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Come Dine With Me South Africa 8: Episode 11 recipes

Written by TVSA Team from the blog BBC Lifestyle on 22 Dec 2022
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We were in Sandton this week for the penultimate episode of Come Dine With Me South Africa Season 8, which ended with a weird, uncomfortable night.

The hosts were as follows: Mickey, who likes to please her hubby mos, Art Director James, Malebo, who ended up with alcohol on her walls, and Alison, who described herself as a social butterfly with a million friends.

It wasn't the case on her hosting night though because the other three turned strange towards her but it wasn't clear why.

They didn't like her name dropping because no-one does, but there was something else. Her Mexican food looked tasty and yet they were overly critical and only scored her 16. Why? Let us know if you know.

The episode was won by Mickey.





These are everyone's recipes:

Mickey De Mendonca




 
NAME OF DISH   Porra chirps too hot or not
MENU PREP SEQUENCE
(1st, 2nd, 3rd) 
Starter
RECIPE SERVES (no of people)   5
PREPERATION TIME   1 hour 30 min
INGREDIENTS   Quantity & unit  Ingredient  
   2 cups Chicken livers
   1 shot Brandy
   1 Onion
   2 tsps. Chilli spice
   1 clove Garlic
 
 
 1 cup Double thick cream & pouring cream
   1 tablespoon Turmeric, pepper, salt, aromata, chilli flakes, onion powder, garlic powder, oregano, smoked paprika, tomato paste, 1 lemon
   1 tablespoon  butter & olive oil
METHOD   1. In a saucepan heat butter and olive oil together
  2. Add finely chopped onions and crushed garlic
  3. Stir until brown
  4. Add all spices together to create your base, and add your tomato paste
  5. Stir in water when needed to keep the contents in a fluid format
  6. After approx. 5 min add your livers, cut into smaller pieces once cooked a bit
  7. On medium heat stir occasionally
  8. Add your cream and shot of brandy, lemon juice and serve
NOTES  This can be re heated later – it’s even better then as the spices marry each other whilst it rests


 
NAME OF DISH   Death by triple c pasta
MENU PREP SEQUENCE
(1st, 2nd, 3rd) 
 Main   
RECIPE SERVES (no of people)   7
PREPERATION TIME   2 hours 30 min
INGREDIENTS   Quantity & unit  Ingredient  
   3 Chorizo sausages
  2 cups Flour
   2  Eggs
   1 pack  Mushroom
   1  Garlic clove
 
 
1 cup
1 tbsp
 Sour cream
Butter
   1 cup
1
 Pouring cream & milk
Onion
  2 tsp Truffle oil
   1 cup of each
 
 
 
 
1 tsp of each
Cheddar, mozzarella, parmesan, gouda cheese, lemon, pre-mixed mushroom truffle sauce
 
Salt, pepper, Italian herb, chilli & onion powder, oregano, paprika, aromata
METHOD   1. Mix flour and eggs into pasta maker
  2. Boil homemade pasta in water
  3. Fry chorizo in air fryer to get it crispy
  4. In a separate pot warm butter and flour for sauce, add milk and cream, pre-mixed mushroom/truffle sauce and stir
  5. Add all 4 cheeses and stir, add spices, truffle oil, lemon juice
  6. In a separate pan fry onion, mushrooms & garlic, salt, pepper, truffle oil
  7. Add to the cheese sauce mixture,
  8. Add mushroom/ cheese sauce to cooked pasta, fold in the chorizo serve with grated parmesan
NOTES  N/A


 
NAME OF DISH   DomPoreo with a side teaser
MENU PREP SEQUENCE
(1st, 2nd, 3rd) 
 Dessert - Oreo ice cream
RECIPE SERVES (no of people)   5
PREPERATION TIME   1 hour
INGREDIENTS   Quantity & unit  Ingredient  
   1 + 3 quarter Heavy cream
  1 + quarter Whole milk
   Quarter  Sugar
   Pinch  Salt
   1 tablespoon  Vanilla extract
 
