Lucky is available for media interviews.

Cape Town, 30 July 2025 | The highly-anticipated grand finale of the sixth season of The Taste Master SA culminated in a spectacular culinary showdown at Owloon Manor near Paarl, where Johannesburg’s own Lucky Masinya was crowned champion. The intense ‘Festive in Winter’ challenge saw Lucky impress judges with a hearty, family-style spread that perfectly blended modern rustic charm with delicate fine-dining finesse.

Lucky, a celebrated Patisserie Lecturer, clinched the coveted title after a fierce competition, narrowly edging out the incredibly talented Chevonne Fourie, who finished as the deserving runner-up. The finale, which featured renowned TV personality and cookbook author Jenny Morris as a guest judge, pushed the contestants to their creative limits.

A Festive Spread to Remember 

The final ‘Festive in Winter’ challenge tasked Lucky and Chevonne with creating an indulgent and festive spread that captured the warmth of winter celebrations. Chevonne showcased her culinary skills with a standout menu featuring a pistachio and naartjie-stuffed leg of lamb, coffee beef wellington, coffee beef fillet with seasonal vegetables, couscous salad, lemon green bean salad with guava, roasted carrot and harissa chickpea salad, marinated brinjals, and sweet potato and avocado croquettes with sour cream. For dessert, she served a fragrant orange and ginger malva pudding with orange custard.

Lucky wowed the judges with his masterful combination of sweet and savoury artistry, serving up roast lamb, stuffed chicken, creamy spicy chicken pasta, roasted baby potatoes, brussels sprouts, butternut, sautéed cherry tomatoes, and spinach puff pastry tarts. His dessert selection sealed his win: churros with caramel ganache, lemon curd macarons, and a decadent tiramisu.

Lucky’s Journey to Victory

Originally from Johannesburg, Lucky Masinya brought his expertise as a patisserie lecturer to the next level throughout the season. Known for merging modern rustic flair with fine-dining finesse, and taking inspiration from culinary greats like Chef Benoit Blin, Lucky impressed with dishes that were both intricate and heartwarming in presentation.

Entering the competition after being inspired by past contestants who pursued their culinary dreams, Lucky stepped up in season six with a bold ambition: to establish a world-class patisserie in Johannesburg and elevate South Africa’s dessert scene on the global stage.

“Winning The Taste Master SA is an incredibly overwhelming and emotional moment for me,” Lucky said shortly after his win. “This competition has been a crucible, pushing my limits and revealing strengths I didn’t know I had. This win is a testament to never stop dreaming. If you put the work in, you can achieve things beyond your wildest dreams. I can’t wait to see where this springboard takes me towards my vision of opening a world-class patisserie right here in Johannesburg.”

“Lucky’s win is so well-deserved. His passion, precision, and ability to infuse such artistry into his dishes truly set him apart throughout the season,” judge Zola Nene adds. “This has been an absolutely incredible season of The Taste Master SA, filled with immense talent, unexpected twists, and truly inspiring culinary journeys. Congratulations to Lucky! The future of patisserie is bright with him at the helm!”

Chevonne, a fierce contender on this season of The Taste Master SA, also earned high praise for her fearless approach, technical skills, and unwavering creativity, securing a well-deserved runner-up position. “Chevonne has been such a force in this competition, and she’s proven to be one of the most talented and passionate chefs we’ve seen,” says Zola.

In addition to being crowned the winner of the sixth season of The Taste Master SA, Lucky walks away with R200,000 cash from Capitec Bank Business Banking, a year’s supply of Clover products to continue whipping up some incredible dishes and R30,000 from category sponsor for fresh produce, Food Lover’s Market.

“As a brand that’s rooted in nourishing families and celebrating creativity in the kitchen, Clover is incredibly proud to support The Taste Master SA,” says Chipo Kamukwamba, Brand Manager at Clover. “Lucky’s culinary journey has been inspiring to watch. He brings heart, flavour, and finesse to every dish. We can’t wait to see how he continues to grow and make magic with Clover products in his corner. We’re proud to be part of a show that empowers rising talent to chase their culinary dreams and inspires South Africans to do the same in their own kitchens.”

