Tag Archives: Ingrid Engelbrecht

MasterChef SA is Finalist Samantha Nolan’s dream come true, has a heart for cooking!

MasterChef SA Finalist Samantha Nolan showed her leadership skills in the team competition in episode 5 of MasterChef South Africa last week, with her Red team winning the Harvest Celebration lunch challenge.  Her selection of mainly Cape Town Finalists to her team reflected her loyalty to Cape Town and to the team members that she had got to know in the earlier rounds of the reality TV show competition, and who had become friends.  She appears to be a strong contender for the title, not having been faulted by the judges in the episodes to date.

Samantha agreed to an interview immediately when I called her, subject to the approval from M-Net’s Senior Publicist Ingrid Engelbrecht, as we had to obtain for our interview with Finalist Guy Clark.  I asked Sam to choose a suitable venue, and even offered to drive out to Table View, but she selected Andiamo in the old Cape Quarter.

Samantha brought along her husband Paul, and he comes across as the most wonderful supportive husband one could wish for, the two making a good team.  They ‘met’ telephonically fifteen years ago, both working for ESKOM, and he called her in the Medical Aid department with a query. On his next visit to Johannesburg, where she was based, they met, and the rest is history.  Both had two children from their previous marriages, and now the family of six lives in Cape Town.  Paul left his job at ESKOM, and has become an electronic contractor, with contracts in Kazakhstan, Kenya, and Liberia, the family joining him for the first two contracts.  Disaster struck when Samantha had a heart attack last year, while Paul was in Liberia, and a rare genetic defect, being a shortage of chemicals which had never been evident before, was diagnosed.  She takes medication for the condition now. She said that the stress of MasterChef has not affected her at all.  It did mean however that she could not join Paul in Liberia, because of the poor medical conditions in that country.  Paul works six weeks away, and then comes home for two weeks. He finishes the contract next month, and then wants to start a facilities management consultancy, helping companies like ours with all maintenance requirements.

I asked Samantha where the MasterChef interest had come from, and she said that she saw the first Australian programme three years ago, and just knew that she wanted to be part of it when it came to South Africa. She has been Googling it over this period. She dreamt about being a contestant, and having become a Finalist is her dream come true. She is proud to have made Top 15 to date, out of an initial field of 9500 applicants.  For her cold audition at the Cullinan Hotel in Cape Town, when they were reduced down from 4000 to 120 contestants, she prepared hot cross bun ice cream with clotted cream (a challenge to find the unpasteurised milk), making it all herself, which she served with three berry sorbets and a white chocolate ganache. She loves experimenting with and making ice creams, something she developed when they lived in Kenya, as ice cream is very expensive there.  For the Hot audition in Johannesburg she prepared ceviche, seeing in the last minute that it had to be a literally hot and cooked dish, having interpreted it figuratively initially.  She quickly had to rewrite her recipe, creating a dish called ‘Fish cake journey‘, which represented three types of cultures in South Africa, and it put her into the final 120 finalists, and earned her the MasterChef SA apron:

*   the European influence was represented by salmon with dill sour cream

*   the South African influence, being smoked snoek with curry and a sweet chilli sauce

*   the Asian influence, being a prawn fish cake with a ponzu dressing

Taking part in MasterChef SA was something she absolutely wanted to do, and despite Paul being in Liberia, and the Finalists having to be at Nederburg for up to two months without contact with her family, the family made a plan to make Samantha’s dream come true.  Her 14 year old son Ryan seems to be following in his mom’s shoes, and had the cooking duty for his siblings, her daughter Caitlin did the shopping,  each child having specific chores. A friend down the road kept an eye on the children, and took them to school.  The children Skyped Paul daily, and so any problems were sorted out with Paul, even if he was far away from home, so that Samantha could be focused on what she was doing at MasterChef.  The children enjoyed the experience too, learning to be responsible, and independent. Her family organisational skills, with Paul away so often, seem to have benefited Samantha, from what we have seen in MasterChef so far, not easily getting rattled.  It appears that the judges did not manage to bring her to tears in the series.

Samantha looked soft and gentle in the interview, with her long blond hair loose, something I hadn’t seen in the show as it always tied back, but it is clear that Samantha is organised, determined, and focused.  She is honest and direct, reflecting her European background, with her father being Dutch, and her mother half Dutch and half Austrian.  Her dad didn’t cook, being better at woodwork, but her mom cooked European dishes, such as pea soup and ham, ‘kroketten’, ‘potjiepot’ (similar to our potjiekos), poffertjies, and she baked cakes, rusks, and spekulaas with her mom. She described herself as ‘a dutiful daughter’, in helping her mother, who lives in Johannesburg, and owns a B&B there.  There is a lovely relationship between Paul and Samantha, and sometimes she looked to him for answers, or he would prompt her about something she had cooked. He proudly said: “I get anything I want culinary-wise”.  But Paul did admit that he is a fussy eater, and he has exact requirements for his fried eggs! I got the feeling that Samantha can be independent, but that Team Nolan always comes first.

