What has been the highlight of your MasterChefSA experience? It’s really tough to say because each successive round of auditions I made it through created a new highlight for me! But two that stand out would definitely be the breakfast challenge and the pressure test with chef Henry Vigar. During the tasting of the breakfast challenge, chef Andrew told me that my dish was something that he would expect to see in a top restaurant. And during the pressure test with chef Henry Vigar, chef Andrew once again praised me, saying that he would not be able to tell the difference between my dish and chef Henry’s (I think he likes me haha). These are two comments that will stick with me forever! What has been the most difficult part of the competition so far? I think with anything, being in the bottom is always difficult. Knowing that your food does not meet the requirements of the judges standards especially when putting in a huge effort and putting yourself on a plate, is tough. The pizza group challenge was definitely one of my lowest points in the competition. Going 9-1 up in the first round to lose 10-0 in the second round, and to lose overall by 11-9 was a tough pill to swallow. What tip have you learnt that you will use, for the rest of your life? Kitchen time management! I’ve learnt that you need to look at the task at hand and give yourself enough time to complete it I.e. don’t try and braise beef shin in 45 minutes! haha What important lesson have you learnt about yourself? I’ve learnt that I need to back myself and be confident in my cooking abilities. I know that I can do anything that I put my mind to, and I need to keep telling myself that. No matter how daunting the task at hand, just go for it all guns blazing and complete it to the best of your ability. What quality do you have that sets you apart from your fellow contestants? Having worked in fine dining restaurants for the last 5 years, I have been privileged enough to watch the chefs plate up dishes and have been exposed to a vast array of beautifully balanced dishes. Also, being inquisitive by nature, I have picked their brains, constantly asking questions. So I believe that my knowledge of ingredients and cooking techniques as well as my plating skills (which I pride myself on) will help me stand out from the rest of my competitors. Who is your favourite South African Chef and Why? Luke Dale-Roberts. I have had the privilege of working with Luke at both La Colombe and more recently, The Test Kitchen. I admire what Luke has done over the last 5 years and the vast array of accolades he has achieved along the way. I’ve also really started to admire what Chris Erasmus is doing out at Pierneef a La Motte. I really like the concept of foraging ones own ingredients and nose to tail cooking. You appreciate your ingredients more and learn to respect and not waste them!
TIRON ELOFF
JASON STEEL
Special Feature
What has been the highlight of your MasterChefSA experience? There have been so many highlights so far for me on MasterChef, but one that stands out is getting a perfect score for our dessert pizza and winning the first team challenge. What has been the most difficult part of the competition so far? The most difficult part of the competition for me so far was the pressure test with chef Henry from La Mouette, purely because it was my first pressure test and I have never plated that style of dish before. What tip have you learnt that you will use, for the rest of your life? The one tip I have learnt that I can take with me forever is keep calm when you are under pressure, and things will work out. That, and don’t try make oxtail in 2 hours. What important lesson have you learnt about yourself? The most important lesson I have learnt about myself is that I need to be more confident, and not to doubt what I know is right. I am now in the top 10 and have more confidence going forward. What quality do you have that sets you apart from your fellow contestants? What sets me aside from the others is my simple approach to food. Also cooking and plating food that most people can relate to. I also have a thirst for knowledge of everything that is food... Who is your favourite South African Chef and Why? My favourite South African chef strangely enough is Pete Goffe-Wood. I can relate closely to his style of cooking and the types of food he cooks. Bistro style food with an edge. He is also very conscious of sustainability in our world today. What is your favourite food? My favourite food is....wait that’s impossible. I would say my favourite cuisine is Italian, especially northern Italian and I suppose any slow cooked meats such as briskets and oxtail. What cooking advice do you have for TravelmagSA readers? My advise for the readers would be as follows: keep it simple, trust what you know, and every now and then try a new ingredient and see where it takes you. A normal dinner can be amazing with a little twist of originality.
What is your favourite food? Once again, working in fine dining restaurants I have come to enjoy the more intricately plated dishes and traditional French-style cuisine. I love the art-style approach to plating and the rich yet delicate flavour. But I come from humble beginnings, so I still enjoy fish and chips in Kalk Bay or a breakfast at the Spur! Haha What cooking advice do you have for TravelmagSA readers? Don’t be afraid to experiment! So many great ideas are created either through experimentation or by accident! And understand and appreciate your ingredients. Know where they come from, know how to prepare them and you are halfway there to creating a great dish!
TravelMagSA
Issue 9
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