Watch Dustine’s journey on The Taste Master SA here: https://www.instagram.com/p/DJ4rB1PAou6/?hl=en

Cape Town, 22 May 2025 — The journey on ‘The Taste Master SA’ may have been brief for Dustine Tobler, but her impact was anything but small. At 55, this self-taught cook and food stylist stepped out of her comfort zone and into the spotlight, inspiring viewers with her authenticity, grace, and undeniable passion for food.

In the first elimination challenge of the season, contestants were tasked with delivering a complete bread course — a true test of skill, timing, and creativity. Guided by a masterclass in breadmaking from chef Zola Nene, the pressure was on to rise to the occasion (literally). Dustine embraced the challenge head-on, channelling her love for storytelling through food into a Mediterranean-inspired olive sourdough creation. But despite her best efforts, she became the first to leave the competition.

Dustine reflects on her experience, the lessons she’s taking with her, and what lies ahead on her food journey.

How did it feel to be part of The Taste Master SA, even if just for a short while?

Being part of Season six of ‘The Taste Master SA’ was truly a highlight of my life. It was an opportunity I never could have anticipated, and the experience exceeded all my expectations. What made it so special was not just the thrill of the competition but the connections I built along the way. I didn’t expect to make so many new friends who shared my passion for cooking and creativity, and I discovered that learning doesn’t stop at any age — it’s an ongoing journey filled with surprises. Every moment, from mastering new techniques to challenging myself in ways I had never done before, was an unforgettable adventure. I loved every single bit of it.

Bread making is both an art and a science — what was the most challenging part of the elimination challenge for you?

This challenge pushed me to confront my weaknesses and reflect on my techniques, making me realize how much more there is to learn, even after years in the kitchen. It was a humbling experience but also an invaluable one, as I took away lessons that I could build upon in future culinary endeavors. Bread making, after all, is not just about precision; it’s a dance with patience, creativity, and intuition.

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