South Africa, Cape Town,  6 June 2025: SALON, the latest signature restaurant from acclaimed chef Luke Dale Roberts and winner of Africa’s Best New Restaurant at the 2024 World Culinary Awards, will host a landmark wine dinner in collaboration with Hamilton Russell Vineyards on Saturday, 21 June 2025.

This rare and intimate experience will feature Anthony Hamilton Russell, proprietor of Hamilton Russell Vineyards and second-generation custodian of the iconic Hemel-en-Aarde estate, as he presents a carefully selected range of rare, mature vintages from the estate’s private library cellar. These exceptional wines, no longer available on the market, have been impeccably cellared and will be poured alongside a tasting menu specially created by Luke Dale Roberts and Carla Schulze.

The evening forms part of Hamilton Russell Vineyards’ 50th anniversary celebrations and highlights the estate’s global reputation for producing world-class Pinot Noir and Chardonnay from a uniquely expressive 52-hectare site of clay-rich, shale-derived soils.

“We are not so much using Hamilton Russell Vineyards to make Pinot Noir and Chardonnay as we are using Pinot Noir and Chardonnay to express the beauty and personality of Hamilton Russell Vineyards,” says Anthony Hamilton Russell.

The wines will be paired with a bespoke menu that complements the depth and character of each vintage, a once-in-a-lifetime tasting experience designed for serious wine enthusiasts and collectors.

Tickets are R2950 per person, inclusive of the full tasting menu and all wine pairings.
Bookings via: www.salonct.co.za

This exclusive dinner will take place at SALON, located at 375 Albert Road, Woodstock, Cape Town, with the experience priced at R2950 per person. Reservations are essential and can be made by visiting www.salonct.co.zaor through Dineplan at https://www.dineplan.com/restaurants/salon.

Cape Town, 4 June 2025 | This week on The Taste Master SA, emotions boiled over as the contestants were taken on a culinary deep dive into the art of handmade pasta. A special masterclass from Scala Pasta/Bar’s Group Executive Chef Justin Barker and Head Chef Wesley Roos taught them how to craft filled pasta, like ravioli, entirely from scratch. For their challenge, the contestants had to create their own version of filled pasta, complete with sauce and garnish.

Unfortunately, it was the end of the road for Mpho Kgomo, who became the second contestant to be eliminated from the competition.

Hailing from Vosloorus, Mpho is a bold, heartfelt cook whose style is inspired by her grandmother and driven by creativity and innovation. While her journey on the show came to a bittersweet end, her vibrant personality and heartfelt approach to food left a lasting impression.

Mpho opens up after her elimination to reflect on the challenge, her growth, and what comes next in her food journey.

This week’s challenge asked for filled pasta from scratch. What was the biggest lesson or surprise you took from that experience?

The biggest surprise was the fact that I actually nailed making the pasta! I’ve been wanting to learn how to make pasta from scratch for a while now, and it finally happened. It was a proud moment for me.

Let’s talk about your dish. What did you make, and what story were you trying to tell through it?

I made pasta filled with a seafood mix. The story I was telling through this dish was all about my excitement to be in Cape Town for the first time. I wanted to celebrate that by focusing on seafood — because when you’re in Cape Town, that’s the vibe!

The judges made the tough call to send you home this week. How did you feel when you heard their decision?

The judges’ decision crushed me, I won’t lie. But I understand why I had to leave. Honestly, it’s all Basil’s fault. The Queen of Garnish went home for not garnishing her plate! I’m still not over that!

In hindsight, is there anything you would have done differently in that challenge?

If I had my Sensodyne pin for extra time, I would’ve made it. That extra 10 minutes really makes a world of difference — especially when time management is such a key skill in The Taste Master SA kitchen.

The show is about growth just as much as it is about winning. What do you feel you’ve gained from being part of The Taste Master SA?

I’ve gained so many new skills.  I mean, I learnt how to make pasta from scratch! I saw that pap can be deep-fried and still taste amazing. Yes, you heard me right: pap! This experience showed me that as a cook, you never stop learning.Being on The Taste Master SA also made me realise that I’m actually doing the most. I used to doubt myself, but now, especially after hearing ‘we’re proud of you’ from customers and judges,  I know I have every reason to be proud of myself too. Oh, and shoutout to KitchenAid — girl is about to start baking!