Samantha has a curious interest in food, and told me how she tried to make mozzarella herself. She found it very difficult to find unpasteurised milk, and said that she won’t be trying this again.  She taught herself to make artisanal bread when they bought some from Olympia Café in Kalk Bay at a market out their way.  She developed her own recipes, and she bakes a selection of breads, including olive ciabatta, epi breads, baguettes, seed loafs, and paninis, for friends, using Eureka flour. She says she has a standard domestic oven.  She describes herself as a ‘home cook’, and says she really got cooking when they used to eat out, and they were rarely happy with what they were served.  She would head home and recreate the dish, making it better than they had experienced. She told me how she spoilt the children and their friends in Kenya one day, when she made them self-made ‘McDonalds’ breakfast burgers, with a patty, cheese, and egg on a muffin, which she wrapped in wax paper, and then ‘branded’ with the McDonalds logo.  The children loved them, and she still receives ‘orders’ for them!  So too she has made them the KFC ‘Famous Bowl’.

I asked her what favourite dish she likes to prepare most, and Paul said it is her spit braai lamb.  What makes it so special is her marinade, for which she uses garlic, olive oil, lots of lemon juice and rosemary, pepper, whisking this in her Bamix. Both like to braai, but their techniques differ, Samantha keeping her grid closer to the coals, and therefore cooking her meat more quickly. She is good at making sauces, and makes her own Hollandaise, mayonnaise, and other sauces.

She told me how moving it was to do the braai challenge at the Cradle of Humankind outside Johannesburg, a beautiful, humbling and amazing experience, made all the more special that no one else had ever prepared food in this sacred space before, or probably would not do so in future.  In Paarl the group of 18 finalists was divided into three groups, and they took turns to cook for each other at night at the guest house at which they stayed.  She says that when they first started, they made fancy dishes for each other, but over the two month period they got to know each other better, and relaxed the level of cuisine over time. Samantha shared a room with Sue-Ann Allen, also from Cape Town.  She said that the MasterChef kitchen at Nederburg was ‘amazing’. MasterChef SA was tough, she said, a true test of character.  She did reveal that the sending back of her Red team’s pork shoulder in episode 5 by Chef Andrew Atkinson was ‘just TV’, as it had been cooked perfectly!  I asked her what the worst part of the show was, and she said there was nothing.  The best part was ‘everything’, she said, loving it, ‘a surreal experience’, and a ‘dream come true’.   Her end goal in participating is to win the title, but just having been part of it is a huge honour.  I asked her about the restaurant prize which goes to the winner, given her four children and husband, and she answered immediately that it is no problem at all, and that she would relocate to Johannesburg to take up the prize as Chef at MondoVino, if she were to win. Her mother is in Johannesburg, and it is a place that she knows, having grown up there.  She praised the judges, saying how nice they were, ‘all great guys’.  The tears on the show were real, and are important for such a reality show, wanting emotion.  She said that it was easy to break the Finalists’ resistance, giving the long days they had on set, so the tears came easily.

I asked Samantha how she decides what to cook for the family, and she told me that she loves reading cookbooks and magazines.  She rarely repeats what she has made before.  She will wake up, and decide that it is a ‘duck day’, or a ‘lamb day’, for example, and then look for a recipe that will be interesting to make.  She loves making an orange chocolate mousse, Paul said.  She couldn’t tell me what her personal favourite dish is, but finally said that it is pizza, the family having three favourites at different times of the day : For breakfast it’s the BBB, topped with bacon, banana and chilli; for lunch it’s topped with salmon and avocado after; and for dinner it’s the PPP (peri peri and prawns).

I asked Samantha if she is treated like a ‘celebratory’, and she laughed and said ‘unfortunately not yet’. Her children are very proud of her, and want to boast about their mom, and are a little surprised that she is not recognised everywhere she goes, wanting her to tell others that she is MasterChef Sam.  She has just been profiled in the Tygerburger, and more people in their area are recognising her.  Samantha couldn’t answer what her favourite restaurant is, first saying Thai Café, which is near Andiamo, where they enjoyed the crispy duck, but she admitted that her home is her favourite!  M-Net encouraged the Finalists to sign up on Twitter, and Samantha (@SamanthaLNolan) says she is getting used to it.  She is more active on Facebook, where she has a fan page onto which she posts recipes.

