RIGHT: David Higgs and J' Something are back for the second season of MKRSA
RIGHT: David Higgs and J' Something are back for the second season of MKRSA

Here's what went down at the #MKRSA launch

By Lebohang Mosia Time of article published May 22, 2018

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You’ll be hooked on the heat in the kitchen when South Africa’s favourite television cooking show hits the small screen for its second season in a few weeks time - and the fire won’t just be between the contestants.  With last season ending in an epic grand finale, Mnet’s My Kitchen Rules Season 2 is set to be a dish of drama worth serving.

Based on the well-received Australian show of the same title, My Kitchen Rules SA contestants are paired up and challenged to create an instantaneous restaurant in the comfort of their home. This involves cooking a three-course meal, which the resident judges, J Something and Chef David Higgs, and other participating contestants must score - after which the winning team is awarded a cash prize. 

The judges have very different styles of cooking. J Something represents the quintessential (and knowledgeable) self-taught foodie, while Chef Higgs represents the more professional culinary school of thought. 
“I’m more relatable in the sense that I’m the home cook, and I don’t necessarily know all the gritty terminology,” J Something said. “Then you have David, who’s a little more stricter and stern.” Their clashing chemistry is what adds to the show’s family appeal.

The format is such that the contestants have 90 minutes to prep, and serve an entree, an hour to make their main course, and another 30 minutes for the dessert. Viewers at home will be taken all over the country, into the homes of the contestants, who range from spouses, best friends, and parent and child teams. “You get a window into people’s homes, where you find out more about them, their culture, background, history, and why they chose the meals they make”, says J something. “That’s where all the drama of this reality show comes in. It’s a very competitive environment. You get to see people’s true colours when they are scoring their competition” 

The lowest scoring pairs in two separate groups of ten are eliminated, and the remaining eight teams go head to head in the My Kitchen Rules kitchen - where they’re faced with a variety of culinary challenges. At the end of each each challenge, the weakest team is eliminated. “Expect tensions to be high when the last two teams standing take to the MKR kitchen headquarters for their final cook off”, says Chef David Higgs, as we’re given an exclusive tour of the My Kitchen Rules headquarters.

In true My Kitchen Rules style, the menu at the launch was impeccable. 

For starters there were a variety of pizzas prepared on the Weber. We had springbok carpaccio with rocket, capers and a balsamic vinaigrette. I couldn’t stay away so I also tried the warthog salami, blue cheese, olives and caramelized onion marmalade for the culture. The winning starter pizza dish was the Caprese with cherry tomatoes, balsamic vinegar, rosemary and basil pesto. They also served proudly South African Skaapstertjies, with gremolata.

I was absolutely blown away by the main course. We were served Moroccan lamb shank with flatbread and a coriander riata. The vegetarian option was a cauliflower steak with cumin, coriander, tahini, roasted beetroot and goat cheese.

The confectionery course was a beautiful conclusion to the main meal. There was the old faithful dark chocolate mousse tart; a strawberry cheesecake pot with a delicate berry jelly; a classic vanilla bean tart with fresh cream and berries; éclair with salted caramel crème; mini meringues with a salted caramel crème, and last but certainly not least, a passion fruit panna cotta with white chocolate and passion fruit coulées.

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