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Speaker 1: Lunch with Pippa Hudson on Cape Talk.

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Speaker 2: Join the conversation, but it is time for your weekly

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Speaker 2: spoiler alert.

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Speaker 1: If you do not want to know what happened in

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Speaker 1: last night's episode of Master Chef, this is the only

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Speaker 1: time during the week that I'm gonna ask you just

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Speaker 1: to step away from the radio for a couple of minutes.

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Speaker 2: Please.

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Speaker 1: I don't want to spoil it for you if you're

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Speaker 1: planning to watch it on a catch up episode to repeat,

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Speaker 1: or if you've recorded it to watch tonight. For example,

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Speaker 1: we are going to be talking about exactly what happened

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Speaker 1: in the Master Chef kitchen last night, and I don't

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Speaker 1: want to spoil that for you if you are planning

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Speaker 1: to watch later. So this is your ten minute warning.

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Speaker 1: You can safely join us again from ten to three

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Speaker 1: to pick up the music feature and then enter the

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Speaker 1: rest of the afternoon. Okay, thank you for your cooperation.

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Speaker 1: Who would have thought a simple hamburger was going to

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Speaker 1: cause that much misery in the kitchen last night. The

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Speaker 1: contestants were charged with creating their own burgers completely from scratch,

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Speaker 1: by which I mean no buns were supplied, no meat

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Speaker 1: was pre minced. Nix nada nazing. They had the raw

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Speaker 1: ingredients and they had to make magic. The brief was

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Speaker 1: to create the ultimate burger plus two side dishes.

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Speaker 2: To go with it.

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Speaker 1: It had to be innovative in concept, instagrammable in looks,

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Speaker 1: and of course delicious to eat as well, and as

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Speaker 1: a little extra, it had to incorporate avocado somewhere in

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Speaker 1: the mix. Now, at the end of the day, it

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Speaker 1: was Jessen's hot honey coliflower burger of all things, served

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Speaker 1: in a homemade bow bun if you don't mind, that

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Speaker 1: was named the dish of the day. Karen's crunchy Asian

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Speaker 1: chicken burger with tempera zichini also came in for some

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Speaker 1: rave reviews. But for two of the contestants, time pressure

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Speaker 1: got the better of them and they took just a

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Speaker 1: bigger bite of burger planning wise than could actually be

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Speaker 1: digested and produced in seventy five minutes, and that means

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Speaker 1: two people are going home. Those two contestants were Miles

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Speaker 1: Henneke and Banzeva Madi Nane, and we could be chatting

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Speaker 1: to both of them. Both of them, I should mention,

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Speaker 1: have some radio experience in addition to their food e talents.

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Speaker 1: So this should be a lot of fun for me

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Speaker 1: and hopefully for them as well. I'm going to start

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Speaker 1: with Miles purely because he was the last Cape Tonian

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Speaker 1: standing thirty six year old writer and change maker. Miles Henneker,

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Speaker 1: I'm so sorry that the journey has come to an

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Speaker 1: end for you, but it's been a real delight watching

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Speaker 1: you cook on the program with great awe. Thanks for

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Speaker 1: joining us today and sorry to see it come to

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Speaker 1: an end though.

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Speaker 3: All right, Papa, thank you so much, and hello to

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Speaker 3: you and your audience. Are there. Yeah, at the end

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Speaker 3: of the day, it was a burger that got me

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Speaker 3: to my knees and just kind of picking up the pieces.

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Speaker 2: You're not alone, Miles.

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Speaker 1: I mean, Mandy's just written in saying, Yo, they were

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Speaker 1: all so stressed last night. It sounded like such an

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Speaker 1: easy challenge, Miles, But I mean, what would you pinpoint?

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Speaker 1: Is the reason so many people struggled so much?

