{"id":562,"date":"2021-10-04T13:21:12","date_gmt":"2021-10-04T13:21:12","guid":{"rendered":"https:\/\/davidhiggs.co.za\/?p=562"},"modified":"2021-10-04T13:21:58","modified_gmt":"2021-10-04T13:21:58","slug":"masterchef-sa-with-david-higgs","status":"publish","type":"post","link":"https:\/\/davidhiggs.co.za\/?p=562","title":{"rendered":"MasterChef SA with David Higgs"},"content":{"rendered":"\t\t
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\n\t\t\t\t\t\t\tMasterChef SA with David Higgs\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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By Chris von Ulmenstein, July 2013<\/h2>\n\n\n\n
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The Macaroon, sorbet, and Panna Cotta dessert, which top Chef David Higgs of Five Hundred restaurant at the Saxon Boutique Hotel prepared for the Pressure Test on MasterChef SA\u2019s 14 th episode last night, was a tough one to replicate, and cost two of the Finalists their aprons in the competition, the final 10 being whittled down to the winner in the next six weeks.<\/p>\n\n\n\n

Chef David was introduced by Chef Pete Goffe-Wood as one of our country\u2019s top chefs, who was named as Top Chef and Rust en Vrede Top Service and Top Restaurant in Eat Out\u2019s Top 10 Restaurant Awards in 2010<\/a>.<\/strong>  Chef David introduced his dish, which he said he had made with one of the country\u2019s top pastry chefs, but the name was not mentioned.   He said that dining is more than about food, and preparing food for it can be tricky and technical too.  A chef is more than just someone cooking, he or she is an artist too. His dessert of liquorice macaroon with a litchi sorbet and litchi panna cotta on
black crumble was exquisite in its presentation.  The Finalists were warned to follow the recipe carefully.  A macaroon must be crunchy on the outside, yet soft and chewy on the inside.  It\u2019s all in the timing, he added.   His dish \u2018is difficult but not impossible\u2019<\/em>,  he said.  The five Finalists in the Pressure Test had 2 hours in which to replicate the dish, and Chef Pete made the shock announcement that two
Finalists would be eliminated.  In doing the rounds at the work stations, Chef David had a kind word for each Finalist, telling them to \u2018relax\u2019<\/em>, and to \u2018not get carried away<\/em>\u2018, i.e. to not be nervous.<\/p>\n\n\n\n

Read the full article here.<\/a><\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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More\n
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\n\t\t\t\n\t\t\t\tTomato sauce for every occasion\t\t\t<\/a>\n\t\t<\/h3>\n\t\t\t\t
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Roasted cherry tomatoes develop a lovely Mediterranean flavour when you roast them. This is beautiful for dressings, sauces or add it straight to the pasta.<\/p>\n\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/article>\n\t\t\t\t

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Shin is such a lovely meat \u2013 it\u2019s nice and gelatinous and sweet in flavour. Together with the bitter stout it makes for a great combination.<\/p>\n\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/article>\n\t\t\t\t

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\n\t\t\t\n\t\t\t\tPan-frying of a steak\t\t\t<\/a>\n\t\t<\/h3>\n\t\t\t\t
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Everyone pan fries a steak in their own way, and this is mine. Use it or don\u2019t use it. But have fun with it.<\/p>\n\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/article>\n\t\t\t\t<\/div>\n\n\n\t\t\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

By Chris von Ulmenstein, July 2013 The Macaroon, sorbet, and Panna Cotta dessert, which top Chef David Higgs of Five Hundred restaurant at the Saxon Boutique Hotel prepared for the Pressure Test on MasterChef SA\u2019s 14 th episode last night, was a tough one to replicate, and cost two of the Finalists their aprons in the […]<\/p>\n","protected":false},"author":1,"featured_media":564,"comment_status":"open","ping_status":"open","sticky":false,"template":"elementor_header_footer","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":""},"categories":[7],"tags":[],"_links":{"self":[{"href":"https:\/\/davidhiggs.co.za\/index.php?rest_route=\/wp\/v2\/posts\/562"}],"collection":[{"href":"https:\/\/davidhiggs.co.za\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/davidhiggs.co.za\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/davidhiggs.co.za\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/davidhiggs.co.za\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=562"}],"version-history":[{"count":4,"href":"https:\/\/davidhiggs.co.za\/index.php?rest_route=\/wp\/v2\/posts\/562\/revisions"}],"predecessor-version":[{"id":568,"href":"https:\/\/davidhiggs.co.za\/index.php?rest_route=\/wp\/v2\/posts\/562\/revisions\/568"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/davidhiggs.co.za\/index.php?rest_route=\/wp\/v2\/media\/564"}],"wp:attachment":[{"href":"https:\/\/davidhiggs.co.za\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=562"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/davidhiggs.co.za\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=562"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/davidhiggs.co.za\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=562"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}