 
 2 cups  Crushed Oreo cookies
   2 shots  Kahlua liqueur
METHOD   1. Pour 1 cup of cream & b1 cup milk into saucepan, add sugar, salt, stir on low heat
  2. Add vanilla extract stir until sugar dissolves
  3. Remove from heat and add the remaining of the milk and cream, stir well,
  4. Add 1 shot Kahlua and let chill in refrigerator for approx. 1 – 2 hours
  5. Place cold mixture into ice cream machine and add 2 cups of Oreo cookies and 2nd shot of Kahlua
  6. Freeze for 3-4 hours for best texture and setting
NOTES  N/A
 
NAME OF DISH   Mini coconut balls served with the DomPoreo
MENU PREP SEQUENCE
(1st, 2nd, 3rd) 
Dessert - Mini coconut balls
RECIPE SERVES (no of people)   
PREPERATION TIME   
INGREDIENTS   Quantity & unit  Ingredient  
   2 packets Tennis biscuits
  1 can Condensed milk
   2 cups Coconut
METHOD   1. Crush the tennis biscuits
  2. Add 1 can condensed milk to the crushed biscuits
  3. Add 1 cup coconut to mixture
  4. Mix well
  5. Pour 2nd cup of coconut in a bowl
  6. Make little balls from the mixture
  7. Roll in the remainder of the coconut
  8. Place in refrigerator to chill
NOTES  N/A
 

James Lait




 
NAME OF DISH   Fig n Good cheese
MENU PREP SEQUENCE
(1st, 2nd, 3rd) 
Starter
RECIPE SERVES (no of people)   2 (So will double up recipe for 4x people)
PREPERATION TIME   20 minutes
INGREDIENTS   Quantity & unit  Ingredient  
   1 tablespoon Chilli flakes
  1 tablespoon Course Sea Salt
   1 Tablespoon  Honey
   1x 250g Wheel  Camembert cheese
   1x 400g  Ciabatta Bread
 
 
 1x 200g  Fig Preserve
   4x sprigs  Rosemary
     
METHOD  
  1. Remove the cheese from the packaging and arrange the Camembert back in a small baking pot.
  2. Score a deep cross or a crosshatch pattern on the top rind of the cheese.
 
  1. Combine the fig preserve with honey and drizzle the rind and insert the leaves of a sprig of rosemary into the gaps. Sprinkle with chili flakes, season with sea salt flakes and optional black pepper.
 
  1. Bake in the oven to 180ºC for 12-15 minutes.
 
  1. Thinly slice ciabatta bread and bake in oven for 7 minutes
 
  1.  Remove the baked cheese from the oven and serve it straight away whilst is still hot and creamy with crispy ciabatta bread.
NOTES  N/A
 

 
NAME OF DISH   The Roast
MENU PREP SEQUENCE
(1st, 2nd, 3rd) 
Main
RECIPE SERVES (no of people)   4
PREPERATION TIME   60 minutes
INGREDIENTS   Quantity & unit  Ingredient  
   1kg Picanha Beef Cut
  250ml Teriyaki Marinade
   6x  Potatoes
   500g  Long stem broccoli
   2x  Whole Butternut
 
 
 250g  Butter
 
 
 100ml  Sweet Chilli Sauce
 1x clove  Fresh garlic
200g Rosemary and Thyme
200ml Sunflower oil
METHOD  
  1. Clean cut of meat and place in a large dish. Pour over 250ml of teriyaki marinade and add fresh rosemary and thyme. Place in fridge for 2 hours
 
  1.  Peel 6x potatoes and cut in half and let soak in water for 10 mins. Peel 2x butternut and cut into cubes.
 
  1.  Boil potatoes in water for 10 mins before straining and fluffing in a colander.  Preheat oven to 180ºC and add sunflower oil & salt to a roasting pan. Place potatoes in and roast for 15 minutes or until visibly brown and crispy.
 
  1. Place briquettes indirectly into a kettle braai and light. After 20 minutes remove the lid and sear the top of Picanha roast, then place roast in the centre and leave for 40 minutes.
 
  1. Add a knob of butter to a hat pan. Add chopped garlic and washed long stem broccoli. Sautee for 5-7 minutes until broccoli starts to soften and is cooked.
 
  1. Place cubed butternut into a roasting pan, drizzle with 100ml sweet chilli sauce and roast in oven on 180ºC and let roast for 20 mins.
 
  1. After Picanha has cooked for 40 mins on the braai. Remove and let stand for 5 minutes and then carve into thin slices.
 
