Get ready to dive into the culinary world of South Africa as we recap the exciting third season of Come Dine with Me South Africa Season 3. From the bustling streets of Sandton to the serene shores of Cape Town, contestants from across the country put their cooking skills to the test, vying for the coveted title of the ultimate dinner party host.
Episode 1
Episode 1: The season kicked off in Sandton, where Mike Gahagan, Zeyn Lovell, Lerato Cynthia Morabe, and Lisa Partington showcased their culinary talents. Mike impressed with his Italian-inspired dishes, such as his hot taleggio cheese starter, fugli ugli pasta main, and Wendy’s Belgian chocolate cake dessert. Zeyn Lovell’s unique creations, including his “zee hook, line and sinker” main course, “zee’s great balls of fire” starter, and “zee good zee bad and zee ugly” dessert, left a lasting impression. Lerato Cynthia Morabe’s classic flavors, such as her mussel soup starter and spinach-wrapped fish main, were well-received. Lisa Partington’s seafood-focused menu, featuring an antipasta trio de brochette of tuna ceviche starter, frutti di mare fettucinne main, and trio di mini dessert, added to the culinary diversity of the episode.
Episode 2
Episode 2: Johannesburg was the next stop for the Come Dine with Me contestants. Mel Goodall, Siphesihle Linda Nyoka, Nigel Reeve, and Al Smyth each brought their own unique flair to the table. Mel Goodall’s modern twists on classic dishes, such as her crazy crostinis starter, honey balsamic lamb chops main, and chocolate fondant dessert, were a hit. Siphesihle Linda Nyoka’s elegant presentation, including her salmon trio starter, stuffed herb quail main, and choc trio dessert, impressed the guests. Nigel Reeve’s hearty comfort food, such as his peri peri pasta with waldorf salad starter, chicken pie main, and apple crumble dessert, was well-received. Al Smyth’s fusion cuisine, featuring a new aged zest salad starter, “shank you very much” main, and malva pudding dessert, added to the culinary diversity of the episode.
Episode 3
Episode 3: The coastal city of Durban provided a stunning backdrop for the third episode. Marco Minietti, Nqobile Mngomezulu, Olivia Martine Snyman, and Jeffery Titus showcased a variety of cuisines, from Italian to Indian. Marco Minietti’s Mediterranean-inspired dishes, such as his mama’s Mediterranean mussel pots with bruschetta starter, aged fillet steak, creamy porcini risotto & Italian style green beans main, and lemon cheesecake dessert, were a highlight. Nqobile Mngomezulu’s playful presentation, including her “caked nemo” starter and stuffed babe main, impressed the guests. Olivia Martine Snyman’s Thai-inspired flavors, such as her vol-au-vents filled with creamy chicken starter, jasmine flavored basmati rice with thai green curry & colorful sambals main, and touch of lemon love to tease the pallet with vanilla dessert, were a delight. Jeffery Titus’s authentic Indian cuisine, featuring tandoor ke manpasand chicken malaidaar tangri kabab starter, tez Rajasthani laal maans curry & rajasthani spice daal main, and chandraat mein doobi kheer dessert, added to the culinary diversity of the episode.
Episode 4
Episode 4: Durban continued to impress in the fourth episode, featuring Abby Bryson, Deirdre McAdam, Sim Tshabalala, and Jill Waddleton. Abby Bryson’s elegant appetizers, such as her camembert phyllo parcels starter and prawn saganaki main, were a highlight. Deirdre McAdam’s hearty main course, stuffed roll of venison with red wine jus, and lemon cheese cream dessert were well-received. Sim Tshabalala’s decadent chocolate fondant dessert was a hit. Jill Waddleton’s unique presentation, including her potash deluxe with a ceaser salad starter, rosticciata main, and snappy fruit basket (homemade brandy snaps) dessert, added to the culinary diversity of the episode.
Episode 5
Episode 5: The fifth episode took us to South East Johannesburg, where Tanya Tobin-Primo, Shruti Phadke, Craig Topham, and Rabin Hurduth competed. Tanya Tobin-Primo’s flavorful Indian cuisine, such as her savory crepes with seafood filling starter, spicy butter chicken main, and chocolate brownies dessert, impressed the guests. Shruti Phadke’s Thai-inspired dishes, such as her ray of sunshine starter, salmon thai red curry main, and date cake dessert, were a delight. Craig Topham’s classic British fare, such as his oudtshoorn wellington with yorkshire pudding main and jerepigo syllabub dessert, was well-received. Rabin Hurduth’s unique fusion cuisine, featuring a chicken soup sandwich starter, boiled and fried beef main, and baked banana dessert, added to the culinary diversity of the episode.
Episode 6
Episode 6: Port Elizabeth was the setting for the sixth episode, featuring Riaan Steyn, Maajieda Saffidien, Mandi Sixaso, and Sarah Stevens. Riaan Steyn’s elegant presentation, such as his filled phyllo purses starter, sole thermidore main, and eskimo suprise dessert, impressed the guests. Maajieda Saffidien’s hearty comfort food, such as her roasted butternut and cream cheese phyllo starter, creamed steak fillet main, and pavlova nests dessert, was well-received. Mandi Sixaso’s fresh seafood, such as her stacked trout main and chocolate rulade dessert, was a highlight. Sarah Stevens’s flavorful dishes, such as her roasted pepper and tomato soup starter, bobotie and savor rice main, added to the culinary diversity of the episode.
