Spicy and refreshing was the order of the day last week during the fifth annual Master Chefs Cookoff.

The culinary competition took place Thursday night at International Imports on Par-La-Ville Road in Hamilton, with some of Island's top chefs vying for top culinary honours.

But it was chef Ben Dingwall of the Ariel Sands hotel who had the recipe for success, serving up the winning dish -- spicy pork loin with sweet potato fondant and a refreshing mango and apple salsa.

The other finalists were Rangit Gomes of Ariel Sands, Olivier Ramos of Fresco's, the Pickled Onion's Steve Marston and Christian Buggelsheim of Stonington Beach Hotel. Mr. Buggelsheim was unable to compete in the finals because of commitments.

But the other finalists did battle over the grills, creating an original recipe using ingredients selected by the Bermuda Chef's Association and a Gosling Brother's product.

After 25 minutes in the `kitchen', chef Dingwall, who trained in Hertfordshire, England, was declared the winner.

"This was my first time entering,'' said chef Dingwall who hails from London, England. "I have only been here six months.

"I made a spicy pork loin with sweet potato fondant and a refreshing mango and apple salsa. We only had 25 minutes to cook the finished product. I had most of the things prepared in advance.'' And for his efforts, chef Dingwall took home a kitchen load of goodies.

"I got quite a few prizes,'' he noted. "I won a trip to New York City in November, a Goslings decanter full of rum, a $200 voucher to the Shopping Mart on Front Street and some knives.

"Not bad for 25 minutes of work!'' Chef Dingwall wasn't the only person to benefit from the annual Cookoff. Event creator Karla Lacey-Minors said the charity Meals on Wheels will profit from the contest. "We will present Meals On Wheels with a cheque for $10,000,'' Ms Lacey Minors added.

SPICY PORK LOIN WITH SWEET POTATO FONDANT AND MANGO AND APPLE SALSA FLAVOURED WITH TEQUILA Ingredients: 1 pork loin (bone attached) 4 yellow apples 3 ounces raisins 1 mango 1 onion 1 pound sweet potatoes 3 green zucchini 12 scallions 4 ounces sugar 1 bunch thyme 1 bottle olive oil 2 ounces coconut 1 ounce hot peppers 1 ounce cinnamon 1 ounce black pepper 1 bulb garlic 250 grams butter 1 lemon 1 litre of chicken stock Splash of Tequila MIX together the hot peppers, cinnamon, 1/2 garlic, coconut, slice of 1 lemon and a splash of olive oil, add the trimmed and sliced pork loin (keep trimmings). Cover and keep in fridge for 2 hours.

Finely dice mango, 3 apples, onion, scallions, mix with olive oil and tequila, cover and keep in fridge for 1 hour before serving. With a round pastry cutter (3 inch diameter), shape the potatoes into circles about 1 1 inches deep, dry the potatoes. Place in pan with butter and a little water, cover with grease-proof paper and cook for 30 minutes on each side.

Slice the zucchinis very thinly length ways.

Melt the sugar in a little water over the stove, to make a stock syrup, slice the remaining apple very fine, dip in stock syrup, and place on a try and dry out in a very low heat until crispy. Heat a thick bottomed pan, add oil, then fry the pork loin until golden brown one each side. Finish in oven. With the same pan add the pork trimmings, half the onion and fry until golden brown.

Add chicken stock and thyme, reduce until a sauce consistency. Strain sauce, then season with salt.

Bring a pan of salted water to boil, add sliced zucchini, boil for 1 minute until soft.

Place fondant potato in centre of plate, put sliced pork on top, add mango salsa, zucchini ribbons, garnish with crisp apple and finish with pork jus.