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Speaker 3: I think that was really it. It was the simplicity

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Speaker 3: that sold us, I think. And then you also, you

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Speaker 3: don't realize or know what amount of time you're going

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Speaker 3: to get in the Mastership kitchen. You're trying to think, Okay,

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Speaker 3: the burger chance They're going to give us an hour

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Speaker 3: and a half to make buns, but no, they gave

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Speaker 3: us an hour. So that was the first curve ball,

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Speaker 3: the second one to add avo and I personally am

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Speaker 3: somebody who does not like avo on my burgers, so

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Speaker 3: I quickly found place for it in my romany cream shake.

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Speaker 3: I made a chopped conta. Yeah, and at the end

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Speaker 3: of the day that might save me from the fact

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Speaker 3: that I didn't hit the brief and one of my

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Speaker 3: sides did not make it onto the plank.

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Speaker 1: Yeah, Myles, I have to say that Milkshop shit looked

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Speaker 1: amazing once you finally got it to shake, because you

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Speaker 1: were having some difficulty getting it all blended together.

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Speaker 2: But once it got there, it looked incredible.

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Speaker 1: This is, I mean, though, a very far way away

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Speaker 1: from where you started as a cook, Miles. As I referenced,

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Speaker 1: I know you've been sort of punted as being from Joeberg,

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Speaker 1: but you grew up here in Cape Town, and it's

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Speaker 1: very much the flavors of Cape Town that that sort

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Speaker 1: of infused into you as a young cook. Tell us

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Speaker 1: a little bit more about where where the sort of

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Speaker 1: the love of food was cemented for you.

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Speaker 3: Well, I come from a family of amazing cooks, and

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Speaker 3: strangely the men are actually the most competitive. But I

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Speaker 3: also have an onto bax incredibly and you know, just

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Speaker 3: the kind of melting pots and the cosmopolitan food scene

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Speaker 3: of Caita and really really influenced that my palette. I

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Speaker 3: also worked for many years under current Dudley as a

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Speaker 3: matron for her, and there I just you know, I

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Speaker 3: got a real baptism and benediction from you know, a master.

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Speaker 2: Yeah flavor on steroids exactly.

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Speaker 3: And then I guess moving to Johannesburg on the inner city,

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Speaker 3: doing tours, working in the cultural scene, working in the

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Speaker 3: Angeo scene and all that kind of stuff, and just

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Speaker 3: living in the center of town, and then again getting

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Speaker 3: into that emersion into like street food and you know,

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Speaker 3: in place and in socco and putu and those kind

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Speaker 3: of things. You know, it's just really the thing that

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Speaker 3: I was I was really time to bring, which I

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Speaker 3: think I did that many times, you know.

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Speaker 1: Yeah, but in this one thirdly at me, you know,

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Speaker 1: the irony is this is the one time you went

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Speaker 1: back to sort of good old sound African roots and

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Speaker 1: producing a burger pie. And I did smile when I

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Speaker 1: heard that that was what you were doing, because Miles,

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Speaker 1: I've got the clearest memory of many many years ago,

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Speaker 1: being eight months pregnant driving past a garage and something

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Speaker 1: in my brain or my belly going what you need

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Speaker 1: right now is a garage burger pie, and sitting in

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Speaker 1: the front seat in my car with the crumbs going

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Speaker 1: everywhere and the barbecue saws melting down my cheeks, and

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Speaker 1: just thinking it was the nicest thing I'd ever eaten.

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Speaker 1: So I felt where you were coming from last night.

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Speaker 1: I'm so sorry that it didn't quite pan out as

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Speaker 1: you planned, but it's obvious listening to you talk about

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Speaker 1: food and your excitement about discovering new food and flavors myles,

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Speaker 1: that this is not going to be the end of

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Speaker 1: the road for you.

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Speaker 3: No, certainly not. You need to watch the space and

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Speaker 3: I'm going to be entering food in a new way now.

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Speaker 3: I'm very interested in the slow media movement and being online,

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Speaker 3: and I've got a collaboration coming up shortly which I

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Speaker 3: really urge people to follow me on my socials, okay,

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Speaker 3: and to watch Suspects and.

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Speaker 2: Where where where should they follow you? Miles?

