Welcome to the ultimate dinner party showdown, Come Dine With Me South Africa Season 4! This season, we’re diving into a whirlwind of culinary delights, kitchen disasters, and unforgettable moments. Join us as we recap each episode, where contestants try to outcook, outshine, and outwit their competitors for the coveted cash prize. With a mix of unique personalities and tantalizing dishes, it’s never a dull moment. Read on for all the juicy details, and don’t forget to share your thoughts in the comments!
Episode 1: A Flavourful Battle Begins
Our first episode kicks off with Carmi van Heerden, a pole dancer with a penchant for the exotic. She wowed the group with her starter, “Tucked Awa with a Tang,” a creative dish that left her guests intrigued. Her main, “Jasminliscous,” followed suit, but it was her dessert, “Fudgingmess,” that really lived up to its name – in both taste and execution!
Next, we had Philipine Modomogale, whose salmon with avo salad starter set a refreshing tone. She carried the evening with a hearty Italian roast lamb for the main, followed by a beautifully balanced chocolate and raspberry charlotte for dessert.
Ian Perryman took a bolder approach with his beetroot potage starter, which was followed by stuffed poussin for the main course. Dessert was a red velvet trifle that added a sweet finale to the evening.
Lastly, Nonhlanhla Ntwasa treated her guests to a luxurious salmon and prawn stack starter. Her lamb shanks were rich and comforting, but the showstopper was her trio of mini desserts, which ended the evening on a sweet note.
Episode 2: Sweet and Savory Surprises
Louis Fredericks was first up with his meatballs and sauce starter. He continued the savory theme with peanut butter chicken and rice cakes for the main course. His apple pie with whipped cream dessert brought a classic touch to his menu.
Katlego Ramagaga’s menu spiced things up with a starter of spiced chicken and apple coleslaw, followed by a spiced lamb shank for the main course. The dessert, a “naughty cheesecake with berry sauce,” left her guests giggling with delight.
Bukelwa Maqubela’s blue cheese souffle starter impressed the group, and she kept up the momentum with a perfectly cooked fillet steak for the main. Her lemon and lime ginger crunch added a zesty finish.
Kevin Collins went for sophistication with a twice-baked souffle starter. His Karoo lamb rack main was a hit, showing his mastery of flavors and techniques.
Episode 3: Durban Delicacies
Durban flair took the spotlight in this episode, starting with Rourke McArthur’s creative basil, bacon, and baked peach brie. His rack of lamb main followed by a marula cheesecake dessert was a truly local experience.
Sanesh Bhengu brought some heat with his peri peri chicken livers for the starter, grilled peri peri beef for the main, and chocolate mousse for dessert. It was a spicy and decadent journey.
Stephen Wilken served a “Pomodorable” starter, followed by a bold ostrich and oyster pie, and rounded off the evening with a devilish Advocaat dessert.
Georgia Bowers brought a homely touch with her knuckle curry potjie for the main and ended on a sweet note with a South African classic, melktert
Episode 4: Sophistication Meets Fun
Yvonne van Eck charmed her guests with a starter named “Goodbye Summer, Hello Winter,” setting the tone for a comforting evening. Her main course, “Spice Up Your Life,” was packed with flavor, and her dessert, “Forbidden Fruit,” was as intriguing as it sounds.
Gianfranco Vizzini gave the night an Italian twist with arancini for starters, followed by “Filleto Arrostito con Peso di Basilico” for the main, and a sweet beignet dessert.
Tigere Mparutsa started the night with stuffed phyllo pastry bags and followed up with a fresh seafood main called “Southern Catch.”
Saranne Hudson’s Asian mushroom soup starter and kingklip with peanut, chilli, and coconut sauce for the main delighted her guests, and she finished with a fun, hands-on dessert – waffles on a stick!
Episode 5: Bold Flavours and Creative Twists
Portia Manana kicked off with “Vibey Balls and Asian Greens” for the starter and ended her evening with a fruity guava mousse.
Sifiso served a chilled avo soup for starters, followed by braised balsamic chicken and a triple choc trifle for dessert.
Jathil Bhika added a Moroccan twist with spicy koftas and Moroccan slaw for starters, and a show-stopping rose baklava with marula ice cream for dessert.
Xandra da Silva’s dinner featured the unique “Cogumelo Grande” for the starter, followed by “Carne de Porco,” and a delicious pudim flan for dessert.
Episode 6: Culinary Journeys
Lee Hensberg served a rustic starter of rosemary roasted marrow bones and a main of chicken cooked in a clay pot. Homemade ice cream rounded off the night.
Gwendoline Zwiegelaar offered a “Cheese Wiz Delight” for the starter, followed by chicken delight for the main, and heartful delight for dessert.
Garneth Jaggers impressed with roasted butternut and bacon, a marvelous medium-rare fillet for the main, and chocolate brownies for dessert.
Cardel Lippstreu completed the episode with spicy butternut soup, fillet of the Karoo, and a tangy lemon cheesecake to finish.
