Since Y2K reality TV has dominated the world’s television. Shows like Big Brother, Idols and Survivor have been duplicated in multiple countries and languages. Today, our television screens are over-run with reality shows dealing with a range of topics: from dancing, singing, and dating, to surviving on remote islands. The spectacle, the drama, but mostly the ‘unscripted’ realness of it all is what distinguishes reality TV from the ever popular sitcoms, crime,and medical dramas – and this ‘spontaneity’ is what makes it so undeniably attractive.

South Africa has recently caught on to this ‘reality show’ phenomenon. Making our own versions of American and British reality shows (think Idols South Africa and Big Brother South Africa), we try to add a bit of South African spice to the reality show mix. And of course, being a country proud of its local cuisine, a reality cooking show promises to be an instant hit in this country.

And that’s exactly what MasterChef South Africa turned out to be. South Africa has taken a show already familiar to 33 other countries and made it their own. Even though it is currently only in its first season, it already has the country talking, and cooking.

MasterChef, a “reality cooking competition for amateurs,”s coming from a variety of different backgrounds and age groups competing for the title of South Africa’s first MasterChef. And the competition is tough. Cooking is an integral part of South Africa’s culture, and as the show proves, we have a lot of talent and creativity in this field. Each show promises a good deal of drama, laughter and tears.

The show has also received criticism. Most South African reality shows have been criticized for not being South African enough, merely imitating versions of their American or British progenitors with South African hosts and participants, but no local flavor. It was hoped that MasterChef South Africa would be an exception to this rule, creating its own unique version of this reality series. Some say that the participants and menus are South African enough. Others, however, are of the opinion that the show is too ‘Americanized’: it merely recreates the American MasterChef in a South African setting.

Regardless of these criticisms, MasterChef remains a popular reality show in South Africa. One indicator of its local origins are its local products and sponsors. In fact, Woolworths Food, a major South African brand, has started adding basic ingredients from the show to its advertising campaign and supplies (Woolworths being the food retailer of MasterChef South Africa). MasterChef has even been featured in Woolworths’ magazine for foodies, the Taste Magazine.

Woolworths has also teamed up with Nederburg, a leading South African wine range and fellow sponsor of MasterChef South Africa, to create two wines that would be sold exclusively by Woolworths. Although Woolworths has always sold select Nederburg wines, it seems that this duo’s combined sponsorship of MasterChef South Africa has led to the creation of this unique collaboration and two unique (and affordable) wines: a medium-bodied Grenache and a Sauvignon Blanc-Chardonnay blend.

MasterChef South Africa, then, has truly been an appetizing inspiration on the telly and in the kitchen. From the creation of new wines to the creation of unique multi-cultural dishes, this reality show has entered the homes and lives of many South Africans.

The article Local is Lekker: The Hot South African Masterchef appeared first on The Toonari Post - News, Powered by the People!.

Whether you just finished church, decided to go for a jog or just want to sleep in, no Sunday morning is complete without the perfect brunch. Some people prefer to prepare their food at home, or go on a picnic. But for those of you who prefer the luxury of a well-made café brunch (and who happen to find yourselves in Johannesburg, South Africa), there is definitely a nice spot catering just for you. In fact, this café is so nice that it has been named Nice.

This café is situated on the bustling 4th Avenue, Parkhurst. It is in the middle of a delightfully leafy suburb which has its own library, gymnastics hall, surrounding schools and rows of boutique stores and unique restaurants. Nothing short of a scene perfect for an episode of Desperate Housewives.

Then, of course, you have those who are not part of the neighborhood but who are familiar with this restaurant; those who come here religiously to be part of the area’s lifestyle and aura, even if just for a while. The only downside to this area is parking. As any popular site for shopping and dining, parking is essential. And, sadly, the cafes, restaurants and shops of Parkhurst have not yet found a solution to the rather demanding influx of cars competing for a very limited amount of parking spots.

Nice offers a range of traditional breakfasts and lunches, presented in a rather delightful way. Its crumpets are an old favorite. The menu features a platter of ‘minis’: a range of small portions of the cakes and pastries on display, for those who just cannot decide which item seems more tempting. Its egg baskets are a must-have for breakfasts and brunches.