Lucky’s victory is not just a personal triumph, but also a celebration of South Africa’s rich and diverse culinary landscape. With his vision for a patisserie that marries artistry with local flavours, he’s poised to inspire a new generation of dessert lovers and creators.

“Winning The Taste Master SA is only the beginning,” Lucky adds. “This show has given me the confidence and platform to share my passion with the world. I’m ready for the next chapter.”

Following this season’s grand finale, fans can look forward to the launch of The Taste Master Junior’s second season, where South Africa’s youngest culinary talents will get the chance to shine.

For more information, visit www.thetastemaster.co.za and make sure you follow The Taste Master SA on Facebook,Instagram, TikTok and X.

Cape Town, 23 July 2025 | The heat was on in this week’s semi-final episode of The Taste Master SA, as the competition reached a fever pitch at the breathtaking Vuur. Under the watchful eye of renowned Chef Shaun Scrooby, the final three contestants were challenged to elevate a classic South African braai into a gourmet three-course feast. After a fierce culinary battle, KwaZulu-Natal’s Kershnie Govender, a formidable contender who cooked her way into the Top 3, concluded her journey on the show. This means Lucky and Chevonne have seared their way through to next week’s highly anticipated Grand Finale.

Kershnie, a self-employed catering business owner, captivated audiences throughout the season with her cooking philosophy grounded in simplicity, boldness, and beauty. Inspired by her grandmother’s nurturing kitchen, she consistently blended fresh ingredients with fearless flavour to create deeply comforting meals, viewing food as a powerful tool for bringing people together. Her dream of opening her own restaurant fuelled her ambition, and The Taste Master SA proved to be a once-in-a-lifetime opportunity to gain invaluable exposure, skills, and confidence.

As her time on the show comes to an end, Kershnie reflects on her journey so far and gives fans a glimpse into what’s next. 

Reflecting on your journey, what does making it to the Top 3 of The Taste Master SA mean to you, especially given your dream of opening your own restaurant?

Making it to the top three has been nothing short of a dream come true. I have always dreamed of opening my own restaurant, this achievement feels like a powerful step forward. It’s given me the confidence, exposure, and belief that I have something unique to offer.

The semi-final challenge at Vuur was to transform a classic South African braai into a gourmet three-course feast. How did this particular challenge align with, or push the boundaries of, your cooking style?

This challenge was definitely out of my comfort zone and quite difficult in terms of my usual cooking style – especially because we weren’t allowed to use any stoves. I rely heavily on controlled heat, so working over open flames forced me to completely adapt my approach. I knew I had to push boundaries and work with the flavours I know and love. I drew inspiration from the classic South African braai and gave it my own Indian spice twist.

Working under the watchful eye of renowned Chef Shaun Scrooby in such an intense semi-final must have been challenging. What was the most significant piece of feedback or learning you took away from his masterclass or his presence?

From the masterclass with Chef Shaun Scrooby, the most significant feedback I received was about mastering the control of heat and fire. Cooking over open flames is an art, and he really showed us how fire can be used not just as a heat source, but as a flavour-enhancing element.

You’ve spoken about your catering business and being inspired by your grandmother’s kitchen. How did the high-pressure environment of the show, especially the semi-finals, compare to your usual cooking?

Cooking a refined gourmet meal in the comfort of a kitchen is one thing, but doing it in a high-pressure environment over an open flame, under the hot sun, and with strict time limits pushed me out of my comfort zone. It was intense and fast-paced. Normally if something goes wrong, I can quickly pivot, here it felt like there was no room or time for second-guessing. This experience taught me a lot about adaptability and resilience, and made me appreciate the skill and focus required to deliver quality food in any environment.

What was going through your mind in the moments after your elimination, knowing you were so close to the grand finale?

I felt a mix of emotions – disappointment, pride, and a deep sense of gratitude. Of course, being so close to the grand finale, it was hard not to feel a sting of what could have been. But I quickly reminded myself of how far I had come and the incredible journey I had been part of. I was proud of the risks I took, the skills I honed, and the stories I got to share through my food. Most importantly so proud of making it to the Top 3!

While the result wasn’t a spot in the finals, what would you say was your biggest personal or culinary growth moment during your entire time on The Taste Master SA?