Episode 7
Episode 7: Port Elizabeth continued to shine in the seventh episode, featuring Xoliswa Mtulu-Dotwana, Mariska Schewitz, Andrew Sorfontein, and Jill Wakeford. Xoliswa Mtulu-Dotwana’s flavorful South African cuisine, such as her sweet and hot delight starter, rack of lamb main, and corrupted tiramisu dessert, impressed the guests. Mariska Schewitz’s classic dishes, such as her salmon delight starter, spring chicken main, and live by chocolate dessert, were well-received. Andrew Sorfontein’s unique presentation, including his deep fried avo starter, stuffed beef fillet main, and springbokkie fridge tart dessert, added to the culinary diversity of the episode. Jill Wakeford’s playful theme, hot glam, included stuffed up squid starter, cluck on saffron spuds main, and awesome 4some dessert.
Episode 8
Episode 8: The final episode in Port Elizabeth featured Claerwen Hart, Everton Hansen, Theo Scholtz, and Trish Difford. Claerwen Hart’s hearty comfort food, such as her chicken pilaf main and churros con chocolate dessert, was well-received. Everton Hansen’s fresh seafood, such as his seafood stack starter and lamb chops main, impressed the guests. Theo Scholtz’s unique presentation, including his under the sea soup starter, springbok medalions main, and bermuda triangle tart – caramel and cottage cheese with nuts and cherries dessert, added to the culinary diversity of the episode. Trish Difford’s Mexican-inspired cuisine, such as her aperitivos mexicanos starter, salpicon de bubba, envuelto en tortillas main, and flan famoso dessert, was a highlight.
Episode 9
Episode 9: Pretoria was the focus of the ninth episode, featuring Alexander Gerorghiades, Wessel Vosser, Nomvula Mthethwa, and Marleen Van Rooyens. Alexander Gerorghiades’s vegetarian-friendly dishes, such as his thom ka soup starter, vegetarian tagine main, and vegan chai tea dessert, impressed the guests. Wessel Vosser’s elegant presentation, including his rich and creamy smoked salmon starter, seared duck with savoy cabbage main, and black and white cheesecake dessert, was a highlight. Nomvula Mthethwa’s traditional South African cuisine, such as her sphahlo starter, chisa nyama main, and die sweets dessert, was well-received. Marleen Van Rooyens’s classic French-inspired dishes, such as her cherry tomato tartlets starter, pealla prima donna main, and panna cotta dessert, added to the culinary diversity of the episode.
Episode 10
Episode 10: Johannesburg made a return in the tenth episode, featuring Mark Nathan, Shubunum Nazeer, Sihle Zungu, and Chontal Crouse. Mark Nathan’s classic French cuisine, such as his colis de champignos starter, roulade de poulet a la sauce veloute main, and roulade de fraises dessert, impressed the guests. Shubunum Nazeer’s playful presentation, including her trio of savory snacks starter, build a bunny main, and chocky wocky souffle dessert, was a highlight. Sihle Zungu’s hearty comfort food, such as his beef sausage salad starter, roasted chicken main, and orange pudding dessert, was well-received. Chontal Crouse’s themed dinner party, gods and goddesses, included fortuna carpaccio starter and aphrodite pie dessert.
Episode 11
Episode 11: The penultimate episode took us to the vibrant city of Cape Town, where Jeremy Dyer, Sylvia Westcott, Patrice Rassou, and Doroty Grace-Smith showcased their culinary skills. Jeremy Dyer’s American-inspired dishes, such as his baked jalapenos starter, roast rolled pork belly main, and tiramisu and coffee dessert, were a highlight. Sylvia Westcott’s fresh seafood, including her crisp fruit salad starter, pan-fried salmon main, and berry mille-feulle dessert, impressed the guests. Patrice Rassou’s tropical-themed dinner party, featuring honey glazed salmon starter, tropical magic bowl main, and drunk malva pudding dessert, was a memorable experience. Doroty Grace-Smith’s African-inspired cuisine, including a tian of prawns starter, jollof rice and roast duck main, and Dee’s lemon cheesecake with apple and nuts cigars dessert, added to the culinary diversity of the episode.
Episode 12
Episode 12: The season concluded in Cape Town with Tony Onwood, Nastasja Clute, Karin Cory, and Noel Studti. Tony Onwood’s Asian-inspired dishes, such as his Saigon salmon surprise main and citrus surprise dessert, were a highlight. Nastasja Clute’s Spanish-inspired cuisine, including her vegetal y feta coccion starter, exclusivo pierna de cordero main, and tiramisu dessert, impressed the guests. Karin Cory’s elegant presentation, featuring a fusion of amuse bouches starter, pork tenderloin main, and strawberry mousse dessert, was a memorable experience. Noel Studti’s hearty South African fare, including chicken boere hot pot starter, seafood paella main, and champagne Niederdorf dessert, brought the season to a close.
Come Dine with Me South Africa Season 3 was a culinary adventure filled with delicious food, entertaining hosts, and plenty of laughs. From traditional South African dishes to international flavors, the contestants showcased their skills and creativity throughout the season.
What are your thoughts on Come Dine with Me South Africa Season 3? Share your favorite dishes, hosts, and memorable moments in the comments below!
Check out Come Dine with Me South Africa Season 2.
Pictures: BBC