The latest episode of The Taste Master SA left viewers reeling with a surprise and emotional double elimination of fan favourites Xolile Makutoana and Meggan Volkwyn.
The episode tested the finesse, technique and restraint required for fine-dining desserts - all set within the elegant world of The Happy Uncles, South Africa's first Halaal fine-dining restaurant.
Guided by the meticulous Chef Anwar, the challenge demanded that contestants create desserts that would not only surprise and delight but do so with the sophistication befitting a Michelin-standard menu.
In separate interviews following their exit, Xolile and Meggan reflected on their experience on the popular show.
Xolile Makutoana on The Taste Master SAThis elimination came as a real surprise! How are you feeling after such an emotional episode?
Im feeling a mix of emotions after the elimination. It was definitely tough, especially knowing it was a double elimination. I had a game plan worked out, but the stress of the situation made it challenging. I tried to stay focused on the task at hand, but deep down, I knew my chances of making it through were slim. It's disappointing, but I'm also proud of how I approached the challenge.
Desserts at a fine-dining level can be notoriously tricky. What was the biggest challenge for you in this particular task at The Happy Uncles?
The biggest challenge for me at The Happy Uncles was really understanding the brief and the vision they shared. I wanted to create a dessert that expressed happiness, so I ended up making it quite bold, and I guess I went a little too loud. Looking back, I realise I should have focused on making it more elegant and refined, which is key in fine dining.
Your baking style beautifully blends tradition and innovation. How did you channel that in this challenge?
In everything I do, I always ask myself how I can infuse something new while keeping it inviting. For this challenge, I aimed to create something that could be made at home using ordinary ingredients that anyone might have in their pantry or kitchen. I believe I succeeded in achieving that goal, but I focused more on a homey feel rather than aiming for fine dining. It was about creating a dish that feels accessible and enjoyable for everyone.