My biggest personal and culinary growth during The Taste Master SA was learning to trust myself, staying true to myself, and being confident in my unique culinary voice. The competition pushed me beyond my comfort zone, whether it was cooking without stoves, working under intense pressure, trying out something new or elevating traditional flavours in new ways. I grew not just as a home cook chef but as a storyteller through food, learning that authenticity and passion resonate just as much as technique.

Beyond the competition, how do you plan to leverage the exposure, skills, and confidence gained from The Taste Master SA? Is opening your own restaurant still on the cards?

The Taste Master SA has been a life-changing experience for me. The exposure, the skills I’ve developed, and the confidence I’ve gained have all ignited a new level of drive in me. Beyond the competition, I plan to continue growing my catering business and using the platform I’ve built to connect with more people through food. Opening my own restaurant is absolutely still on the cards! In fact, this journey has brought that dream even closer. I’m more inspired than ever to create a space that celebrates my heritage, honours the flavours I love, and brings people together around honest, soulful food. This is just the beginning of a new chapter!

From her grandmother’s kitchen in KwaZulu-Natal to the semi-finals of The Taste Master SA, Kershnie has left an indelible mark with her heartfelt dishes, humble nature, and infectious passion. As Lucky and Chevonne head into the grand finale, Kershnie leaves knowing she’s cooked her way into the hearts of the nation – and that her next big adventure is just beginning.

Catch new episodes of ‘The Taste Master SA’ every Tuesday at 19:30 on SABC 2, with repeats on Wednesdays at 13:00 and Sundays at 16:00. For more information, visit www.thetastemaster.co.za and make sure you follow The Taste Master SA on Facebook, Instagram, TikTok and X.

Cape Town, 16 July 2025 | This week’s episode of The Taste Master SA took the competition to the heart of the Western Cape coastline for a salt-splashed, flavour-packed challenge, and saw Pretoria’s Danielle Speek hang up her apron after a powerful run on the show.

With only four contestants remaining, the stakes were higher than ever as the episode paid tribute to South Africa’s coastal bounty. Contestants travelled to the iconic Hout Bay Harbour, where they were immersed in the world of fresh, local fish and traditional seafood techniques. A masterclass by Chef Tim Pick of Ember & Oak  set the tone for the challenge: create a unique seafood takeaway experience that captures flavour, culture, and creativity.

Danielle, a UX designer by day and experimental baker by heart, captured hearts with her rustic, intuitive approach to cooking and her love for sourdough. As she officially exits the show, Danielle reflects on her journey.

This week’s challenge was all about creating a standout seafood takeaway experience after a masterclass with Chef Tim Pick of Ember & Oak. What inspired your dish, and what was your approach to making it memorable?

This dish was a tribute to the street vendors who cook over fire and serve takeaway that feels like home. Rooibos is so me, and I was inspired by those Sunday smoked snoek braais at home. I really wanted to celebrate that nostalgic fish and chips moment but elevate it with local flavour and memory.

Seafood can be incredibly tricky to get right under pressure. How did you find working with this ingredient compared to your usual comfort zone in baking?

What a wonderful challenge. I actually loved working with the whole animal and honouring it as best I could. Seeing where our food comes from was really special. It pushed me out of my usual comfort zone and taught me so much.

What was the biggest learning you took from the masterclass with Ember and Oak, and how do you think it’s going to influence your cooking moving forward?

Definitely using every part of the animal and really thinking about how to taste, layer textures and build depth of flavour. That idea of making every element intentional really stuck with me, and I know it’s something I’ll carry forward.

Looking back at your Taste Master journey, what are you most proud of?

I’m most proud that I stayed true to myself and kept telling my story through my food. The one moment that will stay with me when I think about my time in the competition is when I won the game day snacks challenge. That moment was a turning point for me because it made me realise I am so much more capable than I thought and I need to be more confident in myself.

Your story, especially your dream of becoming a full-time baking content creator and sourdough teacher, really resonated with viewers. What’s next for you on that journey?

I want to keep building my content and teaching around sourdough and seasonal baking. I love helping people feel excited and confident in the kitchen. I’d love to keep sharing that passion online in a way that feels real and fun.