Even though your time on the show has come to an end, your food journey is far from over. What’s next for Mpho?

I’m focusing on growing my cooking page and exploring new cuisines using what I learnt on the show. I want to make an impact and I want to be seen by the restaurants I’ve always dreamed of working at. I’m also planning to go to culinary school to learn more about pastry. Watching the incredible work Lucky and Chevonne did in the kitchen made me want to be the Queen of Pastry too!

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, South Africa, 30 May 2025:  When Jason Kosmas teams up with Neil Swart and Anouchka Horn, expect sparks to fly. Jason, Executive Chef at The Pot Luck Club, joins forces with the duo behind Belly of the Beast, the ocean-focused Galjoen, and their latest project, Seebamboes. All three of their restaurants are based in Cape Town’s Harrington Street precinct, each with a distinct culinary identity and a shared commitment to seasonality, technique, and deeply personal cooking.

This collaboration brings their creative worlds together in a rare meeting of minds and menus, unfolding across two of Cape Town’s most respected kitchens. From instinctive nostalgic cooking to bold flavour-driven plates and playful reinventions of surf and turf, this is a shared celebration of craft, connection and culinary storytelling.

The collaboration begins at Galjoen with dinners on Tuesday 24, Wednesday 25 and Thursday 26 June. It then moves to The Pot Luck Club, with a dinner service on Friday 27 June, followed by both lunch and dinner on Saturday 28 June.

Expect a multi-course tasting menu that blends the voices of all four kitchens. From the deeply personal storytelling of Belly of the Beast, where the chefs reinterpret nostalgic family recipes with feeling and flair, to the layered personality of The Pot Luck Club, every dish speaks to a different influence while honouring the ingredients and technique at the heart of it all. Priced at R1500 per person. An optional immersive wine pairing experience is available at R795 per person.

Cape Town, 29 May 2025 | This week’s episode of The Taste Master SA brought heat, hustle, and high-pressure teamwork in a high-energy agility challenge that tested contestants’ coordination, creativity, and composure in the kitchen. Divided into teams of three, the cooks tackled a relay-style task that pushed them to their limits – and brought out some of their best work yet.

Emerging victorious was the Red Team, made up of Meggan Volkwyn, Dani Speek, and Tinyiko Sithole, who wowed the judges with their winning dish: Pan-Fried Sirloin with Creamy Rosemary Pap, Fried Kale, and Roasted Butternut with an Apple Glaze.

Their dish, praised by guest judge and award-winning chef Nathan Clarke, was a bold blend of flavour, texture, and technique – perfectly seared sirloin, velvety pap with a hint of rosemary, crispy kale, and golden-roasted butternut, all brought together with a glossy apple glaze that sealed the win.

“This challenge was no walk in the park. It pushed the contestants to their limits but the way they rose to the occasion, supported each other, and delivered under pressure was inspiring,” Clarke, who is currently Head Chef at the prestigious TTK Fledglings says. “I was genuinely impressed by the level of talent and energy in the kitchen. It was such a thrill to appear on The Taste Master SA and be part of a show that celebrates rising culinary stars in such a dynamic and creative format.”

The episode demonstrated how agility in the kitchen goes beyond speed, it’s about adaptability, communication, and staying calm under pressure. While chaos may have reigned during the relay, the winning team’s plate delivered harmony on every level.

