Kershnie, a self-employed catering business owner, captivated audiences throughout the season with her cooking philosophy grounded in simplicity, boldness, and beauty. Inspired by her grandmother’s nurturing kitchen, she consistently blended fresh ingredients with fearless flavour to create deeply comforting meals, viewing food as a powerful tool for bringing people together. Her dream of opening her own restaurant fuelled her ambition, and The Taste Master SA proved to be a once-in-a-lifetime opportunity to gain invaluable exposure, skills, and confidence.

As her time on the show comes to an end, Kershnie reflects on her journey so far and gives fans a glimpse into what’s next.

Reflecting on your journey, what does making it to the Top 3 of The Taste Master SA mean to you, especially given your dream of opening your own restaurant?

Making it to the top three has been nothing short of a dream come true. I have always dreamed of opening my own restaurant. This achievement feels like a powerful step forward. It’s given me the confidence, exposure, and belief that I have something unique to offer.

The semi-final challenge at Vuur was to transform a classic South African braai into a gourmet three-course feast. How did this particular challenge align with, or push the boundaries of, your cooking style?

This challenge was definitely out of my comfort zone and quite difficult in terms of my usual cooking style—especially because we weren’t allowed to use any stoves. I rely heavily on controlled heat, so working over open flames forced me to completely adapt my approach. I knew I had to push boundaries and work with the flavours I know and love. I drew inspiration from the classic South African braai and gave it my own Indian spice twist.

Working under the watchful eye of renowned Chef Shaun Scrooby in such an intense semi-final must have been challenging. What was the most significant piece of feedback or learning you took away from his masterclass or his presence?

From the masterclass with Chef Shaun Scrooby, the most significant feedback I received was about mastering the control of heat and fire. Cooking over open flames is an art, and he really showed us how fire can be used not just as a heat source but as a flavour-enhancing element.

You’ve spoken about your catering business and being inspired by your grandmother’s kitchen. How did the high-pressure environment of the show, especially the semi-finals, compare to your usual cooking?

Cooking a refined gourmet meal in the comfort of a kitchen is one thing, but doing it in a high-pressure environment over an open flame, under the hot sun, and with strict time limits pushed me out of my comfort zone. It was intense and fast-paced. Normally, if something goes wrong, I can quickly pivot; here it felt like there was no room or time for second-guessing. This experience taught me a lot about adaptability and resilience and made me appreciate the skill and focus required to deliver quality food in any environment.

What was going through your mind in the moments after your elimination, knowing you were so close to the grand finale?

I felt a mix of emotions—disappointment, pride, and a deep sense of gratitude. Of course, being so close to the grand finale, it was hard not to feel a sting of what could have been. But I quickly reminded myself of how far I had come and the incredible journey I had been part of. I was proud of the risks I took, the skills I honed, and the stories I got to share through my food. Most importantly, so proud of making it to the Top 3!

While the result wasn’t a spot in the finals, what would you say was your biggest personal or culinary growth moment during your entire time on The Taste Master SA?

My biggest personal and culinary growth during The Taste Master SA was learning to trust myself, staying true to myself, and being confident in my unique culinary voice. The competition pushed me beyond my comfort zone, whether it was cooking without stoves, working under intense pressure, trying out something new, or elevating traditional flavours in new ways. I grew not just as a home cook chef but as a storyteller through food, learning that authenticity and passion resonate just as much as technique.

Beyond the competition, how do you plan to leverage the exposure, skills, and confidence gained from The Taste Master SA? Is opening your own restaurant still on the cards?

The Taste Master SA has been a life-changing experience for me. The exposure, the skills I’ve developed, and the confidence I’ve gained have all ignited a new level of drive in me. Beyond the competition, I plan to continue growing my catering business and using the platform I’ve built to connect with more people through food. Opening my own restaurant is absolutely still on the cards! In fact, this journey has brought that dream even closer. I’m more inspired than ever to create a space that celebrates my heritage, honours the flavours I love, and brings people together around honest, soulful food. This is just the beginning of a new chapter!

From her grandmother’s kitchen in KwaZulu-Natal to the semi-finals of The Taste Master SA, Kershnie has left an indelible mark with her heartfelt dishes, humble nature, and infectious passion. As Lucky and Chevonne head into the grand finale, Kershnie leaves knowing she’s cooked her way into the hearts of the nation – and that her next big adventure is just beginning.

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.

The post Top 3 Finish for Kershnie Govender In Fiery Taste Master SA Semi-Final appeared first on Stage and Screen.

This week’s challenge was all about bringing big flavour and high stakes to the plate. Under the guidance of guest chef Dion Vengatass, the contestants were tasked with creating the ultimate game-day snack platter, judged by none other than former Springbok stars Rudy Paige and CJ Stander.

As her time on The Taste Master SA comes to an end, Tinyiko reflects on her journey so far and shares some insight into what comes next.

Tinyiko, game day is all about bold flavours and big energy. What was your inspiration behind the snack platter you prepared for this challenge?

The game-day snack platter is African-inspired. Sorghum, Marula, and Matomani are indigenous to the African continent — and all three of these ingredients are also enjoyed as snacks. The snack platter is a celebration of our food heritage.

This week’s challenge was under the guidance of Chef Dion Vengatass and judged by two rugby legends. What was it like cooking for that kind of lineup, and did it add pressure to the moment?

In every challenge, I’ve never cooked specifically for the judges’ preferences or palates. I treated this challenge as an opportunity to let the judges into my world, and the flavours that my family enjoys and celebrates. This was an opportunity to introduce the judges to new flavours and ingredients.

The game day challenge really tested everyone’s creativity and timing. Looking back, is there anything you would have done differently in the kitchen?

There’s nothing I would have changed. I presented the judges with what I had envisioned, and I’m proud of that.

You’ve spoken so beautifully about the influence of your mom and grandmothers on your cooking. How does their legacy come through in your dishes?

The matriarchs have laid a great foundation for my cooking journey. My mom and grans gave me the “how to” in cooking, and through my experiments in the kitchen, I’m strengthening that foundation and adding new flavours and techniques.

You bring a unique blend of tradition and modernity to your food. How do you plan to continue building your brand and sharing that perspective with a wider audience now that your time on the show has come to an end?

My brand has always been about celebrating and documenting our traditional food. Being on The Taste Master SA season six is part of building and growing that brand. I’ll continue to share my work through my cooking page, LetsCookMzansi – be sure to follow me on there!

What’s the one dish from your Taste Master journey that you’re most proud of – and why?

The Matomani Wagyu burger I made was my favourite dish I made. This was an experiment that was such a hit — it proved to me that there are many ways to incorporate indigenous ingredients into our cooking. The Matomani burger is a celebration of my uncle, our heritage, and indigenous ingredients. I know my uncle will enjoy the flavours of the Matomani burger.

Finally, what’s next for Tinyiko Sithole? Are there any exciting food content plans, projects, or collaborations we should look out for?

Yebo, yessss! Stay tuned to all my social media pages for all the information. My goal is to make indigenous ingredients and traditional food accessible and visible, and I hope everyone joins me on this journey.

While her journey on The Taste Master SA may have come to an end, Tinyiko Sithole’s flavourful path is just beginning—and South Africans can expect to see (and taste) much more from her in the months to come.

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.

The post Tinyiko Sithole’s Taste Master SA Exit Sparks New Ventures appeared first on Stage and Screen.