Samantha and Paul Nolan are a lovely couple, make a great team, and Paul clearly is proud of his talented wife. He watches the MasterChef SA episodes from Liberia via live streaming.  Their dream is to start a pizza restaurant together, but they were not very specific about where they would set it up or when.  Hearing how determined Samantha was to get into MasterChef SA, and having made her dream come true, it can just be a matter of time before the Nolan Pizzeria opens.

POSTSCRIPT 24/4: Samantha sent a photograph of her MasterChef logo steak and Guinness pie she baked with her son Ryan just before the start of the MasterChef SA episode tonight.

Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.com Twitter:@WhaleCottage

MasterChef SA: ‘Mr Nice Guy’ Guy Clark is a model finalist!

One of the nicest MasterChef SA Top 18 finalists must be Guy Clark, from his appearances in the reality TV show series to date, always staying in the background, with never a hair out of place.  Last week we had the privilege to meet with him for an interview at I ♥ my Laundry.

A surprise was that Guy had to run the interview request past Ingrid Engelbrecht, the M-Net PR executive, and ideally she wanted a list or questions which she could approve.  As the meeting was planned as an informal chat, Guy was comfortable that we could meet without such a list.  He asked me to send a copy of this article to Ms Engelbrecht, for her approval, demonstrating the extreme confidentiality which the 18 finalists have been subjected to via a contract, which could see the MasterChef SA title being removed, and M-Net suing the contestant(s) leaking any information for damages ‘which one would have to pay off for the rest of one’s life’, Guy said.  Of all the 18 MasterChef SA finalists, Guy has been the most quiet on Social Media, especially on Twitter, not having Tweeted at all.  He says that they were encouraged to open a Twitter account, and given Tweeting guidelines by M-Net.  He claims to not really know how to do it!  He told me that he does not go out to public bars, to avoid drinking, which could possibly lead him to inadvertently slip any information. Given that they are in the public domain now, contestants must be responsible with their Tweets, he said.  Guy and his fellow Finalists will be in an information ‘bubble’ for the next 13 weeks, all knowing who has won MasterChef South Africa, and all subject to the same stringent confidentiality conditions.  M-Net is watching their Social Media output closely, to ensure that no one slips any details. While the finalists may Tweet about previous episodes, they may not write or say anything about any of the remaining episodes.

I asked about the prize, and Guy told me that there is no second or third prize – the winner of MasterChef SA takes it all, a prize in value of R8 million, including R250000 spending money from Robertsons, a Hyundai car, a trip to Italy paid for by Woolworths, a sommelier course and wines from Nederburg, and a job as the Chef at MondoVino restaurant at Montecasino for a year.   The restaurant job prize had intrigued me, as it could be discriminatory to non-Johannesburg-based finalists, as well as to stay-at-home moms, for example.  Guy told me that they had thought about this, and that the restaurant prize can be taken in various ‘packages’, not being able to explain exactly how this will work or what this means.

The past few months of MasterChef SA have been so exciting and demanding that Guy appeared to not be able to remember exactly when they did the ‘Bootcamp’ in Johannesburg, and when they started at Nederburg outside Paarl.  He said that he had lost all concept of time whilst on the show, not being able to judge how quickly time was passing, being totally dependent on the MasterChef SA clock. All 18 the Finalists stayed at Augusta guest house outside Paarl, and the Finalists who were booted out had to go home immediately. They all returned for the filming of the last episode, in which the winner of MasterChef SA is announced.  Guy spoke fondly of Charles Canning, a good cook and therefore a surprise elimination in episode 4, who was regarded as their rock, ‘the dad of the house’, who spoke to the producers on the Finalists’ behalf when he was still there.

Guy gave up his job as a property broker for two months, with the blessing of his bosses.  This has been his job for a number of years, after the family business Clark Property closed down, one in which his dad was a property developer and his mom an interior decorator.  He laughed when he told me that his career as a model was short-lived, having only appeared in one unpaid shoot.  Guy’s first cooking was when he was 14 years old, trying to impress a girlfriend by making pasta alfredo for her. The good reception it received gave him confidence, and he increasingly cooked, volunteering to cook dinners at home.  He honestly said that his mom was not the best cook, preparing ‘sensible dishes’. He is self-taught, and is interested in flavour pairing in food.  His childhood memory dish, which was not shown in episode 4, was a dish which reflected both his parents: his dad loves Thai food, and his mom chicken and grapefruit, so Guy made a Thai sauce reduction which he stuffed into a chicken breast, and served with Julienne vegetables and caramelised grapefruit.

