Dished-up delight
A new range of quintessential home cooks are back with hosts David Higgs and J’Something.
Season 4 Sundays (from 4 September) M-Net (*101) 18:00
It doesn’t matter if it’s following the recipe instructions, how you spiced your ingredients, whether you took your guests’ dietary requirements and allergies into consideration, or if the dish was prepared with love – it will all be revealed on the plate and palate! Hoping for happy tummies in season 4 of reality show My Kitchen Rules SA (MKRSA) are the returning judges: Professional chef and restaurant boss David Higgs and musician-turned-chef J’Something. “This show is more than just about the food or the drama – it’s about the beauty and importance of getting together as people around food and using that to build special memories,” says J’something.
The new season has seen everything raised, from the show itself to the contestants behind the stoves. “You can see that people have spent more time in the kitchen since the pandemic, their skills are up and they have become a little bit more adventurous. The major difference in the show is that there is pressure at play, which influences what they serve every week,” adds David.
MORE HERITAGE
A noticeable theme this season is how open the contestants are about their upbringing, family, background and heritage on their plates. “This season feels like an incredible journey through our country. We explore our diversity, our traditions and get to know more about our culture through the food,” says J’Something, highlighting how the show will bring entertainment, education and an important shock factor for fans.
“Your upbringing and how you understand food from a very young age influences how you cook as an adult, what you enjoy cooking and what you don’t enjoy cooking,” says David, emphasising how authenticity is the main ingredient that he and his co-judge will be looking for when they taste the dishes this season. “You can tell very quickly if someone cooks from the heart or not,” adds David, who is always careful how he delivers his feedback to the contestants so as to help rather than hinder their progress.
TURNING THE KITCHEN TABLES
Unlike other cooking shows where the judges are overly critical and harsh, David and J have mastered the pairing of constructive criticism and motivation like prosecco and fried fish. “We’re not looking for an everyday meal. We’re looking for a Saturday or a Sunday meal that you would share with friends and family that has flavours and has been made with care,” shares David.
“Something I often cook at home that I’d bring to the show if I was competing is gnocchi because it shows a bit of skill. You’re taking a humble potato and making a beautiful dumpling out of it,” explains the chef, who loves seeing a cook’s ability to take something basic and turn it into a tasty dish. And his co-judge knows what he wants to see – and taste – more of this season: Flavour! “I’d call our pop-up instant restaurant Casa De Fonseca and bring in elements of my South African and Portuguese culture. I would ensure that majority of our efforts would be on packing flavour into our meals,” says J’Something, adding that he wouldn’t pair up with David if he was on the show. “My wife would be my teammate – we’re a great team in the kitchen and sharing the R1 million grand prize with her would be easier.”
“I love seeing the skill to transform something humble into a beautiful dish,” says David Higgs.