KYKNET’S beloved cook-off reality series returns to its roots with Kokkedoor: Klassiek, in which 10 onthoukokke (traditional cooks) and 10 kinkelkokke (trained chefs) join forces to give traditional food new twists. The 13-episode series begins on 5 November on kykNET.
After Kokkedoor: Vuur & vlam and Kokkedoor: Son & see, it is the original format’s turn again, with R1 million and the coveted Golden Rooster trophy at stake. Star chefs Herman Lensing and Jess van Dyk (pictured below) are at the helm in the Kokkedoor kitchen.
“Our food heritage is a rich treasure trove of traditional recipes and stories you won’t find anywhere else in the world like here in South Africa,” says Lensing.
“With Kokkedoor: Klassiek, we want to celebrate those stories and recipes anew.”
Van Dyk, head chef and owner of the Post & Pepper restaurant in Stellenbosch, is especially looking forward to the family recipes and practical knowledge that the cooks bring with them.
“We want to see all the faithful family recipes, quick tips that work and irresistible treats, and at the same time learn from each participant,” she says.
“It’s a bit of the old mixed with a bit of the new.”
The 20 participants bring diverse life stories, professions and kitchen experience. The group ranges in age from 24 to 67 years old.
The kinkelkokke Douglas Botha from Wellington and Mishka Brink from Paarl are both 24 and the youngest participants. The oldest is 67-year-old onthoukok Jeanette Relling from Mbombela (Nelspruit).
From accountants and a teacher to bakers, caterers and professional chefs, these cooks share a love for food and the people and memories that go with it.
Each team consists of an onthoukok, who brings knowledge of traditional food, family recipes and the practical wisdom of years behind the pots; and a kinkelkok who uses a chef qualification or professional kitchen experience to re-interpret familiar dishes in fresh ways using technique and imagination.
Together they must find the balance between tradition and innovation, without losing a dish’s character. Listening, exchanging ideas and utilising each other’s strengths will be just as important as flavour and presentation.
For viewers, it offers a chance to discover the stories behind the recipes and see how two different approaches can complement each other.
From stews and bread to tarts, puddings, and dumplings: Kokkedoor: Klassiek celebrates the beloved flavours that have brought people together around a table for generations. With 20 personalities in the kitchen and a big prize at stake, a season awaits in which food heritage, skill and teamwork meet on every plate.
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