Six days a week over a two month period the Finalists started their MasterChef SA day at 5h00 and they returned to The House at about 20h00.  Guy couldn’t really tell me where the time went, but some if it went to setting up the film production, to filling up the Pantry, to meals they had on set, and the filming of each Finalist’s dish, not all of which has been seen in the past four episodes. In the ‘dead waiting time’ they struck up friendships amongst each other, and learnt from each other. The Finalists had to hand in their cellphones, not being allowed any communication with the outside world.  Guy said that it was intimidating to hear the use of terminology about cooking used by the other Finalists, but then some of his cooking knowledge also impressed some of the other contestants. Hearing that Finalist Thys Hattingh owns 1000 cookbooks was intimidating, he said.  Each time they prepared a dish, they had to set aside a side plate portion of the dish, so that the judges could quickly taste all Finalist dishes off-camera while they were reasonably hot, leaving the beautifully plated (but by now cooled down) dishes to be filmed, and which the judges tasted whilst being filmed.   Each Finalist was also interviewed about his/her dish after it had been prepared, which interviews were cut into the shots of them cooking, as if they were taking a break to speak to the camera, for the episodes.

Each of the judges had a specific role in the evaluation of the dishes and MasterChef SA Finalists: Chef Pete Goffe-Wood judged the efficiency, accuracy, and the Finalists’ ability to handle the ‘heat in the kitchen’; Chef Andrew Atkinson is very nice, the best chef of the three, Guy said, having won lots of gold medals for his food preparation, and his task was to judge the plating and flavours; Chef Bennie Masekwameng looked smart in his suits on the set, but off-camera he was very ‘Johannesburg chilled, cool, and relaxed’.  He looked after the ‘heart’ of the Finalists, and was particularly good at evaluating the African dishes.

Not all Finalists’ dishes are shown in each episode, as was evident in episode 4, and a number of the Finalists questioned on Twitter why their dishes were excluded.  Guy was critical of them about this, as he said the producers have given and will give a fair spread of coverage to each Finalist throughout the 18 episodes.  In each episode some of the best and worst dishes are shown.  The bottom five went into the ‘Pressure Test’ in episode 4, but in the episodes ahead it may not always be five going into the ‘Pressure Test’ – it appeared that whole teams could have been subjected to this too.  In episode 5 the trailer intimates that the team members had to vote out a Finalist, a hard task as they had become friends.  Recipes were provided for the ‘Pressure Test’ challenges. Not yet shown was the Master Classes done by outside real world chefs about how to make their signature dishes, to which only the Finalists who had received a ‘reward’ for good work were invited.  Guy could not tell me who the chefs were, but I speculated that Chef Reuben Riffel, endorsing MasterChef SA sponsor Robertsons’ products, was one of them, to which he did not reply.  The Robertsons’ TV commercials have the pay-off line ‘Masterclass’, and on their website Chef Reuben shows how to make really basic dishes such as garlic bread, and chocolate and banana.  I asked Guy what role Chef Vanie Padayachee played, now Chef at Le Quartier Français, and he said that her role would be revealed over time.  He praised Chef Arnold Tanzer, the Culinary Director on the show, who filled up The Pantry, pre-tested recipes, and checked the Mystery Boxes.

Guy had only watched four episodes of MasterChef Australia, and they all watched MasterChef America while at The House.  He said that MasterChef SA has its own unique identity, and is not as brutal as the USA version. The local judges were fair, and did not attack the integrity of the Finalists, only the dishes being criticised. Their confidence surged when they received praise from the judges, but could as easily be dashed by criticism.  The cameras focusing on them, the time constraints, and the judges asking questions created pressure and ‘cooking adrenaline’. Finalist Thys used a lot of expletives while cooking, and received a few words about this from the judges, none shown in any episodes to date (the programme has a PG13 rating).  He has used them in his Tweets too.

Guy has two reasons for participating: to test what he is capable of in terms of cooking, and to attract awareness for his Black White Green rhino conservation fund, for which he is generating monies by printing rhino pictures for sale.  He said that he will donate half his prize money to the fund, should he win. The R8 million prize package was a very strong motivation to give his best.  He was inspired most by Finalist Sue-Ann Allan, also from Cape Town, who has the same age, and who impressed him by giving up her job as a lighting designer and selling her car, so that she could participate in the show. Guy warned that the winner is not predictable, and that there were some ‘wild cards’ to come in future episodes.

Should Guy win MasterChef SA, he will give up his career and follow his real passion, being cooking, and will open a restaurant.  I asked if it would be in Cape Town, and he answered that it would be where ‘the money is’, hinting at Johannesburg.

