Chef Pete Goffe-Wood serves a Christmas feast on new M-Net ‘Feast’!


Feast Pete Goffe-Wood

On Thursday evening Chef Pete Goffe-Wood was the first MasterChef SA judge to have an episode in the new M-Net mini-series ‘Feast’ dedicated to him and his cooking, the highlight being the Christmas meal he prepared for his family and friends.

Kicking off the episode was Chef Pete shopping for the ingredients for his Christmas feast, which was to be Yellowtail with an orange and fennel salad and tarragon cream dressing; turkey was done on the Weber with stuffing;  side dishes of broccoli and Feast Ep1_recipes_pete-296x170 Orange salad potato salad; a cheese board; and  Christmas pudding ice cream sundae.

Describing the tough life chefs have at this busy time of the year, he said: ‘Chefs don’t often have this time of year off, we’re usually elbows deep in someone else’s turkeys and all sorts of functions. But luckily, I get to do what I love doing the best, the next two days I’m going to be shopping and cooking for those closest to me’.

Chef Pete clearly loves Cape Town, clear from his welcome to the show: ‘Hi, I’m Pete Goffe-Wood and welcome to Cape Town – the coolest city on the planet‘.  He planned his meal over coffee at Truth on Buitenkant Street. To prepare for the feast, he went to Komati Foods in Observatory to buy mixed peel, nibbed almonds, and dried cranberries for the dessert.  He visited The Real Cheese, where he bought Boland, Gorgonzola, Healey cheddar, and Le Petite France camembert.  Then he went to Ocean Jewels to buy the smoked yellowtail, which is on the SASSI green list.

Feast Ep1_review_feast_homepage-921x526 Bevan Pete IanOnce the ingredients were bought, Chef Pete met up with Ian du Toit and Bevan Newton Johnson, two of his former Kitchen Cowboys cooking course students, and they helped him prepare the meal, Bevan making a pineapple salsa, and Ian the garnish for the smoked yellowtail.  The food preparation was done at the Kitchen Cowboys industrial kitchen in Woodstock.  One long table for 12 guests was set up for the feast here as well, with a white table cloth, and simple but beautiful glass baubles with Christmas items inside them.  I recognised Ian and Errieda du Toit, Sophia and Paddy Lindop, Bevan Newton Johnson, and of course Chef Pete and Elize Goffe-Wood.   The other guests were Chef Pete’s mom Zhu Zhu, Mitch and Michelle Mitchell, Gerald Heimberg, and Melanie Fanfoni.

To fill the gap left on Thursday evenings by 17 episodes of MasterChef SA Season 3, M-Net is flighting a 4-part mini-series ‘Feast’ . The stars of the episodes are the three MasterChef SA Season 3 judges as well as guest celebrity Chef Marco Pierre White, kicking off with Chef Pete’s episode.

M-Net Public Relations Manager Ingrid Engelbrecht sent the following details:

December in South Africa is holiday and festive time! Families come together, friends socialise and South Africans around the country are outdoors with loved ones, enjoying the summer sun. The essence of the season is all about celebrating: family and friends, the gloriousness of great food and the opportunity for fun to abound  – often around fabulous feasts – and that is what M-Net’s new 4 part mini-series is all about, with one large difference… each episode is hosted by a well-known and much loved celebrity chef!   This four-part series will give viewers a look into the personal and professional lives of 4 great chefs – Reuben Riffel, Benny Masekwameng, Pete Goffe-Wood as well as one of the world’s most notorious chefs, Marco Pierre White – as the shows span over the end of December and into January 2015′.

Speaking to Chef Reuben Riffel about ‘Feast‘, it appears that none of the four chefs have seen the episodes to be broadcast, not even their own. Chef Reuben’s ‘Feast’ will be broadcast on 1 January, Chef Benny Masekwameng’s on 8 January, and Chef Marco Pierre White’s (with Season 2 finalist Landri van der Wat) on 25 December.

POSTSCRIPT 24/12:  Some of the recipes for Chef Pete’s dishes are in the Comments section to this blogpost.  The full list of recipes is available here.

‘Feast’M-Net. Thursdays 19h30, until 8 January.

Chris von Ulmenstein, Whale Cottage Portfolio:  Tel (021) 433-2100, Twitter:@WhaleCottage Facebook:  click here

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15 replies on “Chef Pete Goffe-Wood serves a Christmas feast on new M-Net ‘Feast’!”

    • Apologies for the delay in getting the recipe to you:

      New Potato, Red Onion & Herb Salad

      the sauce be with you


      500g new

      2 red

      2 cloves garlic

      50ml balsamic

      150ml extra
      virgin olive oil

      10g flat
      leaf parsley

      10g mint

      10g chives

      10g tarragon

      Salt and pepper

      Cut the potatoes in half and put them
      into a pot and cover with cold water. Add a hefty pinch of salt and bring to
      the boil. Cook the potatoes until they are soft (aprox 15 min). Drain the
      potatoes into a colander and then put them into a mixing bowl.

      Thinly slice the red onions and
      finely chop the garlic cloves. Heat about 20ml of the olive oil in a frying pan
      and then add the sliced onions, when the onions begin to soften add the chopped
      garlic and fry for a further 5 min. pour the balsamic vinegar into the pan and
      stir into the onions. Remove the pan from the heat and add to the drained
      potatoes – ideally the potatoes and the onions should be warm, this way the
      potatoes will absorb the dressing better.

      Add the rest of the olive oil to the
      potatoes and season with salt and pepper.

      Roughly chop all of the herbs and add
      them to the potatoes – but don’t add them to the salad until it has cooled
      otherwise they will cook and wilt.

    • Hi Karen

      Here is the recipe for you:

      Brussels Sprouts & Pancetta

      the sauce be with you


      30g duck
      fat or butter

      200g pancetta

      1kg Brussels

      20g flat
      leaf parsley

      Salt & pepper

      Cut the pancetta into a neat dice.
      Melt the duck fat or butter in a large saucepan and then add the pancetta. Fry
      the pancetta until it begins to colour and starts to crisp.

      Add the Brussels sprout and stir
      thoroughly so that the pancetta is evenly distributed throughout the sprouts.

      Place a lid on the pot and turn the
      heat to low. Cook for a further 15 minutes, stirring occasionally. Remove the
      pan from the heat and remove the lid.

      Roughly chop the parsley and add it
      to the sprout. Season to taste with salt and pepper and then serve.

  1. I would like to make the stuffing on the Weber braai tomorrow. Where can I get the recipe. Please

  2. Hey Chef Pete, wanna take 2 mins and post this feedback for ya!! Tried the Chicken in Brine and then on the Weber…… THE BEST CHICKEN I EVER HAD!! I added some extra spices (Robertsons Chicken spice) to the brine as well as some chillies, but just the moist chicken in itself that came from the braai… Moist, soft, juicy…. AWESOME!!! Thanks for that tip. Cant wait for your next episode with the Kitchen Cowboys!!! Cheers. Alwyn

    • I have alerted Chef Pete to your fabulous feedback Alwyn. Thank you for posting it.

Comments are closed.