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 endeavours. Bread making, after all, is not just about precision; it’s a dance with patience, creativity, and intuition.
As a self-taught cook and food stylist, what inspired your approach to the bread course you created during the challenge?
The elimination challenge required me to bring this dish to life with creativity and precision. Incorporating olives into the bread wasn’t just about flavour; it was about storytelling—capturing the essence of Mediterranean cuisine in every bite. Crafting the perfect balance between the bold, briny taste of olives and the subtle, airy texture of sourdough demanded a careful combination of technique and intuition, turning the baking process into an intricate dance of chemistry and artistry
You’ve spoken about stepping out of your comfort zone by entering this competition. What has this experience taught you about yourself, both in and out of the kitchen?
Participating in The Taste Master SA taught me invaluable lessons about growth and authenticity. At 55, I embraced stepping out of my comfort zone, proving you’re never too old to learn or challenge yourself. I now aim to try something new every six weeks, reminding myself that growth knows no age.
At 55, you’ve proven that passion has no age limit. What motivated you to take the leap and join The Taste Master SA now?
In 2025, I set out on an ambitious mission to challenge myself by learning something new every six weeks—whether through an online course, a hands-on training session, or diving into an entirely new skill. This has been incredibly rewarding. I’ve experienced personal growth in unexpected ways and discovered that stepping out of my comfort zone can be exhilarating. Most importantly, I’ve found immense joy in the process, proving that even the scariest challenges can lead to the most fulfilling adventures.
Now that your time on the show has come to an end, what’s next for you on your food journey? Any exciting projects or goals you’re looking forward to?
Now that my time on the show is over, I am more inspired than ever. I am concentrating on improving my cooking skills and seeking opportunities to do so. Additionally, I am focused on growing my catering business called “Let Dustine Do It” and doing as much styling as possible. I’m excited about the future and wish I had started this years ago