PS: Ingrid Engelbrecht, Senior Publicist at M-Net, sent us this information about the contestant confidentiality: “The confidentiality clauses in the contestants’ contracts with M-Net are the standard clauses that appear in any agreement between a contestant and the broadcaster when a series has been pre-recorded. They are in place so that no information is leaked about the show’s content in advance, thus spoiling the viewing experience of the show for fans”. She also explained (vaguely) how the restaurant prize could be dealt with: “Regarding the restaurant prize, Southern Sun is happy to tailor-make the options in order to meet the needs of the winner and to ensure that all parties are happy going forward with this amazing prize. They will take into account factors such as the contestant not being from Johannesburg, having a family and any other obligations, and will assist to whatever degree is necessary”.

POSTSCRIPT 16/5: Guy Clark was eliminated from MasterChef SA last night, for his soufflé not meeting the judges’ approval.  When I called to commiserate today, he was ever the gentleman, saying that the judges’ decision was fair, and that they walk around the finalists all the time, having a good idea of what they are doing.  Exciting news is that he is making his dream to become a chef come true, starting at a well-known Cape Town restaurant group.

POSTSCRIPT 19/5: It’s official: Guy Clark is starting as a chef at the Madame Zingara restaurant group on Monday.

Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.com Twitter:@WhaleCottage

Help predict MasterChef SA winner and win a whale of a weekend away!

In 15 weeks we will know who our own MasterChef SA is.  We are curious to hear who our readers think will become MasterChef SA, and why.  We ask you to send in your nominations with a motivation via Comment to this Blog (please add your name and surname).

To thank you for your input, we will award one lucky reader a complimentary weekend of your choice location at one of our Whale Cottages in Camps Bay, Hermanus, or Franschhoek, subject to availability, out of all of those entries correctly predicting the winner of MasterChef SA.

Whale Cottage Camps Bay is ideally located 500 meters from Camps Bay beach and 25 restaurants on the Camps Bay Promenade.  It offers secure parking on the property, with seven seafacing double rooms, and single rooms facing the Twelve Apostles and Lion’s Head.

Whale Cottage Hermanus is located on the seafront, with a wonderful view onto Walker Bay, in which Southern Right whales and their calves frolic from May – November.  The region is also known for its excellent Chardonnay and Pinot Noir wines in particular, from estates such as Hamilton Russell, Hermanuspietersfontein, and Creation on the Hermanus Wine Route.

Franschhoek is best known as the Gourmet and Wedding capital of South Africa, and some of its wine estates recognised  as the best in the country. Whale Cottage Franschhoek is situated 200 meters from the main road in the village, up the road from Le Quartier Français and Reuben’s Franschhoek.

Jorgensen’s Distillery has generously donated two of its brands to the runner-up of the competition to correctly predict MasterChef SA, their Savingnac Potstill Brandy (value R300) and Naked Lemon Limoncello (value R120). The Savingnac Potstill Brandy is made in Wellington, and has roots of brandy making on the same property going back more than 300 years. Specially made wine is double distilled in owner Roger Jorgensen’s copper pot still to concentrate the flavour and the alcohol, and then is matured for a period of ten years or more in French oak barrels. The Naked Lemon Limoncello is made from hand-picked organic lemons, hand zested, with the skins macerated for 12 days in fragrant wine spirits to infuse the spirit with the lemon oils, giving the liqueur the vibrant yellow colour. It is bottled at 30% alcohol, and can be served with desserts or drunk ice cold.

To get the ball rolling, a listing of the eighteen MasterChef SA finalists, and our predictions of the chances of some of them winning MasterChef SA, follows:

Babalwa Baartman – would it be feasible for her to run the MondoVino restaurant at Montecasino in Johannesburg for a year, being from Cape Town, if she wins MasterChef SA? No exposure in episode 4 and 6. Eliminated in episode 8.

Berdina Schurink – she auditioned in each of the three MasterChef SA cities, so determined was she to become a finalist. The MasterChef SA write-up describes her as ‘serious, determined and focused’. They warn viewers to not be fooled by her quiet and reserved nature. Pastry is her speciality.  Berdina kept her pose when she fell into the bottom five for a childhood dish in episode 4, and her ‘pressure test’ koeksisters were judged to be perfect. She went into the ‘Pressure Test’ for the second time, but her lamb was undercooked, and therefore she was voted out by the judges in episode 5.  Berdina has opened Bella Sophia Culinary Café in Riviera in Pretoria.

