Self-confessed street food guru Hezron Louw became the latest chef to pack his knives on Top Chef on Tuesday night (23 August).
Here's a recap of how events unfolded:
Episode 7
Hezron and his candid comments knew that his tough beef brisket could place him in danger of going home.
This week’s outdoor Elimination Challenge saw the remaining eight cheftestants work in two teams of four, determined by a knife pull, to cook a feast fit for a top restaurant on braais and gas tops. Hezron’s decision to make brisket over open flames in just two hours is what ultimately cost him.
But Hezron’s last minute panic was not the evening’s only drama for the green team. From Ayanbonga Gope repeatedly burning his vegetables on the braai, to Annemarie Robertson getting emotional about the breakdown in communication between her team mates, the outdoor challenge saw many cheftestants in a flap.
It was the collective calm from the white team; Sachin Gosai, Martine Christian, Phillip Nel and Devin Hogan that saw them plate a veritable feast for the judges. Included in their spread were Sachin’s mussel pot with cheesy garlic bread, Martine’s pork rump with beetroot and various sides, Phillip’s beef fillet and Devin’s thyme smoked tuna and curried prawns.
At the Judge’s Table it was decided that Devin’s dishes were the best of the day. The resident judges and the guest judges that included; Chef Patron from Coobs in Parkhurst James Diack, well-known model Lee-Ann Liebenberg and TV presenter Luthando Shosha, fondly known as "LootLove" all agreed that Devin showed the most flair cooking on flames.
Landing in the bottom three were Phillip, for what judges said was a boring fillet dish and tough lamb ribs, Ayabonga, for overcomplicating his dishes and Hezron.
A self-taught chef and the co-owner and Chef of the Sumting Fresh Food Bus and gourmet street food company, Hezron said he always pushed himself in the competition and was a street chef and up against fine dining chefs.
Top Chef SA is on SABC3 on Tuesdays at 20h00.