On Youth Day my friend Justin Miller and I took a road trip to Franschhoek, packing in a shopping stop at Dalewood Fromage and at Babylonstoren, a stop at Country Grand, and walking the main road of the village from bottom to top and back, to record all the restaurant changes that have taken place since I last visited in 2020.
I did some additional research to find details of any other restaurants that have opened or closed since I last visited the village.
MasterChef Season 4 is starting on 28 February, and slowly M-Net is revealing details about its new series.
Now the station has announced its three brand new judges, possibly a disappointment for many who loved the tough Chef Pete Goffe-Wood, the charming Chef Benny Masekwameng, and the grey-shoes grey-suit Chef Reuben Robertsons Riffel.
Last month I shared the first details of the new Series. Now we know the names of the three judges, and that the winner will receive a R1 million prize and the MasterChef title. Continue reading →
It was a chance remark from a chef that I was alerted to the news that MasterChef SA is to make a comeback…. but the news is scant!
The history of MasterChef SA : MasterChef had three seasons in South Africa, with Chefs Pete Goffe-Wood and Bennie Masekwameng as judges in all three seasons. Chef Reuben Riffel joined the third season as a judge. The filming took place at Nederburg. Robertsons was the main sponsor. Season Winners were Dean Naidoo, Kamini Pather, and Roxi Wardman (crowned in December 2014). I covered each show of the three seasons on this Blog. Continue reading →
During earlier Levels of Lockdown last year I was invited to participate in the Live-Cook Channel cook-alongs, starting with none less than Chef Luke Dale Roberts of The Test Kitchen. I had the assistance of my MasterChick Jenny Stephens at my side, and she did most of the cooking and I made notes, poured the wine, and took photographs. This was to become our pattern in three such Live-Cook Channel challenges. Yesterday I decided to challenge myself to do the cooking of Chef Reuben Riffel’s Pan-roasted prawns and hake on my own, making it a real hands-on experience.
It was a nerve-wracking experience in preparing it on my own, but I am proud of the end-result.