Brandon Law – little is known about him, but he has done fan signings at Eastgate. He is interested in molecular gastronomy. Could he become our next Chef Richard Carstens?  No exposure in episode 4 and 6. Eliminated in episode 8.

Charles Canning – being based in Cape Town, can he afford to be away from his family panel beating business, a family with four children, and the Cape Town Highlanders, which he leads, to take over the MondoVino restaurant for a year?  Both his childhood dish and ‘pressure test’ koeksisters bombed and he was one of two sent home in episode 4.

Deena Naidoo – his Butter Chicken was loved by Chef Pete in episode 1 and he finished it all, it tasted so good!  He has been interviewed by the Sunday Times. on 15 April.  There is no real story to the interview, entitled “Masterchef hopeful not just ‘curry guy’“, but it does state that he took unpaid leave to participate in the competition.  Interesting is that he wears a MasterChef branded chefs’ top in the newspaper photograph.  Interesting too is that he is the only one of the 18 contestants to use ‘mcsa’ in his Twitter address.  No exposure in episode 4.  Made top curry dish of all in episode 6.  Leader of winning Blue team in Navy challenge.  Did well with Denningvleis dish in episode 8. Only finalist not yet in a pressure test. To go into his first Pressure Test in episode 12. One wonders how MasterChef SA could have chosen Deena as a candidate if he does not drink, given that a chef would have to know his wines, and pair them with his foods. Given that Nederburg is a sponsor, and a wine training course offered by the South African Sommelier Association is part of the prize, they could not have a MasterChef SA winner who does not drink wines. Deena made a superb Passion Hazelnut Gateau in his Pressure Test, to his own surprise, in episode 12. In Pressure Test in episode 13, but survived it, despite heavy criticism from Chef Pete Goffe-Wood of over-smoking his fish.  Not very successful in his Springbok loin Pressure Test in episode 15. Won the bell for best dish, to call on Chef/Judge input in episode 17, in episode 16. Highly praised by Chef Michel Roux Jnr from La Gavroche in London.  Deena won the best dessert in episode 17, winning him a test drive in the Hyundai Elantra for a picnic with his wife Cathy at Plaisir de Merle in Franschhoek. Deena has gone through to the Finale.

Fortune Kangueehi – could a MasterChef SA come from Namibia?  The judges may vote this advertising executive out over time on this basis alone.  Her childhood dish did not make it, and she forgot to add baking powder to her ‘pressure test’ koeksisters, and became the second person to leave in episode 4.

Guy Clark – from friends of friends we have heard that he has made it close to the top.  He is not visible on Social Media.  Has this former model and now property broker gone underground? Does this make him the winner? No exposure in episode 4 and 6. In Red Team ‘Pressure Test’ with not so good pig’s ear dish. Eliminated in episode 9 for his soufflé.

Ilse Fourie – she attracted attention for the most favourable comments of all for her hot cooking (salmon steak) in episode 1, and she was the fastest egg whisker of all finalists in episode 2. She has had a write up on Channel 24. She is also pretty, having been a lingerie model, and this would add an extra touch of spice to the award! No exposure in episode 4. Praise for her curry dish in episode 6, and pork shoulder in episode 7.  Did well with Tripe dish in episode 8. Not visible in episode 9 and 10.  Seen in M-Net promo ad for MasterChef SA on 15/6, in which she says she will move to Johannesburg, should she win.  Eliminated in episode 14, after her mini Boerewors popped, and she struggled to debone her lamb shoulder in the resultant Pressure/Perseverance Test.

Jade de Waal – loved by some and hated by others for her odd English/Afrikaans/undefined accent, she is a true character.  Her cardamon ice cream was loved by the judges in episode 1. She was interviewed extensively after this episode by her aunt Sonia Cabano on the Robertsons Twitter account, when she still was the Social Media Manager for Robertsons.  Jade received extensive ‘airtime’ in this Twitter interview, which no other contestant has received on this account to date.  She has changed the name of her Twitter account, and has locked it as well, only allowing certain Tweeters to read it.  Is she too hip, trendy, and frivolous for such a serious accolade?  Based in Cape Town.  Her Avo Ritz with a twist was highly praised in episode 4.  She has announced that she has written a Cook Book on vegetables with her aunt.  She was interviewed by Huisgenoot, she announced on Twitter. No exposure in episode 6.  First criticism seen, for her Waterblommetjie bredie dish (with Sue-Ann Allen). She made a very poor soufflé, which should have seen her eliminated in episode 9, many on Twitter felt. In the Elimination Challenge in episode 10. Going into Pressure Test in episode 12.  Voted out in episode 12, for a mess of a Passion Hazelnut Gateau.  Reported to have written a cookbook ‘Luscious Vegetarian’ with her aunt Sonia Cabano, to be published in October.

