.: The Wolftrap Steakhouse Championships Awards at the Pot Luck Club and the winner is....

Chopsticks and notebook at the ready

Boekenhoutskloof, maker of Wolftrap wines, and Vinimark were the sponsors of the competition and the winner gets a year's supply for their restaurant

Chef Peter Goffe-Wood, one of the Judges, talks to Michael Oliver

Pete and Chef Arnold Tanzer, another one of the judges

Mark Kent of Boekenhoutskloof and Vinimark, producer of the Wolftrap wines, chats to Chef Luke Dale Roberts

JP Rousseau tells us about the Steakhouse Championship and how they nominated the restaurants. They received an incredible 21,600 nominations from the public on Facebook for their favourite steakhouses nationwide.

The first course ready on the pass, of Chalmar Rib eye Scottati awaiting its XO dressing, and smoked pine nuts

The platter of bread and olives, roasted garlic and red pepper pesto

Inge Hoffmann of Boekenhoutskloof

Jan Laubscher of Winetimes.co

JP Rousseau

Mark Kent

The very exciting menu prepared by Luke Dale Roberts and Pot Luck Club’s Chef Wesley Randle

Pot Luck Club Restaurant chef Wesley Randle

Luke Dale Roberts, Executive chef/owner of The Test Kitchen and the Pot Luck Club

Chef and Judge Pete Goffe-Wood

Luke making magic in the kitchen

Wolftrap wines, about to be poured

And the top three candidates get their awards. Steve Maresch of The Local Grill in Parktown North Johannesburg

Martin Lombard of Little Havana in Umhlanga Rocks, Natal

and Giorgio Nava of Carne Restaurant Cape Town

The tender seared Chalmar rib eye scottati dressed with Luke's version of XO sauce. XO is a restaurant sauce in China the OX referring the the cognac added but this is Luke’s own variation. He includes walnuts, port and brandy, we found a hint of cayenne and something sweet and caramelized. Absolutely delicious and one to try to recreate at home.

We ate ‘tapas style’ at each table. This is the serving for three people of BBQ Chalmar brisket Ropa Viega (Cuban shredded beef) with home pickled jalapeno chillies. Not at all hot, but full of Central American flavours of lime, avocado, cumin, smoked peppers and green coriander melded with soft long slow cooked brisket and served on a paper thin tortilla.

Bowls of extra brisket were provided... in case we ran out!

Chalmar Rib eye Robatayaki,( Japanese literally means fireside cooking or cooked over coals) with smoked bone marrow and crispy deep fried Jerusalem artichokes and cauliflower served with a Moroccan rub. Utterly delicious and very rich.

Amongst some stunning dishes, this one was the favourite on our table and we would not let them remove the sauce and called for more bread to soak it up. Smoked Chalmar beef fillet served in a truffle and black pepper cafe au lait sauce. Redolent with truffle, rich creamy caramel coffee mocca flavours But apparently it contains no cream, coffee or chocolate – it is Luke's secret sauce. It really highlighted the tender beef flavours

One of the three accompanying dishes of Pot Luck wedges – spicy potatoes with mayonnaise and chives

JP Rousseau in conversation with Mark Kent

The final meat dish was Chalmar beef fillet with old fashioned béarnaise topped with bone marrow. The béarnaise was light and frothy and gently tasted of fresh tarragon, as it should