As any Come Dine With Me South Africa fan knows, it’s never just about the food the flair, the flavour, and the drama that unfolds around the dinner table. But every now and then, a dish comes along that not only silences the sass but steals the show entirely. From proudly South African twists to crowd-pleasing classics done just right, here are five dishes from season 10 that served serious flavour, finesse, and a side of local pride.
1. Joshua’s Blueberry Cheesecake (Episode 4)
The cool kid of desserts – creamy, berry-laced, and straight-up irresistible
Joshua kept it classic but added just enough flair to make this cheesecake unforgettable. Light, indulgent, and beautifully presented, it was the kind of dessert that could end any drama on a sweet note — or at least hush the critics at the table. His confidence in the kitchen paid off, proving that sometimes simplicity, done right, hits the spot harder than any flambé.
Method:
1. Add the biscuits and almonds to the food processor and whizz until fine. While running, add the butter.
2. Push the mixture into the bottom of a 23cm springform cake tin and bake in the oven at 170 °c for 15 minutes, remove and let cool.
3. Melt the chocolate in a double boiler.
4. Mix the remaining ingredients and spread over the base.
5. Drizzle melted chocolate on top.
6. Bake at 140°c for 30 mins, switch off the oven and let cool at least 3 hours, then chill the cake in the fridge.
7. Add blueberries and caster sugar to a pan and gently heat till the sugar melts & serve with cake
2. Sikhona Gaika’s Greek-Inspired Feast (Episode 9)
A layered love letter to fusion — flaky, creamy, and full of flavour.
Sikhona’s Greek mille-feuille was a daring fusion of Mediterranean inspiration with his own playful twist. With its delicate pastry layers, silky custard, and just the right amount of flair, it whispered, “Yes, I watch Gordon Ramsay—and take notes.” Sophisticated without being snobby, it showed real imagination and skill.
Method:
1. Lay pastry on a lined baking tray. Poke with a fork and liberally dust with icing sugar.
2. In preheated (180 degrees) oven–place pastry and bake until golden brown.
3. Heat milk and 500ml cream in a saucepan to a gentle simmer.
4. Mix egg yolks, vanilla extract, icing sugar, and corn flour in a bowl, then whisk until well combined.
5. Add warm cream and milk to a bowl while continuing to whisk. Then add the mixture back to the saucepan. Heat until thickened, and add butter.
6. Leave the custard to cool. Before layering with pastry.
7. Dust with icing sugar to finish and refrigerate to set
3. Wynand’s Fall-Off-The-Bone Lamb (Episode 3)
Heritage cooking at its finest – rich, tender, and cooked with heart.
Wynand didn’t just serve lamb — he served a masterclass. Braised to perfection, seasoned with love, and plated with no-frills confidence, this dish had that homely Mzansi soul we all crave. It wasn’t just about impressing guests but honouring comfort food that warms bellies and wins nights. And that’s precisely what it did.
Method:
Rub dry spices over the lamb rib, pour red wine and lamb stock over it, and let it rest with the whole garlic and rosemary. Cover with foil and let it bake for 3 hours.
2. After 3 hours, remove the foil and let the skin side of the Lamb rib roast in the oven, turning it constantly and pouring sauce over the lamb. Remove the bones and flake the meat up, and let it rest in a pot
3. Cook the butternut, pour the honey, and add brown sugar. Drain water after 20mins of cooking, pour more honey over and add butter, blend it into a puree
4. For the red wine jug. Fry onions in butter, add coriander, red wine, beef stock and cherries, let it simmer for about 2 hours, drain it and it’s ready to serve
5. Grade the parsnips and fry in oil
6. Cook the polenta, set it in a pan, cut into medallions, dip the medallions in flour, mix eggs and breadcrumbs. Put in the oven with a bit of olive oil, and let it roast for 40min, this will become very crispy
4. Damian Michael’s Trio of Antipasti (Episode 10)
A starter that stated, “Yes, I have taste. Yes, I have range.”
Trio starters are a bold move, but Damian pulled it off with style. From beautifully cured meats to well-balanced veg and a hint of gourmet, this was a plate that looked straight out of an upscale eatery. It was the kind of intro to a meal that says, “I know what I’m doing,” and let’s be honest — not many CDWM SA contestants can say that with a straight face.
Method:
1. For the bruschetta, chop garlic and basil fine
2. Chop tomatoes into small pieces to mix with garlic and basil
3. Combine garlic, basil, and tomatoes with olive oil, balsamic vinegar, and sweetener.
4. Place the combined mixture of tomatoes, basil, and garlic onto sliced bread and cook in the oven for 5 minutes.
5. Season with salt & pepper for added flavour & serve warm or cold.
5. Christine’s Beautifully Plated Baklava (Episode 7)
Sweet, sticky, and served with serious style.
Christine’s baklava wasn’t just a dessert — it was a statement. Golden, crisp layers of pastry filled with nutty sweetness and drizzled to perfection, all plated with elegance that would make a patisserie blush. It proved that dessert doesn’t need to be loud to leave a lasting impression — just beautifully balanced and confidently executed.
Method:
1. Mix sugar, cinnamon and nuts and set aside.
2. Roll out phyllo pastry, brush each sheet with melted butter. Cover what you are not working with a damp cloth.
3. Put some of the nuts on the buttered sheet. I like to roll mine up like sushi and then roll it again into a “snake” form. Place on a buttered dish.
4. Carry on until all phyllo sheets are rolled. Make sure you divide the nuts equally between the number of phyllo sheets
5. Bake at 170 °c for 35-45 minutes.
6. While baking the baklava, make the honey syrup by placing the sugar and water in a saucepan on the stove until dissolved.
7. Add the honey and orange extract and let it simmer for 25 minutes.
8. Take the mixture off the stove and stir in the lemon juice.
9. Pour the honey syrup over the baklava immediately when you take it out of the oven.
10. Sprinkle a few more nuts over the top.
11. Leave to cool, but not in the fridge. You can serve this with ice cream and on a soil (crumbed nuts or biscuits)
Mzansi’s Taste Reigns Supreme
The drama’s not done yet! Be sure not to catch the final episode of Come Dine With Me South Africa on BBC Lifestyle (DStv Channel 174), on Wednesday, 21st of May at 20:00 with repeats on Thursdays at 17:00, or catch up anytime on DStv Catch Up. It’s your last chance this season to witness the chaos, the charm, and the culinary curveballs — Season 10 is proudly sponsored by McCain.
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