  1. Plate all elements and serve on a warm plate.
NOTES  Mushroom sauce: 1 packet of mushrooms, 1 cup red wine, 1 cup cream. Fry the mushrooms, add red wine & reduce, add cream and reduce.
 
---

 
NAME OF DISH   Billionaires Cheesecake
MENU PREP SEQUENCE
(1st, 2nd, 3rd) 
Dessert 
RECIPE SERVES (no of people)   4
PREPERATION TIME   
INGREDIENTS   Quantity & unit  Ingredient  
   2x 200g Tennis Biscuits
  200g Salted butter
   2 table spoons  Sugar
   385g tin  Condensed milk
   250g  Cream cheese
 
 
 175ml  Thick cream
   2x  Fresh lemons
   250ml  Granadilla curd
METHOD  
  1. Smash up a packet of tennis biscuits finely. Melt butter with 2table spoons sugar. Mix with crumbs.
 
  1. Line bottom of the serving bowl with biscuit base mixture firmly pushed down. Refrigerate for 30 minutes
 
  1. Take 1 tin consented milk, 1 carton smooth cream cheese, 1/2 carton thick cream, mix with 1/2 cup squeezed fresh lemon juice.
 
  1. As soon as the mixture is thick, pour over biscuit crust, and layer with lemon curd. Place in the fridge to set and keep there until serving.
NOTES  N/A
 

Malebo Mohube




 
NAME OF DISH   “Don’t tart with me”: Caramelized onion, olive, and goat’s cheese tartlets with rocket salad
MENU PREP SEQUENCE
(1st, 2nd, 3rd) 
Starter 
RECIPE SERVES (no of people)   4-6 (depends on portion size)
PREPERATION TIME   Prep: 10 min; Cooking: 10 min; Baking: 25 min
INGREDIENTS   Quantity & unit  Ingredient  
   1/2 X pack (~250g)  Ready-rolled puff pastry
   1/10 block (~50g)  Salted butter
    2 x 80g  Goat’s cheese (semi-soft)
    1 tbsp  Brown sugar 
    ½ cup (eyeballed)   Olives (kalamata and manzanilla mix)
 
 
 6  Onions (2 red; 4 brown)
     Fresh Rosemary
     Salt and pepper to taste
  Mixed salad
  Balsamic vinegar
METHOD   For the onions
 
  1. Melt butter in a pan 
 
  1. Stir in chopped onions and cook until soft (approx. 10 min)
 
 
 
 
 
  1. Add sugar, salt and pepper, and cook for another 5 minutes until the onions are sticky and caramelised
  1. Remove from the heat and let the onions cool a little bit
For the pastry / tartlet
  1. Preheat the oven to 220 degrees Celsius
  1. Roll out the ready puff pastry (I have no capacity to make my own :) )
  1. Cut the puff pastry into circles for a nice shape using a cutter (or champagne glasses), leaving approx. 2.5cm around the edges
  1. Fill inner circle of the puff pastry with the sticky caramelised onions, and top with olives and goats cheese and a sprinkle of thyme leaves
  1. Bake for 20-30minutes and remove from the oven when the pastry is crisp, light, fluffy and puffed
  1. Plate as follows: (1) lay a handful of mixed rocket, watercress and baby spinach salad on the plate + bits of rosa tomato for colour (2) put a bit of balsamic vinaigrette over the salad (3) top with the tart (4) lay on a small sprig of Rosemary for colour
NOTES  N/A


 
NAME OF DISH  The tipsy pig”:  Stuffed pork tenderloin served with garlic roasted potatoes, greens¬ and gravy
MENU PREP SEQUENCE
(1st, 2nd, 3rd) 
Main
RECIPE SERVES (no of people)   5-6
PREPERATION TIME   2.5 hours to do everything :(
INGREDIENTS   Quantity & unit  Ingredient  
   1 X ~2kg  Pork loin / tenderloin (depends on the cut I can find)
   1x  Medium-large size onion (for filling)
 
 
 
 
 
 
 
 2 tbsp  Dijon mustard
4 rashers  Bacon (for filling)
 8-10 rashers  Bacon (for wrapping around the pork loin / tenderloin) 
 ½ cup  Mushrooms
 1x 200g packet  Baby spinach (for filling)
 1-2 200g packet  Baby spinach
1-2 cloves  Garlic
1 kg  Baby potatoes
2 cups  Chicken stock / broth (for gravy)
2 tbsp  Flour (to thicken gravy)
 ½ cup  White wine (chenin blanc)
  Salt, pepper, garlic powder, paprika spices, sage
  Olive oil
   Thyme leaves
METHOD   For the filling
 
