You’ve seen them cook and battle the last couple of weeks for the title of South Africa’s next MasterChef. But the action does not stop here in a special 204-page magazine. We share recipes, stories, need to knows and techniques from season four. With more than 100 tested recipes for the home kitchen you can join in on the action. Guest judges and contestants brings good food straight to you. Special masterclasses and recipes from our judges will ensure you can be a MasterChef at home.
THE MAGIC OF SOUTH AFRICA
MasterChef South Africa
MEET THE JUDGES • Over 20 episodes we watched them guiding, teaching, instructing and, every now and a then, shedding a tear (mostly Justine!) These three judges are the axis around which the season has spun. Each of them has a unique point of view but they have one thing in common: they love good food
MASTERCHEF SOUTH AFRICA TOP 20 • These are the real stars of the show. We got to know them throughout the season, but let’s spill the beans on our contestants with one last round of questions!
KITCHEN TOOLS • Get your kitchen MasterChef ready with a list of must-haves from our friends who helped us create a beautiful kitchen for this season’s contestants
TIME TO GET COOKING!
SPEAK MASTERCHEF? • When the heat is on in the MasterChef kitchen, it’s easy to get your carpaccio confused with your steak tartare, or to sound like a mampara when you say “bambara”. Here’s a handy list to help you talk the talk like a South African MasterChef
13 BASIC TECHNIQUES TO MASTER • So you want to be a MasterChef? There are a few basic techniques and tips to perfect before you enter the big kitchen. These basic skills will help you prepare dishes that look and taste great – and could get you closer to the win
GREEN OIL • Green oil is an easy way to add a new level of flavour and finesse to a plate. Fresh herbs are loaded with intense flavour that adds a fine touch to your dish. The secret? Use good-quality oil as a base and blanch the herbs to bring out that deep-green chlorophyll
CHOP ONIONS LIKE A PRO • Onions form the base of many dishes and are among the most important ingredients in any kitchen. Chop them correctly and the only tears you will have are tears of joy! A sharp knife is your best friend. Also make sure you are in control of the onion. Never let ingredients control you – you are in charge all the way
HOW TO MAKE STOCK • Good stock is the foundation of many sauces and dishes. It’s easy to make if you use fresh ingredients of a high standard. Old, not-goodenough-to-eat ingredients have no place in a stock, but it is a great way to make use of vegetable offcuts
REAL HOLLANDAISE • One of the basic mother sauces is hollandaise, an emulsion of clarified butter and egg yolks, seasoned and flavoured with a vinegar reduction and lemon zest. Making this versatile sauce is an indispensable technique in the MasterChef kitchen
CREAMY MAYONNAISE • Making your own mayonnaise is truly satisfying. It is not as difficult as many make it out to be. The secret is to use an oil with a neutral flavour. We all tend to reach for a good olive oil, but olive oil has such a strong, distinct taste that it can turn quite bitter in a mayonnaise
FLUFFY GNOCCHI PILLOWS • Knowing how to make your own gnocchi is an enviable skill. Nothing compares to this soft, home-made Italian staple. The main secrets are to roast rather than boil the potatoes, and not to overwork the dough. The less gluten develops, the softer the result
BLACK PASTA • The art of making pasta is the among the techniques used most often in the MasterChef kitchen. Try this easy, modern marble effect using activated charcoal
PERFECTLY POACHED EGGS • There are many myths about how to poach the perfect egg. What I often see in the MasterChef kitchen is that...