Welcome to an exhilarating exploration of Season 7 of Come Dine With Me South Africa! This season has been a culinary rollercoaster, offering a diverse array of dishes that showcase the rich tapestry of flavors from around the globe. Each episode brought fresh faces and inventive menus, leaving viewers hungry for more. Let’s dive into the highlights of this unforgettable season.
Episode 1:
In Episode 1, the season kicked off with a rich blend of local and international flavors. Caley May served up a flavorful Masala Steak Gatsby and a traditional Lamb Cabbage Bredie, ending with a sweet Marshmallow Tart. Judd Sherrin brought Mediterranean influences to the table with Portuguese Prawn Rissoles and Ricotta Ravioli on a bed of Bolognaise Ragu, finishing with an Adult Peppermint Tart. Kholofelo Mokolo impressed with Asparagus Parcels and Thai Prawn Curry, culminating in Baklava and Cheesecake Cups. Shamalan Naidoo added a touch of mystery to the mix.
Episode 2:
Episode 2 continued the culinary adventure with comfort food that had a twist. Adele presented Cheese-filled Phyllo Pockets, Oxtail with Mash and Green Beans, and a classic Ouma’s Appletart with Cardamom and Ginger Ice Cream. Hugh offered Khachapuri Cheese Bread, Libyan Fish Tagine, and a refreshing Lemon Basil Ice-cream. Robyn’s menu featured a hearty Vegetable Soup, Belle’s Oxtail in Red Wine Sauce, and Alice’s Winter Wonderland Malva Pudding. Themba showcased Bao Buns with Pork Belly, Duck Legs with Cauliflower Puree, and a sweet Thieves Baklava.
Episode 3:
In Episode 3, the focus was on international flavors. Emanuela Dunn delighted with Cod Fish Fritters, Black Risotto with Roasted Pear and Gorgonzola, and Chocolate Rum Pudding. Langa Khanyile offered fresh Oysters, Seared Salmon Fillets, and Chocolate Cookie Cheesecake. Sipho Muchindu‘s menu included Curried Chicken Feet and Portobello Mushrooms, with a Blueberry Yum Yum for dessert. Tamlyn Wilson served Pot Stickers, Pan-Seared Trout with Bok Choi, and Strawberry Custard Tarts.
Episode 4:
Episode 4 showcased a range of creative dishes. Christopher Hutchings impressed with Durban Fish Cakes, a meat lover’s Pleased to Meat You, and Vanilla Ice Cream with Flambé Cherries. Gina Gabriel’s Bohemian Bliss included Bubbi’s Potato Latkes, Velvet Borscht, and Rudolfini Birds of Prague, ending with a Trio of Desserts. Kwaku Owusu brought Bao Buns with Fried Chicken, Lamb Shanks in Pinotage, and a Biscuit Base Dessert. Ruvin Segadevan offered Kebabs with Homemade Flatbread and a Layered Lamb Breyani.
Episode 5:
Episode 5 highlighted classic South African fare with a modern twist. Nathan Gogela started with Island Treat Prawn Cocktail and served Tripe with Steamed Bread and Veggies, finishing with an African Safari Peppermint Tart. Somila Pana’s menu featured Grilled Butternut and Beetroot Salad, Cape Malay Fish Breyani, and a Berryful Trifle. Lethabo’s offerings included a Prawn & Asparagus Salad, a Braai Feast Buffet, and Malva Pudding. Grace Martens served Corn Fritters, Pulled Pork Tacos, and Jalapeno Poppers.
Episode 6:
In Episode 6, the culinary diversity continued. Christine Plaatjies offered Pan-Seared Salmon, Karoo Afval Curry/Cape Malay Chicken Curry, and Peppermint Crisp Tart. James Thompson served Wendy’s Creamy Swishy-Fishy, Asian Oxtail “17,” and an unnamed Yum dish. Natalia Joynt Paizee delighted with Prawn and Shrimp Mold, Champagne Stuffed Turkey, and Pineapple Maple Glazed Ham. Priya Reddy’s menu included Wild Mushroom Tart, Lamb Cutlets with Cheesy Risotto, and Chocolate Yum.
Episode 7:
Episode 7 brought an array of innovative dishes. Katt Seoe wowed with Spicy Cheese & Bacon Croquettes, Short Rib Gnocchi, and KK Chocolate Cheese Cake. Leago Maruma offered Salmon Cheesy Salad, Parmesan Mash, and Fall-Off-The-Bone Lamb Shank, finishing with Olie’s Homemade Cheesecake. Leah Jazz presented Butternut Laksa, Lemon & Lime Chicken with Forbidden Rice, and Chocolate in Excess. Nevashnee Ramparsad’s dishes included Spacey Chicken Ramen, Out-of-This-World Prawns Curry, and Crate Crème Brulee.
