Five-course South African inspired journey by former MasterChef Australia contestant and runner up 2017

The Maslow Sandton is proud to present a two-night pop-up with Australian MasterChef Ben Ungermann.

You’ve seen this international gourmet powerhouse on your TV, now guests will be able to interact with and experience Ungermann’s charm and culinary prowess in person as he flexes his foodie muscles to take diners on a five-course South African inspired journey.

Expect out of the ordinary dishes like a rooibos smoked sweet corn dish, sous vide kabeljou with burnt leek mosaic, watercress and pea shoots, a main of a garlic, sage and charcoal beef log, burnt cauliflower puree, glazed beetroot coals, and a dessert dish worthy of a MasterChef finale – salted caramel, biltong and caramel ice cream, tangy homemade cheesecake and more.

Each dish will be paired with wines from two South African boutique estates.



DATE: Thursday, 05 May and Friday, 06 May 2022
TIME: 18h30 for 19h00
COST: R1 400 per person
TICKETS: To secure your spot, complete the online form – click here.

Lacuna Bistro, Maslow Hotel, Sandton

Corner Grayston Drive & Rivonia Road



Extend your experience by enjoying a night in one of the Maslow’s beautifully appointed rooms and tucking into a five-star buffet breakfast before departing the next morning.





Rooibos smoked sweet corn soup, coriander gel and tangy smoked natural yoghurt, a variety of rustic breads with wild garlic butter and wood smoked bacon butter.


Crispy triple fried pap bar, artisan homemade aioli, black garlic gel, celery sheets with young celery heart, black caviar with a South African game meat jus.


Local sous vide kabeljou and burnt leek mosaic, Watercress and pea shoot velouté, fresh peas with pea tendrils, crispy puffed fish skin and garlic flowers


Garlic, sage and charcoal beef log, burnt cauliflower puree, glazed beetroot coals, edible charcoal sticks and a beef balsamic beetroot jus


Salted caramel, biltong and gooey caramel ice cream, tangy homemade cheesecake, amarula butterscotch, short bread textures, cinnamon tuiles and a spiced butternut puree


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