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Speaker 3: What are we looking for on Instagram? I am Miles

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Speaker 3: the major d. On TikTok, I am Miles dot Seneca

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Speaker 3: s E n E c A, and then on Facebook,

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Speaker 3: I am Miles m y l y s h E

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Speaker 3: n e k E Miles.

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Speaker 2: Henneker, Miles Henneker. It's been fun to watch you.

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Speaker 1: I'm sorry that that that particular part of the story

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Speaker 1: has come to an end, but really excited to hear

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Speaker 1: what the next chapter holds, and please keep us posted.

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Speaker 3: Gosh, thank you so much for your time, TIF, I

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Speaker 3: really appreciate it. And yeah, thanks so much.

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Speaker 2: Keep cooking.

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Speaker 1: Miles Heneker one of two voted out of the Master

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Speaker 1: Chef Kitchen last night, and both of them, I have

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Speaker 1: to say, clearly very popular with the other contestants. You

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Speaker 1: saw a lot of people looking absolutely aghast that these

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Speaker 1: two people were leaving the kitchen. The other one is

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Speaker 1: Bans mad Nane Bans and it's lovely to have you

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Speaker 1: with us as well. From a completely different part of

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Speaker 1: the world, growing up in ksn n big bold, foody fashionista,

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Speaker 1: somebody who was clearly passionate about being creative in every

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Speaker 1: possible way bands and sorry to see that leaving the

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Speaker 1: kitchen because it's been a lot of fun to watch.

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Speaker 1: But welcome to Cape Talk.

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Speaker 4: Thank you so much up for having me, and I

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Speaker 4: would like to also give a walk greading to the

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Speaker 4: Cape Talk listeners.

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Speaker 2: Thank you for that. Bands.

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Speaker 1: I meane you grew up in quasilin Natal and I

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Speaker 1: know from reading some of your background that that traditional

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Speaker 1: Zulu cooking but with a modern twist has been something

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Speaker 1: you're passionate about. Tell us a little bit more about

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Speaker 1: who the people were who got you started on this

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Speaker 1: journey and the early sort of food influences.

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Speaker 4: All right, So I obviously grew up in cater In.

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Speaker 4: It is a multicultural province where we endowed in our

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Speaker 4: traditional good but we also have heavy influences from India

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Speaker 4: because the opportunities I grew up with my that it

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Speaker 4: comes from the north coast of cas it In. So

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Speaker 4: she has a lot of spite but loves good food.

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Speaker 4: So I grew up in a half old where both

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Speaker 4: my parents cooked. Yeah, but my mum was the one

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Speaker 4: who did the moist to the kitchen.

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Speaker 1: Okay, you indicated last night that you're very interested in

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Speaker 1: low carb cooking and bands. This might have been a

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Speaker 1: little bit of your undoing last night because it was

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Speaker 1: the bun that was your downfall. The bun that wasn't

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Speaker 1: really abun. It was a cabbage bread pinwheel, which was

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Speaker 1: such an incredibly creative and after box idea that had

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Speaker 1: you pulled it off, it would have been an absolute

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Speaker 1: show stopper. How long have you been cooking that way?

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Speaker 1: Is it a lifestyle you adopted some time ago?

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Speaker 4: So I have been on Kido since twenty seventeen. Okay,

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Speaker 4: I've been able to lose about over thirty kg through

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Speaker 4: my Kido diet. So it's a big, big part of

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Speaker 4: my food journey and my story. But also I've got

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Speaker 4: the French catter history and background today, so it's it's

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Speaker 4: always a bit of a difficulty to kind of balance

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Speaker 4: both of them, especially with people who are not choose

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Speaker 4: to quito. But definitely my cabbage bread was well. Cooking

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Speaker 4: it at home it's a different story because you know

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Speaker 4: what everything is, you know how, you know it gets

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Speaker 4: the oven temperature bread, and you know how to manage

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Speaker 4: your time. But when you're in the mastership kitchen, it

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Speaker 4: is a different story. Time is a social construct there,

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Speaker 4: it's an illusion, and yeah, time managements really really got

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Speaker 4: the worst.