Khaya Silingile – this Marketing Co-ordinator attracted attention in episode 1 for her highly praised scallop and smoked salmon dish, which she served with an unusual rhubarb tart. Her salmon childhood dish was praised by the judges in episode 4. No exposure in episode 6. Won the International Cuisine challenge in episode 9, with her French dish.  In the Elimination Challenge in episode 10.  Won best wine and food pairing in episode 11.  Was beaten by 4-point margin by Chef Reuben Riffel in making his Seafood Fricasee – had she won, she would have won an Immunity Pin for the next five episodes.  Announced her pregnancy in episode 13. In Pressure Test in episode 14. Eliminated due to her Springbok loin dish errors in episode 15.

Lungile Nhlanhla – this young fashion designer from Durban wants to create a link between fashion and food, says her MasterChef SA profile. No exposure in episode 4.  Was praised for her curry in episode 6 and pork tail in episode 7. Came in on budget and her R150 budget meal acceptable in episode 10. Eliminated in episode 16 for not getting her chicken ballotine correct.  It has been announced that Lungi has been appointed Junior Food editor of Drum magazine.

Lwazi Mngoma – appears very confident in his Tweets, and has been interviewed on Johannesburg radio stations Highveld Stereo and Kaya FM, and proud of it!  Due to a less than satisfactory childhood memory dish, he went into the ‘pressure test’, and was lucky to have been retained, as his koeksisters were not perfect in episode 4.  Back into ‘Pressure Test’ in episode 6, and was sent home due to his ‘Salmon Three Ways’ not meeting the judges approval.

Manisha Naidu – she cut short her honeymoon to audition for the show, says her MasterChef SA profile. She made the second best childhood memory dish, and was voted a team leader by the judges in episode 4. Commendably she elected herself into the ‘pressure test’ in episode 5, taking responsibility for her team losing the Harvest Celebration challenge, and she did not perform well in preparing the lamb rack.  She will live with the conscience of having taken Berdina into the ‘pressure test’, and causing her elimination indirectly. No exposure in episode 6. Did well in Tripe dish in episode 8. Made top Budget family meal in episode 10.  Her Boerewors dish voted best of all by the judges in episode 14, becoming a team leader in episode 15. In the Sunday Times on 8 July, a most honest interview reflected a sad past for Manisha, battling bulimia, a suicide attempt, and a divorce. But she remarried last year, and was on honeymoon when she received notification that she had been selected to participate, and therefore cut the honeymoon short. Manisha did not have to go into the Pressure Test in episode 17. Manisha forgot to add the pea shoot to her dish in episode 18, and made plating mistakes which cost her a place in the Finale, and she was sent home.

Mmutsi Maseko – as a ‘stay-at-home’ mum, she may not be able to take up the prize of the restaurant chef. She ‘cooks from within’, says her MasterChef SA profile, and her favourite foods to prepare are meat, pap, and chakalaka.  Floundering in her childhood memory dish by running out of time, she redeemed herself in the ‘pressure test’, making perfect koeksisters in episode 4.  She went into the ‘pressure test‘ for the second time in episode 5, but her rack of lamb was praised by the judges. No exposure in episode 6.  Voted out in episode 7.

Samantha Nolan – also from Cape Town, and ‘stay-at-home’ mother of four children, according to her MasterChef SA profile, so the MondoVino restaurant prize may also be a problem. Her childhood memory dish was voted the best of all, and she was chosen a team leader too in episode 4. Best judge of spices in Chef Vanie Padayachee’s curry, and could choose main ingredient for curry in episode 6.  Clearly leading the winning Blue team in the Navy challenge. First time in Pressure Test in episode 9, for having too many spices in her mince with the vetkoek.  Voted out in episode 10 for Minestrone soup.

Sarel Loots – very quick to correct an error on this blog, asked to be followed on Twitter (a no-no), and subsequently blocked our account, possibly due to our Robertsons blogpost. He also auditioned at all three MasterChef SA venues.  He loves making desserts most.  Embarrassing poorly spelt Tweets were sent by him to Chefs Nigella Lawson, Jamie Oliver, Gordon Ramsay, Heston Blumenthal, and Guy Fieri, all with the same message:”Love your programs. U insired (sic) me to enter @MasterChef_SA and made it to top 18 and stil (sic) going“!  He also Tweeted ‘I will win this’, at a time when the MasterChef SA winner is known to some or all of the last 18 finalists. His poor English and Afrikaans spelling should be enough reason to disqualify him. No exposure in episode 4. Into Pressure Test in episode 6 due to his curry dish, but redeemed himself with an excellent ‘Salmon Three Ways’. In Pressure Test in episode 9, for not trying hard enough with his Brazilian dish.  No exposure in episode 10.  Second best Boerewors dish in episode 14, to be second team leader in episode 15. Except for his Bearnaise sauce, his Springbok loin dish for the Pressure Test in episode 15 was a close copy of the dish by Chef Andrew Atkinson.  His peppadew stuffing of his chicken ballotine clashed with the truffle on his stuffed artichoke in episode 16. Voted out in episode 17, for forgetting the hazelnut gel.

