Sizzling Sirloin and Teamwork Win the Day on The Taste Master SA
This week’s episode of The Taste Master SA turned up the heat with an adrenaline-fueled agility challenge that put the contestants’ culinary coordination, creativity, and composure to the ultimate test. In a high-energy relay-style task, teams of three had to work seamlessly under pressure — and the results were nothing short of spectacular.
Victory on a Plate
Emerging triumphant was the Red Team, composed of Meggan Volkwyn, Dani Speek, and Tinyiko Sithole. Their standout dish — Pan-Fried Sirloin with Creamy Rosemary Pap, Fried Kale, and Roasted Butternut with an Apple Glaze — stole the show and earned high praise from guest judge and award-winning chef Nathan Clarke, Head Chef at TTK Fledglings.
“This challenge was no walk in the park. But the way the Red Team supported each other and rose to the occasion was inspiring. Their dish was a beautiful balance of flavour, texture, and technique — a real highlight.”
Clarke remarked
Why the Dish Won
The sirloin was seared to perfection, served with silky, rosemary-infused pap, crispy kale, and golden butternut rings coated in breadcrumbs. It was all tied together by a tangy-sweet apple glaze — a masterstroke in both creativity and execution.
The episode wasn’t just about speed — it was a celebration of adaptability, teamwork, and the calm resilience needed to thrive in a chaotic kitchen. Despite the relay format causing some tense moments, the Red Team plated a dish that delivered harmony in every bite.
🥩 Pan-Fried Sirloin with Creamy Rosemary Pap: The Full Recipe
Ingredients
Roasted Butternut
- 1 butternut
- ¼ cup Clover Olive Pride olive oil blend
- Salt & black pepper
- ½ tsp garlic & herb spice
- ½ tsp ground cumin
- 1 clove garlic, chopped
- 1 sprig rosemary, chopped
- 1 cup breadcrumbs
- Butro Butter flavoured cooking spray
Creamy Rosemary Pap
- 2½ cups Clover long-life milk
- 1 sprig fresh rosemary
- ½ cup Clover Double Cream Plain Yoghurt
- 1 cup maize meal
- Salt to taste
Fried Kale
- 1 cup destalked kale
- 2 cups Clover seed oil blend
- Salt & pepper
Sirloin Steak
- 1 sirloin steak (250–300g, 2.5 cm thick)
- Salt & cracked black pepper
- 1 tbsp Clover Olive Pride olive oil blend
- 2 tbsp Clover Mooiriver butter
- 2 garlic cloves, smashed
- 1 sprig rosemary
Apple Glaze
- ½ cup Clover Krush apple juice
- 1 tsp Dijon mustard
- 1 tsp apple cider vinegar or balsamic
- Salt to taste
- 1 knob cold Clover butter (optional)
🔪 Method
1. Roast the Butternut:
Peel and slice into rings, season with spices, garlic, rosemary and coat with breadcrumbs. Roast at 180°C for 20 minutes until golden and tender.
2. Creamy Pap:
Simmer rosemary in milk. Combine maize meal with yoghurt and milk, then stir into the simmering milk. Cook on low for 20 minutes.
3. Fried Kale:
Fry kale in hot oil for 1–2 minutes until crispy. Drain and season.
4. Sear the Sirloin:
Pat dry, season, and sear in a hot pan with oil. Baste with butter, garlic, and rosemary. Rest before slicing.
5. Apple Glaze:
Deglaze the steak pan with apple juice, reduce to syrup, strain, and whisk in mustard and vinegar. Finish with a knob of butter.
6. Plate and Serve:
Slice steak against the grain, drizzle glaze, and serve with pap, roasted butternut, and crispy kale. Garnish with toasted pumpkin seeds if desired.
🔥 Don’t miss the next episode of The Taste Master SA as the pressure rises and South Africa’s finest amateur cooks continue their journey to culinary greatness.
📺 Catch new episodes every Tuesday at 19:30 on SABC 2, with repeats on Wednesdays at 13:00 and Sundays at 16:00.
For updates, visit www.thetastemaster.co.za and follow The Taste Master SA on Facebook, Instagram, TikTok, and X.
