October 2, 2019

Nola Heart Summer, Share your recipe and you could win 10k!

Chefs, it’s time to get ready for the second annual Nola Heart Summer competition!

This year, all you have to do is share your summer-inspired Nola recipe and you stand a chance to win the R10 000 grand prize – as well as monthly spot prizes of R2000 Yuppiechef vouchers.

So how do you enter? First, create your summer-inspired recipe using Nola Mayonnaise. Then, take a picture of your dish together with the Nola pack you used. Next, visit and upload your recipe and photo. Last up, share your entry with family and friends on facebook – the recipe with the most votes and shares wins the grand prize!

It’s as simple as that! And if you’re looking for a bit of inspiration, take a look at RCL Foods’ Chef Brad Kavanaugh’s recipe for Salmon Fish Cakes and Roasted garlic aioli.

Salmon Fishcake with Roasted Garlic Aioli


125g Norwegian Salmon, or substitute the salmon with kingklip or hake

Mayonnaise Mix:

3 TBSP Spring Onions Chopped
2 TBSP Parsley, finely chopped
2 cups fresh bread crumbs
¾ – 1 cup Nola Ultra Creamy Mayonnaise
Zest from 1 Lime

30ml Oil and 50g Marvello Butter Flavour
1 cup fresh breadcrumbs for coating


  • Roughly chop the Salmon
  • Mix all the ingredients together for the mayonnaise mix
  • Fold the Salmon into the mayonnaise mix
  • Divide the mixture into 6 portions
  • Heat the oil and Marvello in a frying pan
  • Roll the fishcakes into the breadcrumbs and gently fry until golden brown
  • Transfer onto a baking tray and bake at 180°C for 4-5 minutes

Roasted Garlic Aioli:

  • 1 whole garlic
  • 1 TBSP Parsley
  • 20ml Lime Juice
  • 2 cups Nola Ultra Creamy Mayonnaise
  • Salt & Pepper to taste


  • Wrap the garlic in foil, bake in the oven at 180°C for 20 minutes – let cool
  • Peel 3 garlic bulbs and press with the back of a knife to make a puree
  • Place garlic in a bowl, add lime juice and Ultra Creamy Mayonnaise
  • Adjust seasoning

Serve the aioli with the salmon fish cakes and a side salad.

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