Sue-Ann Allen – also from Cape Town, so the MondoVino restaurant prize may also be a problem.  She was so dedicated to participate in MasterChef SA that she resigned her job as lighting designer. No exposure in episode 4.  In ‘Pressure Test’ in episode 6, and was lucky to not be voted out.  Pork loin not well received by judges in Red Team ‘Pressure Test’ in episode 7.  Criticised for poor Waterblommetjie dish in episode 8. No exposure in episodes 9 and 10. Sue-Ann is on holiday in Croatia (June).  Due to her Boerewors becoming ‘droë wors’ in episode 14, she did a brilliant Rolled lamb shoulder in the Pressure Test, judged to be her best MasterChef SA dish. Her stuffed artichoke said to be closest to that of Chef Michel Roux Jnr, but her chicken ballotine, stuffed with cream cheese, less successful, in episode 16.  Survived the Pressure Test in episode 17.  One of the two Finalists going into the Finale in episode 19.  Sue-Ann was the Runner-up to Deena Naidoo to MasterChef SA.  She is doing a one-month apprenticeship with The Greenhouse, Eat Out‘s number one Top 10 restaurant, from 21 August.

Thys Hattingh – received high praise for his dessert in episode 3, when the challenge was to make the best braai dish.  Not a ‘braaier’, by his own admission. No exposure in episode 4.  Made second best curry dish in episode 6.  Leader of losing Red team in Navy challenge in episode 7.  Did well in Denningvleis dish in episode 8.  Came second with his Moroccan poached pear dish in episode 9, even if he poached it in Nederburg wine, Morocco being a Muslim country!  Into Pressure Test in episode 12.  Struggled greatly with his chocolate mousse in making the Passion Hazelnut Gateau in the Pressure Test, and was lucky that Jade de Waal’s Gateau was even less perfect than his. Eliminated in episode 13, for overcooking his fish in Zanzibar.

We look forward to your votes – please keep them coming!

POSTSCRIPT 16/4: M-Net’s Senior Publicist Ingrid Engelbrecht provided the following information about the restaurant prize: ‘Regarding the restaurant prize, Southern Sun is happy to tailor-make the options in order to meet the needs of the winner and to ensure that all parties are happy going forward with this amazing prize. They will take into account factors such as the contestant not being from Johannesburg, having a family and any other obligations, and will assist to whatever degree is necessary’.

POSTSCRIPT 19/5: Die Burger ran a poll today, asking readers to vote who will win MasterChef SA. This is how they voted:

Ilse Fourie 32 % 367 Stemme

Jade de Waal 6 % 70 Stemme

Sarel Loots 15 % 175 Stemme

Thys Hattingh 22 % 246 Stemme

Deena Naidoo 5 % 59 Stemme

Khaya Silingile 5 % 56 Stemme

Lungile Nhlanhla 3 % 33 Stemme

Manisha Naidu 2 % 20 Stemme

Samantha Nolan 4 % 41 Stemme

Sue-Ann Allen 6 % 68 Stemme

POSTSCRIPT 27/7: The winners of the MasterChef SA Winner competition are the following:

*   Weekend at a Whale Cottage guest house in Camps Bay, Hermanus, or Franschhoek: Francesca Tiganis. Her motivation for nominating Deena was as follows: ‘My vote is for Deena Naidoo – I’ve thoroughly enjoyed watching him evolve with such passion and confidence, but in the most humble way. The way he listened so carefully to Chef Michel Roux and Chef Margot Janse really helped him execute his dishes so very well – he deserves to win Masterchef SA!’

*   Jorgensen’s Distillery’ Savingnac Potstill Brandy and Naked Lemon Limoncello: Alicia Peter, for nominating Deena as follows: ‘I nominate Deena Naidoo – because he has managed to impress the judges and audience with almost all his dishes. To impress THE Michel Roux Jnr himself is simply superb! He is so talented yet so humble. I take my hat off to him…Go Deena!’

Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.com Twitter:@WhaleCottage whalecot@iafrica.com