Your love for sourdough is such a unique and personal part of your culinary identity. Where did that passion first begin, and what drew you to it?

It started as a way to slow down and challenge myself to an artisan craft. Sourdough taught me patience and how to listen instead of just controlling. I fell in love with the process and it’s now such a big part of my life and identity.

Lastly, how do you feel this experience has changed or shaped you both as a cook and a person?

I think you can really see on the show how I evolved and came out of my shell. I slowly started believing in myself more and more, and that’s been the biggest gift. As a cook, I’ve become braver and more creative. As a person, I feel stronger and more grounded. This whole journey showed me that real growth happens when you step into discomfort and just go for it.

Catch new episodes of ‘The Taste Master SA’ every Tuesday at 19:30 on SABC 2, with repeats on Wednesdays at 13:00 and Sundays at 16:00. For more information, visit www.thetastemaster.co.za and make sure you follow The Taste Master SA on Facebook, Instagram, TikTok and X.

South Africa, Friday 11 July 2025 – On Saturday 16 August, two of South Africa’s most respected chefs and long-time friends, Ivor Jones of Chefs Warehouse Beau Constantia and Wesley Randles of Nevermind in Cape St Francis, will join forces for a one-night-only culinary collaboration titled Where The Wild Things Are: A Huntsman Tasting Menu. This menu will be shaped by what the two chefs gather just days before in the Elands River Valley in the Eastern Cape, where they will head out on foot for a two-day hunt. The result will be a dinner that is raw, honest, and rooted in respect for the animals, the land, and the people who will eventually sit down to eat.

A Return to Shared Roots

Jones and Randles first cooked together at La Colombe and later as part of the team at the acclaimed The Test Kitchen. Though their careers have taken different paths, they’ve remained close, and the idea of cooking together again has come up many times over the years. Wesley has been hunting for some time now, guided by a quiet, respectful approach that sees every part of the animal used and nothing taken lightly. Ivor, long curious about the deeper purpose behind Wesley’s way of cooking and sourcing, had always wanted to learn more – not just about the flavour, but about the thinking behind it.

“This felt like the right moment,” says Jones. “Wesley’s approach to hunting is incredibly considered, it is about food, responsibility, and understanding where what you cook really comes from. I’ve always admired that, and this collaboration came from a place of wanting to experience it firsthand. It’s not a concept or a project, it’s something real that reflects where we both are now, and what matters to us.”

Two Chefs, Two Distinct Styles

Wesley Randles left behind the world of high-end Cape Town kitchens to settle with his young family in Cape St Francis, where he now runs Nevermind, a lighthouse-side restaurant that seats 220 and pulses with a deep sense of place. By day, he serves casual coastal fare. At night, Nevermind transforms,  offering relaxed fine dining prepared entirely over wood fire.

His style of cooking is guided by simplicity and intention. At Nevermind, everything is done over open fire – no gas, no shortcuts – just wood, smoke, time and a philosophy of “waste nothing” underscore everything from preparation to plating. Hunting wasn’t always part of the plan, but after joining a local hunt in the early days of his move, Wesley found himself on a new path – one of skill, purpose and deep engagement with his environment.

For him, it’s never about sport. “The hunt is purposeful and methodical, from 25 to 30 kilometres on foot, to ensuring a single, clean shot. Every part of the animal is used to feed my family, and my guests.”

Ivor Jones channels his energy into layered, globe-roaming plates at Chefs Warehouse Beau Constantia, perched above the valley with views as considered as the dishes themselves. His style is bold and sensory, full of movement and unexpected turns, flavours that zigzag across continents, often anchored by his love of Southeast Asian cooking and the smoky depth of the coal-fired oven at the heart of the kitchen. Rooted in fine dining but never uptight, his food is playful, thoughtful and driven by instinct, drawing on memory, season and the kind of ideas that start with “what if” and end with something delicious.  “The fun part,” says Jones, “is seeing how our two worlds collide, Wesley with his grounded, elemental style, and me with something more playful. But at the end of the day, we’re both driven by respect for the ingredient and how it came to be on the plate.”

The Dinner

Held in the glass-walled dining room of Chefs Warehouse Beau Constantia, this eight-course experience promises a rare glimpse into the chefs’ creative processes, sharpened by fire and field.