Here is the full Pan-Fried Sirloin with Creamy Rosemary Pap recipe:

Ingredients

Butternut

• 1 Butternut
• ¼ cup Clover Olive Pride olive oil blend
• Salt & black pepper 
• ½ tsp garlic & herb spice
• ½ tsp ground cumin
• 1 garlic clove (chopped)
• 1 sprig fresh rosemary (chopped)
• 1 cup bread crumbs
• Butro Butter flavoured cooking spray
• 2½ cups of Clover long-life milk
• Fresh rosemary
• ½ cup of Clover Double Cream Plain Yoghurt
• 1 cup of Maize meal
• Salt to taste

Fried Kale

• 1 cup of destalked kale
• 2 cups of Clover Blend of Seed Oils and Extra Virgin Olive Oil
• Salt and pepper to taste

Sirloin

• 1 sirloin steak (about 250–300g, 2.5cm thick)
• Salt + cracked black pepper
• 1 tbsp Clover Olive Pride olive oil blend
• 2 tbsp Clover Mooiriver butter
• 2 garlic cloves, lightly smashed
• 1 sprig fresh rosemary

Sauce 

• ½ cup Clover Krush apple juice
• 1 tsp Dijon mustard
• 1 tsp apple cider vinegar or balsamic
• Salt to taste
• 1 small knob cold Clover butter (for finishing)

Method

For the butternut

1.     Preheat the oven to 180C. 

2.     Prepare the oven tray by spraying it with cooking spray and set aside.

3.     Peel butternut and slice into rings about 1cm thick. Scoop out seeds, removing them from the flesh of the butternut. 

4.     Lay butternut rings onto the oven tray and drizzle with olive oil. Flip them around and coat the other side in olive oil. This helps the seasoning to stick to the butternut.

5.     Sprinkle ground cumin and garlic & herb spice. Add chopped garlic and rosemary. Gently rub and flip the rings to ensure they are evenly coated.

6.     Season with salt & pepper

7.     Coat each ring in bread crumbs

8.     Roast for 20 mins or until browned and fork tender. 

Creamy Rosemary Pap:

1.     In a pan, pour 2 cups of Clover Longlife milk and add 1 stem/sprig of rosemary and let it simmer on low heat until small bubbles start to form

2.     In a bowl, add 1 cup maize meal, ½ cup plain yoghurt, salt and ½ cup of milk, mix well 

3.     Remove the stem of rosemary from the milk, set it aside, increase the heat to medium and add the maize meal mixture into the boiling milk whilst stirring. Continue to stir to avoid lumps. 

4.     When the maize meal mixture and milk are well combined, switch to low heat, and place the stem of rosemary (from earlier) on top of the pap, cover with a lid and let it cook for 20 minutes. 

Fried Kale:

1.     Place a pan on a high heat stove, then pour oil into the pan 

2.     Use a wooden spoon to check if the oil is hot. The oil is hot if you see bubbles on the pressed-down wooden spoon. Pat dry the kale, then add ½ of the kale to the hot oil, and let it fry for 1-2 minutes. Repeat the same process with the remaining kale.

3.     Place the fried kale on a paper towel to drain excess oil, and season with salt and pepper immediately. 

Prepare & Sear the Steak:

1.     Pat the steak dry with a paper towel. Season generously with salt and pepper.

2.     Heat oil in a heavy pan (cast iron preferred) over high heat until just smoking.

3.     Sear steak for 2-3 minutes per side, or until golden brown. Don’t move it around too much.

4.     Add butter, smashed garlic & rosemary to the pan.

5.     Tilt the pan and baste the steak with the foaming butter for 1 minute.

6.     Remove the steak and rest on a plate loosely covered with foil.

Apple Juice Glaze:

1.     Keep the garlic, rosemary, and fat in the pan.

2.     Reduce heat to medium. If too much fat, spoon off a little, leaving about 1–2 tbsp.

3.     Add apple juice to deglaze – scrape up any brown bits with a wooden spoon.

4.     Simmer and reduce until syrupy (about 3-5 minutes).

5.     Put through a sieve to remove any chunky bits.

6.     Whisk in Dijon, vinegar.

7.     Taste and season with salt.

8.     Optional: finish off-heat with a knob of cold butter for shine.

To Serve:

1.     Slice the steak against the grain

2.     Spoon glaze over the top or around the plate

3.     Place the butternut rings alongside the steak

4.     Garnish with a few toasted pumpkin seeds and crispy kale. 

Don’t miss next week’s episode as the competition intensifies and South Africa’s most exciting culinary talent continues to rise to the occasion.

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.