Week 10 of the Zimbabwe Cook Off started three hours late on Saturday, as organisers struggled to find all the ingredients for this week’s challenge. However, once the ingredients came in, the contestants were able to put aside their frustration and just focus on cooking.
This week remaining contestants Nicholas Fourie, Amy McLeod and Devine Rwambirwa could choose two past contestants to work with. Nicholas, taking only one, chose Jordache Levendale; Amy chose David McCormick and Brenda Hewitt-Voue; and Devine chose Dante Mbazima and Josephine Munyoro.
Each team then had only ninety minutes to cook three courses, to be judged not only by the competition judges, but also by three groups of diners selected from the audience. The contestants had to use maize meal in one of their dishes.
Nicholas’ bacon and rocket salad starter didn’t score too highly, as some diners thought it to be “rather messy.” On the other hand, Devine’s stuffed chicken fillet main, on a bed of sadza, with a side of gnocchi in tomato paste with fresh vegetables was deemed to be “superb” by the diners, “but the tomato paste let it down.” Diners all agreed that Amy’s chocolate mousse cake with fresh cream and a chocolate cream sauce was “amazing.”
Judging time is always hard for the contestants, but they seemed confident with what they had presented. Devine was the one eliminated, he believes “because of the gnocchi. It didn’t cook properly and the tomato paste was a last minute addition.”
Catch the final round next week, where Nick and Amy will battle it out for the $5,000 prize and the title of best amateur chef in Zimbabwe.