The Details: Saturday 16 August 2025 at 18h30, R1950 per person for 8 courses, Optional wine pairing: R600 per person, 13% gratuity included. Profits from the dinner will be donated to The Reach For A Dream Foundation.

Book by emailing: cw@beauconstantia.com  or call:  021 794 8632

Follow the journey: @chefswarehousebeauconstantia and @nevermind_capestfrancis

For press and media enquiries, contact Lise Manley of Manley Communications Atelier, via lise@publicity.co.zaor call +27 (0) 82 828 5168.

Cape Town, 2 July 2025 | This week’s episode of The Taste Master SA, the series saw the bittersweet farewell of one of the season’s most heartfelt and visually creative contestants, Larcé Raymann. As this season’s top five competed in a honey-themed challenge inspired by a masterclass with guest chef Zandi from Hush in My Kitchen, Larcé said goodbye to the competition, but not without leaving behind a legacy of calm confidence, vivid plating, and soulful storytelling through food.

The challenge required contestants to prepare a three-course menu with honey as the star ingredient. Larcé served up a starter of ricotta, honey-glazed beetroot, and prosciutto ham crackling with rocket, followed by a main course of honey-marinated pork with mash and honey-glazed carrots. For dessert, she presented honey and nut puff pastry buns with diplomat cream. However, with the competition heating up and the bar set higher each week, Larcé was sadly eliminated from the show this week.

As her time on The Taste Master SA comes to an end, Larcé looks back on her The Taste Master SA journey and on what she has planned next.

This week’s challenge was all about celebrating honey across a three-course menu. What was your creative approach to showcasing this sweet ingredient?

My creative approach was to KISS (Keep it simple, stupid). I did not want to overcomplicate the cook due to it being a three-course challenge and the clock time only being two hours. I know how I get flustered under the pressure of the clock, therefore I decided to keep it simple.

You had the chance to learn from Chef Zandi in a masterclass before cooking. What was the most valuable insight or technique you took away from her session?

I truly loved the balance of her vinaigrette and her plating techniques. I loved the presentation — that is what I want to work on for myself. I have her recipes; I will definitely be using them in future.

You’ve often mentioned your father’s influence on your cooking. How did his lessons and love for food guide you throughout this competition?

My father is quite bold — I did not get too much of that from him, I wish I had more. I tried to channel his boldness, and he really loves honey. This was the challenge for him. Next time get a pin where we can tag a family member in like in the WWE! As much as my father cooks boldly, he has the ability to simplify complicated ingredients. I wish I had that skill.

What has been your biggest personal or culinary growth moment on The Taste Master SA?

I have a few growth points — I loved Chef Zola’s Labneh and her class was so bold, I really enjoyed it. I learned to take more risks and to try out new/different flavour combinations. I LOVED THE PASTA MASTERCLASS. I will definitely be making pasta from scratch. Chef Nathan’s pap fondant will always be a talking point for me. I love the elevation of simple ingredients. I learned that I should trust myself more, think boldly, take risks and try new things.

Looking back at the honey challenge, is there anything you would have done differently or tweaked in hindsight?

Absolutely. I would have stuck to my original idea — even though complicated, I would have at least gone out trying something new. I wanted to make a mousse for my main course and a honey cake for dessert using the siphon gun.

What’s next for you now that your Taste Master journey has come to an end?

Now that my Taste Master journey has ended, I have registered for an open day at a culinary school as I would like to study part-time. I have already identified an apartment I would like to purchase to start my bed and breakfast. I have also been asked to set a price list for private cheffing, therefore I foresee a lot of involvement in the culinary industry.

Larcé’s journey may have ended on The Taste Master SA, but her culinary story is just beginning. With plans to study further, launch a bed and breakfast, and continue her growth as a private chef, her passion for food, and her father’s fearless flavour, will no doubt keep inspiring kitchens and conversations across the country.

Catch new episodes of The Taste Master SA every Tuesday at 19:30 on SABC 2, with repeats on Wednesdays at 13:00 and Sundays at 16:00. For more information, visit www.thetastemaster.co.za and make sure you follow The Taste Master SA on Facebook, Instagram, TikTok and X