Episode 8:
Episode 8, the focus was on gourmet dining. Alfie served Roasted Butternut & Cauliflower Salad, Fillet of Beef with Garlic Butter and Chimichurri, and Malva Pudding with Amarula Custard. Bridget delighted with Mussels in White Wine Sauce, Beef Wellington with Red Wine Jus, and Lemon Meringue Pie. Cathy’s menu featured Smoked Salmon Pâté, Lamb Tagine with Couscous, and Chocolate Fondant with Vanilla Ice Cream. David offered Caprese Salad, Chicken Cacciatore with Polenta, and Tiramisu. Emily rounded off the season with Prawn Cocktail, Duck à l’Orange, and Crème Brûlée.
Episode 9:
Episode 9 showcased a sophisticated array of seafood and international flavors. Candy Musekene started with a Sexy Seared Salmon, served with a Sweet and Sour Summer Salsa, followed by a Seafood Boil seasoned with Cajun spices, and ended on a sweet note with The Taste of Melanin, a Swiss Roll with Chocolate Ganache. Kelly Pearce introduced her dinner guests to Asian cuisine with Potstickers filled with prawn and pork or mushroom and corn, followed by a Chicken and Prawn Thai Green Curry, and finished with a Sugary Fried Banana and Coconut Milk Dessert. Renier Lombard kept things luxurious with a Trota Affumicata A Freddo (homemade cold smoked trout), Squid Ink Pasta with Lobster Cream Garlic Sauce, and a Chocolate Fondant served with homemade macadamia ice cream. Ricky Hendricks also impressed with his global influence, serving dumplings, a Sweet and Sour Power main, and a Chocolate Lover’s Delight for dessert.
Episode 10:
Episode 10 was a memorable and diverse set of menus. Charles Alexander served up an exciting mix of dishes including Charlie’s Bang Bang Chicken, Rock-a-bubba Oysters, Pan-Fried Prawns, and a Ridiculous Pork Belly, finishing off with a refreshing Key Lime Pie. Justin Govender offered a Trio of Starters representing Durban, Cape Town, and Johannesburg, a Slow-Roasted Shoulder of Lamb with Rosemary and Garlic, and a decadent Peppermint Crisp Chocolate Cake. Lyndsie Kelly kept the flavors bold with Prawns and Calamari in a Mozambique-style sauce, followed by The “Game” is On, and a dessert called Da Bomb. Finally, Sam Daries brought his A-game with Potato Skins, Chilli Poppers, Smoke Salmon, and a Peppermint Crisp Chocolate Cake.
Episode 11:
Episode 11 of Come Dine With Me South Africa Season 7 brought together Alex Staniland, Bianca Correia, Cathlyn Marshall, and Prin Naidoo, each showcasing their culinary prowess. Alex kicked off with a Wagyu Carpaccio, followed by a rich Alfredo, and ended on a sweet note with Italian Kisses. Bianca offered a taste of Portugal with her Bem Vindo Em Minha Mesa, followed by Feijoada, and wrapped up with Queijada. Cathlyn introduced a variety of global flavors with her Maldivian Poke Bowl, Puerto Rican Chili Prawns with Coconut Rice and Garlic Naan, and an Alaskan Apple Pie with homemade ice cream. Prin rounded out the night with his Prawn Trifector, serving prawns in three distinct ways.
Episode 12:
In Episode 12, the competition continued with Joshua Kadish, Kgothatso Meka, Landa Willie, and Robin Dunlop stepping up to the plate. Joshua started with a homemade Butternut Panzerotti in Burnt Butter and Sage Sauce, followed by Honey Dijon Mustard-Crusted Lamb Chops with Harissa Potatoes, and finished with a Chocolate Fondant and homemade vanilla ice cream. Kgothatso impressed with Prawn and Spicy Chorizo with Crusty Bread, followed by Herb-Crusted Rack of Lamb with Fondant Potatoes and Root Veggies, and a Saffron Poached Pear with Chocolate Sauce and Crème Anglaise. Landa presented Gnocchi in Tomato Sauce, Slow Roasted Salmon on Stuffed Potato Cakes, and Chocolate Cigars with homemade ice cream. Robin served Creamy Garlic Chicken Livers to start, adding to the rich tapestry of flavors in the competition.
Want to know more about Season 8? Check out my post here: Come Dine With Me South Africa Season 8.
Pictures: BBC Africa
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