ape Town, May 2025 | This week’s episode of The Taste Master SA brought heat, hustle, and high-pressure teamwork in a high-energy agility challenge that tested contestants’ coordination, creativity, and composure in the kitchen. Divided into teams of three, the cooks tackled a relay-style task that pushed them to their limits – and brought out some of their best work yet.
Emerging victorious was the Red Team, made up of Meggan Volkwyn, Dani Speek, and Tinyiko Sithole, who wowed the judges with their winning dish: Pan-Fried Sirloin with Creamy Rosemary Pap, Fried Kale, and Roasted Butternut with an Apple Glaze.
Their dish, praised by guest judge and award-winning chef Nathan Clarke, was a bold blend of flavour, texture, and technique – perfectly seared sirloin, velvety pap with a hint of rosemary, crispy kale, and golden-roasted butternut, all brought together with a glossy apple glaze that sealed the win.
“This challenge was no walk in the park. It pushed the contestants to their limits but the way they rose to the occasion, supported each other, and delivered under pressure was inspiring,” Clarke, who is currently Head Chef at the prestigious TTK Fledglings says. “I was genuinely impressed by the level of talent and energy in the kitchen. It was such a thrill to appear on The Taste Master SA and be part of a show that celebrates rising culinary stars in such a dynamic and creative format.”
The episode demonstrated how agility in the kitchen goes beyond speed, it’s about adaptability, communication, and staying calm under pressure. While chaos may have reigned during the relay, the winning team’s plate delivered harmony on every level.
Here is the full Pan-Fried Sirloin with Creamy Rosemary Pap recipe:
Ingredients
Butternut
- 1 Butternut
- ¼ cup Clover Olive Pride olive oil blend
- Salt & black pepper
- ½ tsp garlic & herb spice
- ½ tsp ground cumin
- 1 garlic clove (chopped)
- 1 sprig fresh rosemary (chopped)
- 1 cup bread crumbs
- Butro Butter flavoured cooking spray
- 2½ cups of Clover long-life milk
- Fresh rosemary
- ½ cup of Clover Double Cream Plain Yoghurt
- 1 cup of Maize meal
- Salt to taste
Fried Kale
- 1 cup of destalked kale
- 2 cups of Clover Blend of Seed Oils and Extra Virgin Olive Oil
- Salt and pepper to taste
Sirloin
- 1 sirloin steak (about 250–300g, 2.5cm thick)
- Salt + cracked black pepper
- 1 tbsp Clover Olive Pride olive oil blend
- 2 tbsp Clover Mooiriver butter
- 2 garlic cloves, lightly smashed
- 1 sprig fresh rosemary
Sauce
- ½ cup Clover Krush apple juice
- 1 tsp Dijon mustard
- 1 tsp apple cider vinegar or balsamic
- Salt to taste
- 1 small knob cold Clover butter (for finishing)
Method
For the butternut
1. Preheat the oven to 180C.
2. Prepare the oven tray by spraying it with cooking spray and set aside.
3. Peel butternut and slice into rings about 1cm thick. Scoop out seeds, removing them from the flesh of the butternut.
4. Lay butternut rings onto the oven tray and drizzle with olive oil. Flip them around and coat the other side in olive oil. This helps the seasoning to stick to the butternut.
5. Sprinkle ground cumin and garlic & herb spice. Add chopped garlic and rosemary. Gently rub and flip the rings to ensure they are evenly coated.
6. Season with salt & pepper
7. Coat each ring in bread crumbs
8. Roast for 20 mins or until browned and fork tender.
Creamy Rosemary Pap:
1. In a pan, pour 2 cups of Clover Longlife milk and add 1 stem/sprig of rosemary and let it simmer on low heat until small bubbles start to form
2. In a bowl, add 1 cup maize meal, ½ cup plain yoghurt, salt and ½ cup of milk, mix well
3. Remove the stem of rosemary from the milk, set it aside, increase the heat to medium and add the maize meal mixture into the boiling milk whilst stirring. Continue to stir to avoid lumps.
4. When the maize meal mixture and milk are well combined, switch to low heat, and place the stem of rosemary (from earlier) on top of the pap, cover with a lid and let it cook for 20 minutes.
Fried Kale:
1. Place a pan on a high heat stove, then pour oil into the pan
2. Use a wooden spoon to check if the oil is hot. The oil is hot if you see bubbles on the pressed-down wooden spoon. Pat dry the kale, then add ½ of the kale to the hot oil, and let it fry for 1-2 minutes. Repeat the same process with the remaining kale.
3. Place the fried kale on a paper towel to drain excess oil, and season with salt and pepper immediately.
Prepare & Sear the Steak:
1. Pat the steak dry with a paper towel. Season generously with salt and pepper.
2. Heat oil in a heavy pan (cast iron preferred) over high heat until just smoking.
3. Sear steak for 2-3 minutes per side, or until golden brown. Don’t move it around too much.
4. Add butter, smashed garlic & rosemary to the pan.
5. Tilt the pan and baste the steak with the foaming butter for 1 minute.
6. Remove the steak and rest on a plate loosely covered with foil.
Apple Juice Glaze:
1. Keep the garlic, rosemary, and fat in the pan.
2. Reduce heat to medium. If too much fat, spoon off a little, leaving about 1–2 tbsp.
3. Add apple juice to deglaze – scrape up any brown bits with a wooden spoon.
4. Simmer and reduce until syrupy (about 3-5 minutes).
5. Put through a sieve to remove any chunky bits.
6. Whisk in Dijon, vinegar.
7. Taste and season with salt.
8. Optional: finish off-heat with a knob of cold butter for shine.
To Serve:
1. Slice the steak against the grain
2. Spoon glaze over the top or around the plate
3. Place the butternut rings alongside the steak
4. Garnish with a few toasted pumpkin seeds and crispy kale.
Don’t miss next week’s episode as the competition intensifies and South Africa’s most exciting culinary talent continues to rise to the occasion.
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 and make sure you follow The Taste Master SA on Facebook, Instagram, TikTok and X.