  1. Chop bacon and cook in a hot cast-iron pan, then add garlic and onion and cook until soft
 
  1. Add mushrooms to the pan and cook. Add wine
 
 
 
 
 
  1. When mushrooms are cooked, add the baby spinach to the pan and cook until wilted
  1. Add salt and pepper to taste so long
  1. When cooked and ready to taste, take filling off the heat
For the roast pork
  1. Preheat the oven to 220 degrees Celsius
  1. Butterfly the pork to read like a book, ensuring that I don’t cut right through the meat
  1. Open the pork meat and make further slices to flatten it out as much as possible
  1. Pound the meat to even out the thickness and make it even in shape and dimension, and lightly season
  1. Lay rashers of bacon side-by-side with about 1cm space between the strips. Lay a pork fillet cut-side up across the middle of the strips
  1. Spread Dijon mustard across the meat, and lay the filling evenly across the pork, leaving at least 2cm around the edges
  1. Then starting from one end of the rolled meat, start rolling up the pork, securing it with string to secure a swiss roll shape
  1. Heat olive oil in a cast-iron skillet, and pan fry the rolled meat – sear and brown on all sides using kitchen tongs to pick and roll the meat
  1. Pick up the meat and put on a roasting tray, and roast the pork in the for approx. 25-30 minutes or until it is cooked (meat temperature should be ~63 degrees Celsius)
  1. When the meat is cooked, and the wrapping is nice and crispy, remove from the oven and let it rest for approx. 10 minutes
For the gravy
  1. Make sure that the juices from searing the rolled meat are kept in the skillet
  1. Add the flour, the gradually add the wine and then the chicken stock/broth
  1. Keep stirring until the mixture has thickened, and then strain it through a sieve and pour into small gravy jugs
For the garlic potatoes
  1. Preheat the oven to 200 degrees Celsius
  1. Boil the potatoes in salted water until tender, then drain
  1. On a lightly greased baking tray, arrange the potatoes and flatten them using a potato masher
  1. Mix olive oil, garlic, and thyme; pour mixture over each flattened potato, then sprinkle with salt and pepper
  1. Bake in oven until golden and crispy for 10-15 minutes
Plating
  1. Lay a bed of wilted spinach on the plate, topped with the potatoes and on top place cuts of the rolled roast pork, then drizzle with gravy
NOTES  Hopefully no one is allergic to pork


 
NAME OF DISH   “Caramel crème cocktail”: Vanilla and Cointreau crème caramel
MENU PREP SEQUENCE
(1st, 2nd, 3rd) 
Dessert 
RECIPE SERVES (no of people)   6
PREPERATION TIME   Prep: 20 min; Cooking: 20min
INGREDIENTS   Quantity & unit  Ingredient  
   2 cups (~500ml)  Milk
 
 
 
 
 
 
 
 
 3  Eggs (whole)
 2  Eggs (yolks only)
 2 cups  Caster sugar (for caramel and custard)
 3 tbsp  Cold water 
 2 tbsp  Cointreau liqueur 
 1 tbsp OR
1 tsp
 Vanilla bean paste OR
Pure vanilla extract
METHOD   1. Preheat oven to 180 degrees Celsius
  For the caramel
 
  1. Put 140g caster sugar and 3tbsp water into a pan. Make sure to heat slowly and stir until the sugar has dissolved.
 
  1.  Increasing the heat, allow the dissolved sugar to turn into a bubbling syrup
 
  1. Swirl the pan when the syrup turns golden at the edges and make sure that the colour evens out
 
  1. When the syrup has turned a rich golden caramel colour, remove the pan from the heat
 
 
For the custard flan
  1. Heat milk on stove
  1. Put the eggs and egg yolks into a bowl with the sugar and whisk together, gradually whisking in the hot milk
  1. Strain custard mix, and add vanilla and Cointreau and mix through
For the actual crème caramel dessert
  1. Lay 6 ramekins onto a baking tray
  1. Pour the caramel into the ramekins
  1. Pour the custard flan mix into the ramekins
  1. Pour boiling water into the roasting tin halfway up the height of the ramekins; this should resemble a water bath
  1. Bake the dessert until the custards are just set – 15-20 minutes, ensuring the water does not boil over
  1. Remove ramekins from the oven and water, and set aside to cool
  1. Place in fridge for about 3-4 hours to chill
  1. When it’s time to serve, run a knife blade around the ramekins, place upside down (inverted) on a dish, and serve room-temperature to cold
NOTES  Milk in this needs to be replaced with vegan friendly milk or lactose free milk for the lactose-intolerant guest
 
