This week’s episode of The Taste Master SA, the series saw the bittersweet farewell of one of the season’s most heartfelt and visually creative contestants, Larcé Raymann. As this season’s top five competed in a honey-themed challenge inspired by a masterclass with guest chef Zandi from Hush in My Kitchen, Larcé said goodbye to the competition, but not without leaving behind a legacy of calm confidence, vivid plating, and soulful storytelling through food.
The challenge required contestants to prepare a three-course menu with honey as the star ingredient. Larcé served up a starter of ricotta, honey-glazed beetroot, and prosciutto ham crackling with rocket, followed by a main course of honey-marinated pork with mash and honey-glazed carrots. For dessert, she presented honey and nut puff pastry buns with diplomat cream. However, with the competition heating up and the bar set higher each week, Larcé was sadly eliminated from the show this week.
As her time on The Taste Master SA comes to an end, Larcé looks back on her The Taste Master SA journey and on what she has planned next.
This week’s challenge was all about celebrating honey across a three-course menu. What was your creative approach to showcasing this sweet ingredient?
My creative approach was to KISS (Keep it simple, stupid). I did not want to overcomplicate the cook due to it being a three-course challenge and the clock time only being two hours. I know how I get flustered under the pressure of the clock, therefore I decided to keep it simple.
You had the chance to learn from Chef Zandi in a masterclass before cooking. What was the most valuable insight or technique you took away from her session?
I truly loved the balance of her vinaigrette and her plating techniques. I loved the presentation — that is what I want to work on for myself. I have her recipes; I will definitely be using them in future.
You’ve often mentioned your father’s influence on your cooking. How did his lessons and love for food guide you throughout this competition?
My father is quite bold — I did not get too much of that from him, I wish I had more. I tried to channel his boldness, and he really loves honey. This was the challenge for him. Next time get a pin where we can tag a family member in like in the WWE! As much as my father cooks boldly, he has the ability to simplify complicated ingredients. I wish I had that skill.
What has been your biggest personal or culinary growth moment on The Taste Master SA?
I have a few growth points — I loved Chef Zola’s Labneh and her class was so bold, I really enjoyed it. I learned to take more risks and to try out new/different flavour combinations. I LOVED THE PASTA MASTERCLASS. I will definitely be making pasta from scratch. Chef Nathan’s pap fondant will always be a talking point for me. I love the elevation of simple ingredients. I learned that I should trust myself more, think boldly, take risks and try new things.
Looking back at the honey challenge, is there anything you would have done differently or tweaked in hindsight?
Absolutely. I would have stuck to my original idea — even though complicated, I would have at least gone out trying something new. I wanted to make a mousse for my main course and a honey cake for dessert using the siphon gun.
What’s next for you now that your Taste Master journey has come to an end?
Now that my Taste Master journey has ended, I have registered for an open day at a culinary school as I would like to study part-time. I have already identified an apartment I would like to purchase to start my bed and breakfast. I have also been asked to set a price list for private cheffing, therefore I foresee a lot of involvement in the culinary industry.
Larcé’s journey may have ended on The Taste Master SA, but her culinary story is just beginning. With plans to study further, launch a bed and breakfast, and continue her growth as a private chef, her passion for food, and her father’s fearless flavour, will no doubt keep inspiring kitchens and conversations across the country.
