the steak from the heat and leave to rest. While the steak is resting put a large blob of Masala butter on top of the steak. Grill the red onion rounds until soft and charred, season with salt and pepper and then dress with oil & vinegar and finally mix together with rocket.

Serve the salad alongside the rested steak.

For the Masala Butter:

200g unsalted butter
1/2 onion finely diced
2 cloves garlic finely chopped
2tblsp curry powder
2tsp lemon juice
5tsp Worcestershire sauce
4 anchovy fillets
1tblsp baby capers
1tsp salt
1tsp pepper
10g coriander
10g basil
1tsp ground ginger
1 egg yolks

Fry the finely chopped onion & garlic in a little olive oil until soft and translucent. Add the curry powder and fry for a couple of minutes. Place the onion mix with the rest of the ingredients into a blender and blend to a rough paste. Add the butter and blend till evenly mix. Season to taste


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