 

Alison Hassan




 
NAME OF DISH  Mince Quesadillas
MENU PREP SEQUENCE
(1st, 2nd, 3rd) 
Starter
RECIPE SERVES (no of people)   6
PREPERATION TIME   45mins
INGREDIENTS   Quantity & unit  Ingredient  
   500-600g Beef Mince
   1 Onion
   2 x cloves Garlic - Crushed
   1 x 250g Corn and Bean Mix
   5g each Spices – smoked paprika, oregano, salt & black pepper, smoked chilli flakes, chipotle flakes
 
 
 1 sachet  Taco seasoning
   2 Tbsp.  Olive oil
   1 Tbsp.  Tequila
 1 Tbsp.  Dark Chocolate (Cacao)
 70g  Tomato paste
2 cups  Cheese (cheddar/mozzarella) grated
1 cup Plain yogurt
2  Avocados, pitted, mashed
100g  Fresh Coriander/Cilantro
1  Lime/lemon cut in quarters for serving
4  Soft Tortillas
METHOD   1. Heat olive oil, sauté onion and garlic
  2. Add all spices and seasoning
  3.Then add mince, yoghurt and braise with spices
  4. Add in the rest of ingredients bean & corn mix and tomato paste, salt and pepper to taste turn down heat and simmer
  5.  Lastly add the tequila and cacao nibs, cook down for a further 3-5minutes and cool down mix.
  6. build the tortilla when the mince has cooled down, layering one tortilla in the bottom of a plate, add a good spread of grated cheese, layer mince mixes on top, sprinkle some chopped coriander/cilantro, more cheese and close the top with another tortilla. Ready to pan fry.
  7.  Pan fry your quesadilla on both sides to warm and melt the cheese, cut into 6 triangle slices
  8. Serve with a lemon/lime wedge, a dollop of yogurt and guacamole on top,
NOTES  N/A
 
Name of dish  Nachos
Menu prep sequence
(1st, 2nd, 3rd) 
Starter
RECIPE SERVES (no of people)   6 people
Preperation time   45 mins
Ingredients   Quantity & unit  Ingredient  
   1 packet  Tortilla/ Nacho Chips
   1 Jar  Tomato Salsa (homemade if possible)
  1 tbsp.  Smoked paprika
   1 cup  Jalapeno
   1 cup  Plain Yogurt (or sour cream)
   250g  Cheese (mix cheddar and mozzarella)
  1 tsp.  Guacamole seasoning
   1 cup  Guacamole – Avo mashed with red pepper, red onion and tomato, salt and pepper to taste
 
 
 50g  Cilantro/ coriander
     Salt and Pepper to taste
Method   1. Toast the tortilla/nacho chips in the oven for about 10mins
  2.  Once toasted layer the chips into an oven proof platter, top with dollops of salsa, yogurt, jalapeno’s then cheese and a sprinkling of spices. Then layer again to create two layers of chips and toppings. Finish the top with lots of cheese.
  3. Before serving bake in the oven for 10-5 mins or when cheese is melted.
  4. Finish off with dollops of guacamole
  5. Garnish with cilantro and serve
Notes  N/A
 
NAME OF DISH    Salmon trout ceviche
MENU PREP SEQUENCE
(1st, 2nd, 3rd) 
Starter
RECIPE SERVES (no of people)   4-6 people
PREPERATION TIME   25minutes
INGREDIENTS   Quantity & unit  Ingredient  
   200 g Salmon trout
  2 Lemons/ Limes
   1  Red pepper
   1 - 2  Red Chilli
  3 Spring onions
   1 tsp Smoked chilli flakes
  1 tsp Smoked paprika
  1 tsp Olive oil
 
