'If it's part of the animal, it's part of the dish!' - Nose-to-tail challenge hits Masterchef SA

"If it's part of the animal, it's part of the dish!"

The latest episode of MasterChef South Africa saw contestants take on a nose-to-tail cooking challenge.

The concept encourages using every part of the animal to reduce waste and maximise flavour.

The challenge was the brainchild of guest judge Giles Edwards.

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"I think it's a forgotten skill," he tells CapeTalk's Pippa Hudson, "with supermarkets it just makes things a lot easier to get what you want."

Edwards says the 'hunter-gatherer' mindset has slowly eroded.

"The reason it's important now is that we have amazing producers, suppliers, and farmers, and they want to celebrate their produce and their carcasses, and as chefs we need to acknowledge that."

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This way of cooking also prevents waste, according to the Executive Chef of Le Bistrot de JAN.

"As a chef, you hate to throw things away," he says.

The challenge really pushed contestants out of their comfort zones, requiring creativity and technical skill.

It also highlighted a growing global focus on sustainability in professional kitchens.

“If done right, nose-to-tail cooking is sustainable and delicious,” Edwards explained.

The episode offered insight into how fine dining techniques can be applied at home and highlightedthe importance of respecting ingredients in their entirety.

Contestants were given lamb's tongue, as well as hearts and livers with which to prepare mouthwatering dishes for the judges.

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To listen to Edwards in conversation with CapeTalk’s Pippa Hudson, use the audio player below: