Midrand teen in the 2025 The Taste Master Junior
Grandmother's cooking skills are a driving force behind grandson's passion for cooking and baking at the tender age of 16.
Isaiah Jaganathan from Curro New Road in Halfway House said that being chosen as a contestant in the 2025 The Taste Master Junior was a dream come true.
The Grade 11 learner said he only got the nod for the second season after entering the culinary invention show’s first season in June 2024. He added his passion for cooking came from his grandmother, Terry Naidoo, whom he said was an amazing cook.
“I was very close to her, so my love for cooking came from her. My favourite chef currently is Siba Mtongana. I used to watch her all the time as a child,” said Isaiah.
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The 16-year-old cook hopes to show judges what he his made of, his cooking capabilities, and hopefully win the audience’s hearts during the show’s 12-week duration, which began on October 7.
“I would have never expected to be chosen for this, but I am so grateful to be here. I entered in June 2024 for the first season, and this year my brother told me that I’m going to be going to Cape Town for the competition, but at first I didn’t believe him, only until my mother confirmed it.”
He said his favourite recipe to make was cheesecake with a berry compote, as he was a huge fan of cheesecake.
Isaiah’s cheesecake recipe:
– 200g Tennis biscuits
– 100g unsalted butter, melted
– 2 tbsp sugar
– 500g cream cheese, softened
– 150g granulated sugar
– 3 large eggs
– 200ml sour cream
– 1 tsp vanilla extract
– Zest of 1 lemon
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Berry compote ingredients:
– 300g mixed berries
– 100g granulated sugar (adjust to taste)
– 2 tbsp water
– 1 tbsp lemon juice
– 1 tsp cornstarch
– Fresh mint leaves
Preheat oven to 160 °C. Line the bottom of your pan with parchment paper.
Make the crust: Crush the biscuits into fine crumbs. Then mix in sugar and melted butter until the mixture resembles wet sand. Press into the pan, compacting the base and sides. Bake for 10 mins, then cool.
For filling, beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing gently after each addition. Stir in sour cream, vanilla, and lemon zest.
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