 
 50ml Balsamic glaze for serving
   200g  Tortilla chips
   20g  Edible flowers for garnish
   20 g  Micro herbs for garnish
   50g  Chives for garnish
   Sprinkle Salt and pepper
METHOD   1.  Chop the salmon into a mixing bowl
  2. Squeeze one lemon or lime over it, if needed add another lemon to soak the fish in the juice. Put in the fridge to soak
  3. Chop the red pepper and chilli & Spring Onions
  4. Lightly toast the tortilla chips
  5. Add red pepper, chilli and spices and oil to the soaked fish when ready to serve and mix in
  6.  Sprinkle over smoked paprika and salt and pepper to taste
  7.  Plating – drizzle balsamic glaze over the plate, add a two spoons of fish mixture, garnish with fresh herbs and edible flowers
  8.  Serve with tortilla chips
NOTES  N/A


 
NAME OF DISH  Pulled lamb tacos
MENU PREP SEQUENCE
(1st, 2nd, 3rd) 
Main
RECIPE SERVES (no of people)   6-10
PREPERATION TIME   3H 30mins
INGREDIENTS   Quantity & unit  Ingredient  
   1  Leg of lamb
   1  Red Onion
   4 x cloves  Garlic – whole & minced
  250 g  Mixed tomatoes
  2  Red Chilli
  1  Red pimento pepper
 
 
2  Jalapeno
  2  Bay leaves, Rosemary
  1  Yellow Pimento Pepper
  1  Habanero Chilli sauce
  2 Tbsp.  Olive Oil
  1 sachet  Vegetable stock
   1 Cube  Organic garlic stock
 1 Tbsp.  Apple Cider Vinegar
 70g  Tomato paste/ puree
 100g  Chipotle and Adobo sauce
1  Orange
5g  Salt & pepper to taste
1 Tsp each  Oregano, chilli flakes
1 Tbsp  Cocoa nibs
For Serving – Taco Toppings  
2 cups  Cheese (cheddar/mozzarella) grated
1 Box  Hard Shell Tacos
2   Avocados, pitted, mashed to make guacamole seasoning
100g  Fresh Coriander/Cilantro
  1  Lime/lemon cut in quarters for serving
 1  Red Cabbage shredded and pickled
   Red onion finally sliced and pickled
1 Jar  Jalapenos
4 x  Corn on the cob
METHOD   1. Cut through slot in the lamb leg and insert fresh garlic cloves & Rosemary
  2. Sear the lamb leg in a pot
  3. Once seared add lamb leg to the slow cooker
  4.Chop all other ingredients and add to the lamb
  5. Add all spices and stock
  6. Add squeezed orange juice
  7. Add can peeled tomatoes
  8. Add 1 cup water
  Cook for 3 hours until lamb is cooked through. Transfer to a oven pan. With all juices and pull lamb into the sauce. This is the base used for the building of the tacos.

Tacos - Toast in the oven for 10 mins before serving.

Build tacos with pulled lamb meat at the bottom and add all the toppings - 1 Spoon of each.

Red Cabbage, Red Onion, Mint Yogurt, Grated Cheese, Guacamole, serve with a side of jalapeno and lemon wedge.

Roast corn on the cob and cut off the corn from the cob once roasted.
NOTES  Chimichurri sauce: 2 cups parsley, 1 cup mint & coriander, ½ olive oil, 1 red chilli, 80ml red wine & apple cider vinegar, 1 tsp minced garlic. Blend together


 
NAME OF DISH  Sexy Choccy Churros
MENU PREP SEQUENCE
(1st, 2nd, 3rd) 
Dessert 
RECIPE SERVES (no of people)   6
PREPERATION TIME   
INGREDIENTS   Quantity & unit  Ingredient  
  2 Cups Flour
  2 Tsps. Baking powder
  2 Pinches Salt
  250 ml Dark Chocolate, white chocolate
   250ml Cream
 
 
Tsp Oil to fry
METHOD   1. Mix flour, water, salt, and baking powder
  2. Pipe into hot oil and fry until crispy
  3. Skewer down the centre, pipe in fresh cream
  4. Melt chocolate and stir in cream
NOTES  N/A

Shows in this post: Come Dine With Me South Africa

Channels in this post: BBC Lifestyle



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