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Speaker 1: Yeah, So had you had another hour to perfect everything.

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Speaker 1: Do you think your dish would have been the dish

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Speaker 1: of the day rather than the one that that sends

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Speaker 1: you home?

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Speaker 4: Absolutely. I think my whole point was to be innovative.

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Speaker 4: I know for a fact that most of the people

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Speaker 4: didn't know that you can actually turn cabbage into some

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Speaker 4: for with a bread, you know. Yeah, But I do

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Speaker 4: believe that it would have It would have easily been

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Speaker 4: at the top because it was really out the box,

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Speaker 4: and uh, that's what I was going for. I took

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Speaker 4: a risk and unfortunately didn't pay.

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Speaker 1: I'm so sorry that it ended up that way, Bands,

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Speaker 1: because it's been a lot of fun watching you cook

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Speaker 1: and watching your energy in the kitchen and how the

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Speaker 1: other contestants respond to that energy. It was very obvious

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Speaker 1: last night that you're going to be badly missed.

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Speaker 2: Question.

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Speaker 1: Then, just in closing, I know that you have indicated

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Speaker 1: that it's your dream to publish your own cookbook one day.

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Speaker 1: Is there going to be a recipe for cabbage, bread,

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Speaker 1: pinwheel and.

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Speaker 2: Burgers in that book?

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Speaker 1: Bands, or do you hope to never have to think

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Speaker 1: about them ever again?

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Speaker 4: For a little while, I didn't want to get anything

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Speaker 4: about cabbage, But it's definitely going to make it into

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Speaker 4: my cookbook. There are a lot of things that I

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Speaker 4: want to achieve and I really want to open up

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Speaker 4: people's minds and heart to an alternative, healthy way of

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Speaker 4: eating and keep it is one of those life style

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Speaker 4: to still enjoy the things that you normally want to need,

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Speaker 4: but just in like a different way and you need

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Speaker 4: to just be open about it. And yeah, it's eaven

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Speaker 4: to going to make it. But apart from that, I'm

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Speaker 4: also getting my Bite by Bands company.

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Speaker 3: Off the ground.

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Speaker 4: I've been out of commission for a little while, but

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Speaker 4: this has been giving me the courage to actually chase

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Speaker 4: that dream. And yeah, also just making sure that I

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Speaker 4: produced products that become like a half full name, but

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Speaker 4: also focusing on my legia career and my voice over work,

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Speaker 4: and yeah, just making sure that I grow my socials

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Speaker 4: as well. Where you could find me on Instagram at

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Speaker 4: van Dieva, I am at Van Diver and Banilamnany on

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Speaker 4: Facebook and so as Totock.

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Speaker 2: At well Beans. Maddy Nandy. Great to have a chat

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Speaker 2: with you today.

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Speaker 1: I'm sorry that the Mastershift journey has come to an

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Speaker 1: end for you because it's been such great fun watching

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Speaker 1: both you and Miles at work in the kitchen. We

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Speaker 1: wish both of you all the best in that future,

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Speaker 1: both foody and otherwise. Bites by Bands, that's the name

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Speaker 1: to keep in mind when you see it hit the

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Speaker 1: shelves when Bands makes big.

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Speaker 2: Okay, that's where we're going.

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Speaker 1: To leave it for today with a one just reminder

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Speaker 1: that if you missed last night's episode and want to

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Speaker 1: watch it or want to catch up or watch it again,

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Speaker 1: there is a repeat on Saturday at five pm on

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Speaker 1: ETV Free to Air and Open View. There is another

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Speaker 1: repeat on the E Extra channel at eight thirty pm

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Speaker 1: on Saturday, and then next week one for the Choker Hollicks.

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Speaker 1: By the looks of things, and we are told there

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Speaker 1: is a fifty thousand round cash prize on offer for

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Speaker 1: the dish of the day, so the competition is going

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Speaker 1: to be fierce next week. That one you can catch

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Speaker 1: on Sunday evening at six pm on ETV