In a heart-wrenching twist that left viewers shocked, The Taste Master SA served up its most emotional moment yet with a double elimination. Fan favourites Xolile Makutoana
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. The pressure was sky-high, and despite their talent, both Xolile and Meggan bid farewell to the competition.
As they reflect about their time in The Taste Master SA kitchen, Xolile and Meggan open up about their journey, their challenges, and what’s next on their culinary horizons.
Xolile Reflects: Embracing Challenges and Homegrown Dreams on The Taste Master SA
This elimination came as a real surprise! How are you feeling after such an emotional episode?
I’m 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 realize 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.
You’ve spoken about honouring your community’s legacy through food. What message would you love people to take from your time on the show?
The message I would love people to take from my time on the show is the importance of hard work and perseverance in achieving your dreams. It’s easy to get caught up in dreaming about success, but true achievement comes from the effort you put in. Despite our backgrounds or circumstances, we have the power to rise above and pursue what we want. I’ve learned so much during my time here, and I wouldn’t trade that experience for anything. So, if you have a dream, believe in it, and take action to make it a reality.
Now that your journey on the show has ended, what’s next on your culinary journey?
Now that my journey on the show has ended, I’m excited to focus on my culinary dreams. My plan is to foster my dream of owning a bakery and to work on building my small business as a home baker (Explorer Cake SA). I’m also looking to explore the opportunities to study culinary and continue focusing on personal and professional growth as I develop my skills and brand.
Megann’s Journey: Nerves, New Flavours, and Grand-Maternal Wisdom
What went through your mind when you realised this was going to be a double elimination?
OMG!! As if the finesse and intricate technical skills of fine dining dessert isn’t challenging enough, now my nerves are through the roof, blood is rushing to my head, and it’s time to up the ante.
Looking back, is there anything you would have done differently during the challenge?
I shouldn’t have made a frozen element. I should’ve just kept it as a cream. But anyway, wrong call. I probably would have changed my dish completely and done something more of a koeksister vibe with my coffee crémeux and a caramel instead of including a fruit gel, but hey, I wanted to explore flavour profiles inspired by our Masterclass with the incredible Chef Anwar.
You’ve spoken often about the influence of your grandmother and those early Sunday bakes. What’s the best piece of culinary advice she’s shared with you?
A tidy kitchen is a functional kitchen and baking is muscle memory – you’ve got to keep exercising it, make the same recipes multiple times, multiple ways, and you will finesse it.
Your dream of starting a café and baking school for kids is so inspiring. Has this experience helped you move closer to that goal?
Definitely! The Taste Master SA has played a role in conceptualising how I want that space to look and, of course, menu options. Ideas are flowing, plans are coming together. My kitchen at home has literally become a test kitchen now. The team challenge was significant for me – it definitely helped me thinking more in a collaborative direction for the café scene. Let’s see what happens.
What has this experience taught you about your own creative potential in the kitchen?
This experience has pushed my creativity to an extent I never imagined. Each challenge has helped me be more innovative, pushing me to experiment with flavours and presentation styles. I mean, winning that fine dining team challenge was incredible, scoring high on agility is always a plus. Also, I’ve learned to embrace the unexpected. There will always be mishaps in the kitchen; how else will we create edible masterpieces? Finally, the valuable feedback from Chef Zola is literally a springboard for growth. She sees your potential and really nurtures the elements that she can see need improvement.
While their journey on The Taste Master SA has concluded, both Xolile and Megann leave with invaluable experience, new insights into their own potential, and clearer paths forward for their respective culinary dreams. The competition continues, but these two contestants have undoubtedly left their mark.
Catch new episodes of ‘The Taste Master SA’ every Tuesday at 19:30 on SABC 2, with repeats on Wednesdays at 13:00 and Sundays at 16:00. For more information, visit www.thetastemaster.co.za