Episode 7: A Journey Through Comfort and Creativity
Maegan Frans set the evening on fire with her baked bacon-wrapped jalapeno poppers for starters. Her main course, a trio of tacos, was as flavorful as it was fun. She wrapped things up with crispy churros for dessert, delighting her guests with a sweet ending.
Wayne Futter played it safe but well with roasted garlic and tomatoes for starters. His main, grilled venison, brought out the big flavors, and the night ended on a homey note with his homemade baked apple pie.
Chantal Olivier spiced things up with her “Tasty Threesome” starter, which set the tone for her porky main course. For dessert, she served an “Ooey Gooey Chocolate Surprise” that had her guests reaching for more.
Gino Fransman took a creative route with a “Salad Soup” combo for starters, followed by a well-executed Pork Wellington for the main. His chocolate brownies for dessert were a crowd-pleaser.
Episode 8: A Feast For Your Eyes Only
Yvette Diedricks brought drama to the table with her “For Your Eyes Only” starter, followed by a perfectly cooked “Monroe Salmon” main course. She ended the evening with a “Moneypenny Cheesecake,” staying on theme with a suave, 007-inspired dessert.
Tshepo Dludlu kept things simple but flavorful with marinated chicken strips for the starter. His “Ghetto Lamb Stew” was hearty, and the strawberry and marula panna cotta dessert was a delightful twist.
Chris Nothnagel gave his guests a treat with pink prawns in garlic butter for the starter, followed by a comforting chicken curry with rice for the main. His granadilla pulp cheesecake for dessert was a refreshing way to end the night.
Karen Nell created a cozy atmosphere with her “It’s All in the Chicken” starter, while her main course, “A Tale of Thyme,” was full of depth and warmth. She ended with a sticky sweet dessert that had her guests licking their spoons.
Episode 9: Comfort Meets Creativity
Lucia Jack’s creamy chorizo risotto for the starter was rich and flavorful, followed by her delightful chicken main, which was a hit. Her dessert, chili chocolate brownies, added a spicy twist to the evening’s end.
Martin Mhlongo brought some excitement with his hors d’oeuvres surprise for the starter. His “Lean With It Rice” main course was satisfying, and he ended on a high note with his Hakuna Matata chocolate melt.
Kevin Marais kicked off the evening with a bold large black garlic mushroom starter. His fillet de avo biltong main was the star of the night, and he closed it out with a light and refreshing berry syllabub.
Nadine Naidoo took her guests on an Asian journey with a stir fry starter, followed by salmon with veg for the main, and chocolate bowls filled with homemade ice cream for dessert.
Episode 10: International Flavors
Andrew Rennie brought an African twist to the table with his “Hello Cape Town African Pancake” starter. His prawn curry main, dubbed “Tanzanian Lover,” was a spicy and flavorful hit. He ended with a classic malva pudding for dessert, sealing his place as a strong contender.
Caileen Swiegers went French with her crepes Florentine starter, which was followed by yellowfin tuna steaks on wasabi mash for the main. Her dessert, a molten chocolate fondant, oozed with decadence.
Soletha Golding started with salmon-stuffed cabbage rolls and impressed with a “Feast of Meats” main course. She finished strong with her “Berrylicious Pavlova,” adding a touch of elegance to the night.
Harold Hopking brought a playful energy with his “Tart Who Loved Me” starter, which was followed by a poppy seed encrusted salmon for the main. His dessert, “From Chocolate with Love,” was the perfect way to end his evening.
Episode 11: Cape Town Contenders
Joey Burke kicked things off with an asparagus bake starter, followed by a beautifully seared Norwegian salmon for the main course. Her dessert, a granadilla mousse, brought a light and zesty end to the meal.
Tessa Williamson opted for spice with her livers on crostinis starter. Her mustard chicken with stuffing was comforting and hearty, and she ended with a delightful duo of cheesecake and peppermint tart.
Vanya Jansen went bold with her “duo of goud butter and chicken tarts with garlic snails” starter. Her pork belly main was a hit, and she closed out the night with a lemon meringue dessert that had everyone talking.
Bronwyn Am brought a fun element with her “Fourplay of Asparagus” starter. Her dessert, “Fruity Foursome,” brought a playful and refreshing end to the night.
Episode 12: A Grand Finale of Flavors
Siphosihle Makaba opened the final episode with a smoked salmon terrine, followed by a succulent pork belly main. She ended the evening with her trio of debauchery dessert, which was indulgent and rich.
Edward Chamberlain-Bell impressed with a pan-fried salmon main course, although his dessert remains a mystery as it wasn’t revealed.
Zakariya Ebrahim went for bold flavors with mussels in white wine for the starter. His dessert, a simple Manhattan cheesecake, brought a satisfying end to his meal.
Tumelo Setumu wrapped up the competition with a sushi salad for the starter and a “Fall of the Bone Oxtail” main course. His “Death by Chocolate” dessert was a fitting finale for this decadent season.
And that’s a wrap for Season 4 of Come Dine With Me South Africa! The contestants certainly brought their A-game, delivering everything from flavor-packed meals to moments of pure chaos. Who do you think was the best host this season? Did any of the dishes inspire you to try something new? Let us know in the comments below – we’d love to hear your thoughts!
Pictures: BBC