The salmon egg basket, for example, features two ‘toast baskets’ – slices of toast shaped into baskets or what looks like flowers. These baskets are then filled with creamy scrambled eggs and salmon, and topped with roasted cherry tomatoes and cream cheese. Add to this a cup of tea, served in huge alice-in-wonderland-looking teapots, and your brunch is complete.

For those who feel a little sleepy after finishing a rather satisfying Sunday brunch, it might be worth your while to wander over to the bookstore next door. Inside, the smell of old books and wood mingles with the next door smell of breakfast being made and coffee being roasted. It’s easy to lose yourself for a couple of hours amongst these books, forgetting about time (or even era) while enjoying mental and sensual pleasure.

And, of course, for those who need to walk off a Nice brunch treat, a walk through the streets and suburbs is always rewarding. The boutique stores are unique and interesting, and can satisfy even the most restless Sunday morning minds. The blue skies, leafy suburbs and peaceful surroundings are enough to put the stresses of the workweek and bustling lifestyle aside for a while.

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The perfect summer lunch is anyone’s dream, and what better place to find delectable food than in the Western Cape in South Africa. Nestled in the heart of the Western Cape is a little town called Stellenbosch. Some of South Africa’s best restaurants can be found in Stellenbosch, and many tourists and locals travel to the town for its food and wine. Apprentice restaurant can also be found in Stellenbosch. This restaurant is surely one of South Africa’s more innovative places to eat.

Sporting black and white decor, it’s more than just a business. As it is owned by the Institute of Culinary Arts (ICA), it forms part of the ICA’s practical training modules. My zesty waitress, Zané, explained that waiters at Apprentice alternate working at one of three areas of the restaurant: behind the bar, as a waitress, or as a chef. In the kitchen, head chef and lecturer, Hylton Espey, assists students in preparing various creative dishes.

Zané dreams of becoming a chef. She believes that the environment at Apprentice gives a good indication of the difficulties and rewards of being a chef. “We still get shouted at when we mess up, you know, but it’s a safer zone to work in than other restaurants,” she explains.

The dishes are not only creative, but proudly South African. The lunch menu features delectable desserts ranging from a Rooibos crème brulee to a polenta almond cake. For lunch, the waitress presented the chef’s favorite, a chicken quesadilla made out of grilled lime, chilli and ginger chicken breasts, sautéed cumin onions, peppers, and mozzarella.

The flour tortilla was a bit difficult to cut at times, but this was hardly noticed when enjoying the exquisite combination of the spicy chicken with a chipotle crème fraiche. Zané produced a delicious Rooibos-infused polenta with lavender ice cream for dessert. The ice cream was divine and the polenta, although slightly heavy following a big lunch on a hot summery day, was surprisingly good.

Apprentice is in the moderate price range – not too cheap, but not too expensive. The price range even allows for always-budgeting students of the nearby Stellenbosch University to enjoy first dates at this restaurant, says Zané. It caters for locals and tourists alike. If you are new to South African cuisine, the West Coast Toaster with snoek croquette, Malay curry fish samosas, and pickled fish should serve as a proper introduction to local tastes.

As Zané puts it, most tourists to South Africa want to try the local meat dishes. Why not try the “Wildsplaas” dish then? Featuring venison, mieliepap, chakalaka, and liquorice jus, this dish should have everybody raving about the way South Africa serves its meat.

South African wines make a star appearance on the menu. Apprentice serves a range of some of South Africa’s better wines, including the ever-popular KWV range, as well as wines from Tokara and Kleine Zalze. Sadly, another waitress told me that they do not feature brandies or whiskeys on their lunch menu. As the restaurant lacks the air conditioning necessary during the intensely hot Stellenbosch summers, sipping a glass of white wine outside under the shade might appeal more to some than ingesting a hot meal.

It comes as no surprise that this part of Stellenbosch has acquired the nickname “Little Europe.” Small streets housing rows of individual restaurants and wine houses intersect with leafy suburbs, reminding one of the cafés lining European streets. Apprentice itself is situated on a small street in the hustle and bustle of Stellenbosch, a perfect spot to watch people go by, enjoy some good company, and indulge in South African food and wine.

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